Today I am sharing my experience baking brownie bites. I love brownies alot but I particularly prefer mine moist on the inside and just a little harder on the outside, not completely cake like. I got this recipe from the Joy of Baking but I added my own twist to it which I believe made the recipe better. This was my first time making bite-size brownies (I usually make them in an 8 inch pan) and I was quite pleased with the results. I feel bite-size brownies are more fun and easier to serve! hor dourves anyone? Not a huge fan of cutting brownies, lol. Please let me know if you try this out and what you think about the recipe.
5 ounces (140 grams) bittersweet chocolate chips
5 ounces (140 grams) white chocolate chips
1/2 cup (1 stick) (113) unsalted butter
2 tablespoons (15 grams) cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt
Melt the chocolate and butter on the stove, in a stainless steel container immersed in boiling water in a saucepan.
Remove it from the stove when completely melted. It should look like the image below.
Break and whisk the eggs
Add the vanilla extract to the egg mix
Start adding the other ingredients one at a time to the melted chocolate and butter mix stirring with a spatula.
Then the egg and vanilla extract mix
It should look like this when completed
I used a silicon brownie pop pan placed on a baking sheet. I sprayed oil in each cube before adding my mix.
I decided to use a piping bag to get my mix into the pan. It was easier and definitely neater.
This is what it looked like when I was done
I baked it at 350 degrees Fahrenheit for 20 minutes. I used the toothpick test, so just do that depending on how powerful your oven is, it might take longer or less time.
Fresh out the oven
After cooling off on the rack for 15 minutes it came out easily from the baking pan
I added a little bit of confectioners sugar to add some jazz. They came out very moist and yummy.