Ingredients
Equipment
Method
Method:
- Step 1: Preheat your oven to 350°F (175°C). Grease your mini muffin tin or line it with mini cupcake liners to prevent sticking.
- Step 2: In a medium saucepan over low heat, melt the unsalted butter and 2 oz. semi-sweet chocolate chips, stirring occasionally until smooth and fully combined.
- Step 3: Remove the saucepan from the heat and stir in packed brown sugar and granulated sugar until well combined.
- Step 4: Mix in the unsweetened cocoa powder, followed by the eggs, one at a time. Ensure each egg is fully incorporated before adding the next.
- Step 5: Add the salt, almond extract, and vanilla extract, and mix thoroughly.
- Step 6: Gently fold in the all-purpose flour until just combined. Be careful not to overmix, as this can make your brownies dense.
- Step 7: Spoon the batter into each cavity of the prepared mini muffin tin, filling each about halfway. Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Step 8: Allow the brownie bites to cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
- Step 9: In a double boiler or microwave-safe bowl, melt the 1 cup semi-sweet chocolate chips and 2 tablespoons unsalted butter together until smooth. Stir until glossy.
- Step 10: Once the brownie bites are cool, dip the tops into the chocolate glaze or drizzle it over each one. Let the glaze set before serving.
Notes
- Ensure not to overbake for moist brownie bites.
- Try adding nuts or berries for a seasonal twist.
- Store in an airtight container to maintain freshness.