Chewy Brownie Bites From Scratch
I could eat 100 of these homemade brownie bites! With just a handful of pantry staple ingredients, they're ridiculously chewy, chocolatey, simple to make, and the whole recipe comes together in 30 minutes. All you need is a mini cupcake pan. It's truly the easiest party dessert ever!
Ingredients
- 142 grams unsalted butter (10 Tablespoons)
- 60 grams bittersweet chocolate, chopped (2 ounces)
- 200 grams sugar (1 cup)
- 48 grams cocoa powder, sifted (1/2 cup)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 60 grams all-purpose flour (1/2 cup)
- 1/2 teaspoon instant espresso powder (optional)
- 1/4 teaspoon Kosher salt
- Flaky salt, for serving (optional)
Equipment
- Mini muffin pan
- Baking spray
- Mixing bowls
Instructions
- Preheat the oven to 350°F (177°C). Grease the cups of a mini muffin pan with a generous amount of baking spray. Set aside.
- Add the butter and bittersweet chocolate to a large microwave-safe mixing bowl. Melt the butter and chocolate together in 30-second increments, stirring in-between rounds, until it's melted, smooth, and very warm.
- While the chocolate-butter mixture is still hot, add the sugar. Using a hand mixer, beat the sugar into the butter-chocolate mixture until the sugar is mostly dissolved, about 2-3 minutes. Then, add the cocoa powder and stir until the batter is smooth.
- Then, add the eggs one at a time followed by the vanilla extract. Turn the mixer to high and beat the chocolate mixture until it's slightly lightened in color and texture, about 3-4 minutes.
- Fold the flour, instant espresso powder, and salt into the chocolate mixture just until the batter is fully combined.
- Using a #60 cookie scoop, divide the batter between the mini muffin cups, until they're about 3/4 full. Bake for 10-12 minutes, until an inserted toothpick has just a few moist crumbs.
- Let the brownies cool in the mini muffin pan until they're cooled and completely set, about 15-30 minutes. Use a small butter knife to gently release the brownies from the muffin cups. Sprinkle with flaky salt and enjoy!
Notes
For chewy brownies, I definitely recommend weighing the ingredients with a kitchen scale instead of measuring cups! But if you don't have a scale, make sure you use the fluff-scoop-and-level flour method. Fluff the flour with a whisk, scoop the fluffed flour into a measuring cup, and level it off.
Be careful not to overheat the butter-chocolate mixture or the chocolate will seize and have a grainy texture. You want it to be very warm but not crazy hot.
It can be hard to tell when brownies are done, so use this little pastry school trick! Insert a toothpick in-between the center and the edges of the bites. If there's a few moist crumbs, they're ready to go. If the batter is still wet, keep baking.
If you don't have 2 mini muffin pans, you may need to bake the brownies in batches. Just make sure to wipe the brownie crumbs out of the pan before adding more batter!
Serving: 1brownie bite, Calories: 72kcal, Carbohydrates: 8.3g, Protein: 0.9g, Fat: 4.3g, Saturated Fat: 2.6g, Cholesterol: 19mg, Sodium: 20mg, Potassium: 36mg, Fiber: 0.6g, Sugar: 6.1g, Calcium: 4mg
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