Mini Brownie Bites

I think that the Hershey’s website is a little misleading.

I decided to make brownie bites like the ones Santos made last week. The recipe she used was a little too rich for me, calling for four sticks of butter. Admittedly, it made more than a few brownie bites, but still…. I went with Hershey’s recipe instead. Their photo shows brownies with a nice, crackly crust and these do not get crackly. I rather think that you need to use butter to produce a crust like that, not oil. I will give them the benefit of the doubt and assume that they accidentally posted the wrong photo.

The recipe was easy. I wanted them to be chocolatey, so I substituted bittersweet chocolate chips for the peanut butter chips suggested. I was suprised to see that the mini muffin wrappers held their shape when I just set them on the baking sheet, unsupported by a muffin tin. If your wrappers are thin, however, double up on them.

These were still quite tasty, even if they didn’t turn out they way the Hershey photo promised. They were rich little chocolate cake bites studded with chocolate chips. Each one was a bit more dense than your usual cake and the top crust was a little crisp, so I feel they were brownie-like in taste, if not entirely in appearance. I enjoyed them, particularly when they were warm and the chocolate was melty. The effect is easily produced with a few seconds in a microwave. I topped them with bits of my homemade marshmallows, but a mini marshmallow or a sliced up store-bought marshmallow will work just as well.

Mini Brownie Bites
6 tbsp unsweetened cocoa
1/3 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
2/3 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips, plus more for topping
marshmallows, for topping

Preheat oven to 350F.
In a medium bowl, whisk together cocoa, vegetable oil, sugar and brown sugar. Whisk in eggs one by one, followed by vanilla extract.
In a small bowl, whisk together flour, baking powder and salt.
Add flour mixture to cocoa mixture and stir until just combined. Stir in chocolate chips.
Place 24 mini muffin cups on a baking sheet and fill evenly (about 3/4 full) with brownie batter.
Bake for 14-16 minutes, until just set and slightly firm to the touch. A tester should have a few crumbs.
Cool on a wire rack. Top each brownie with a few chocolate chips. As they melt, press a marshmallow into the chocolate. Let stand until set.
Makes 24.

8 comments

  1. They look delicous ! Merry Xmas :)

  2. They look so pretty, I love the colour combination of chocolate brown and sugar pink.
    Have a great new year

    sam

  3. That’s weird. You’d think Hershey wouldn’t use the wrong photo, right? Maybe I’ll make them and see if I get crackles.

  4. They need to bake longer for a crackly crust. Did Hershey’s recipe call for 15 minutes of baking time? And wouldn’t that cause them to be way too fudgy?

  5. I tried two different kinds of brownie this am and was disappointed in both. The papers were impossible to remove easily. I finally found a post that said to spray papers with Pam or maybe use foil cups. My whole morning was a disaster.

  6. This turned out so well! Again, I had a craving to bake late at night. I omitted the chocolate chips from the batter and sprinkled the top with chopped almonds, then I studded each one with 3 chips for fun. My brownies are cooling on a rack right now, but I couldn’t help but delve into one while they are still warm. The top is crusty and the inside moist– delicious! Also, I had no problem unwrapping them even though I used plain paper cups with no greasing. Thank you for another hit! :)

  7. How do you make homemade marshmallows??

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