Ingredients
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup melted butter
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a mini muffin pan or line it with paper cups.
- In a large bowl, whisk together melted butter, sugar, and vanilla until smooth.
- Add eggs one at a time, whisking well after each addition.
- In a separate bowl, mix flour, cocoa powder, baking powder, and salt.
- Gently fold dry ingredients into the wet mixture until just combined. Do not overmix.
- Spoon batter into the prepared muffin pan, filling each cup about three-quarters full.
- Bake for 12–15 minutes, until tops are set and slightly cracked.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Add chocolate chips, nuts, or swirls of peanut butter, caramel, or Nutella for variation.
- Sprinkle sea salt on top before baking for a sweet-salty combo.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- Microwave for 10 seconds to enjoy warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie bite
- Calories: 95
- Sugar: 8g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
