Brownie Bites

Indulge in decadent brownie bites that are rich, fudgy, and perfectly portioned for every occasion. A must-try dessert!

Course Dessert

Cuisine American

Keyword Brownies

Prep Time 15

Cook Time 15

Total Time 30

Servings brownies

Calories 81kcal

Author Kathleen

Ingredients

11 tablespoons salted butter
3/4 cup light brown sugar packed
1/2 cup granulated white sugar
1 teaspoon decaf coffee crystals
1 cup semi-sweet chocolate chips
1/2 cup cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1 large egg yolk
1/2 cup, plus 1 tablespoon all-purpose flour
2 tablespoons hot water
1 teaspoon flaky sea salt

US Customary - Metric

Instructions

Preheat the oven to 350ºF (177ºC). Grease, or line a mini muffin tin with cooking spray. Set aside.
In a saucepan, melt the butter (11 tablespoons) with both sugars (3/4 cup light brown sugar + 1/2 cup white sugar), and decaf coffee crystals (1 teaspoon) over medium-low heat, stirring until smooth. Remove from heat.
Add chocolate chips (1 cup); stir until melted and glossy. If needed, briefly return to low heat to finish melting
Remove from the heat and add chocolate chips. Mix until the chocolate chips are melted. The residual heat will melt the chocolate chips; if not, place on low heat back on the stove.
Off the heat, whisk in cocoa powder (1/2 cup), salt (1/2 teaspoon), and vanilla (2 teaspoons) until well combined.
Add eggs (2) and yolk (1) one at a time, whisking after each addition, just until the yolk dissapears and is fully incorporated.
Gently fold in flour (1/2 cup plus 1 tablespoon) until just combined (do not overmix at this point!). Stir in hot water (2 tablespoons) until batter is smooth.
Use a small cookie scoop, approximately 2 teaspoons, to scoop the batter into the prepared mini muffin tin.
Bake in the preheated oven for 10-20 minutes, until tops are shiny and set but centers are still soft. While still warm, sprinkle with optional flaky sea salt (1 teaspoon) if desired. Sprinkled sparingly so it complements the chocolate without overpowering the sweetness.
Cool in the pan for 2-3 minutes.
Gently remove the 2-bite brownies and place them on a cooling rack to cool completely.
Bake the remaining batter.

Notes

Use the right pan – A nonstick or silicone mini muffin pan makes release easier. If you’re using metal, grease well or line with paper cups so your brownie bites don’t stick.
Don’t overbake – These bake in just 10–12 minutes. Pull them when the tops look set but the centers are still soft for the perfect fudgy bite.
Dissolve the decaf – Stir the instant decaf coffee crystals into the hot butter-sugar mixture so they fully melt and boost the chocolate flavor without grittiness.
Measure flour lightly – Spoon and level your flour (don’t pack it!) to keep the brownies tender, not dry.
Finish with salt while warm – If using flaky sea salt, sprinkle it right after baking so it sticks and gives that crave-worthy sweet-salty pop.

Nutrition