Double Chocolate Brownie Bites Recipe

Get ready to level up your snack game with these irresistible mini brownie bites—little bursts of fudgy delight that’ll have you reaching for seconds (and thirds) before you know it!

These Double Chocolate Brownie Bites are an indulgent treat, packed with rich flavors that would satisfy any chocolate lover. They start off with creamy unsalted butter and a hint of vanilla extract, then move on to a combination of cocoa powder and semi-sweet chocolate chips.

These are not your typical brownie bites, and that’s probably why I find them so irresistible.

Ingredients

• Unsalted butter: Adds richness and moisture; essential for creamy texture.
• Granulated sugar: Sweetens overall flavor; creates a tender crumb.
• Cocoa powder: Provides deep chocolate flavor; low in calories and fat.
• All-purpose flour: Gives structure and a soft bite; primary source of carbohydrates.
• Semi-sweet chocolate chips: Adds bursts of chocolate; contains antioxidants and flavonoids.

Ingredient Quantities

• 1/2 cup (1 stick) unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 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
• 1/2 cup semi-sweet chocolate chips

How to Make this

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and apply a light amount of grease to a mini muffin tin. Alternatively, you can use paper liners for the tin.

2. In a medium saucepan, melt the butter at low heat. Once the butter is completely melted, take the saucepan off the heat and add the sugar. Stir the sugar into the butter until it is well combined.

3. Let the mixture of butter and sugar cool somewhat, then beat in the eggs, adding them one at a time, and mixing well after each addition.

4. Combine the vanilla extract with the other ingredients until fully incorporated.

5. In another bowl, sift together the cocoa powder, flour, salt, and baking powder.

6. Slowly incorporate the dry ingredients into the wet mixture, mixing until just combined.

7. Incorporate the semi-sweet chocolate chips until they are evenly spread throughout the mixture.

8. Using a spoon, place the batter into the prepared mini muffin tin. Each cup should now be about three-quarters full.

9. In the preheated oven, these should spend about 12-15 minutes, next to the brownies before they are cut. The brownie bites are done when a toothpick inserted into the center comes out mostly clean.

10. Let the brownie bites chill in the tin for a few minutes, then flip them onto a wire rack to cool completely. Dig in!

Equipment Needed

1. Oven
2. Mini muffin tin
3. Saucepan
4. Spoon
5. Mixing bowls (at least two)
6. Sifter
7. Measuring cups
8. Measuring spoons
9. Spatula
10. Whisk or electric mixer
11. Wire rack

FAQ

• Q:Is it permissible to use salted butter in place of unsalted butter? A: Certainly! When using salted butter, omit adding 1/4 teaspoon of salt in the recipe.
• Q:Is it permissible to use a hot chocolate mix in place of cocoa powder?

  A: Most certainly not. Cocoa powder’s comrades—sugar and other ingredients—found in hot chocolate mix will not only sweeten things up but will also mess with the cocoa’s powerhouse ability to affect texture. You might think it a trifling substitution, but cocoa’s unique power and presence are altered dramatically. Still, if you’re desperate for a chocolatey hit, use Dutch-process cocoa powder (with equal parts sugar and thickening mix).

• Q:This recipe can be made gluten-free. Substitute a gluten-free all-purpose flour blend for the wheat flour. Note that the texture may be slightly different.
• Q:What can I do to make these brownies have more chew?
  1. Swap out some of the granulated sugar for brown sugar to get more chewiness.
• Q:Is it permissible for me to include nuts in the recipe?
  Yes, you can add as much as 1/2 cup of chopped nuts, such as walnuts or pecans, for added texture.
• Q:How do I store leftover brownie bites?
  A: Keep them in a container that doesn’t allow air in at room temperature for as long as 3 days. Or you can put them in the freezer for a much longer stay.
• Q:Can I utilize milk chocolate chips in place of semi-sweet ones? A: Yes, but keep in mind they will sweeten the brownies.

Double Chocolate Brownie Bites Recipe Substitutions and Variations

For 1 cup white sugar: Use 1 cup of brown sugar (light, packed), or 1 cup of coconut sugar.

To replace 1 teaspoon vanilla extract: Use either 1 teaspoon almond extract or 1 teaspoon maple syrup for a different flavor.
For 1/3 cup unsweetened cocoa powder: Use 1/3 cup cocoa powder from the Dutch process for a more intense flavor.
For 1/2 cup all-purpose flour: Substitute with 1/2 cup whole wheat flour for more fiber or 1/2 cup gluten-free flour blend for a gluten-free option.

Pro Tips

1. Enhance Chocolate Flavor For an intensified chocolate flavor, consider adding a teaspoon of instant coffee granules or espresso powder to the dry ingredients. This enhances the depth of the chocolate without imparting a coffee flavor.

2. Room Temperature Eggs To achieve a smoother batter, use eggs that are at room temperature. This helps them incorporate more easily into the mixture, leading to a more uniform batter and consistent texture in the baked brownie bites.

3. Batter Rest Time After mixing the batter, let it sit for about 5-10 minutes before scooping into the muffin tin. This rest allows the flour to fully hydrate and can lead to a more tender texture.

4. Avoid Overbaking Keep a close eye on baking time to avoid overbaking, which can lead to dry brownie bites. Start checking a couple of minutes before the minimum time, and look for a few moist crumbs sticking to the toothpick rather than a perfectly clean one.

5. Customize with Toppings Before baking, sprinkle some sea salt, chopped nuts, or additional chocolate chips on top of the batter for added texture and flavor. This can enhance both the visual appeal and taste of the final product.