Brownie Bites
Fudgy, chocolately bites of heaven - these brownie bites are quick, simple and utterly delicious. The perfect sweet treat.
Servings: 9 muffins
Ingredients
For the brownie batter:
- 80 g unsalted butter plus extra for greasing
- 140 g good-quality dark chocolate roughly chopped
- 2 large eggs
- 100 g caster sugar
- 100 g soft light brown sugar
- 1 tsp vanilla extract
- 70 g plain flour
- ½ tsp salt
- 80 g good-quality dark chocolate roughly chopped (optional)
To serve (optional):
- Double cream
- Ice cream
- Fresh berries
Instructions
- Preheat the oven to 180C Fan and grease 9 holes of a muffin tin with butter (or use paper cases if you are worried about them sticking).
- Put the butter and 140g chopped dark chocolate into a medium heat-proof bowl. Set over a pan of barely simmering water, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat) and allow it to slowly melt, stirring often until smooth (alternatively, pop into a microwave-safe bowl and melt in 20 second bursts, stirring between each - this is the quickest method but you have to watch closely and ensure it doesn’t overheat). Set aside to cool slightly.
- Meanwhile, place the eggs and sugars in a large mixing bowl and beat with an electric whisk on medium-high speed for about 1 minute - or until pale, thick and roughly doubled in size.
- Add the chocolate-butter mixture and vanilla extract and mix until combined.
- Sift in the flour and salt, then fold in until you have a smooth batter. Add the chopped chocolate, if using, and mix until evenly distributed throughout the batter.
- Scoop into the prepared muffin tins (I like to use an ice cream scoop) - you should make about 9 brownie bites.
- Bake for about 13-15 minutes - or until the tops are puffed up. Remove from the oven and allow to cool in the tin.
- Serve with a cup of tea or coffee - or as a pudding with double cream or ice cream and fresh berries.
Notes
Scroll up for a step by step guide with images on how to make this recipe.
To store: Store in an airtight container at room temperature for up to 5 days.
To reheat: Optional of course but then the middle melts and it's extra delicious. I like to pop in the microwave for around 20 seconds, just until the middle is soft.
To freeze: Either place in an airtight container once cooled, transfer to a freezer bag or wrap tightly in clingfilm and a layer of foil. Place in freezer for up to 3 months. When ready to eat, defrost at room temp and eat when fully thawed.
Cooking time: Always undercook rather than overcook anything brownie-related. If these brownie bites are too soft, you can put them in the fridge to firm up and they will go fudgy and delicious. If you overcook, they will be too cake-like.