OK, so it only took me 3 bajillion tries to get these right.
Honestly, the total count of failed (or at least not quite perfect/didn’t live up to the dream brownie in my head) recipes before I got to a success was probably 5.
There have been brownie bites in my house FOR DAYS.
The great thing about living in a family of 8 is that, even if you crank out a few sub-par batches of brownies, they’re still going to get eaten. Even the not-so-good batches disappeared pretty quickly.
I don’t know what I am going to do when I move out once Zach and I are married… as ambitious as my sweet tooth is I don’t think it’s a healthy idea to polish off half a batch of brownies a day on my own… or have a whole cake in the fridge at the disposal of just two people (Not saying I can’t do it…).
And I do reckless things… like once I got this recipe right I had to make it several more times. And I’ll tell myself it’s just to make sure the recipe really is as perfect as it seemed the first time (it is), but if I’m being honest it’s cause I can’t get enough of that delicious batter. Make them. You’ll see what I mean. Mmmmmm.
My sister came home right after my 6th attempt and said “Brownies again? Let me guess, they’re too dry or not fudgy enough? Maybe you just need to move on.”
And then she tasted one and said “Oh. Nevermind.”
Not to brag too much, but these guys are perfect. Ultra fudgy dark chocolate, it’s like getting the chewy corner brownie with each bite (my favorite!). And have you ever had salted dark chocolate before? I’m sure you have, so I don’t even need to go on and on about how the salt brings out that rich chocolate taste and enhances the sweetness while at the same time countering it with a paradoxical savoriness. *sigh*
Salted Dark Chocolate Brownie BitesPrint Rate
- 9 Tbsp butter
- 1/4 cup canola oil
- 1 2/3 cups white sugar
- 2/3 cup light brown sugar packed
- 1/4 cup milk
- 3/4 cups Special Dark cocoa powder
- 3.5 oz dark chocolate I recommend Ghirardelli 72% Cacao
- 2 teaspoons pure vanilla extract
- 2 eggs
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- Preheat oven to 325 F and prepare mini-muffin pan by lightly greasing (I misted with spray-canola oil).
- Pour canola oil in a medium saucepan over very low heat. Add butter and chocolate. Stir occasionally over low heat until butter and chocolate have completely melted. (*Note: don't be impatient and crank the heat to make the chocolate melt faster: It is critical that the butter melts slowly and does not bubble or boil. .
- Add sugars, milk, and Special Dark cocoa powder.
- Stir until all ingredients are well combined.
- Remove mixture from heat and allow it to cool for 5 minutes.
- Stir in vanilla.
- Add eggs and beat well, until mixture is smooth and oil does not separate.
- Gradually stir in flour and salt. Stir well, until mixture is smooth and oil is not separating from the mixture.
- Pour batter into prepared mini-muffin tray, filling cups about 3/4 full.
- Bake on 325 for 20 minutes.
- Once brownie bites have finished baking, allow them to set for 3-5 minutes and then sprinkle with sea salt.