Tuesday, October 23, 2012

Brownie Bites

You can't go wrong here - brownies, chocolate chips, fun paper wrappers, chocolatey deliciousness in every bite - it's a winner all around!

I like the size of these.  Just a couple of bites of chocolate to satisfy a craving but not go overboard.  I like that they're very portable.  You can easily throw them into a lunch.  I like that there's portion control.  We know we've all cut a bigger-than-we-should hunk from a 9x13" pan of brownies...

I've had the best luck with Pillsbury brownie mix or a store-brand mix, interestingly.  The other brands I've tried just haven't come out as well.

I also use the high altitude recipe.  Firstly, because I need to - I live at 3800 ft.  Secondly, because they need the extra flour for texture.  Try it both ways, but I think you'll come back to the high altitude recipe too.

Brownie Bites

1 box brownie mix
Ingredients as directed on the box (water, oil, eggs)
Additional ingredients noted in the "High Altitude Recipe" section, on the box
1/4 cup add-ins - chocolate chips, nuts, etc  (not 1/4 cup each - 1/4 cup TOTAL)

Preheat oven to 350*F.

Line cupcake pans with paper liners.  (This recipe usually make 20 brownie bites)

Mix brownie batter as directed on box.

Fill each cup just over half-full of brownie batter.

Bake for about 22 minutes or until a knife inserted in center comes out clean.

Allow to cool for 2-3 minutes in pans.  Transfer to a cooling rack.


I didn't get a picture of it, but these are SO cute on a plate with a small scoop of ice cream on top!
Top with your favorite toppings - sprinkles, syrups, nuts, etc.

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