I’m addicted to these fudgey, mini-sized brownie bites! Find the recipe below.
These brownie bites are too tempting not to binge - they're the perfect size, intensely chocolatey and super rich. The perfect grab-n-go sweet treat, finished with flaked salt & easily made paleo, gluten-free and/or dairy free!
BEFORE YOU MAKE THESE BROWNIE BITES:
These cannot be made vegan. With a flax egg or any sort of egg substitute, the taste will still be chocolatey but the look and texture will be entirely different.
You must whip the eggs and sugar for 7-9 minutes on HIGH. A stand mixer fitted with a whisk attachment is best for this, but electric beaters will work well too. The eggs, sugar and pinch of salt should be whipped into a pale, thickened and fluffy mixture.
If you use coconut sugar instead of cane sugar, the whipped product should be a light caramel custard with a custard-like consistency, resembling peanut butter frosting.
Stick with chocolate within the semisweet and/or bittersweet range - nothing past 50 to 70% cocoa solids. If you use too sweet of chocolate or chocolate adulterated with milk solids, the brownie will be too sweet and will bake dry. If you use too dark of chocolate, they won’t have the shiny, meringue-like top. I personally love using bittersweet (67% cocoa) since the flavor comes out deeply chocolatey.
Source chocolate you would not only bake with, but also eat. With such few ingredients, the quality of ingredients is super important. The sweeter the chocolate, the shinier the top - I’ve successfully used:
Stream the chocolate-butter mixture while the mixer is running on low. Only let it run for up to 20-30 seconds, until it’s somewhat incorporated and the egg-sugar mixture has acclimated to the heat. Use a rubber spatula or wooden spoon to fold in the rest of the ingredients.
If you make these, be sure to tag @cleaneatsfactory on Instagram!
Brownie Bites
Ingredients
- 1/3 cup (57g) bittersweet or semisweet chocolate, coarsely chopped
- 1/4 cup or 4 tbsp (57 g) unsalted butter, or coconut oil, cut into small pieces
- 3 tbsp + 1 tsp (28g) all-purpose flour, or any GF flour of your choice
- 18g (2 tbsp + 2 tsp) unsweetened cocoa powder (Dutch-process)
- Pinch of salt
- 1 large egg
- 75g (1/4 cup + 2 tbsp) granulated sugar, or coconut sugar
Instructions
- Position an oven rack to the lower thirds of the oven. Preheat of 350F. Prepare a mini muffin tin with liners.
- Place the egg, salt and sugar in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high for 7-9 minutes until pale and fluffy. Meanwhile, prepare the rest of the ingredients.
- Combine the cocoa powder and flour in a bowl. Set aside.
- Place a heatproof bowl over a pot of barely simmering water, making sure the bottom of the bowl is not touching the water. Add in the chocolate and butter and stir until melted and smooth.
- Once egg-sugar mixture is pale and fluffy, set the mixer to low and slowly stream in the melted chocolate. Don't mix for more than 20-30 seconds - sift in the dry ingredients and gently fold until the batter is combined.
- Pour into the mini muffin liners, filling about 3/4 of the way. Bake for 12-14 minutes (I like to take them out at 12 so they're super fudgey) and cool completely before serving.