Description
Deliciously rich and fudgy brownie bites made with a perfect blend of cocoa, sugar, and chocolate chips, baked to moist perfection in mini muffin pans. These bite-sized treats are ideal for parties, snacks, or a delightful dessert.
Ingredients
Dry Ingredients
- 1 cup All-purpose flour
- 1 cup Unsweetened cocoa powder
- 1 TBSP Cornstarch
- 1 tsp Salt
Sugars
- 1 1/2 cups White granulated sugar
- 1/2 cup Powdered sugar
Wet Ingredients
- 3 Large eggs (room temperature)
- 1 Egg yolk
- 1/2 cup Unsalted butter (melted)
- 1/2 cup Oil (canola or vegetable oil)
- 1 tsp Pure vanilla extract
Additional
- 1 cup Semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat the oven to 350℉. Spray a mini muffin pan with baking spray to prevent sticking and set aside.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, cornstarch, and salt. Stir well to evenly distribute the ingredients.
- Beat Sugars and Eggs: Using a mixer, beat the white granulated sugar, powdered sugar, whole eggs, and egg yolk on high speed for 3 minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Add the melted unsalted butter, oil, and pure vanilla extract to the sugar and egg mixture. Mix on low speed until just combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Remove the bowl from the mixer and gently fold the batter with a rubber spatula to ensure even mixing. Fold in the semi-sweet chocolate chips.
- Scoop Batter: Using a tablespoon (a small cookie scoop is too large), scoop the batter into the prepared mini muffin pan cups. Smooth the tops with your fingers for an even surface.
- Bake: Place the mini muffin pan in the preheated oven and bake for 12-14 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.
- Cool: Remove the pan from the oven and allow the brownie bites to sit for 10 minutes. Then transfer them to a cooling rack to cool completely before serving.
Notes
- Use room temperature eggs for better incorporation and texture in the batter.
- Melting the butter before adding ensures it mixes smoothly with the other ingredients.
- Avoid overmixing once the dry ingredients are added to keep the brownies tender and fudgy.
- If you prefer, substitute semi-sweet chocolate chips with dark or milk chocolate chips according to taste.
- Ensure not to overbake; the brownies are done when a toothpick comes out with moist crumbs.
- Mini muffin pans yield perfect bite-sized brownies but using a regular muffin tin will increase baking time and alter texture.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
