Rich fudgy chocolate bites (Printable)
Delight in rich, fudgy chocolate bites with crackly tops and soft centers, ideal for any sweet occasion.
# What You'll Need:
→ Dry Ingredients
01 - 3/4 cup all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, melted
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 teaspoon pure vanilla extract
→ Chocolate
09 - 1/2 cup semi-sweet chocolate chips or chunks
# How To Make It:
01 - Set the oven to 350°F. Grease a 24-cup mini muffin tin or line with mini cupcake liners.
02 - In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
03 - In a large bowl, whisk the melted butter and granulated sugar until fully combined. Add eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
04 - Fold the dry mixture into the wet ingredients until just combined, avoiding overmixing to maintain a tender texture.
05 - Gently fold in the semi-sweet chocolate chips or chunks to distribute evenly throughout the batter.
06 - Divide the batter evenly among the prepared mini muffin cups, filling each about three-quarters full.
07 - Bake for 12 to 15 minutes, or until the tops are set and a toothpick inserted into the center comes out with a few moist crumbs.
08 - Allow the brownie bites to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- They bake in fifteen minutes, so you can go from craving chocolate to eating it almost immediately.
- The crackly top and fudgy center happen naturally without any fancy technique or temperamental ingredients.
- One batch makes enough to share, eat half tonight, and still have some tomorrow.
02 -
- The toothpick test is everything—moist crumbs mean fudgy chocolate in the center, while a completely clean toothpick means you've baked them too long.
- Room temperature eggs and melted butter change everything because they blend smoothly without requiring overmixing, which would ruin the tender texture.
03 -
- Use an ice cream scoop to divide the batter evenly—it saves time and ensures they all bake at the same rate.
- The crackly top is a sign of success, and it happens because sugar caramelizes slightly on the surface, so don't smooth the batter after filling the cups.