If you’ve recently bought a bulk jar of coconut oil and have since spent your days staring at it wondering what prompted you to buy it…
If you fight friends and family over the edges of the brownies…
If you think everything tastes better in mini form…
If your soul calls out for recipes that only require one bowl and no power source…
If you love rich, gooey, fudgy chocolate desserts that take 20-minutes or so to make (and that includes baking time)…
Well then (like you didn’t see this coming), this recipe is for you.
So fast, so easy, so mindless, this is the perfect treat to whip up for literally any occasion. 1st time I made these: regular Wednesday afternoon (let’s pretend that 1st time scenario hasn’t happened every Wednesday for the last six weeks). 2nd time I made these: a thirty-one (you know, the bag company?) party at my neighbor’s house. 3rd time I made these: dinner guests coming over.
I’ll stop now because you have way better things to do than read about the other gazillion times I’ve made these (like, for instance, you could be making these snappy little treats right.this.second). I’ve also been known to mix up a batch of fluffy, whipped frosting (the whipped cream cheese frosting in this recipe, to be exact), pipe it on the top of each brownie bite with a star tip and plop a fresh raspberry on top. So amazing. I hardly have any words. Hardly.
The most endearing part of these brownie bites is how they are ever so slightly crispy on the outside but the minute you bite into one, it’s all insane rich chocolate goodness in the center.
If you are new to coconut oil or just want to learn more, check out this post I wrote a while back (the comments section is especially helpful with lots of tips, ideas and resources).
If you have the inclination for only 20-24 brownie bites instead of 40-48 (just don't tell me), 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.
- 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)
- 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 inbetween, 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.
Recipe Source: adapted from a favorite brownie recipe that uses butter