Mini Brownie Bites
My mini brownie bites with white chocolate chips are a quick and easy tiny treat! Made with a miniature muffin tin for perfect bitesize brownies.
Equipment
- 24-hole mini muffin tin
Ingredients
- 2 eggs
- ½ cup flavorless oil such as canola oil or sunflower oil, plus extra for greasing pan
- 2 tablespoon water
- 1 teaspoon vanilla extract
- ⅔ cup all purpose flour or plain flour
- ⅔ cup cocoa powder plus extra for dusting
- ½ cup powdered sugar or icing sugar
- ½ cup light brown sugar (muscovado) firmly packed
- 2 oz chocolate, white chocolate or peanut butter chips optional
Instructions
- Begin by preheating your oven to 350°F (175C/155C Fan) and preparing your mini muffin tin. Lightly oil each hole in the muffin tray and dust with cocoa powder (see images in blog post for demonstration).
- In a large mixing bowl, whisk together the oil, water, eggs and vanilla extract until combined.
- Meanwhile, in another mixing bowl, stir together the dry ingredients - the flour, cocoa powder, brown sugar and powdered sugar. (see note)
- Add the dry ingredients to the bowl of wet ingredients and stir together with a spatula until just combined, taking care to avoid leaving any unmixed pockets of flour.
- If using any sweet morsels, such as chocolate chips, white chocolate chips, peanut butter chips, etc. - add these at the end and fold through, reserving a small handful.
- Spoon the batter evenly into the prepared baking tray. I dollop mine with a 1 tablespoon measure. Add the reserved chips to the top.
- Place in the centre of a preheated oven and bake for about 20 minutes, checking for a toothpick inserted in the centre of one of the central mini brownies to come out mostly clean.
- Remove the tray from the oven and allow to cool for about 15 minutes, until you are able to handle the baking tin without gloves. Tip the brownie bites out and place on a wire rack to cool completely.
Notes
When stirring together the dry ingredients, you will want to avoid leaving any lumps of brown sugar or powdered sugar. If either of your sugars is particularly clumped, you may wish to sift these. This will help avoiding unmixed lumps in the final brownie batter.
Nutrition
Calories: 97kcalCarbohydrates: 8gProtein: 1.3gFat: 5.9gSaturated Fat: 1.1gCholesterol: 14mgSodium: 8mgPotassium: 73mgFiber: 0.8gSugar: 7gCalcium: 8mgIron: 1mg
Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!