Description
These easy Mini Brownie Bites are quick to make and come together all in one pot! They are fudgy and perfect if you are an edge brownie person - they have a gooey fudgy inside and a chewy outer. I tested this recipe over 20 times to get them just right. Read my post to learn all about how to make these bite-sized brownies!
Ingredients
Scale
- 150g unsalted butter, cold from the fridge is fine
- 50g brown sugar
- 200g powdered sugar
- 70g dutch process cocoa
- 2 large eggs, at room temperature
- 100g all-purpose flour
- 3g salt (use a little less if you are using salted butter)
- 100g chopped dark chocolate (I used 72%), or chocolate chips of your choice
Instructions
- Preheat the oven to 350°f / 180°c. Grease a 24 cup non-stick mini muffin pan with baking spray. Cut little pieces of parchment paper to use as a 'sling' to help remove the brownies if you like - this only takes a few minutes but makes removal much easier.
- In a medium saucepan, melt together the butter, brown sugar, and powdered sugar over low to medium heat, whisking to combine and to help it melt. Do not bring to the boil - just heat until the butter is melted and the mixture is combined and it smooths out. It might look a little thick and weird - this is fine.
- Remove the saucepan from the heat and add in the cocoa. The mixture will turn slightly grainy looking at this point - do not worry, it will smooth out when you add the eggs. Whisk to combine, then leave to stand for 5 minutes. Add the eggs and whisk well until it is smooth and glossy and has combined.
- Add the flour, salt, and chopped chocolate and mix to combine using a spatula.
- Portion the brownie batter between the 24 mini muffin cups - I use a #40 cookie scoop and fill them almost to the top. Try to fill each cup evenly but it is not the end of the world if you don’t manage.
- Bake the brownies for 12 to 13 minutes, checking after about 10 - they will puff up slightly in the pan, and the tops will be shiny and set. You do not want to bake until the middles are set as this will dry them out. When you lightly tap one with your finger it should not collapse but the inside should still feel moist.
- Remove from the oven and leave to stand in the pan for 10-15 minutes to set up slightly then remove from the pan using the parchment slings or a skewer and transfer to a wire rack to cool completely.
- Store in an airtight container in the fridge or at room temperature for up to a week.
Notes
These brownie bites are delicious frosted with my brownie frosting!