Brownie and Blondie Bites with Caramel Swiss Buttercream

I am  so excited to share these amazing little treats with you today!  I made these for my wonderful sister's baby shower.  I found the most delicious caramel swiss buttercream recipe EVER!  I am not an absolute die hard fan of swiss buttercream.  It is a bit to heavy and buttery for me.  This recipe, however is light and fluffy, and the flavor is amazing (I have already made it four times!).  Please don't be afraid to try this out!  The first time I made it, I thought for sure it was a failure and was ready to throw it away.  I decided to keep beating it for a while longer and when I checked on it, it was perfect!  The second time I made it, it went off without a hitch.  The fourth time I made it...was an adventure.  Just a quick note of caution.  If you make this with a Bosch mixer, keep in  mind that the bowl will warm from the bottom, thus melting your buttercream and never allowing it to set up.  Simply place the buttercream in the freezer for several minutes then finish beating with a hand mixer.  It worked for me!  That was (by last count) the 3rd kitchen fail of the day (actually more like hour).  Chewy and fudgy brownies and blondies topped with a luscious caramel buttercream...they are sure to be a hit wherever you serve them!

Brownie and Blondie Bites with Caramel Swiss Buttercream

Brownies:

1/2 cup (1 stick) butter

1 cup + 2 Tablespoons granulated sugar

1/2 cup + 2 Tablespoons cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoons vanilla extract

2 large eggs

3/4 cup all purpose flour

Blondies:

6 Tablespoons butter, melted

3/4 cup packed brown sugar

1 large egg

2 teaspoons vanilla extract

3/4 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Caramel Swiss Buttercream:

2 large egg whites

3/4 cup sugar

2 sticks (1 cup) butter, room temperature

Pinch of salt (about 1/8 teaspoon)

1 teaspoon vanilla

3 Tablespoons caramel sauce

Preheat the oven to 350F.  Line a 24 cup mini muffin pan with paper liners.  Set aside.

In a medium sized microwave safe bowl, melt the butter, then add the sugar and stir well. Return the butter/sugar mixture to the microwave and heat until hot and shiny looking.  Do not boil.  Stir in the cocoa, salt, baking powder, and vanilla.  Whisk in the eggs.  Add the flour and stir just until no streaks of flour remain.  

Spoon the batter into prepared pan, filling each muffin cup about 2/3 full.  A small amount of batter will remain.  Bake the brownie bites for about 12 minutes, or until a toothpick inserted in the center of one comes out with moist crumbs.  Do not overbake.  Remove brownies from pan and let cool completely on a cooling rack.

While the brownies are baking, make the blondie batter.  Line a 24 cup mini muffin pan with paper liners.  Set aside.  In a medium bowl, combine the melted butter and brown sugar.  Whisk in the egg and vanilla.  Add the flour, baking powder, and salt.  Stir just until no streaks of flour remain.

Spoon the batter into the prepared pan, filling each muffin cup about 2/3 full.  Bake the blondie bites for about 12 minutes, or until a toothpick inserted in the center of one comes out with moist crumbs.  Do not overbake.  Remove the blondies from the pan and let cool completely on a cooling rack.

For the caramel buttercream, combine the egg whites and sugar in a double boiler, or in a bowl set over a pot of simmering water.  Whisk constantly while heating until the sugar is dissolved, and mixture is about 150F.  Transfer the egg white mixture to the bowl of a stand mixer fitted with a whisk attachment.  Beat on high speed until mixture cools slightly and thickens.  While the mixer is running, slowly add the butter a tablespoon at a time until all the butter has been added.  You may need to stop the mixer and scrape down the sides.  If the mixture appears curdled or broken or if the  mixture looks very runny or liquidy, it is okay.  Just keep beating.  Add the salt, vanilla, and caramel sauce, and beat until the mixture is thick and smooth.

Transfer the buttercream to a piping bag fitted with a large star tip.  Pipe a swirl of buttercream on each cooled brownie and blondie.  You will have just enough buttercream to frost all of them.  Makes 24 frosted brownie bites and 24 frosted blondie bites.

Enjoy!  -Cardamommy