关于此食谱

软糯、浓郁、分量恰好——这些经典布朗尼小口将所有你喜爱的布朗尼特点浓缩在两口大小的包装中。用真正融化的巧克力和黄油制作，烘烤时顶部呈裂纹状，边缘嚼劲十足，中心密实且软糯。无需花哨的设备，30分钟内即可完成。非常适合派对、午餐盒、烘焙义卖或任何需要令人满意的巧克力零食的场合。

步骤说明

1. 1

   Preheat your oven to ![350°F]. Lightly grease a 24-cup mini muffin tin with cooking spray or butter, making sure to coat the sides well.

2. 2

   In a medium mixing bowl, combine the butter and chopped semi-sweet chocolate. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. This usually takes 60–90 seconds total. Let the mixture cool for 3–4 minutes so it's warm but not hot.

3. 3

   Whisk the granulated sugar and light brown sugar into the melted semi-sweet chocolate mixture until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. The batter should look glossy and smooth.

4. 4

   Add the all-purpose flour, unsweetened cocoa powder, and salt to the bowl. Switch to a spatula and fold gently until just combined — do not overmix. A few streaks of flour are fine; they'll incorporate fully. Fold in the semi-sweet chocolate chips if using.

5. 5

   Divide the batter evenly among the 24 mini muffin tin cups, filling each about three-quarters full (roughly 1 heaping tablespoon per cup). A small cookie scoop makes this fast and tidy.

6. 6

   Bake for 12–14 minutes, until the tops look set and slightly crackled and a toothpick inserted into the center comes out with moist crumbs (not wet batter). Do not overbake — they will firm up as they cool.

7. 7

   Remove from the oven and immediately sprinkle with flaky sea salt if desired. Let the brownie bites cool in the pan for 10 minutes, then run a thin knife or spatula around the edges and gently pop them out. Transfer to a wire rack to cool completely.