Super Bowl Brownies
Are you looking for that perfect dessert for your Super Bowl spread? Look no further. I will show you an easy way to turn a plain dessert into these super cute mini Super Bowl brownies. I am a big fan of mini desserts; especially for parties and gatherings. Ever since I started my baking business, I love watching people at parties and functions. I promise I won’t stare long enough to make you feel uncomfortable. Mini desserts fly off the table while often larger desserts sit untouched. The even funnier part is to watch a person pick up four mini desserts but they would never pick up one large brownie. It’s amazing the head games we play with ourselves. The other great aspect is the mini desserts can go a long way. One pan of these brownies yields twelve, 3×3 brownies, which doesn’t seem like much for a big party. But you can take those 12 brownies, split them into fourths and now you have 48 Super Bowl brownie bites.
Alright, let’s get started with these Super Bowl brownies. Since brownies can be quite the controversy, I thought I would leave it to your favorite recipe or the box you adore. If you are using a box recipe, you will need to double it to fit in this size of pan.
My favorite pan for baking brownies is Magic Line’s 9×12 inch pan. I love the fact that you get perfectly square edges. Feel free to use a 13×9 pan, you will just have some rounded edges and the measurements will be slightly off. Grab a box of parchment paper and I will show you an easy way to remove your brownies from the pan.
Line your pan with parchment paper. Make sure you have a large enough piece, so that the sides of the parchment paper come above the pan. This will help you remove the brownies easily so that you can cut them into squares. I don’t know about you, but trying to evenly cut brownies while they are still in the pan is impossible for me.
Fold the parchment paper down on both sides and then on the end. Remove the parchment from the pan and cut out the square area where the corners would be. This will help you fit the parchment back into the pan without any overlapping. Spray your pan with non stick spray and smooth down the parchment paper.
Now let’s just imagine for a minute there are some lovely baked brownies in the pan above. Let the brownies cool completely. All you need to do is run a sharp knife down the edge that does not have parchment. Then use the top tab of parchment to remove the brownies from the pan. Place the brownies on a cutting board. Cut the brownies into 3×3″ squares. Grab a large knife and a ruler. On the short side of the brownies, make a mark a three inches and at six inches. On the long side of the brownie pan make a mark at the 3, 6 and 9 inch mark. Now that you have your hash marks, use the large knife to cut all the way across and down. If brownie goo sticks to your knife wipe it off before cutting you next line.
Once your brownies are evenly cut into twelve 3×3 inch squares then you can cut them into fourths. Place each of the mini Super Bowl brownies into cupcake liners. One pan of brownies yields 48 mini Super Bowl brownies.
While your brownies are cooking this is the perfect time to make your buttercream. Use your favorite recipe or you can use ours. To make the grass on the brownies you will need a Wilton Tip No. 233 used for making grass or Ateco No. 133. If you don’t already own this type of tip they are super easy to find at most craft stores or baking shops in your area. Hold the decorating bag 90° straight up; the tip should be 1/8 in. above surface as shown. Squeeze bag to form grass. Pull up and away when icing strand is long enough (about 1/2 inch) stop pressure and pull tip away. Grass will be neatly formed only if you stop squeezing before you pull tip away.
Butter Vanilla Buttercream
- 2 1/2 cups sifted powdered sugar
- 1/2 cup unsalted butter
- 2 tbsp. organic shortening
- 1/4 tsp. salt
- 1 tsp. Lorann’s Butter Vanilla Extract or Pure Vanilla Extract
- 1 tbsp. half and half
In a stand mixer, fitted with a paddle attachment, cream the butter, shortening and salt for about 3 minutes. Add 1 1/2 cups of powdered sugar and half and half. Once the mixture comes together, scrape down the bowl. Add the rest of the powdered sugar and the vanilla. Beat until combined. Scrape down the bowl again. Beat on high speed for 5-6 minutes or until the frosting is fluffy. Mix with green gel food coloring.
For the footballs, I used chocolate covered espresso beans. Nothing like jacking your guests up on caffeine for a hotly contested game. No. No. No. The real reason I chose espresso beans is because you can lay them flat without them wobbling.
Place the flat side of the espresso bean down on the work surface. Then take a pastry bag with semi-stiff royal icing and pipe the lines on the espresso beans. Set aside and let them dry. ** You don’t have to use royal icing, you could use white chocolate or buttercream. You could set aside a small amount of your buttercream from the recipe above before coloring and use it for the lines.
Place your espresso bean footballs on your mini Super Bowl brownies and you are ready to go.