Description
Delight in these Brownie Bites Bliss—perfectly rich, fudgy mini brownies packed with chocolate chips. With just 7 simple steps, you can whip up 24 bite-sized treats that satisfy any chocolate craving in under 30 minutes.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup chocolate chips
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your brownie bites.
- Mix Dry Ingredients: In a large bowl, combine the flour, cocoa powder, granulated sugar, brown sugar, and salt. Stir these ingredients together evenly to create your dry mix.
- Add Wet Ingredients: Pour in the melted unsalted butter, crack in the eggs, and add the vanilla extract to the dry ingredients.
- Combine Batter: Stir the mixture thoroughly until all ingredients are well incorporated and the batter is smooth with no lumps.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the batter to evenly distribute the chocolate throughout.
- Prepare and Fill Tin: Grease a mini muffin tin and pour the batter into each cavity, filling them evenly to ensure uniform baking.
- Bake: Place the tin in the preheated oven and bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean, indicating the brownie bites are perfectly baked.
- Cool and Serve: Once baked, let the brownie bites cool in the tin for several minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
- Use a mini muffin tin for bite-sized treats; regular muffin tins will require longer baking times.
- Make sure butter is fully melted but not hot when mixing to avoid cooking the eggs prematurely.
- Chocolate chips can be substituted with chopped nuts or white chocolate chips for variation.
- Store brownie bites in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra gooey bites, underbake slightly and allow to cool in the tin.
