Desserts
Brownie Bites
Makes 12 individual brownies
Brownie Bites
Makes 12 individual brownies
Whether served at a party or as part of a sundae bar, brownies from the brownie pan mean everyone has the perfect size of this decadent treat.
Ingredients
- Nonstick cooking spray
- 8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
- 2 ounces bittersweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 2 tablespoons unsweetened cocoa powder
- ⅓ cup unbleached all-purpose flour
- ½ teaspoon kosher salt
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
Preparation
- Preheat the oven to 350°F with the rack in the middle position. Coat the brownie pan with nonstick cooking spray; reserve.
- Add the butter and chocolates to a heatproof bowl and place over a pot of simmering water. Once melted, stir in the cocoa powder, flour, and salt, and then set aside to cool to room temperature. Reserve.
- Put the eggs and sugar in a medium-large mixing bowl. Whisk well until lightened and creamy looking, 2 to 3 minutes. (Note: This can also be done with a hand or stand mixer.) Whisk in the vanilla and then fold in the chocolate-flour mixture until there are no streaks.
- Divide the batter among the individual brownie pan cups. Tap a few times on the counter to remove air bubbles. Bake until the edges are set, 18 to 20 minutes.
- Cool before unmolding and serving.
