Brownie Bites

Fudgy, chocolately bites of heaven - these brownie bites are quick, simple and utterly delicious. The perfect sweet treat.

Prep Time15

Cook Time15

Total Time30

Course: Baking

Cuisine: British

Servings: muffins

Author: Margie Nomura

Ingredients

For the brownie batter:

2.8 oz unsalted butter about 1/3 cup; plus extra for greasing
5 oz good-quality dark chocolate roughly chopped, about 3/4 cup
2 large eggs
3.5 oz superfine sugar (caster sugar) about 1/2 cup
3.5 oz soft light brown sugar about scant 1/2 cup, packed
1 tsp vanilla extract
2.5 oz all-purpose flour (plain flour) about generous 1/2 cup
1/2 tsp salt
2.8 oz good-quality dark chocolate roughly chopped, about scant 1/2 cup (optional)

To serve (optional):

Heavy cream (double cream)
Ice cream
Fresh berries

US Customary - Metric

Instructions

Preheat the oven to 390°F (200°C/180°C fan) and grease 9 holes of a muffin tin with butter (or use paper cases if you are worried about them sticking).
Put the butter and 5 oz (140 g) chopped dark chocolate into a medium heat-proof bowl. Set over a pan of barely simmering water to create a double boiler, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat) and allow it to slowly melt, stirring often until smooth (alternatively, pop into a microwave-safe bowl and melt in 20 second bursts, stirring between each - this is the quickest method but you have to watch closely and ensure it doesn’t overheat). Set aside to cool slightly.
Meanwhile, place the eggs and sugars in a large mixing bowl and beat with an electric mixer on medium-high speed for about 1 minute - or until pale, thick and roughly doubled in size.
Add the chocolate-butter mixture and vanilla extract and mix until combined.
Sift in the flour and salt, then fold in until you have a smooth batter. Add the chopped chocolate, if using, and mix until evenly distributed throughout the batter.
Scoop into the prepared muffin tins (I like to use an ice cream scoop) - you should make about 9 brownie bites.
Bake for about 13-15 minutes - or until the tops are puffed up. Remove from the oven and allow to cool in the tin.
Serve with a cup of tea or coffee - or as a pudding with heavy (double) cream or ice cream and fresh berries.

Notes

Make-ahead and storage

To store: Store in an airtight container at room temperature for up to 5 days.

To reheat: Optional, of course, but then the middle melts, and it's extra delicious. I like to pop it in the microwave for around 20 seconds, just until the middle is soft.

To freeze: Either place in an airtight container once cooled, transfer to a freezer bag, or wrap tightly in plastic wrap and a layer of foil. Place in the freezer for up to 3 months. When ready to eat, defrost at room temp and eat when fully thawed.

Quick tip

Cooking time: Always undercook rather than overcook anything brownie-related. If these brownie bites are too soft, you can put them in the fridge to firm up, and they will go fudgy and delicious. If you overcook, they will be too cake-like.

Nutrition