These brownie bites are the perfect shareable dessert to bring to any gathering.
They come together in only a few minutes and are so much better than the little plastic tub of brownie bites you can buy at the grocery store. You know… these guys.
My hypothesis for why these are so much better than the store bought version is two fold:
- The butter: Real butter makes everything better, and these brownie bites are swimming in butter. The ones you get at the store are oil based and therefore less rich and flavorful. The store bought ones also use “Nonfat Dry Milk” which is just a terrifying concept to me…
- The chocolate: I bet the quality of the Hershey’s unsweetened cocoa powder I used in these is much better than whatever cocoa powder they use in the store bought versions. If you really want to punch these up, try using Ghirardelli or Guittard unsweetned cocoa powders.
A few notes:
- I feel like I mentioned most of what I had to say about this recipe above, but the last note I’ll add is in regards to the chocolate chips. Fresh out of the oven, when the interior was still a little gooey, I didn’t feel like the chocolate chips added much. Once they had cooled/the next day, I liked the chocolate chips better. So play around with it and adjust to whatever you like best!
Brownie Bites
These brownie bites are infinitely better than the ones you can get at the store and come together in under a half hour. They're a great shareable dessert that you can bring to any gathering.
Equipment
- 1 Mini muffin tin
Ingredients
- 10 Tbsp Unsalted butter melted
- 1 Cup Sugar
- ⅔ Cup Unsweetened cocoa powder
- 2 tsp Vanilla
- ¾ Salt
- 2 Eggs room temperature
- ½ Cup Flour
- ½ Cup Chocolate chips optional
Instructions
- Preheat your oven to 350℉. Prep your mini muffin tin by greasing with butter or cooking spray.
- Into a medium bowl, add the melted butter, sugar, cocoa powder, vanilla, and salt, whisking to combine.
- Add the room temperature eggs and mix again.
- Add the flour and chocolate chips (if desired), mixing after each addition.
- Scoop about a tablespoon of batter into each mini muffin tin.
- Bake for 12-15 minutes or until the tops are set, cracked, and a little shiny.
- Loosen the edges with a knife and then let cool on a wire rack for 10 minutes.
