Mini Brownies
These fudgy two-bite mini brownies are quick and easy to make in one bowl and fun to decorate with your favorite toppings.
Servings 30 brownies
Calories 112kcal
Equipment
- 1 non stick mini muffin pan
Ingredients
- 7 ounces semisweet chocolate chopped
- 1/2 cup unsalted butter cut into pieces
- 3 tablespoons cocoa powder *see note
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 3 eggs at room temperature*
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1 cup toppings of choice (optional) (chocolate chips, sprinkles, M&Ms, chocolate kisses, chopped oreos or other cookies, peanut butter chips, toffee bits, etc)
Instructions
- Preaheat oven to 350F degrees. Grease and flour a non stick mini muffin/cupcake pan.
- Place the chopped chocolate and butter In a medium microwave safe bowl and melt in the microwave on full power in 20-30 second blasts, stirring after each one until smooth.
- Whisk cocoa powder into the butter mixture until smooth.
- Add sugar, brown sugar, eggs, salt and vanilla to the mixture and whisk until smooth.
- Vigorously stir the flour into the mixture until the batter is completely smooth and no streaks or lumps of flour remain. Do not worry about over-mixing for this recipe.
- Scoop the batter into the prepared mini muffin pan, filling each about 3/4 full. If you have a 24-cup pan, you may have some batter left to make a few more after the first batch is done. I usually get around 30 mini brownies.
- Bake in the preheated oven on the middle rack for about 11-13 minutes. Brownies are done when a toothpick or cake tester comes out with a few moist crumbs clinging to it. Be sure not to overbake, or they will be dry.
- Let cool in the pan for a few minutes and then remove to cool completely. If you have any trouble taking them out, run a knife along the inside edge to loosen them first. I find a gentle twisting motion helps them come out easily.
Video
Notes
*Cocoa powder: either natural or dutch process cocoa powder will work fine in this recipe.
* Eggs: It's important for eggs to be at room temperature in this recipe. Cold eggs will shock the mixture and make the melted chocolate re-solidify so you'll have bits of chocolate in the batter. To warm cold eggs quickly, put them in a bowl of warm water for a few minutes before breaking and using.
* To help release brownies from the pan, you can run a knife along the inside edge of each cup. Using a gentle twisting motion to remove them also helps. See the full post for more tips.
*Nutrition information does not include optional toppings.
Nutrition
Calories: 112kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 47mg | Potassium: 61mg | Fiber: 1g | Sugar: 9g | Vitamin A: 122IU | Calcium: 12mg | Iron: 1mg