Ingredients
- 1 prepared batch of your favorite brownie mix
- 24 small strawberries, tops cut off
- 1 batch buttercream frosting (see recipe below or use store-bought)
Buttercream Frosting Ingredients
- 3 cups confectioners’ sugar
- 1 cup soft butter
- 1 teaspoon vanilla extract
- 1 tablespoon whipping cream
Instructions
Makes: 24 mini brownies
Method: Indirect baking
Equipment: Mini muffin pans, piping bag (optional)
- Set the EGG for indirect cooking with the convEGGtor at the temperature designated by your brownie recipe.
- Pour the brownie mix into greased mini muffin pans.
- Place the muffin pans on the EGG and bake according to the time specified in your brownie recipe.
- Allow brownies to cool completely before adding frosting.
- For best appearance, use a piping bag to spread frosting on top of each brownie.
- Place one strawberry on top of each mini brownie.
- Top each strawberry with a small dab of frosting to create a hat.
