While this post is a little late for the Super bowl Game for this year…it is something to think about for next year’s football season or is easily adaptable for other occasions…whether it be your hubby’s birthday or even Valentines Day…just switch out the footballs for some tootsie roll hearts!
Please note that because I used Bailey’s, it gave the frosting a light brown hue that I liked and wanted for these brownies. But, if you want your frosting to be white, make sure to use a clear liquor or liquid (no Bailey’s!). I would also recommend in that case using the Clear Vanilla Extract to make sure your frosting remains white. Additionally, this icing recipe makes a lot of icing so if you are just using it for the mini brownies you can half it and still have enough.
Guinness Brownies with Bailey’s Buttercream Frosting Recipe
Brownie Ingredients (I made it super easy by just using a
brownie mix):
brownie mix):
Package of your favorite brownie mix
Guinness (instead of water)
Frosting Ingredients:
1 lb unsalted butter room temperature
8 oz vegetable or hi-ratio shortening
1 ½ tsp vanilla or almond extract
3 lbs 10x confectioners’ sugar
4 1/2 fl oz Bailey’s (or another liquor, milk or water)
3 tbsp meringue powder
1 tsp salt
Tootsie Roll Footballs:
Tootsie rolls
Buttercream frosting
Directions:
1. Preheat oven to 350 degrees and grease mini muffin pans.
2. Prepare brownie mix as instructions indicate, replacing the amount of water required with Guinness.
3. Fill mini muffin wells about 2/3 of the way and bake for 1o – 15 minutes, or until cake tester/toothpick comes out clean.
4. Let them cool while preparing the frosting
(Or if you are like me and like to do your baking in steps, make brownie bites the day before. You can also make them a few days ahead and freeze them).
5. For the frosting cream shortening and butter with a paddle-whip mixer for 3 minutes on medium-high speed. Stop and scrap the bowl. Add the flavoring (vanilla or almond extract) and salt and mix until combined.
6. Gradually add sugar.
7. Add meringue powder (the mixture will seem very dry at this point).
8. Add Bailey’s (or liquid of choice) and beat until light and fluffy (5 to 8 minutes).
9. Frost brownies. If you are not using right away, keep the bowl covered with a damp cloth.
You may store icing in an airtight container and freeze for up to 3 months. Or store in fridge for up to two weeks.
You may store icing in an airtight container and freeze for up to 3 months. Or store in fridge for up to two weeks.
10. For the footballs – unwrap tootsie rolls and place in a bowl. (1 tootsie roll per brownie).
11. Heat all of the tootsie rolls in the microwave for 10 seconds, so easily moldable. If needed, heat up for 5 more seconds at a time.
12. On a clean flat surface, flatten tootsie rolls with your thumb or a rolling pin.
13. Then, with either an exacto knife or a small pairing knife, cut the tootsie rolls into a football shape.
14. To make the white lines on the football, use the leftover buttercream frosting and put it into
a pastry bag with a size 1 tip ( 0 or 2 would work too – depending on how thick you would like your lines to be) and pipe lines onto mini footballs.
a pastry bag with a size 1 tip ( 0 or 2 would work too – depending on how thick you would like your lines to be) and pipe lines onto mini footballs.
15. Place completed footballs onto frosted brownies.
16. Enjoy!
Yield: 48 mini brownie bite cupcakes
Recipe adapted from Erica’s Sweet Tooth
Frosting recipe from Toba Garrett’s Professional Cake
Decorating Book
Tootsie Roll Footballs adapted from Mini Baker