Delicious Brownie Bites Recipes
BROWNIE BITES
These little gems are very easy to make. I started baking this recipe when my kids were in elementary school and they loved those mini brownies that you can buy 5 to package (Hostess, I think) in their lunch boxes. I didn't like buying them so I found this recipe and the rest is history. I have never gotten 40 muffins out of this recipe -- more like 32. I don't always put a nut on the top of the brownie bites. I used pecans in the picture because that's what I had -- use your favorite nut.
Provided by Lvs2Cook
Categories Quick Breads
Time 35m
Yield 40 muffins
Number Of Ingredients 7
Steps:
- In a medium-size pan, place butter and chocolate and heat over low heat. Stir occasionally until melted and smooth.
- Remove pan from heat and stir in sugar and vanilla.
- Add eggs, one at a time, stirring well after each addition.
- Stir in flour.
- Spoon batter into mini muffin pan sprayed with cooking spray, filling almost to the top. You can use mini muffin paper liners in the pan instead if you want.
- Place a walnut half on the top of each brownie.
- Bake in a 325º oven for about 20 minutes or until brownies look dry and feel firm to the touch. I do these in my convection oven and it takes about 15 minutes.
- Let cool in pans for about 10 minutes then transfer to wire rack to cool completely.
- Store in an airtight container.
Nutrition Facts : Calories 80.6, Fat 4.2, SaturatedFat 2.5, Cholesterol 20.1, Sodium 26.4, Carbohydrate 10.8, Fiber 0.6, Sugar 7.5, Protein 1.2
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- Melt butter in a medium saucepan. Remove from heat and add in chocolate and salt. Whisk until melted and smooth (if it doesn’t completely melt, cook on low heat for a few more seconds). Transfer to a large bowl. Add sugar and whisk until well combined. Add eggs and whisk until combined and shiny. Add flour and cocoa powder and, using a rubber spatula, fold just until combined and no more flour is visible.
- Using a spoon or a piping bag, scoop or pipe the batter into the muffin pan, filling the tins almost all the way full. Bake until a toothpick inserted into the center of the brownies comes out with moist crumbs and not completely dry, 10-14 minutes. Allow brownies to cool in the pan for 10-15 minutes, then take them out of the tins and place them on a cooling rack, allowing to cool completely before serving.
- Store brownie bites at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 5 days. Brownies can be frozen for up to 2 months. Thaw on the counter, still covered, or overnight in the fridge.
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