Description
These One Pot Chewy Brownie Bites are rich, fudgy, and perfectly portioned mini treats made with simple ingredients. Melted butter combined with brown and powdered sugars creates a luscious base, enhanced by Dutch-process cocoa and chopped dark chocolate for an intense chocolate flavor. Baked in a mini muffin pan, these brownie bites have a shiny set top with a moist, chewy center, perfect for snacking or serving at gatherings.
Ingredients
Main Ingredients
- 150g unsalted butter, cold from the fridge
- 50g brown sugar
- 200g powdered sugar
- 70g Dutch process cocoa powder
- 2 large eggs, at room temperature
- 100g all-purpose flour
- 3g salt (use less if using salted butter)
- 100g chopped dark chocolate (72%) or chocolate chips
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (180°C). Grease a 24-cup non-stick mini muffin pan with baking spray. Optionally, cut parchment paper pieces to use as slings to make removing the brownie bites from the pan easier.
- Melt and combine sugars with butter: In a medium saucepan over low to medium heat, melt the cold butter together with the brown sugar and powdered sugar, whisking often until the mixture is smooth and combined. Do not let it boil; it should look thick but smooth.
- Add cocoa and eggs: Remove the saucepan from heat and whisk in the Dutch process cocoa powder. The mixture may appear grainy at this point, which is normal. Let the mixture stand for 5 minutes, then add the eggs and whisk vigorously until the batter becomes smooth and glossy.
- Mix in dry ingredients: Fold in the all-purpose flour, salt, and chopped dark chocolate using a spatula, mixing just until combined.
- Portion the batter: Use a #40 cookie scoop or spoon to divide the batter evenly among the 24 mini muffin cups, filling them almost to the top.
- Bake the brownie bites: Bake in the preheated oven for 12 to 13 minutes. Check after 10 minutes; the tops should be shiny and set, and the brownie bites should puff up slightly. The centers should remain moist and not fully firm.
- Cool and remove from pan: Let the brownie bites stand in the pan for 10 to 15 minutes to set slightly. Use the parchment paper slings or a skewer to carefully remove them from the pan, then transfer to a wire rack to cool completely.
- Storage: Store the brownie bites in an airtight container at room temperature or in the fridge for up to one week.
Notes
- Using cold butter straight from the fridge helps achieve the right texture when melted slowly.
- Be careful not to overbake, as these brownie bites are best when the centers remain moist and chewy.
- Parchment paper slings are optional but helpful for removing bites cleanly from the mini muffin pan.
- Dark chocolate with 72% cocoa provides a rich chocolate flavor; chocolate chips can be substituted if preferred.
- These brownie bites can be stored at room temperature or refrigerated and are perfect for make-ahead treats.
