Chocolate Mayo Brownie Bites
Decadent meets delicious with help from a time-honored baking tip: add rich ‘n creamy Blue Plate mayonnaise to cakes, cookies and brownies to get a soft texture and moist crumb every time. It’s the easy path to perfection.
Prep Time:
30 mins.
Cook Time:
22 mins.
Yield:
48+ Mini Brownies
Ingredients
- 8 ounces (226 g) semi-sweet chocolate
- 2 ½ sticks (280g) unsalted butter
- 2 eggs, room temperature
- 1 1/2 cups (about 300g) granulated sugar
- 6 tablespoons Blue Plate Mayonnaise
- 2 teaspoons instant coffee mixed with 2 tablespoons hot water
- 2 teaspoons vanilla extract
- 1 cup (about 120 g) all-purpose flour
- 2/3 cups (about 65 g) Dutch-processed cocoa powder
- 3/4 teaspoon salt
- 4 ounces (113 g) chocolate chips or chopped chocolate of choice
Directions
- Preheat oven to 335°F. Grease and flour 2 (24-cup) mini muffin tins. Make sure to grease the muffin tins well (or use mini paper liners) so that the brownies don't stick. You can also use a 9x13-inch baking pan lined with parchment paper and a light coating of butter or pan spray.
- Microwave the chocolate and butter in a microwave safe bowl until just melted, using 20-second increments and stirring in between. Avoid over-heating the mixture.
- Whisk the eggs and sugar in a standing mixer at medium-high speed, using the whisk attachment, for 4 to 5 minutes. It may take 1 or 2 minutes longer using a hand mixer, You should achieve a very thick and ribbony mixture that is light yellow in color. Add the mayonnaise and beat well.
- Pour the chocolate and butter mixture into the egg and sugar mixture, and gently whisk at low speed until combined.
- Add the vanilla extract and coffee-water mixture. Gently fold into the batter. Sift in the flour, cocoa powder and salt. Gently fold the dry ingredients into the wet using a rubber spatula. Be careful to avoid knocking out the air in the batter.
- Fold in the chocolate chips or chopped chocolate. Place about 1 heaping tablespoon of the batter into the mini muffin tins using a tablespoon measure or small ice cream scoop. (Or pour the batter into the lined pan and spread evenly.)
- Bake for about 20 minutes or until a toothpick inserted comes out clean. Let cool to room temperature and serve.
- KITCHEN TIP:
- To make this recipe in a regular size, 24-well muffin tin, line it with paper liners and scoop 2 heaping tablespoons of brownie batter into each well. Bake for 25 minutes or until a toothpick inserted comes out clean. Yield: 24 brownies
