Description
These Brownie Bites are rich, fudgy mini treats made with a blend of cocoa, brown sugar, and melted chocolate chips. Baked in a mini muffin pan and topped with squares of dark chocolate bar, they offer a gooey, melt-in-your-mouth texture with an optional sprinkle of flaky sea salt for a perfect sweet-salty balance. Ready in 45 minutes, they make a delightful bite-sized dessert for any occasion.
Ingredients
Dry Ingredients
- 1/3 cup flour
- 1-1/2 tablespoons Dutch process cocoa powder
- 1/4 cup light brown sugar (firmly packed)
- 2 tablespoons granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips
Wet Ingredients
- 2 tablespoons unsalted butter
- 1 large egg
Toppings and Extras
- 1/2 cup semi-sweet chocolate chips
- 1 (4 ounce) dark chocolate bar (or milk chocolate bar, e.g., Lindt)
- Cooking spray
- Flaky sea salt (optional)
Instructions
- Prepare: Preheat your oven to 350°F (175°C). Generously grease a mini muffin pan using cooking spray. Mini muffin pans are essential here as regular-sized muffin tins will not yield the same result.
- Add Dry Ingredients: In a mixing bowl, whisk together the flour, Dutch process cocoa powder, light brown sugar, granulated sugar, baking powder, salt, and mini chocolate chips until evenly combined. Set this mixture aside.
- Melt Chocolate: In a small microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter. Microwave in short bursts — 25 seconds, then stir for 15 seconds, followed by another 15 seconds. Continue to microwave in 15-second increments as needed until the mixture is fully melted and smooth. Let it cool to room temperature.
- Combine: Once the chocolate and butter mixture is cool, stir in the large egg until smooth. Then, scrape this wet chocolate mixture into the bowl with the dry ingredients. Use a spatula to mix everything together until you achieve a thick dough, scraping down the sides as necessary. Avoid overmixing to retain the fudgy texture.
- Bake: Using a tablespoon, scoop the dough evenly into each cavity of the mini muffin pan; you should have enough for about 15 brownie bites. Cut the chocolate bar into 15 smaller squares (cut each large square into 4 smaller ones) and gently place one piece atop each dough portion without pressing it down. Bake in the preheated oven for 10 to 12 minutes, taking care not to overbake to maintain gooey centers.
- Finish: Remove the pan from the oven and allow the brownie bites to stand for 10 to 15 minutes to firm up so they can be removed easily. Use a small spoon and fork if needed to gently coax them out. The middle may sink slightly, which is expected due to the gooey texture. The chocolate bar pieces should remain soft and melty for about 45 minutes after baking. For warm, gooey leftovers, microwave briefly for 5 to 10 seconds. Optionally, sprinkle with flaky Maldon sea salt for a delicious salty-sweet flavor. Enjoy warm!
Notes
- Use a mini muffin pan for the correct size; regular-sized pans will not work.
- Do not overbake; 10-12 minutes is enough to keep the brownie bites fudgy and gooey.
- Allow the brownie bites to cool slightly for easier removal from the pan.
- Using a chocolate bar instead of chips ensures a soft, melty topping that stays gooey longer.
- Add flaky sea salt for a delightful salty contrast if desired.
