Brownie Bites

When we had visited Maryland, K got to try brownie bites. Technically, this was the second time he had tried them. Now, I already knew he was a corner brownie fan. It turns out, he is a fan of brownie bites, too. Which is amusing since you can buy them at so many stores and he had never asked for them. Anyway, I decided to try my hand at them after seeing they cost $5 for less than 2 dozen at my local grocery store. I could have used one of my other brownie recipes, but I wanted these to be nice and sturdy, while still being chocolatey. Some of mine turned out a bit small because I didn’t fill them up all the way…but that is also how I ended up with extra. Next time, I will fill all of them to the top because they turned out the best.

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If you care about looks more, smooth the tops before baking. Aaaaand you could always go nuts and top them with frosting.

K said they were good, which was nice since they definitely cost less than $5 and were so quick to make.

Directions for Brownie Bites

  • 1 stick (8 Tablespoons) butter, room temperature
  • 5 ounces dark/bittersweet chocolate, chopped coarsely
  • 3/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 2 teaspoons vanilla bean paste (or extract)
  • 2 eggs, room temperature
  • 1/4 cup Dutch processed cocoa powder
  • 1 cup flour

Spray a mini muffin pan (24 count). Preheat the oven to 350 degrees. Using a double boiler or other setup, melt and stir together the butter and dark chocolate until smooth.

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Remove from the heat when melted and stir in the sugar, salt, and vanilla. Then whisk in the eggs, one at a time, until well-combined. Stir in the cocoa powder and flour and stir with strong strokes for about 1 minute.

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Scoop into the muffin pan, filling to the top.

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Bake for about 10-15 minutes (check on the earlier side to make sure they don’t overbake). You are looking for the tops to be a bit matte in finish. Let cool in the pan for 5 minutes, then remove and cool completely on wire racks.

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Directions for Brownie Bites (without pictures)

  • 1 stick (8 Tablespoons) butter, room temperature
  • 5 ounces dark/bittersweet chocolate, chopped coarsely
  • 3/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 2 teaspoons vanilla bean paste (or extract)
  • 2 eggs, room temperature
  • 1/4 cup Dutch processed cocoa powder
  • 1 cup flour

Spray a mini muffin pan (24 count). Preheat the oven to 350 degrees. Using a double boiler or other setup, melt and stir together the butter and dark chocolate until smooth. Remove from the heat when melted and stir in the sugar, salt, and vanilla. Then whisk in the eggs, one at a time, until well-combined. Stir in the cocoa powder and flour and stir with strong strokes for about 1 minute. Scoop into the muffin pan, filling to the top.

Bake for about 10-15 minutes (check on the earlier side to make sure they don’t overbake). You are looking for the tops to be a bit matte in finish. Let cool in the pan for 5 minutes, then remove and cool completely on wire racks.

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