12ouncesdark chocolate chips (also use semi sweet or bittersweet)
1cupgranulated sugar (plus 1 teaspoon for the strawberries)
3/4cupall purpose flour
1/4cupunsweetened cocoa powder
1/2cupmini semi sweet chocolate chips
1cupsweetened whipped cream
8strawberries, trimmed and sliced
mint leaves, optional
Preheat the oven to 375F and line a muffin pan with paper liners.
In a microwave safe bowl microwave the butter and dark chocolate chips for 60 seconds. Stir and heat again for 30 seconds. Stir until melted and set aside. Note: if not completely melted, heat in 15 second bursts, stirring in between, until melted.
In a stand mixer, or a bowl with hand mixer or a whisk, beat the sugars, eggs, and vanilla together until smooth and creamy.
Beat in the melted chocolate, mixing until well combined.
Whisk together the flour, salt, and cocoa powder and then fold into the batter. Mix until well combined but don't over mix.
Fold in the chocolate chips. The batter will be thick.
Scoop the batter into muffin cups, filling quite full. You'll get 12-15 brownie bites.
Bake for 15-20 minutes, just until the brownies are dry and glossy on top. For me they took about 17-18 minutes, but I like them fudgy inside.
Let the bites cool in the pan for about 10 minutes to firm up, then gently remove them to a rack to cool completely.
While the brownies are cooling, toss the sliced berries with a teaspoon of sugar and stir to combine. The sugar will draw out the juices from the strawberries.
Shortly before serving, top each bite with a dollop of whipped cream, strawberry slices, and blueberries.
Top with raspberries or blackberries
Flavor the whipped cream with a tablespoon of your favorite liqueur, I love Amaretto or Kahlua.
Omit the fruit ~ these bites can stand on their own.
Top the whipped cream with a drizzle of chocolate or caramel.
Substitute finely chopped walnuts for the mini chocolate chips.