Description
I swear you can’t just have one of these. Moist and chewy with perfectly crispy edges, these Brownie Bites are so easy to make and WAY better than the ones you’ll find at the store.
Ingredients
Scale
- 3/4 cup (98g) all-purpose flour (measured properly)
- 1/2 cup (57g) natural unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1 1/2 cups (310g) sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs
Instructions
- Preheat oven to 350°F (180°C). Lightly grease a mini muffin pan with non-stick baking spray.
- Whisk the flour, cocoa powder, baking powder and salt together in a medium sized bowl and set aside.
- Add the melted butter, oil, sugar and vanilla extract to large mixing bowl and mix together until well combined.
- Add the eggs and mix until well combined.
- Add the dry ingredients and mix until well combined, but don’t over mix.
- Fill each mini muffin cup with about 1 ½ tablespoons (23 grams) of brownie batter.
- Bake for 10-15 minutes (12 minutes was just right for me), or until the centers just look done.
- Allow brownies to cool in the pan for 3-5 minutes, then remove to a cooling rack to finish cooling.
- Store brownies in an airtight container at room temperature. Best if eaten within 4-5 days.
Notes
Note that some mini cupcake pans are deeper than others, so keep that in mind when filling them. If you fill them more or less, it’ll change the bake time. For the bake time to be most accurate, use 1 ½ tablespoons or weigh how much you add to each cup.
Nutrition
- Serving Size: 1 brownie bite
- Calories: 102
- Sugar: 10.1 g
- Sodium: 25.1 mg
- Fat: 5.4 g
- Carbohydrates: 13.3 g
- Protein: 1.1 g
- Cholesterol: 20.5 mg
