Brownie bites y'all. They're all the rage these days, and with good reason! They cook faster than regular brownies, taste just as good, and they're just so darn cute.
I finally got to make use of my mini cupcake pan too, which I though was a stupid buy at first because who wants to eat a dainty dessert? Desserts should be adult-sized (maybe even king-sized), not some petite little thing. But, I've gotta say, I'm into this pan now and feel bad for bad-mouthing it. As long as I can have more than one and less than ten then I'm ok with desserts being small.
I've made this recipe thrice times already in the past two weeks, but each time I made them slightly different than that last. First batch: made it as is, classic and delish. Second batch: added semi-sweet chocolate chunks, hello melted pockets of chocolate. Third batch: added semi-sweet chocolate chips AND toffee bits, my favorite so far. Feel free to experiment and add your own flair. Nuts, white chocolate, butterscotch chips, etc. The texture of this brownie is awesome, and this is coming from a center brownie piece kind of girl. Chewy on the outside, soft and fudgie on the inside.
Recipe from The Smitten Kitchen
Yield: roughly 29 brownies
3 ounces (85 grams) unsweetened chocolate, roughly chopped (I used Scharffen Berger, again, because it's the bestest)
1 stick (4 ounces or 115 grams) unsalted butter
1 1/3 cups (265 grams) granulated sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt (about 2 grams)
2/3 cup (85 grams) all-purpose flour
1. Heat oven to 350°F. Spray the pans with a non-stick spray.
2. In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Turn off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each (totally took the microwave route).
4. Whisk in sugar, then eggs, one at a time, then vanilla and salt.
5. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pans, fill them almost to the top.
6. Bake for about 16 minutes before a toothpick comes out batter-free (Pro Tip: mine took 14 mins). Let them sit in the pan for 5 minutes on a cooling rack before unmolding them, or they break easily.
Sidenote: super stoked because I'm heading to the happiest place on earth this weekend. No, not Three Twins, which always makes me happy, but Disneyland! I'm going to do DL desserts so right this time. Happy weekend friends!