Mini Brownie Bites Recipe (Print Version)
# Ingredients:
01 -
85g (3 oz) high-quality bittersweet chocolate
02 -
150g (¾ cup) neutral oil or olive oil
03 -
200g (1 cup) granulated sugar
04 -
142g (⅔ cup) brown sugar
05 -
3 large eggs, at room temperature
06 -
2 teaspoons vanilla extract
07 -
120g (1 cup) all-purpose flour
08 -
63g (¾ cup) Dutch process cocoa powder
09 -
21g (¼ cup) black cocoa powder
10 -
28g (¼ cup) espresso powder
11 -
½ teaspoon salt
12 -
127g (4.5 oz) bittersweet chocolate, roughly chopped
# Instructions:
01 -
Heat your oven to 350°F and grab your mini muffin pan. Grease each cup generously with softened butter to ensure your brownie bites pop out easily later.
02 -
Create a simple double boiler by placing a heatproof bowl over a pan with about an inch of simmering water. Add your bittersweet chocolate and oil to the bowl, then stir occasionally until everything's smooth and completely melted. Set this glossy mixture aside to cool slightly while you work on the next step.
03 -
In a large bowl, combine your sugars, room temperature eggs, and vanilla. This is where the magic happens – beat this mixture with an electric mixer on high speed for a full 5-6 minutes until it's pale, fluffy, and has doubled in volume. Don't rush this step – it's what creates that signature crackly brownie top!
04 -
With your mixer on low speed, slowly stream in your cooled chocolate-oil mixture, creating a gorgeous, silky batter as everything incorporates.
05 -
Gently add in the flour, both cocoa powders, espresso powder, and salt. Mix just until the dry ingredients disappear into the batter – overworking the batter now will make your brownies tough.
06 -
Toss in your roughly chopped chocolate pieces and fold them through with a spatula until they're evenly distributed throughout your rich batter.
07 -
Carefully spoon or pipe the brownie batter into your prepared mini muffin cups, filling each about ¾ full to leave room for them to rise slightly.
08 -
Slide your pan into the preheated oven and bake for 15-18 minutes. They're ready when a toothpick inserted comes out with a few moist crumbs attached – be careful not to overbake or you'll lose that fudgy center!
09 -
Let the brownie bites cool in the pan for a few minutes before gently removing them. The centers will continue setting as they cool. Repeat with any remaining batter until you've used it all up.
# Notes:
01 -
For the best flavor, use high-quality bittersweet chocolate like Valrhona or Guittard.
02 -
If you don't have black cocoa powder, simply use a total of 84g (1 cup) of Dutch process cocoa powder instead.
03 -
The 5-6 minute beating of eggs and sugar is crucial for achieving that shiny, crackly brownie top.