Brownie Bites
Fudgy in the middle with deliciously crispy edges in every bite, these easy Brownie Bites come together in only 20 minutes. These two-bite brownies are the perfect treat when the sweet tooth comes calling.
Servings: 24 brownies
Calories: 108kcal
Equipment
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1/2 cup unsalted butter
- 1/2 cup semi-sweet chocolate chips 80g
- 1/2 cup unsweetened cocoa powder, Hershey's 43g
- 1/2 cup all-purpose flour 60g
- 1/2 tsp. salt
- 1/4 cup mini chocolate chips, optional topping
Instructions
- Grease a mini muffin tin well with butter or nonstick spray. Preheat oven to 325 degrees F.
- Add the granulated sugar, brown sugar, eggs and vanilla in a large mixing bowl. Using a hand mixer or stand mixer, beat the eggs and sugar on medium high speed until thickened – about 3 to 4 minutes.
- In a seperate bowl, melt the butter in the microwave until just melted. Add the chocolate chips and cocoa powder and stir together until mixed, it is ok if some chip remain.
- Pour the chocolate mixture into the thickened eggs and sugar. Stir together with a spoon or spatula until well incorporated.
- Fold the flour and salt into the wet ingredients until no dry flour remains.
- Using a cookie scoop, scoop the batter evenly into the prepared 24 capacity mini muffin tin. Sprinkle approximately ½ teaspoon mini chocolate chips on top of each brownie (optional).
- Bake the brownie bites for 13-15 minutes, until the edges are set.**
- Allow the brownies to cool completely before removing them from the pan. When completely cooled, twist the brownie bites gently and they should lift out easily.
Notes
- Grease the muffin tin very well before baking or use a silicone mold for easy removing.
- Allow the brownie bites to cool completely (about 20 minutes) before removing from the pan. If you remove them when still warm, they will break apart. Once the brownies are fully cooled, you should be able to twist them lightly and they should lift easily from the pan.
- Given the small size of these brownies, they are easy to overcook. When removing from the oven, the edges should be set but the middles should still depress slightly when touched. If you bake them until the centers are fully set and spring back when touched, the brownies may be dry.
- Nutritional information is an estimate and will vary with substitutions.
Nutrition
Serving: 1brownie | Calories: 108kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 23mg | Potassium: 39mg | Fiber: 1g | Sugar: 10g
