Brownie Bites
User Reviews
4.8
Brownie Bites
Description
These Brownie Bites rely on melting butter and mixing it with sugar, unsweetened cocoa powder, vanilla, and salt before incorporating eggs and flour, creating a fudgy chocolate batter. Chocolate chips folded in provide pockets of melted chocolate. Baking in a mini-muffin tin results in bite-sized brownies with shiny, cracked tops characteristic of a well-made brownie.
The texture is moist and dense but tender, with a balance of chocolate bitterness and sugar sweetness. Care is taken not to overbake, ensuring the centers stay soft rather than dry.
The treats can be cooled in the pan then transferred to a wire rack and stored in an airtight container at room temperature for about a week. Freezing extends shelf life up to two months. Using room temperature eggs and accurately measuring flour helps achieve the right texture, and parchment liners or thoroughly greased pans prevent sticking.
Ingredients
- 10 tablespoons butter 141g, unsalted
- 1 cup granulated sugar (200g)
- ⅔ cup cocoa powder 67g, unsweetened
- 2 teaspoons vanilla extract
- ¾ teaspoon salt
- 2 large egg
- ½ cup all-purpose flour (60g)
- ½ cup chocolate chips (90g)
Instructions
- Preheat the oven to 350F. Butter the wells of a 24-cup mini-muffin pan or spray with baking spray.
- In a medium saucepan, melt the butter over medium heat. Stir in the sugar, cocoa powder, vanilla, and salt. Remove from the heat and let cool for 5 minutes.
- Quickly whisk in the eggs until well combined. Add the flour and stir until mostly combined, then add the chocolate chips and stir until no flour remains. Scoop the batter into the grease muffin tin.
- Bake for 12 to 15 minutes or until the brownies are set and the tops or cracked and shiny. Let cool in the pan on a wire rack for 10 minutes. Using the tip of a knife, carefully remove the brownie bites from the pan and finish cooling on the wire rack. Store any leftovers in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.
Notes
- Use parchment liners or thoroughly grease the muffin pan to prevent sticking when removing bites.
- Room temperature eggs blend into the batter faster and more evenly than cold eggs.
- Measure flour by fluffing and spooning into the cup before leveling to avoid a dense brownie texture.
- Do not overbake; the brownies are done when the centers are set and tops are shiny and cracked.
- Sift dry ingredients if clumpy to ensure smooth batter and uniform baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 165mg | 7% |
| Potassium | 94mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 353IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
