Mini Chocolate Brownie Recipe

Preheat and prepare pan

Preheat oven to 175°C (350°F). Line a mini muffin tin (makes about 6–8 mini brownies depending on size) or a small 6x6 inch square pan with parchment. If using mini muffin tin, lightly grease the cups or use paper liners.

Melt chocolate and butter

Place chopped bittersweet chocolate and butter in a heatproof bowl set over a saucepan of simmering water (double boiler) or microwave in 20-second bursts, stirring between, until smooth. Remove from heat and let cool for 2–3 minutes.

Whisk sugars and eggs

In a separate bowl, whisk together granulated sugar, light brown sugar and eggs until combined and slightly thickened (about 1–2 minutes by hand or 30–45 seconds with a hand mixer). Stir in vanilla extract.

Combine chocolate and egg mixture

Temper the egg mixture by slowly whisking about one tablespoon of the warm melted chocolate into the eggs to raise their temperature, then pour the chocolate mixture into the egg-sugar bowl and stir until homogeneous.

Add dry ingredients

Sift or whisk together the all-purpose flour, unsweetened cocoa powder and fine salt. Fold the dry ingredients into the chocolate-egg mixture with a spatula until just combined and no streaks remain. Fold in optional chopped nuts if using.

Portion batter

Spoon batter into prepared mini muffin cups filling them about 2/3 full for a slightly domed, fudgy brownie (or fill to desired level if using a square pan). Smooth tops with the back of a spoon.

Bake

Bake mini brownies in the preheated oven for 10–14 minutes, or until the edges are set and a thin crust has formed on top but the centers still feel slightly soft when touched. If using a 6x6-inch pan, bake 18–22 minutes. Avoid overbaking for fudgy result.

Cool

Remove from oven and let brownies cool in the tin for 10 minutes, then transfer to a wire rack to cool completely (or to warm slightly if serving with ice cream). If using paper liners, cool completely before unwrapping for neat mini servings.

Garnish and serve

Just before serving dust the mini brownies lightly with confectioners' sugar and sprinkle a tiny pinch of flaky sea salt on top of each to enhance chocolate flavor. Serve each mini brownie with a small scoop (about 2 tbsp) of vanilla ice cream or a dollop of whipped cream if desired.