Mini Brownie Bites (VIDEO)

5 from 3 votes

With crackly tops and super fudgy centers, these Mini Brownie Bites are the perfect delectable sweet treat that pops right into your mouth! Baked in a mini muffin pan, it's a super easy recipe that comes together in just a matter of minutes.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 101kcal

Author: Katalin Nagy

Equipment

Ingredients

100 g Chocolate use semi-sweet quality chocolate eg. Callebaut Dark Chocolate (callets)
100 g Unsalted butter
2 Eggs room temperature
100 g Granulated sugar
100 g Brown sugar
20 g Cocoa powder unsweetened Dutch processed
75 g All purpose
⅓ teaspoon salt

Metric - US Customary

Instructions

Butter your mini muffin tin and pre-heat oven to 175 C / 347 F (no fan). You might be able to make more or less mini brownie bites, depending on the size of the muffin pan cavities
Melt butter and chocolate in a bowl over simmering water over medium heat
In another bowl, whip together the eggs with sugar with the help of an Electric hand mixer until pale, for about 5-7 minutes
Pour the melted butter and chocolate mixture into the egg-sugar mixture, and combine with a Rubber spatula. Do not use a mixer at this point
Sift in flour, salt, and cocoa powder and fold the mixture together. Do not overmix
Pour or pipe the batter into the prepared mini muffin tin and bake for 15 minutes
The mini brownie bites are ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not over-bake!
Let the brownie bites cool in the tin (They will further set as they cool), then serve the muffins fresh or store them at room temperature for 2-3 days in an air-tight container

Video

Notes

You might be able to make more or less mini muffins with this recipe, depending on the size of your mini muffin tin cavities. Mine has 24

INGREDIENT NOTES

Use always unsalted butter in dessert recipes, but make sure you add the salt stated in the recipe as that will balance the sweetness
Use a combination of white and (light or dark) brown sugar for the best texture and beautiful butterscotch flavor
The egg should be used at room temp
Baking powder is not included in this recipe intentionally, so ýour Brownie bites will turn out wonderfully fudge and gooey just like brownies
The quality of the chocolate chips along with the quality of cocoa powder will define the taste of your brownies so try to use high-quality ingredients

TECHNIQUE NOTES

Digital scale is required for a consistent, happy baking experience:)
Melt chocolate over a double boiler or in the microwave so you won´t burn it
Always pre-heat your oven and consider using a digital oven thermometer for the best results
Make sure that you precisely grease your mini muffin thin with butter throughout as the fudge brownie bites otherwise might stuck into the tin.
Each oven is different (and you might work with a slightly larger or smaller mini muffin tin) so you might need to adjust the baking time slightly. Check the texture and take them out as soon as the edge looks baked.
Do not over bake these brownie bites, they will be done fairly quickly and can easily dry out if over baked.
Let the brownie cups cool in the tin as they will further set as they cool. Then, once cooled, if the tin was greased properly, they should pop out easily, if not, gently loosen up the brownie bites within the tin using a sharp knife

Nutrition