Fudgy Coconut Oil Brownies Bites
INGREDIENTS:
1 cup coconut oil (8 ounces)
2 cups semisweet or bittersweet chocolate chips (12 ounces)
1 cup packed light brown sugar (7 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
4 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 cup flour (5 ounces)
DIRECTIONS:
Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin (24-capacity) with cooking spray. (The recipe makes 40-48 so you’ll bake two batches unless you’ve halved the recipe.)
In a large, microwave-safe bowl, heat the coconut oil and chocolate chips for 1-minute increments at 50-75% power, stirring in between, until the mixture is melted and combined when stirred together. Don’t overheat the mixture, just microwave until the chocolate melts and it comes together – it shouldn’t be overly hot.
Stir in the brown sugar and granulated sugar.
Whisk in the eggs and vanilla extract, mixing well.
Stir in the salt and flour until combined.
Fill the mini muffin cups about 3/4 of the way full (you can get pretty near the top and still be ok).
Bake for 12-14 minutes until just barely cooked through. The edges will be bubbling lightly with coconut oil; that’s ok. As they cool, they’ll set up perfectly.
NOTES:
If you have the inclination for only 20-24 brownie bites instead of 40-48, this recipe should halve just fine.
Also, several in the comments have said that their little brownie bites are sticking to the pan. I use a nonstick mini muffin pan and haven’t had that issue, but if you want to play it safe, grease the tin really well (and if you have it, use that nifty cooking spray + flour; I use Baker’s Joy brand and it works wonders for baked goods not sticking) and several have suggested letting them cool before removing from the tin. Recipe Source: https://www.melskitchencafe.com/fudgy-coconut-oil-brownie-bites/
Comentários