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Brownie Bites
Made in mini-muffin size, these yummy chocolate morsels
are just a bite or two.
Makes 12 brownie bites
cooking spray
¹⁄
³
cup all-purpose flour
¹⁄
³
cup unsweetened cocoa powder
¹⁄
8
teaspoon salt
3 tablespoons unsalted butter, cut into 12 pieces
(best at room temperature)
½ cup firmly packed light brown sugar
1 large egg
1½ teaspoons vanilla extract
Preheat the oven to 350ºF. Lightly coat a 12-cup mini-muffin pan
with cooking spray.
Combine the flour, cocoa and salt in the work bowl and pulse on
Food Processor 10 times to sift. Transfer to a small bowl and
reserve. Add the butter to the work bowl. Pulse 5 to 10 times.
Add the brown sugar; pulse 5 times to break up and process for
10 to 15 seconds; scrape the bottom and sides of the work bowl.
Process until smooth, 10 to 15 seconds longer. Add the egg and
vanilla, process on until smooth, 10 seconds. Add half the dry
mixture, pulse 5 times on Chop. Scrape the work bowl. Add the
remaining dry mixture, pulse until just combined, 4 to 5 times.
Spoon the batter in equal amounts into the prepared muffin pan.
Bake in the preheated oven for 12 to 13 minutes, until tops are
puffed and crackled (they may still be moist when tested with a
toothpick). Remove from oven and let cool in pan for 2 minutes,
then remove from pan and place on a rack to cool completely,
or serve warm.
Nutritional information per piece:
Calories 50 (60% from fat) • carb. 4g • pro. 1g • fat 4g • sat. fat 2g
• chol. 25mg • sod. 9mg • fiber 1g
Notes:
• Mocha Almond Brownie Bites: add ½ tablespoon instant
espresso powder and 2 tablespoons toasted slivered almonds to
the flour/cocoa mixture before pulsing.
• Add 2 tablespoons mini chocolate morsels or almond
brickle bits.