This recipe uses a mini muffin tin to make perfectly portioned brownie bites. Rich and indulgent all by themselves. You can dress them up for a special occasion with a bit if chocolate glaze. Pop unglazed brownie bites into a freezer bag to enjoy them 2 or 3 at a time when chocolate cravings hit.
“All you need is love. But a little chocolate now and then doesn’t hurt.” – Charles M. Schulz
Raise your hand if you like rich brownies with surprise chocolate bits hidden in each bite and keep them up if you wish you brownies fit into your weight loss eating plan. I can’t actually see those hands but I am betting there are many.
These chocolaty brownie bites are one of my favorite little sweet treats. I never feel guilty making a batch of these treats. I reduce the temptation to nibble mindlessly by keep them in the freezer. You can pop 2 or 3 in the microwave for about 10 seconds to make them warm and slightly gooey.
These are especially easy because I start with a boxed brownie mix then ignore the directions on the box. Baking from scratch is always fun but there is something really great about going from mix to oven in just a couple minutes. For busy moms, semi-homemade is a great compromise.
- 1 box Betty Crocker Fudge Brownie Mix
- ¼ cup unsweetened cocoa powder, unsifted
- 1 - 7 ounce (200 gram) Fage 2% plain strained Greek yogurt
- ½ cup water
- ¼ cup (46 grams) Mini Chocolate Chips - alternately 46 grams of dark chocolate finely chopped
- ½ cup powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon low fat milk
- ¼ teaspoon vanilla extract
- small pinch of salt
- Preheat oven to 350 F. Prepare mini muffin tins by wiping the inside of each cup with paper towel coated with non-stick spray.
- In a large mixing bowl: use a fork to mix together the contents of the brownie mix packet, cocoa powder.
- Add the yogurt and water. Stir with a spatula just until the bater becomes uniform in color and texture. Now fold in the chocolate chips.
- Fill each prepared mini muffin cup ⅔ t0¾ of the way, this is just about 1 measured tablespoon of batter per brownie.
- Bake at 350 for 15 - 17 minutes. Turn out onto a wire rack to cool.
- In a small bowl stir together the ingredients using a fork. It may initially appear to need more liquid but keep stirring until it all comes together. Once the glaze looks like frosting you may add a drop or two more milk to thin it a little more, be conservative with your additional liquid.
- Drizzle over the brownies with a spoon or scoop into a small plastic sandwich baggie. Squeeze the glaze down into one corner of the bag and clip away only finger nail width of the corner to start. Squeeze in thin ribbons over the brownies. If needed away trim a tiny bit more of the corner to enlarge the opening. The glaze will dry firm and smooth but not completely hard like royal icing.
Chocolate glaze from Gina's Recipes at skinnytaste.com