Description
These Crispy Edge Brownie Bites deliver perfectly fudgy centers with irresistibly crispy edges, all in convenient mini size. Made with cocoa powder, melted butter, and optional mini chocolate chips, they bake quickly and are ideal for parties, lunchboxes, or freezing for later enjoyment.
Ingredients
Scale
Brownie Batter
- ½ cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- â…“ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup mini chocolate chips (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin pan or line it with mini cupcake liners to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract, whisking until the ingredients are fully incorporated.
- Sift and Combine Dry Ingredients: Sift in the cocoa powder, all-purpose flour, baking powder, and salt. Gently stir the dry ingredients into the wet mixture until just combined to avoid overmixing.
- Fold in Chocolate Chips: If using, fold the mini chocolate chips into the batter evenly without overmixing.
- Fill Muffin Cups: Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake for 12–15 minutes, or until the edges are set and crispy but the centers remain slightly soft, achieving the signature texture of crispy edge brownie bites.
- Cool: Allow the brownie bites to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For extra crispy edges, use a metal mini muffin pan and avoid overfilling the cups.
- These brownie bites are perfect for parties, lunchboxes, or freezing for later use.
- Try adding chopped nuts or a sprinkle of sea salt on top before baking for flavor variation.
