Ingredients
- 1 cup all-purpose flour (130g)
- 3/4 cup + 1 tablespoon unsweetened cocoa powder (80g)
- 2 tablespoons malted milk powder (20g, optional)
- 3/4 teaspoon salt
- 1/2 cup mini semi-sweet chocolate chips or 4 oz. chopped baking chocolate
- 1 cup unsalted butter
- 2 1/2 cups granulated sugar
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 5 large eggs
Instructions
- Preheat the oven to 350°F (175°C). Grease a mini muffin pan with cake goop (see notes) and set aside.
- Melt the butter in a heavy-bottomed saucepan over low heat. Stir in the sugar until smooth and emulsified. Remove from heat and let cool for 5 minutes, stirring frequently.
- Stir in the canola oil and vanilla extract until fully combined with no separation.
- Beat in the eggs one at a time, mixing well after each addition.
- Sift the flour, cocoa powder, malted milk powder, and salt into the wet mixture. Stir gently with a rubber spatula just until no dry streaks remain.
- Fold in the mini chocolate chips or chopped baking chocolate.
- Divide the batter evenly into the prepared mini muffin pan, about 1 1/2 tablespoons per well.
- Bake for 14–16 minutes, or until set and slightly crackled on top.
- Cool completely before removing from the pan. Use a paring knife to release if needed.
Notes
- Cake goop (a mix of equal parts flour, oil, and shortening) is the most effective method for greasing pans without sticking.
- Do not overbake — they continue to firm up slightly after removal from the oven.
- Mini muffin liners can be used but may stick slightly to the brownies.
- Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie bite
- Calories: 115
- Sugar: 11g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0.2g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 28mg
