Brownie Bites

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Fudge-y, chocolate loaded, molten Brownie Bites are easy from-scratch brownies filled with gooey melty chocolate. These Brownie Bites are like miniature molten-lava cookie cups!

Course Dessert, Snack

Cuisine American

Keyword Brownie Bites

Prep Time 20 minutes

Cook Time 10 minutes

Standing time (in pan) 15 minutes

Total Time 45 minutes

Servings -16 brownie bites

Calories 170kcal

Author Chelsea Lords

Cost $4.50

Ingredients

1/3 cup white flour
1 and 1/2 tablespoons Dutch-process cocoa powder See Note 1
1/4 cup packed light brown sugar
2 tablespoons white sugar
1/4 teaspoon EACH: baking powder, fine sea salt
1/4 cup miniature chocolate chips
1/2 cup semi-sweet chocolate chips
2 tablespoons unsalted butter
1 large egg
1 (4 ounce) Lindt dark chocolate bar or a milk chocolate bar
Optional: Maldon sea salt flakes

US - Metric

Instructions

PREP: Preheat the oven to 350 degrees F. Generously grease a mini muffin tin (these don't work in regular-sized muffin tins) with cooking spray.
DRY INGREDIENTS: Combine the 1/3 cup white flour, 1 and 1/2 tablespoons Dutch-process cocoa powder, 1/4 cup light brown sugar, 2 tablespoons white sugar, 1/4 teaspoon baking soda, 1/4 teaspoon salt, and 1/4 cup miniature chocolate chips. Whisk to combine and then set aside.
WET INGREDIENTS: Use a separate small microwave-safe bowl to combine 1/2 cup semi-sweet chocolate chips with 2 tablespoons butter. Microwave for 25 seconds, stir for 15 seconds, and return to the microwave for another 15 seconds. Remove and stir until smooth (return to the microwave another 15 seconds as needed until melted). The mixture will be thick. Stir until smooth and back to room temperature. Add in the egg and stir again until smooth.
COMBINE: Use a spatula to scrape all of the wet ingredients into the dry. Mix until completely combined. It may not seem like it's coming together at first, but keep stirring until you have a thick dough. Scrape the edges of the bowl as needed and don't over-mix.
BAKE: Use a tablespoon measuring spoon to measure out dough and place in each mini muffin pan cavity. You should get 15 brownie bites. Open the chocolate bar. There should be large squares; cut each chocolate square into 4 smaller squares and gently place one square into the top of each cookie. Don't press it down much; it doesn't need to be covered by dough. Bake for 10-12 minutes, being careful to not over-bake, so these stay soft and fudgy.
REMOVE: Remove the pan from the oven and let stand for 10-15 minutes or until firm enough to easily coax out of the muffin tin. I use a dessert spoon and tines of a fork to gently pull them out. They are a bit gooey coming out of the oven so they need time to firm up. It's okay if the middle sinks a little, because it will stay soft from that chocolate added in the center. Because we're using a chocolate bar instead of chocolate chips (which are resistant to melting), the chocolate should stay soft and gooey for about 45 minutes after baking. If you want gooey leftovers, microwave any remaining cookies for 5-10 seconds. If you like salty-sweet flavors, add a sprinkle of Maldon sea salt flakes to the top of these.
Enjoy warm.

Notes

Note 1: Cocoa: Brownie Bites need Dutch-process cocoa powder instead of standard cocoa; read the post for my favorite or use Hershey's® Special Dark cocoa powder.

Nutrition