Brownie Bites

Small wells create a high edge-to-centre ratio. The recipe is built for a Fudgy result in a Mini muffin tin.

Ingredients

• 130 g butter
• 150 g dark chocolate
• 210 g sugar
• 2 eggs
• 90 g flour
• 25 g cocoa

Method

1. Heat oven to 175°C/350°F and prepare the specified small-format pan with parchment or grease as appropriate.
2. Make the batter by combining the melted fat and chocolate or cocoa base with sugar and eggs, then fold in flour and cocoa.
3. Divide or spread the batter evenly. In muffin or mini-muffin pans, equal fill levels matter because small portions overbake quickly.
4. Start checking earlier than you would for a single deep slab. Remove when the edges are set and the centres match the intended texture.
5. Cool in the pan only until the pieces are strong enough to move, then follow the recipe format for serving or cutting.

Why this formulation works

Small wells create a high edge-to-centre ratio. Baking time is much shorter than for the same batter in one pan.

Pan, doneness and texture

The listed pan is part of the formulation. Moving the same batter into a pan with a different base area changes average batter depth and therefore changes the relationship between edge and centre cooking. Use the pan converter before substituting a substantially different size.

For fudgy and chewy styles, a completely clean skewer can indicate that the centre has baked beyond its intended texture. Look for set edges and a centre that is no longer liquid, then allow the slab to cool before making a final texture judgement.

Recipe notes

• Use weight measurements for the most repeatable result.
• Pan size and material affect batter depth and edge behaviour; use the pan converter before substituting a substantially different pan.

Useful next steps

Adapt this recipe for another pan or batch size, scale this recipe, plan equal portions, or compare fudgy, chewy and cakey brownie structure.