There is a lot of talk of what kind of brownie person you are. Fudgy or cakey, but personally I think I’m somewhere in the middle. Chewy brownies. I like my brownies to be dense and chewy but not fudge level dense. Kind of like a cookie is how I like them. I love CRISP edges and chewy middle. And I’m a corner piece gal. You get the best ratio of crunch to to chew. I’m sorry but they are just the superior pieces.
So that’s why these brownie bites are the best. They are like a bite of a corner piece. But then to make them better you get a dollop of the taste of cookie dough, without the risk of salmonella – but let’s be honest how many of us are actually deterred by that? The only time I actually was deterred was while I was pregnant because it seems everything is a million times worse if you get it when pregnant. Anyway, cookie dough goodness plus corner brownie piece. Does it get better? Probably not.
These are quick and simple to make. I’d say one bowl but really two makes it easier. You could do it on one though, if you don’t measure out your flour first.
In this recipe we:
- Use bread flour – Bread flour helps us create a slightly more chewy brownie than all purpose. If you do not have bread flour, all purpose will still work.
- Do not use a chemical leavener – Using either baking soda or baking powder will create a much more cake like brownie.
- No egg cookie dough – Making the frosting will feel much like the beginning of making chocolate chip cookies but instead of adding egg we add powdered sugar for much of the same flavor
- 90 g Bread Flour ~¾ cup
- ½ tsp Salt
- 200 g Granulated Sugar 1 cup
- ½ cup Unsalted butter
- 2 tbsp Neutral oil Vegetable/canola
- 40-45 g Dutch process cocoa ~5 tbsp
- ½ tsp Espresso powder optional
- 1½ tsp Vanilla
- 2 large Eggs Room temperature
Cookie Dough Frosting
- ½ cup Unsalted butter softened
- 50 g Dark brown sugar ¼ cup
- 1 tsp Vanilla
- 1½ cup Powdered sugar
- pinch Salt
- Preheat oven to 350°F and grease mini muffin pan
- In a small bowl weigh out flour and mix in salt, set aside
- Melt butter either in a saucepan or in the microwave.
- Add sugar to melted butter and mix completely
- Add eggs and whisk thoroughly, then add in vanilla and whisk
- Sift cocoa powder into butter mixture, then add espresso and whisk to mix in
- Add in flour and mix in gently with spatula until just incorporated. Do not overmix
- Spoon batter into muffin tray, filling each cup about 3/4 full.
- I find my mini muffin tin tends to get stuck on my oven grates so I put it inside another cookie sheet. Bake on middle rack for 15 minutes.
- Let brownie bites cool in muffin tin for about 60-90 minutes before removing from tray.
- While brownies are cooling, place softened butter in a bowl with brown sugar, salt and vanilla and cream together.
- Add powdered sugar in ½ cup at a time
- Once brownies are cool pipe frosting (or use a knife) onto brownie bites. Enjoy!