The Pioneer Woman Tasty Kitchen
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One-Bowl Brownie Bites

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

26
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Description

A perfect addition to your party menu!

Ingredients

  • FOR THE BROWNIES:
  • 2 ounces, weight Semi-Sweet Chocolate Chips
  • ½ cups Unsalted Butter
  • ¾ cups Packed Brown Sugar
  • ¼ cups Granulated Sugar
  • 2 Tablespoons Unsweetened Cocoa Powder
  • 2 whole Large Eggs
  • ¼ teaspoons Salt
  • ½ teaspoons Almond Extract
  • ¾ cups All-purpose Flour
  • FOR THE GLAZE:
  • ¼ cups Semi-Sweet Chocolate Chips
  • 2 Tablespoons Unsalted Butter
  • Optional Garnish: Sea Salt Or Candy Sprinkles

Preparation

Preheat your oven to 350 F. Lightly grease a 24-count mini muffin pan (my batch yielded 26 so you may need to grease another pan). Set aside.

Over a double boiler, melt chocolate chips and butter. Take the top bowl off of double boiler when only few streaks of chocolate are left. Whisk until smooth. Let cool.

Add sugars and cocoa powder into the cooled melted chocolate (sifted straight over the bowl of melted chocolate) and whisk again. Add eggs, one at a time, and whisk well after each addition. Add salt and almond extract. Whisk again. Sift the flour over the bowl and fold it in until no streaks of flour remain. Scoop into the prepared pan.

Bake 13 to 15 minutes, or until a toothpick stuck into the middle of one comes out with just a few moist crumbs. It’s good to pull them out of the oven as soon as the edges appear baked and pull away from the sides of pan.

Cool brownie bites in the pan for about 2 minutes, then transfer onto a wire rack to cool completely.

Make the glaze by melting together the remaining chocolate chips and butter. You can do this over the top of your double boiler or just heat it for 30 seconds at a time in the microwave. Whisk until smooth. Dunk each brownie bite top down into the chocolate. Sprinkle with sprinkles or sea salt while the glaze is still wet. Set them onto a piece of parchment paper and let the chocolate set.

One Comment

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The Suzzzz on 11.11.2012

The look really good, thanks for sharing!

One Review

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huskerbelle on 5.5.2013

I used vanilla and peppermint instead of almond, but otherwise followed the recipe. Result: YAY for brownies that come out of the pan!! They got great reviews for taste as well, but that (for me) was kinda secondary to the fact that I did no tooth-gnashing over trying to pry them from the pan. The direction to “lightly grease” was what got me to try this recipe over others and it didn’t disappoint. Thanks!

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