Chocolate Truffle Brownie Bites Recipe

Name: Chocolate Truffle Brownie Bites Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 100 min
Yield: 12 brownie bites
Ingredients: 6 tablespoons unsalted butter, plus extra for greasing pan; 1/2 cup cocoa for dusting pan; 10 ounces bittersweet chocolate, finely chopped; 4 ounces milk chocolate, finely chopped; 1/2 teaspoon instant espresso powder; 2 large eggs; 2 tablespoons granulated sugar; 1 tablespoon all purpose flour; 1/4 teaspoon salt; 1 teaspoon pure vanilla extract

By baking these brownies in muffin cups, you end up with the perfect ratio of chewy crust to creamy truffle-like center.
This recipe is loosely adapted from Martha Stewart's Chocolate Truffle Cakes.

Notes:

Use good quality chocolate.
Because these are so fudgy, they will want to stick to the bottom of the muffin cups. To help the brownies fully release from the pan, follow these tips: Make sure to coat the pan generously with cocoa, avoid underbaking, and let the brownies cool completely before removing from pan.
I like to use a disposable plastic knife to run around the edge of brownies. It's more flexible and won't scratch the non-stick surface.
If you don't have a non-stick pan, I'd suggest using cupcake liners.

Chocolate Truffle Brownie Bites Recipe

Prep 10 mins

Cook 30 mins

Active 20 mins

Cooling Time 60 mins

Total 100 mins

Makes 12 brownie bites

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6 tablespoons unsalted butter, plus extra for greasing pan
1/2 cup cocoa for dusting pan
10 ounces bittersweet chocolate, finely chopped
4 ounces milk chocolate, finely chopped
1/2 teaspoon espresso
2 large eggs
2 tablespoons granulated sugar
1 tablespoon all purpose flour
1/4 teaspoon salt
1 teaspoon pure vanilla extract

Adjust oven rack to middle position and heat oven to 375°F. Generously grease muffin pan with butter. Sift cocoa over muffin cups and tilt pan to coat. Gently knock out excess cocoa.
In large heatproof bowl placed over pan of barely simmering water, heat 6 tablespoons butter, bittersweet chocolate, milk chocolate, and espresso powder, stirring frequently, until melted and smooth. Remove from heat.
In medium bowl, whisk eggs with sugar until light, about 45 seconds. Sift flour and salt over eggs and whisk to combine. Whisk in vanilla and chocolate mixture until smooth.
Spoon 3 tablespoons batter into each cup. Bake until edges are set and center is just set, 17 to 20 minutes. Place pan on cooling rack to cool completely, 1 hour or more. Run knife around each brownie and remove from pan.

Special Equipment

Standard sized 12-cup nonstick muffin pan

Nutrition Facts (per serving)
3483	Calories
265g	Fat
204g	Carbs
71g	Protein

Nutrition Facts
Amount per serving
Calories	3483
% Daily Value*
Total Fat 265g	339%
Saturated Fat 159g	793%
Cholesterol 587mg	196%
Sodium 839mg	36%
Total Carbohydrate 204g	74%
Dietary Fiber 59g	211%
Total Sugars 87g
Protein 71g
Vitamin C 0mg	0%
Calcium 579mg	45%
Iron 69mg	381%
Potassium 2951mg	63%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.