I love LOVE brownies, especially ones that are good, fudgy, chewy, and full of chocolate flavor. Even better when they’re bite-sized, like these brownie bites. But I almost always never bake them. Not sure why, just haven’t really in all my baking years. In the very few times I’ve tried making them (less than I can count on one hand), they’ve only turned out okay or let’s just say… could be better. Not sure if it’s the recipe or maybe it’s the baker. Who knows? But brownies to me are one of those things where I will leave the delicious mystery to the bakery and grab one from there.
Now, that’s not to say I won’t ever bake them. Not sure if this one (these brownie bites) counts since they’re mini bite-sized versions (maybe?!)… I was pleasantly surprised to find that these were actually pretty good. They kind of remind me of Sugar Bowl Bakery’s mini brownies. They’re so chocolatey and chewy… and good. The whipped chocolate cream frosting and caramel drizzle on that is just a little something extra to dress them up. But I don’t think you need it. The brownie itself is actually quite good.
Below’s the recipe for these brownie bites if you’re curious. I only made them this time because I really wanted to venture out of my usual chocolate chip cookie or cookies realm and bake something different. Glad I made these because now that I know they’re tasty, I hope to make them again. Hopefully sooner than later. Oh, and these are great at halving or thirds.. basically, small-batch. You know, for all those times you don’t want to make a lot so it doesn’t force you to eat it all, especially when no one else is around to eat them.
Brownie Bites with Chocolate Whipped Cream and Caramel Drizzle
These bite-sized fudgy brownie treats are topped with a light and fluffy chocolate whipped cream and drizzled with caramel sauce, creating a heavenly combination of sweet and rich flavors. Perfect for any chocolate lover looking for a decadent indulgence, these brownie bites are a delicious treat that is sure to satisfy any sweet tooth.
Makes 24 brownie bites
Ingredients
- brownie bites
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup unsweetened cocoa powder
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1-1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 4 oz dark chocolate, melted
- chocolate whipped cream
- 1-1/2 cups heavy whipping cream
- 1/2 cup sugar (sifted powdered or granulated)
- 1/4 cup unsweetened cocoa powder, sifted
- 1 teaspoon vanilla extract
- caramel sauce
- grab the recipe here for the caramel sauce
Instructions
- Preheat oven to 325ºF. Generously grease each cavity of a 24-count mini cupcake tin with butter, oil or a flour-based baking spray. Set aside.
- Place the dark chocolate into a small, microwaveable glass bowl. Heat the chocolate in the microwave for 1 minute on high, stirring each time, until it’s fully melted. Set aside and allow to cool slightly.
- In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and unsweetened cocoa powder. Set aside.
- Using your hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter, vegetable oil, and granulated sugar together on medium speed until light in color and fluffy in texture.
- Add in the slightly whisked eggs, vanilla extract, and melted dark chocolate, scraping down the sides of the bowl as needed.
- Switching the mixer speed to low, add in your dry ingredients, mixing until it’s blended with the wet mixture. Be careful not to over-mix though.
- Using a 1 ½ tablespoon-size cookie scoop, place one scoop of the brownie batter into each cupcake/muffin cavity. Bake for 12-15 minutes at 325ºF. Your brownies might look puffy when you bring them out of the oven, but they will deflate and get their crackly tops as they cool.
- Remove from the oven and allow to cool slightly for 10-15 minutes. Remove them from the mini cupcake tin and transfer them to a cooling rack to cool completely before piping on the chocolate whipped cream.
- These brownie bites are best kept in the refrigerator in a sealed food container for up to a week. Before consuming, let them sit at room temperature for 5-10 minutes so that the brownie softens a little.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whisk the heavy whipping cream, sugar, unsweetened cocoa powder, and vanilla extract together on low speed at first so the sugar and unsweetened cocoa powder don’t go flying everywhere. Once the mixture is partially mixed, switch the speed to medium-high, whisking until soft peaks form (approx. 2-3 minutes). Scrape down the sides of the bowl as needed.
- Fill a large piping bag that’s been fitted with a decorating tip of your choice with the chocolate whipped cream. Pipe onto the tops of each brownie bite, then top with some caramel sauce drizzle or your topping of choice (or none at all).
Notes
- You can insert a toothpick to check if your brownie bites are done. Remove them from the oven if they still have crumbs on the toothpick. The brownies will continue to bake even as they cool. If they still have brownie batter on the toothpick, keep them in, but monitor them every minute.
- Depending on what piping tip you use, you may have some frosting left over if using a smaller tip.
This recipe was adapted slightly from Beyond the Butter. This site contains affiliate links, if you make a purchase through them, we receive a small commission.