These Brownie Bitesd are super fudgy and the perfect two bite brownie treat. Whether you enjoy them plain, with frosting, or a touch of powdered sugar, they are sure to please.
Prep Time15 minutesmins
Cook Time12 minutesmins
Course: Brownies and Bars
Cuisine: American
Keyword: brownie bite recipe, football brownies, two bite brownies
Preheat oven to 350 degrees. Spray a mini-cupcake (or mini muffin) tin with baking spray. Set aside.
In a medium sized saucepan on medium heat, melt butter. Remove from heat and stir in chocolate chips and granulated sugar. Stir until chocolate is completely melted and incorporated.
Add in eggs, one at a time, stirring after each addition. Add vanilla extract.
Add flour, cocoa powder, salt, and baking powder. Stir JUST until combined and you no longer see dry ingredients. Do not over stir.
Using a 1 Tablespoon cookie scoop, spoon batter into mini muffin tin (about 2/3 full). Bake for 12-15 minutes (I prefer mine to be extra moist and fudgy at the 11 minute mark). Remove from oven and cool in pan 5 minutes, then use a butter knife to pop each brownie out of pan and cool them completely on a wire rack.
Notes
Dark chocolate chips can be substituted for the semi-sweet morsels. You can also toss in a few extra to the batter, or add some toasted pecans or walnuts too!
To make brownie footballs, make a batch of our chocolate frosting. Pipe onto each brownie bite (see photos in blog post). Melt a 4-ounce white chocolate bar according to package directions. Spoon into a ziploc bag, snip off the tip, and pipe laces onto the frosting (see photos in blog post).
Store cooled brownies in airtight container at room temperature for up to one week.
Freeze brownies in a freezer safe container for up to 3 months.