Brownie Bites Bliss Recipe: Fudgy Bites in 22 Min

Instructions:

1. Preheat your oven to 180°C (350°F). In a large microwave safe bowl, melt the 115g of unsalted butter until it is bubbling hot. Immediately whisk in the 45g of Dutch processed cocoa powder. You should smell a rich, earthy chocolate perfume as the heat from the butter blooms the cocoa, releasing its essential oils.
2. Add the 200g of granulated sugar and the 1/4 tsp of fine sea salt to the butter cocoa mixture. Whisk vigorously for about 1 minute. The mixture will look gritty at first, but keep going until it looks a bit glossy.
3. Add the 1 tsp of vanilla extract and the 2 room temperature eggs. Whisk again for 2 minutes. This is the only time you should be aggressive with the batter. You want to fully incorporate the eggs until the batter becomes smooth, thick, and shiny.
4. Sift the 65g of all purpose flour over the wet ingredients. Using a rubber spatula, gently fold the flour in until just combined. Stop the moment you see no more white streaks. The aroma will shift here toward a sweet, buttery vanilla note.
5. Grease your 24 cup mini muffin tin. Spoon about 1 tablespoon of batter into each cup, filling them about 3/4 full. Bake for exactly 12 minutes at 180°C. At the 10 minute mark, your kitchen will fill with a deep, caramelized sugar scent.
6. Remove the tin from the oven when the edges are set and the tops have developed a thin, papery crust. The centers should still look slightly soft. Do not wait for a toothpick to come out clean; it should have a few moist crumbs attached.
7. Let the bites cool in the pan for at least 10 minutes. They are very fragile when hot and need this time to set their fudgy structure.
8. Run a thin knife or an offset spatula around the edges of each bite to pop them out. Transfer to a wire rack to cool completely, or eat them warm if you can't wait!