Brownie Bites

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These Brownie Bites are rich, fudgy, and packed with chocolate flavor. Their soft texture and bite-sized portions make them perfect for quick treats. An optional smooth truffle ganache topping adds extra chocolate goodness with minimal effort.

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 110kcal

Author Fay

EQUIPMENT

INGREDIENTS

Truffle Ganache Kisses

200 g (7 oz) dark chocolate
100 g (3½ floz) cream any cream is ok

Brownie Bites

300 g (10½ oz) dark chocolate real or compound
200 g (7 oz) butter unsalted
300 g (1½ cups) brown sugar
4 (4) eggs large
1 teaspoon (1 teaspoon) vanilla
200 g (1⅔ cups) all purpose flour
50 g (½ cups) cocoa powder
½ teaspoon (½ teaspoon) baking powder

INSTRUCTIONS

Truffle Ganache Kisses

Add chocolate and cream to a microwave-safe bowl.
Microwave for 30 seconds. Stir and repeat in 15-second intervals until smooth.
Refrigerate, stirring every 10 minutes, until thick enough to pipe.
Set aside while making the brownie bites.

Brownie Bites

Preheat oven to 170°C (338°F). Grease and line a 10-inch square cake pan with parchment paper, leaving an overhang for easy removal.
Add chocolate and butter to a saucepan. Melt over low heat, stirring often. Set aside to cool slightly.
In a separate bowl, whisk eggs, brown sugar, and vanilla until combined.
Pour in the melted chocolate mixture and mix until glossy.
Sift in the flour, baking powder, and cocoa powder using a mesh strainer.
Fold the mixture with a spatula, scraping the bowl to incorporate all ingredients. The batter will be thick and glossy.
Pour into the prepared pan, smooth with a spatula, and tap the tray on the counter to settle the batter.
Bake for 35-40 minutes. Start checking at 30 minutes. A toothpick should come out with a few moist crumbs but no wet batter.
Remove from the oven and place the tray on a cooling rack. Cool completely, then refrigerate for 1-2 hours for easier cutting and a denser texture.

Cut and Decorate

Lift the brownie slab from the pan using the parchment paper. Place on a cutting board.
Cut into 64 bite-sized pieces. The easiest way is to cut the slab into 4x4 sections first, then cut each piece in half again to create 8x8 squares.
To decorate, transfer the ganache to a piping bag fitted with a large round tip.
Pipe kisses by squeezing a small amount onto each brownie without moving the bag. Stop squeezing before lifting to form the peak.

NOTES

Let the chocolate mixture cool slightly before adding to the eggs to prevent scrambling.
Chilling the brownies before cutting helps create sharp edges and enhances the fudgy texture.
For neater ganache kisses, avoid lifting while squeezing—pipe, stop, then lift.
Use high-quality chocolate for the best flavor.

NUTRITION