Brownie Bites
Fudgy, rich brownie bites with crackly tops and soft centers—these bite-sized treats are quick to make and perfect for chocolate cravings, parties, or snacking anytime.
Equipment
- 12-well Muffin Pan
Ingredients
- 1/4 cup (57 g) unsalted butter
- 1/2 cup (85 g) semi-sweet chocolate chips
- 1/3 cup (67 g) granulated sugar
- 1 large egg , at room temperature
- 1/3 cup (40 g) all-purpose flour
- 2 tbsp cocoa powder
- 1/4 tsp salt
- 1/4 cup (45 g) semi-sweet chocolate chips
Instructions
- Melt the chocolate chips and butter together in short bursts in the microwave, stirring every 30 seconds until smooth and glossy.
- In a separate bowl, whisk the eggs and sugar until pale, light, and slightly thick. Add the cocoa powder and mix until fully combined and smooth.
- Pour in the slightly cooled chocolate mixture, then add the flour, salt, and mini chocolate chips. Gently fold everything together just until no dry streaks remain—don’t overmix.
- Spoon the batter into a greased 12-well muffin pan, filling each about 2–3 tablespoons. Bake at 325°F (160°C) for 12–16 minutes, until the tops are crackly and set.
Notes
- Don’t overmix the batter – Fold in the dry ingredients gently and stop as soon as everything is combined to keep the texture fudgy.
- Don’t overbake – Remove the brownie bites when the tops are set and slightly crackly; they’ll continue to firm up as they cool.
- Let them cool fully – This helps them release easily from the pan and keeps the centers soft and fudgy.
- Whisk eggs and sugar well – This step is key for that shiny, crackly top.
- Don’t reduce the sugar – It’s essential for texture, moisture, and structure.
- Use room temperature eggs – They blend better into the batter for a smoother mixture.