Ya’ll. I think I finally figured it out. These brownie bites will have you saying O-M-Goodness all day long.
If you’ve read my recent post on brownie bites and my conundrum on getting them to come out of a pan, then you know that this is truly a *win* in my book! I stinkin’ love brownie bites — particularly the ones from whole foods, so in my vein attempts to re-create them, I think I finally got *close*.
It is truly challenging to try and re-create something that is mass produced in a factory at home. Sometimes things taste almost exactly alike and others, well…it just doesn’t work out.
But! I hit pretty close with these little bites of heaven. Essentially I did a bunch of research on “cake” brownies. I usually gravitate more towards fudgy brownies when I make a whole pan of them, but I knew that these little bites needed to “hold up” in the pan in order for them to stay together when I turned them out.
Next up, was that I actually needed to be able to get them out of the pan — see my previous post on the subject if you’re interested. So I essentially just greased the crap out of my pan with cooking spray. I probably used up half the can on these suckers, but they weren’t going to get stuck again! I also baked them for just a bit longer than I thought was necessary, just so they would set up in the pan.
Getting them out was a breeze — *whew*
So now, you too can enjoy these little delights! Happy Baking!
XO,
Danielle
Brownie Bites
Ingredients
Ingredients:
- 2/3 cup butter unsalted
- 3/4 cup baking cocoa
- 1/4 cup vegetable oil
- 1 cup sugar
- 1 cup brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon salt
Instructions
Directions:
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Melt butter in a large saucepan. Whisk in cocoa and oil until smooth. Whisk until cocoa is blended.
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Next; stir in sugars. Add eggs, one at a time, stirring well after each addition. Stir in vanilla.
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Combine flour, baking powder and salt in a large bowl; gradually add cocoa mixture to flour mixture. Stir to combine.
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Liberally grease a mini-muffin pan and using a tablespoon measurement, spoon batter into cups. Bake at 350° for 12-14 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack and turn out from pans to cool completely.
