Prep 15 mins
Cook 25 mins
One of my favorite food blogs is Brownie Points (http://www.browniepointsblog.com/). The latest entry is for Chewy Brownie Bites. The recipe has simply enchanted me, and the option of adding something different to every single brownie is mind-boggling. The ingredients come directly from the blog, but the directions are mine.
- 1 cup butter
- 6 ounces unsweetened chocolate, chopped
- 1⁄2 teaspoon salt
- 2 cups sugar
- 4 eggs
- 1 tablespoon vanilla
- 1⁄2 cup flour
- Preheat the oven to 350º F.
- Melt the butter with the chocolate and the salt. You can do this on the stovetop or in the microwave (or be really creative and leave it out in the sun or use a thermonuclear bomb).
- When it has all melted leave it to cool to room temperature.
- In a mixer, combine the sugar with the eggs until fluffy and creamy.
- Beat in the vanilla and add the cooled chocolate mixture.
- Fold in the flour.
- Spray the wells of a mini-muffin pan with non-stick spray or use mini liners.
- Fill each well 3/4 of the way full.
- Push on any desired add-ons, like nuts, candied fruit or sprinkles.
- If you are actually following directions and using a mini-muffin pan, then bake for 25 minutes. Otherwise, if you've decided to bung this into a square cake pan and bake like regular brownies, then bake for 30-35 minutes.
- Keep in mind that if you make this as you would regular brownies and not as the mini-muffins, they will not be as darling as they are meant to be.
Made these for DS class treats and they were a huge hit! I made 24 small ones then poured the rest in a 8X8 dish and they turned out fabulous - great easy recipe.
I don't know what went wrong here, but I followed the directions to the letter. The brownies tasted good, but even after 45 minutes, the mini-muffin brownies were still wet and gritty in the center, and I couldn't fix them. The parts that were baked were nice and crispy, but I don't know if the batter had too much liquid or not. The muffin papers came out really greasy, too, with butter puddled in the bottom of the muffin tin. I'm sorry, but I don't know what happened. Thank you for the good idea though, and I will try other recipes of yours.
These brownies rate a 5+ on taste alone. The batter is thick and luxurious. I had some difficulties with the mini-muffin pan that was sprayed with non-stick spray. It didn't work at all. I let the brownies cool some but I couldn't get them out of the tins whole. The reason was because the tops of the brownies get very crispy so when you go to take them out of the tins, the top comes off by itself without the brownie underneath. Anyways, after the first batch didn't work out, I had enough brownie batter to make a regular 8" pan. That worked out much better. I recommend using the paper liners for the mini muffin tins or baking the brownies in an 8" or 9" pan. If you make the mini muffins you will probably get closer to 48 mini muffins