The Most Amazing Fudgy Brownie Bites Pretty. Simple. Sweet.

Place the chocolate in a plastic baggie, squeezing the chocolate to one corner. Cut off the tip of the bag and drizzle the chocolate over the Buckeye Brownie Bites. Allow the chocolate to fully set before storing. Store in an air-tight container at room temperature for 4-5 days or in the refrigerator for up to 7 days.

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Directions. Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins. Melt butter in a large saucepan over medium heat. Remove from heat. Add sugar, cocoa powder, eggs, and vanilla extract, in that order; beat until well blended. Add flour and baking powder. Beat slowly, gradually picking up speed until batter is smooth.

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How to make brownie bites. Preheat the oven to 350 degrees Fahrenheit. Spray a mini muffin tin (usually 24 cavity) with oil and set aside. Add the 1 cup of chocolate chips and butter or oil to a bowl. Melt in the microwave using 30 second increments, stirring between each until fully melted.

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Heat treat it in the oven: Preheat the oven to 300 degrees F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the flour on the pan (treat more than you'll use; 1/2 to 1 cup extra in case some burns). Bake the flour, removing and stirring it, every 1 and 1/2 minutes.

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Heat oven to 325°F. Place mini paper baking cup in each of 24 mini muffin cups. In medium bowl, stir together brownie mix, oil, water and egg until smooth. Fold in nuts. Divide batter evenly among muffin cups. Bake 18 to 22 minutes or until toothpick inserted in center comes out almost clean. Cool 5 to 10 minutes; remove from muffin pan cups.

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Preheat the oven to 350°F. Lightly grease a 10" x 15" jelly roll pan or a 9" x 13" pan. For guaranteed easy removal of the brownies, line the greased pan with parchment, and grease the parchment. In a microwave-safe bowl, or in a saucepan set over low heat, melt the butter. Add the sugar, stirring to combine. Remove from heat.

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Instructions. Preheat the oven to 350°F. Lightly spray a 24-cup mini muffin pan with nonstick cooking spray and set aside. Place the butter and chocolate chips in a large microwave- safe bowl. Heat in the microwave for 60 to 90 seconds, whisking every 30 seconds, until the chocolate chips are melted and smooth.

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Instructions. Preheat the oven to 350F. Butter the wells of a 24-cup mini-muffin pan or spray with baking spray. In a medium saucepan, melt the butter over medium heat. Stir in the sugar, cocoa powder, vanilla, and salt. Remove from the heat and let cool for 5 minutes. Quickly whisk in the eggs until well combined.

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Bake for 13-16 minutes. Err on the side of slightly under-baking for soft brownie bites. ADD ROLOS: Remove and allow brownies to cool for about 3 minutes. Gently press unwrapped Rolos into the centers of the brownie bites. REMOVE: Using the tines of a fork, gently coax the brownie bites out of the muffin tin.

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Cool the mixture for about 5 minutes or until warm, but not hot. Whisk in the eggs until well combined. Whisk in the flour and chocolate chips until just combined with no streaks of flour. Scoop the brownie batter into the prepared mini muffin pan. I like to use a tablespoon sized cookie scoop for this step.

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Mix again with the electric mixer. Add cocoa powder, flour, and salt to the bowl and fold in with a spatula. Mix until the dry ingredients are just folded in. Grease a mini muffin pan (or use muffin lines) and add 2 tbsp of batter to each of 24 muffin slots. Place in the oven and bake at 350F for 15-17 minutes.

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Combine brownie mix, flour, egg, water and oil and mix well. Stir in the chocolate chips. Place confectioner's sugar in a small dish to coat. Roll a tablespoon of dough into a round ball (I used my hands!) Roll in confectioner's sugar and place 2 inches apart on greased baking sheets. Flatten with a fork.

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Take off of the heat, let sit for 5 minutes then add the egg and egg yolk. Whisk to combine. Add the baking powder, salt, cornstarch, and mix to combine. Gently add the flour and chocolate chips by using a spatula to fold until just combined, just until no flour streaks remain.

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Transfer to a large mixing bowl. Pour the chocolate mixture into a large bowl and whisk in the sugar until smooth. Add the eggs and dry ingredients. Whisk in the eggs, which will turn the brownie batter smooth and shiny. Switch to a rubber spatula and fold in the flour and sifted cocoa powder just until combined.

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Bake: Use a 1 Tablespoon cookie scoop to divide the batter into the mini muffin tin, filling each cup about 2/3 full. Bake for 12-15 minutes—a shorter baking time will give you fudgier brownie bites. Remove from the oven and cool in the pan for 5 minutes, then use a butter knife to pop each brownie out of pan.

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How To Make Brownie Bites. Preheat the Oven: To 350 degrees. Line a 9 x 9 or 8 x 8 pan with aluminum foil or parchment paper. Lightly spray with cooking spray or grease with butter. Set aside. Brown the Butter: Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes.