Brownie Poppers

Sometimes, all you need is a bite or two, and if you need more, then you’ve got another 23, smile.  These are the perfect little brownie bite for those moments.  Enjoy!

Brownie Poppers


  • 7 ounces semi-sweet chocolate chips (about 1 heaping cup)
  • 1 stick unsalted butter cut up
  • 3 tbsp unsweetened cocoa powder
  • 3 eggs
  • 1 cup sugar
  • 2 tsp vanilla
  • ½ tsp salt
  • 1 cup flour


  • Heat oven to 350ºF.  Grease (spray) a mini muffin tin (24 cups).
  • In a heatproof bowl, melt butter and chocolate in the microwave for about 2 minutes, stir using a whisk halfway through.  Whisk until smooth.
  • Whisk in cocoa, set aside.
  • In a separate bowl, whisk together eggs, sugar, vanilla and salt. 
  • Whisk in the cocoa mixture.
  • Using a spatula or wooden spoon, stir in the flour until just combined.
  • Spoon into mini-muffin tin, almost ‘till the top.  You may have a little extra; when I do, I like to put the batter in heat proof espresso cups or tea cups (sprayed), and then I put the cups on a little cookie sheet (from the toaster oven), in the oven beside the muffin tray.
  • Bake for 15-17 minutes.