Get the Recipe: Brownie Bites
These brownie bites are so fun and fudge like! They are quick and easy to make. These bites are baked in a muffin pan. They are great with ice cream, hot fudge or whipped cream on top!
Ingredients
- 1 ½ cups chocolate chips, or chopped chocolate
- ½ cup unsalted melted butter
- 1 cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- ¾ cup flour, all purpose or gluten free 1 to 1 flour
- 3 tbsp cocoa powder
- ⅓ cup chocolate chips
Instructions
- First, preheat oven to 375 degrees Fahrenheit. Line a muffin pan with paper liners or heavily spray with nonstick spray.
- Add melted butter and 1 ½ cups chocolate chips to a bowl. Stir until completely melted and creamy. If needed, microwave until fully melted.
- In a mixing bowl, add sugar and eggs. Whisk vigorously for 3 minutes, until light and frothy.
- Then, pour in melted chocolate mixture. Whisk to combine.
- Add in vanilla, flour, and cocoa powder. Whisk to combine.
- Then, fold in ⅓ cup chocolate chips.
- Use an ice cream scoop to transfer batter to the muffin pan. Fill each cavity about ¾ of the way full.
- Bake for 12 to 15 minutes. For more fudge like, bake 12 minutes. For more baked through, bake for 15 minutes.
- Finally, remove from oven. If you used paper liners, allow brownies to cool for 5 minutes then carefully remove. If you greased the pan, allow brownies to cool for at least 15 minutes. Then run a knife along the edges of the brownies to carefully release.
Notes
- Both chocolate chips and chopped chocolate work well. Choose chocolate chips you enjoy the taste of. This is a major flavor. I do not recommend using sugar free chocolate; this prevents those shiny tops.
- If needed, microwave the butter and chocolate together. This needs to be fully melted and smooth.
- Both regular all purpose flour and gluten free 1 to 1 flour can be used.
- The batter will be slightly thicker than normal brownie batter.
- Do not over bake! For fudge like brownies, bake only 12 minutes. They will be slightly more difficult to remove the pan so please be gentle and patient.
- See section above for whether or not to use muffin liners.
- Store leftovers covered at room temperature for up to 3 days.
- These freeze well.
Calories: 370kcal, Carbohydrates: 48g, Protein: 3g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 74mg, Sodium: 92mg, Potassium: 55mg, Fiber: 3g, Sugar: 20g, Vitamin A: 355IU, Calcium: 14mg, Iron: 2mg