Why did my brownies sink in the middle?

Brownies typically sink slightly in the middle because they're meant to be fudgy rather than cakey. If they've sunk dramatically, they might be underbaked or you may have overmixed the batter, incorporating too much air that collapses during cooling.

Can I make these in a regular-sized muffin tin?

Absolutely! You'll need to increase the baking time to about 20-22 minutes. Keep an eye on them and test with a toothpick—you want moist crumbs, not wet batter.

How do I know when they're done without overbaking?

The top should look set and slightly crackly. A toothpick inserted into the center should come out with a few moist crumbs attached, but not coated with wet batter. Remember, they'll continue cooking slightly as they cool in the hot pan.

Can I double this recipe?

Yes! This recipe doubles beautifully. Just make sure to mix the batter thoroughly but gently after adding the dry ingredients to maintain that fudgy texture.

Fudgy Brownie Bites Recipe

Description

These Fudgy Brownie Bites are rich, chocolaty, and perfectly portioned for a satisfying treat. They’re made with real chocolate and cocoa powder for a deep flavor and delightfully chewy centers, making them ideal for sharing at parties or enjoying as a sweet snack.

Ingredients

Units Scale

Main Ingredients

2 eggs
1 cup sugar
4 oz semi sweet chocolate bar
8 tbsp unsalted butter
2 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/4 cup all purpose flour
1/4 tsp salt

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Instructions

Prep the Oven and Equipment: Preheat your oven to 350°F (175°C). Grease a mini muffin pan or line it with paper muffin liners to prevent sticking.
Mix the Eggs and Sugar: In a large mixing bowl, add the eggs and sugar. Use an electric mixer to beat until the mixture is light and fluffy, about 3 minutes. This helps create a fudgy texture and height in the brownies.
Melt Chocolate and Butter: Chop the semi sweet chocolate bar into chunks. In a microwave-safe bowl (or using a double boiler), melt the chocolate together with the butter until the butter is just melted. Stir to combine until smooth and uniform, without overheating.
Combine Wet Ingredients: Pour the melted chocolate and butter mixture into the eggs and sugar, add the vanilla extract, and beat again with the electric mixer until everything is well incorporated.
Fold in Dry Ingredients: Add the unsweetened cocoa powder, all purpose flour, and salt to the bowl. Gently fold these dry ingredients in with a spatula just until no dry streaks remain. Do not overmix, to maintain the fudgy texture.
Fill Muffin Pan: Scoop 2 tablespoons of batter into each of the 24 mini muffin pan slots (or divide evenly among 12 standard muffin cups for larger bites).
Bake: Place the pan in the preheated oven and bake for 15-17 minutes, or until the tops are set but the centers are still moist (a toothpick inserted should come out with a few moist crumbs).
Cool and Unmold: Remove the pan from the oven and let the brownie bites cool completely before carefully removing them from the muffin pan. Removing them too soon may cause them to crumble.

Notes

You can substitute the chocolate bar with an equal weight of semi sweet chocolate chips.
To make gluten free, use an equal amount of gluten free flour blend in place of the all purpose flour.
Allow brownie bites to cool fully in the pan for the best texture and easy removal.
Store leftover brownie bites in an airtight container at room temperature for up to 4 days.

Nutrition

Serving Size: 2 mini brownie bites
Calories: 215
Sugar: 19g
Sodium: 63mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0.3g
Carbohydrates: 24g
Fiber: 2g
Protein: 2g
Cholesterol: 48mg