Brownie Bites take a little more effort than a pan of Brownies, but I think it's worth it for two reasons. First, every single brownie is one of the coveted "edge" brownies with the extra chewy exterior. And, second, they're cuter!
This recipe makes exactly 24 mini-muffin brownie bites. If you have enough tins, double the recipe and make exactly 48; I'm sure they freeze beautifully.
How do you like your brownies? Or are you more of a blondie fan? Do you like them best with coffee, tea or milk? One could, of course, decorate these any number of ways, but I wanted to show you the basic brownie bite.
3/8 cup (1.125 ounces/32 grams) natural unsweetened cocoa powder*
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick (4 ounces/113 grams) unsalted butter
1 cup (7 ounces/198 grams) sugar
3/4 teaspoon vanilla extract
1/2 teaspoon espresso powder, optional
2 large eggs
5 Bake for about 17 minutes, or just until brownies begin to pull away from sides of pan or test moistly done with a toothpick or ... well, you'll sort it out. Do not overbake. I'll say that again: Do not overbake. Turn out onto wire rack, and cool completely. Brownie bites will keep for several days at room temperature in airtight container with wax paper between layers.