Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- Grease a mini muffin pan or line with cupcake liners.
- Melt chocolate chips and butter together until smooth.
- Stir in sugar until well combined.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract.
- Gently fold in flour and salt until just combined.
- If using, fold in chocolate chips and other add-ins.
- Spoon the batter into the prepared mini muffin pan, filling each cavity about 2/3 full.
- Bake for 8-10 minutes, or until a toothpick inserted comes out with moist crumbs.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Nutrition
Calories: 120kcalCarbohydrates: 12gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 50mgSugar: 6gVitamin A: 5IUCalcium: 10mgIron: 0.5mg
Notes
Ensure to grease the muffin pan well or use cupcake liners to prevent sticking.
Customize your brownie bites with nuts, sprinkles, or flavored extracts for added flair.
Store brownie bites in an airtight container for up to three days, or freeze for later enjoyment.
For an Instant Pot variation, steam the batter in a silicone mold for about 20 minutes for quicker results.
Don't rush the mixing; aim for just combined for the best texture!
Customize your brownie bites with nuts, sprinkles, or flavored extracts for added flair.
Store brownie bites in an airtight container for up to three days, or freeze for later enjoyment.
For an Instant Pot variation, steam the batter in a silicone mold for about 20 minutes for quicker results.
Don't rush the mixing; aim for just combined for the best texture!
Tried this recipe?Let us know how it was!