I used a mini muffin pan for these brownie bites, but for larger desserts consider using a standard muffin pan.


Preheat and prepare the pan. Preheat the oven to 350 degrees. Spray the mini muffin pan with cooking spray and set aside. Make the brownie batter. As directed on the back of the Better Batter box, make the brownie batter. In a large bowl, combine the dry brownie mix, oil (I use vegetable oil), water, and 3 eggs. Fill the wells of the mini muffin pan just over 3/4 full. They will puff up when baking so don't fill them completely or they might overflow. Bake. Bake the mini brownies for 10-11 minutes or until a toothpick inserted in the center of a brownie comes out clean. Cool in the pan for 10 minutes before removing from the pan and cooling completely on a wire rack. Make the quick buttercream frosting while the brownies are cooling. Make the buttercream and decorate. Beat together the butter and powdered sugar until well combined. Add the vanilla and heavy cream and beat until light and fluffy as directed in the buttercream recipe. Spoon the frosting into a zip top bag and cut off a corner to make a piping bag. Pipe a small mound of frosting on each brownie bite and top with fresh fruit. If you are not serving these right away and it's a warm day, please refrigerate until serving time. Makes approximately 3 dozen. Notes: Baking these in a standard muffin pan will require additional baking time. Bake for 15-16 minutes or until a toothpick comes out clean. These would also be delicious made with a cream cheese frosting. Yum! Adapted from Tastefully Simple