Let me know how I did!
Ingredients
- 8 oz. semisweet chocolate
- 10 T butter
- 4 eggs, brought to room temperature
- 2 t vanilla
- 1 1/3 cup sugar
- 1 cup dark brown sugar
- ½ cup dark cocoa powder
- 1 1/3 cup flour
- ½ t salt
Directions
Butter and flour or spray a mini muffin tin and set that aside.Melt the semisweet chocolate and the butter together. I used a double boiler but you can also use the microwave (just be careful there – you don’t want the chocolate to seize).
In a large bowl, add the eggs, vanilla, sugar and dark brown sugar and mix until well combined. This will take a few minutes.
Add the chocolate to the egg mixture and fold it in (don’t mix with a mixer) until it’s just combined.
In a separate bowl add the cocoa powder, flour and salt and whisk together until they’re well combined. Add this mixture to your original bowl and once again fold it in until it’s just combined.
Fill your mini muffin tins with the brownie mixture. The batter will be thick, not liquid-y so it won’t necessarily hit all the edges of the muffin cup, but it will as it cooks.
Bake at 350 for about 15 minutes or until the edges are crisp. Remove the tin from the oven and move to a wire rack to cool for a few minutes then take them out and let them cool completely on the wire rack.
Makes about 55 brownie bites!
Ugly Desserts 