Dark Chocolate Brownie Bites
- Level: Easy
- Yield: 32 servings
- Nutritional Analysis (per serving 1 of 32): Calories 357; Total Fat 21 g; Saturated Fat 12 g; Carbohydrates 41 g; Dietary Fiber 3 g; Sugar 30 g; Protein 4 g; Cholesterol 66 mg; Sodium 109 mg
- Total: 2 hr 5 min (includes cooling time)
- Active: 20 min
Nonstick cooking spray, for greasing the pan
4 sticks (2 cups) salted butter
10 ounces unsweetened chocolate, chopped
1/2 cup unsweetened cocoa powder
4 cups sugar
2 tablespoons vanilla extract
6 large eggs
2 1/2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips
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- Preheat the oven to 350 degrees F. Lightly coat an 18-by-13-inch rimmed baking sheet (half sheet pan) with nonstick spray.
- In a medium-large saucepan, melt the butter and unsweetened chocolate over low heat, stirring occasionally until smooth. Add the cocoa powder and whisk until blended. Remove from heat and let cool for about 5 minutes.
- Stir in the sugar and vanilla until just mixed. Add the eggs one at a time, stirring after each addition. Gently fold in the flour until about halfway combined. Mix in the chocolate chips until just incorporated.
- Pour the batter (it will be quite thick!) into the prepared pan, spreading it evenly. Bake for 30 minutes, then check with a toothpick. If the center is still very soft, return to the oven for 5 to 10 more minutes (be careful not to overbake the edges; see Cook's Note). Let cool completely (this is crucial!), then cut into small squares.
When warm, the brownies will feel soft and gooey. As they cool, they firm up. (Brownies taste best a few hours after baking, or even the next day!)
