Description
Chewy, chocolatey, two-bite brownies. Because mini desserts are just better. Especially when they involve chocolate!
Ingredients
- ⅔ cups Unsalted Butter, Softened
- ¾ cups Granulated Sugar
- ½ cups Brown Sugar (lightly Packed)
- 1 teaspoon Vanilla
- 2 whole Large Eggs
- 1-½ cup All-purpose Flour
- ½ cups Unsweetened Cocoa Powder
- ½ teaspoons Salt
- ¼ teaspoons Baking Soda
- ½ cups Mini Semi-sweet Chocolate Chips
Preparation
In the bowl of a stand mixer, or with an electric mixer, cream together butter, sugar, brown sugar and vanilla until light and fluffy. Add eggs and mix again until well combined. Whisk together flour, cocoa powder, salt and baking soda. Add dry ingredients to the butter mixture and mix until well combined. Mix in chocolate chips. Chill dough for 1–2 hours until firm.
Preheat oven to 350ºF. Line 2 mini muffin tins (48 cups) with paper liners or lightly spray with nonstick cooking spray. Roll dough into 1-inch balls and place in the prepared muffin tins.
Bake for 9–10 minutes, or just until brownies are set. They will still be quite soft. Don’t over-bake them or they will be dry. Cool completely in the tin before removing them.
Store brownie bites in an airtight container at room temperature, or freeze for up to 3 months.
