Recipe by Lvs2Cook
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.
Top Review by Lesley P.
Very easy to make - and great for a crowd. I didn't have unsweetened chocolate, so I used mini semisweet chips. Otherwise, I stuck with the recipe. They were a big hit. Am making them again today for a party.
- 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)
Directions See How It's Made
- 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.