Description
These tiny brownies pack intense chocolate flavor with melty chips tucked inside each fudgy bite. Crisp tops give way to a moist, rich interior that melts on your tongue.
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 each egg
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F and lightly grease a mini muffin tin or line with mini paper liners.
- Melt butter in a medium saucepan over low heat, then remove from heat and stir in sugar until combined.
- Whisk in eggs one at a time, then stir in vanilla extract.
- Add cocoa powder and stir until the batter is smooth.
- Gently fold in flour, salt, and baking powder until just combined.
- Fold in semisweet chocolate chips.
- Spoon batter into prepared mini muffin cups, filling each about three quarters full.
- Bake for 10 to 12 minutes or until a toothpick inserted into a mini brownie comes out with moist crumbs.
- Allow brownies to cool in the pan for five minutes, then transfer to a wire rack to cool completely.
Notes
- Store any extras in an airtight container at room temperature for up to three days.
- Reduce baking time by one to two minutes for a fudgier center.
- Add a pinch of instant espresso powder to intensify the chocolate flavor.
- Mix in chopped nuts or swirl in caramel for added variation.