Prep Time : 15 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy
What do we want? Chocolate! When do we want! 10 minutes ago! Cheerful chocolatey brownie bites packed with white chocolate chunks and topped with sprinkles to brighten even the grayest day. In your face in less than an hour. Move over Maria, there’s some new favourite things in town. Credit for the brownie base recipe goes to the wonderful Michelle at Hummingbird High. I have been trying really hard not to re-blog recipes but this is literally my favourite brownie recipe ever. I only adapted it enough to work in multiples of Lindt 100 gram chocolate blocks (I’m super practical that way)….
Wellington has been having a late cold snap of grey days with icy wind this past week or so, and after an absolutely bone-chilling run all I could think about was brownies. I kept turning recipes over in my head but kept coming back to the brownies. So here they are for you to enjoy as well.
Preheat the oven to 180C (350F). Line a 24 cup mini muffin or tartlet pan with paper cases. Nobody likes cleaning all the little cups in a mini muffin pan.
Put the butter, chocolate and cocoa in a double boiler or a heatproof bowl over a pot of water and heat gently until melted together. Make sure the bowl is not touching the water underneath. Remove from the heat and leave to cool.
Sift the sugars together in another larger bowl and add the eggs. Whisk the eggs and sugar together. Now this is a very important stage. This recipe can be more fudgy or more cakey depending on how much air you whisk into the eggs at this stage. If you want a very dense brownie just whisk it a bit until its mixed. If you want a lighter result then whisk until quite thick and pale. I like to go for something in middle so they retain a lot of richness but still have a light enough texture not to be too much. Experiment until you find your sweet spot!
When the chocolate has cooled enough to feel warm but not hot, whisk the chocolate into the eggs. Gently fold in the flour followed by the chocolate. I tried adding sprinkles to the mix but they get lost in the dark chocolately fudginess so it’s not worth putting them inside as well.
Scoop the mixture into the paper cases until they are about 3/4 full. Depending on how much you whisked earlier, there may be more mixture than will fit so you can either eat it or donate it to a family member or bake it up in a second round. It’s up to you. Top each bite with sprinkles.
Bake for 15 to 20 minutes until set through. They won’t be firm or springy but will clearly not be raw anymore. Best instructions ever.
Leave the bites to cool long enough so you won’t burn your mouth. I literally sucked the first one off the paper while it was still warm. Stay classy readers!
Brownies become a different kind of awesome over time, so if any are left a few days later they will be firmer and fudgier and you can recapture the just baked warmth by microwaving for 10 seconds. Then adding ice cream..
Pick-me-up Brownie Bites
Prep Time : 15 mins | Cook Time : 20 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 24 mini bites
Cheerful chocolatey brownie bites packed with white chocolate chunks and topped with sprinkles.
Ingredients:
- 115 gm | 4 oz | 1 stick butter
- 100 gm | 3.6 oz dark chocolate (at least 70%)
- 1 tbsp dutched cocoa powder
- 2 large eggs
- 85 gm | 3 oz | 1/2 cup lightly scooped dark brown sugar (Muscovado)
- 120 gm | 4.3 oz | 1/2 cup white sugar
- 2 tsp vanilla extract
- 80 gm | 2.9 oz | 1/4 cup all purpose flour
- 100 gm | 3.6 oz white chocolate, chopped (or white chocolate chips)
- sprinkles to decorate
Equipment:
- 24 cup mini muffin pan
- large mixing bowl
- small heatproof bowl
- medium saucepan
Directions:
Preheat the oven to 180C (350F). Line a 24 cup mini muffin or tartlet pan with paper cases.
Put the butter, chocolate and cocoa in a double boiler or a heatproof bowl over a pot of water and heat gently until melted together. Make sure the bowl is not touching the water underneath. Remove from the heat and leave to cool.
Sift the sugars together in another larger bowl and add the eggs. Whisk the eggs and sugar together. Now this is a very important stage. This recipe can be more fudgy or more cakey depending on how much you whisk the eggs at this stage. If you want a very dense brownie just whisk it a bit until its mixed. If you want a lighter result then whisk until quite thick and pale. I have gone for something in middle so they retain a lot of richness but still have a light enough texture not to be too much. Experiment until you find your sweet spot!
When the chocolate has cooled enough to feel warm but not hot, whisk the chocolate into the eggs. Gently fold in the flour followed by the chocolate. I tried adding sprinkles to the mix but they get lost in the dark chocolately goodness so it’s not worth putting them inside as well.
Scoop the mixture into the paper cases until they are about 3/4 full. Depending on how much you whisked earlier, there may be more mixture than will fit so you can either eat it or donate it to a family member or bake it up in a second round. It’s up to you. Top each bite with sprinkles.
Bake for 15 to 20 minutes until set through. They won’t be firm or springy but will clearly not be raw anymore.
– Brownie bites can be stored in an airtight container at room temperature for several days –
Adapted from Hummingbird High.
© 2014 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Your descriptions of Weely weather is making me homesick for NZ. And hungry for brownies. Omnomnom
You can’t beat it on a good day! Where do you hail from Ruby?
These are the perfect serving size! And I’m going to vote for a thick and fudgey brownie 😀
And small enough that you don’t feel bad having more than one – is stopping at one even a thing?