These homemade brownie bites are excellent for lunchboxes and potlucks since they're fudgy in the middle and chewy around the edges. Enjoy as is or with icing or chocolate whipped cream!
SERVINGS: 24 BROWNIES– ½ cup unsalted butter melted and slightly cooled (115 grams)– 1 cup granulated sugar (200 grams)– 2 large eggs at room temperature– 1 teaspoon pure vanilla extract– ½ cup all-purpose flour spooned & leveled (65 grams)– ½ cup unsweetened cocoa powder natural or Dutch process (45 grams)– ¼ teaspoon salt– ½ cup mini semi sweet chocolate chips optional (90 grams)
Ingredients
Step 1
Heat the oven to 350°F (180°C). Use micro parchment paper cupcake liners or normal liners to line a 24-count mini muffin tray.
Step 2
Combine melted butter and granulated sugar in a large bowl. Mix eggs and vanilla until barely mixed. Mix flour, cocoa powder, and salt until mixed. Stir in micro chocolate chips.
Step 3
A little over one spoonful of brownie batter should be distributed evenly across 24 mini muffin cavities.
Step 4
Bake the brownies for 12–15 minutes until a toothpick put into the centre comes out clean with a few wet crumbs. The brownie bites should cool for 5–10 minutes in the pan on a wire rack.
Step 5
Cool the brownie bits on the wire rack after carefully removing them from the pan. When using normal liners instead of paper, pull them off while heated.