Prep 15 mins
Cook 20 mins
These little gems are very easy to make. I started baking this recipe when my kids were in elementary school and they loved those mini brownies that you can buy 5 to package (Hostess, I think) in their lunch boxes. I didn't like buying them so I found this recipe and the rest is history. I have never gotten 40 muffins out of this recipe -- more like 32. I don't always put a nut on the top of the brownie bites. I used pecans in the picture because that's what I had -- use your favorite nut.
- 1⁄2 cup butter
- 4 ounces unsweetened chocolate
- 1 1⁄2 cups sugar
- 1 teaspoon vanilla
- 3 eggs
- 1 cup flour
- 40 walnut halves (optional)
- In a medium-size pan, place butter and chocolate and heat over low heat. Stir occasionally until melted and smooth.
- Remove pan from heat and stir in sugar and vanilla.
- Add eggs, one at a time, stirring well after each addition.
- Stir in flour.
- Spoon batter into mini muffin pan sprayed with cooking spray, filling almost to the top. You can use mini muffin paper liners in the pan instead if you want.
- Place a walnut half on the top of each brownie.
- Bake in a 325º oven for about 20 minutes or until brownies look dry and feel firm to the touch. I do these in my convection oven and it takes about 15 minutes.
- Let cool in pans for about 10 minutes then transfer to wire rack to cool completely.
- Store in an airtight container.
So easy to make. I used a little scooper to fill up the mini muffin pans evenly. These are great to bring to a party. Follow the instructions to fill the cups almost to the top. The brownies don't rise much and the finished product looks so much better than those that are only filled part way.
Mmmm! Moist inside, with the perfect brownie-crisp top! (I did 325 for 15min.)
I followed this recipe exactly and they turned out perfectly. They are rich, but not too much so, and we really enjoyed them. Very similar to "Two Bite Brownies." PERFECT! Thanks.