My recent delivery of Lovescool’s Valentine’s Day Champagne Brownies gave me the inspiration to make little bite sized brownies. Her chocolate delivery was so charming and tasty and bite sized. A week after finishing them off, I’m still thinking of them and realizing that they addressed a fundamental rule that I have forgotten to apply to brownies- small is cuter!
The recipe used for these brownies is an epicurious one that I made with my first bar of Green & Black organic chocolate. These turned out fantastic for lovers of the chewy brownie. Every mini brownie bite, when cooked individually like this, is essentially a corner piece from the baking pan- my favorite kind!
Another bonus to making brownie bites like this in muffin pans is that you can individualize the brownies add-ons per brownie. Some can have nuts just as easily as they can be straight up chocolate.
Chewy Brownie Bites
This recipe uses a classic unsweetened chocolate based brownie recipe from epicurious. The only changes are more added vanilla and a change in add-ons and baking time/temp.
preheat the oven to 350F.
On the stove top melt 1 cup of butter (two sticks) with 6 oz of chopped unsweetened chocolate and 1/2 tsp of salt. When completely melted, remove from the heat and allow to cool to room temperature.
In a mixer combine 2 cups of sugar with four eggs till well combined and fluffy. Beat in 1 Tbs of vanilla and add the cooled chocolate butter mixture. Finally fold in 1/2 cup of flour into the batter.
Spray the wells of a mini-muffin pan with nonstick spray or use mini cupcake liners. Fill each well 3/4 of the way and push on individual add-ons as desired (nuts, candied fruit, colored sprinkles).
Cook the mini muffin pan for 25 minutes for chewy brownie bites. If using a regular sized muffin pan cook for 30-35 minutes.
Pop out and enjoy!