Brownie Bites
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Brownie Bites
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Decadent bite size brownies baked in a mini muffin tin. Easy and versatile, try with an array of different brownie bite toppings.
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Ingredients
For the Brownie Bites:
- ½ cup unsalted butter 1 stick
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- ½ teaspoon espresso powder optional—will enhance the chocolate flavor
- 2 large eggs
- ¼ cup (plus 2 tablespoons) all-purpose flour
Optional for Topping(s):
- Finely chopped pecans
- mini marshmallows
- crushed graham crackers
- Sprinkles
- Peanut butter cups or caramel cups
Instructions
- Place a rack in center of your oven and preheat the oven to 350°F. Generously grease and flour a mini-muffin tin. Or line with paper liners and coat the liners with nonstick spray (you'll thank yourself later).
- Place the butter, sugar, cocoa powder, and salt in a heat-proof bowl, then set the bowl over a pan of simmering water to create a double boiler ensuring that bottom of bowl and water do not touch. Heat until butter melts, stirring occasionally. This will take several minutes. Carefully remove the bowl from pan and stir to combine as best you can. Set aside and let cool until still warm to the touch, but not hot. The batter will be very gritty but will smooth out as you continue with recipe.
- Add the vanilla extract and espresso powder. With a wooden spoon or heatproof spatula, stir to combine.
- Add eggs one at a time, stirring thoroughly after each addition so that the eggs are fully combined before you add the next ingredient. Keep on stirring until batter looks thick and shiny.
- Sprinkle the flour over the top. Stir until it disappears into batter.
- As soon as you can no longer see the flour, stir the batter for 40 additional turns of the spatula (a.k.a. strokes). It will look thick and glossy.
- With a small cookie scoop or spoon, dollop the batter into mini muffin tins, filling each about 3/4 of way to top. Add any additional toppings you might like (if doing peanut butter or caramel cups, unwrap and carefully place one in the center of each brownie bite).
- Bake the brownie bites are just set, about 12 minutes. Place the pan on a wire rack and let cool in pan for 15 minutes. With a fork, carefully loosen the brownie bites and transfer to a wire rack to cool completely.
Notes
- To Store: Keep leftover bites in an airtight storage container at room temperature for up to 3 days.
- To Freeze: Store brownie bites in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving.
- Adapted from my One Bowl Brownies.
Nutrition Information
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Serving
1(of 18)
Calories
110kcal
(6%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
32mg
(11%)
Potassium
66mg
(2%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
184IU
(4%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18brownies
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 1(of 18) | |
| Calories | 110kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 184IU | 4% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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