Mini fudgy chocolate treats (Print Version)
# Ingredients:
01 -
10 tablespoons unsalted butter (141g)
02 -
1 cup granulated sugar (200g)
03 -
⅔ cup unsweetened cocoa powder (67g)
04 -
2 teaspoons vanilla extract
05 -
¾ teaspoon salt
06 -
2 large eggs
07 -
½ cup all-purpose flour (60g)
08 -
½ cup chocolate chips (90g)
# Instructions:
01 -
Preheat the oven to 350F. Butter the wells of a 24-cup mini-muffin pan or spray with baking spray.
02 -
In a medium saucepan, melt the butter over medium heat. Stir in the sugar, cocoa powder, vanilla, and salt. Remove from the heat and let cool for 5 minutes.
03 -
Quickly whisk in the eggs until well combined. Add the flour and stir until mostly combined, then add the chocolate chips and stir until no flour remains.
04 -
Scoop the batter into the greased muffin tin.
05 -
Bake for 12 to 15 minutes or until the brownies are set and the tops are cracked and shiny.
06 -
Let cool in the pan on a wire rack for 10 minutes. Using the tip of a knife, carefully remove the brownie bites from the pan and finish cooling on the wire rack.
# Notes:
01 -
Store any leftovers in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.
02 -
If you are concerned about sticking, you can use parchment paper liners.
03 -
Use room temperature eggs as they'll mix into the batter quicker.
04 -
Measuring flour with a scale is recommended for best results.
05 -
Do not overbake the mini brownie bites or they will be dry.