These are some of the most addictive chocolaty treats I have made. The first time I made them, I found myself eating way too many, and just couldn't stop myself (it starts with just one for breakfast... then a snack... then its the end of the day and you've eaten 8). So I packed them up and gave them out at school. But then two days later, all I wanted was more brownie bites, so of course I made them again. DANGEROUS.
I'd had the original recipe bookmarked for a while to try, it was actually meant to make cookies. I usually intend to make recipes exactly as written the first time, but I couldn't stop myself and made a few changes... The first few came out, in cookie form, and were ok, but sort of a confusing texture and flavor for a cookie. I then baked the rest in the mini muffin tins, and a masterpiece was made. These are soft and chocolatey and melt in your mouth, with just a hint of espresso. If you have enjoyed brownie bites from places like Trader Joes, these are better. I recommend you make some soon. And of course try some of the delicious batter in the process. And they try to give them away rapidly, before you eat 2 dozen yourself.
Adapted from neighborhoodfoodblog
makes 5-6 dozen mini brownies
113 grams (1/2 cup) of unsalted butter
150 grams 85% bittersweet chocolate, coarsely chopped
2 cups sugar
2 tsp vanilla extract
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp espresso powder
100 grams 72% bittersweet chocolate, coarsely chopped (or chocolate chips)
Make the brownies:
Preheat oven to 176c/350f, and spray or grease a mini muffin pan
1. Melt the butter and 85% chocolate together in a double boiler (or bowl on top of a pot of simmering water), stirring occasionally to prevent burning. When it is almost completely melted, remove from heat, and stir till smooth.
2. In a medium bowl mix the eggs, sugar and vanilla together. Add in the flour, baking powder, salt and espresso powder, and mix well.
3. Mix in the melted chocolate, followed by the coarsely chopped 72% chocolate.
4. Fill muffin cups 3/4 full. Bake for 7-8 minutes, till the edges are set and the centers look mostly cooked. (add a minute or two if using silicon).
5. Cool on a wire rack, and run a knife around the edge if necessary, to pop them out.