I know I titled these tiny brownies ‘bites’, but that doesn’t mean I think they should actually be eaten in one bite. Something this rich and chocolately should be savored, at least to my mind. Dave, however, popped them whole into his mouth.
These are so rich that tiny mini-muffin cup servings really are appropriate. With just a smidgen of flour for almost half a pound each of chocolate, butter, and sugar, they’re almost mousse-like.
For me, that means I enjoy them slowly, relishing each decadent nibble. I guess for others, one bite is the way to go. Either way, they’re so good that it’ll be hard to resist another.
Belgian Brownies Bites (rewritten but not really adapted from Smitten Kitchen)
24 mini muffin-sized bites or 12 regular muffin-sized brownies
7 ounces bittersweet chocolate, roughly chopped
14 tablespoons unsalted butter, cut into ½-inch cubes
1 cup (7 ounces) sugar
¼ teaspoon salt
4 large eggs
2 tablespoons plus 1 teaspoon flour
1. Set a heatproof bowl over a saucepan containing one inch of simmering water. Add the chocolate and butter; stir occasionally until the chocolate is smooth, then remove from the heat. (The chocolate and butter can also be melted on 50% power in the microwave, stopping to stir every thirty seconds or so.) Whisk in the sugar and salt until smooth, then add the eggs one at a time, whisking until incorporated before adding the next. Gently whisk in the flour. Cover and let rest at room temperature for 30 minutes.
2. Heat the oven to 325 degrees. Spray a mini muffin pan (or regular muffin pan) with oil.
3. Divide the batter between 24 mini muffin cups (or 12 regular muffin cups). Bake until a toothpick inserted into the center of a brownies comes out dry or with a few moist crumbs attached, about 16 minutes (26 minutes for regular muffin cups). Transfer to a cooling rack for approximately 5 minutes, then remove brownies from the pan to cool completely on a rack.