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1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Directions
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan.
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla extract until well combined.
Add the cocoa powder, flour, salt, and baking powder to the butter mixture, stirring until the batter is smooth and well mixed.
Spoon the batter into the prepared mini muffin pan, filling each cup about two-thirds full.
Bake in the preheated oven for 12-15 minutes, or until the tops are cracked and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownie bites to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Variations & Tips
For a nutty variation, fold in 1/2 cup of chopped walnuts or pecans into the batter before baking. If you prefer a more intense chocolate flavor, add 1/2 cup of semi-sweet chocolate chips. For a festive touch, sprinkle the tops with powdered sugar or drizzle with melted white chocolate after cooling. To make them gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Remember, the key to achieving the perfect fudgy texture is not to overbake them, so keep a close eye on them in the oven.
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