Fudgy mini brownies: small bites, big chocolate indulgence
Moist, chocolatey and perfectly portioned
Hello fellow foodies,
Brownies are a classic of American baking: moist, intensely chocolatey and wonderfully compact, just like at a coffee shop. The melted chocolate gives them their deep flavour and the typical fudgy texture.
Baked in a brownie bite tin with 48 cups, they become perfect little bites. Toasted pecans, creamy caramel and crunchy caramel pieces complete them.
Ideal for guests, for sharing or as a small sweet snack with coffee.
Ingredients
For the brownies
Step by Step
The brownie dough
Toast the nuts, melt the chocolate
Toast 100 g pecans in the oven for about 5 minutes until fragrant, then chop them coarsely. Melt 250 g dark chocolate with 150 g butter over a water bath until you have a smooth, glossy mixture.
Perforated aluminium sheet
Dark chocolate 54.5% 400g, Callebaut
Whisk 30.5 cm
Sugar and eggs
Let the mixture cool briefly and stir in 200 g sugar. Add the 4 eggs one at a time and stir until everything is nice and creamy.
Flour and nuts
Fold in 120 g flour and a pinch of salt just briefly, so the brownies stay fudgy. Finally, fold in the chopped pecans.
Small silicone dough scraper
Baking and decorating
Fill the tin and bake
Preheat the oven to 170 °C top and bottom heat. Spray the brownie bite tin with non-stick spray, fill each well with about 20 g of batter and bake the brownies for 12 to 15 minutes. Bake less for extra fudgy brownies, more for firmer ones. Let them cool completely and release them from the tin.
Non-stick baking tin for brownie bites
200 ml non-stick spray
Disposable piping bag, 41 cm, 24 pcs
Decorate with caramel
Pipe a dollop of creamy caramel onto each brownie and top with pecan pieces and caramel cubes.
Fudgy mini brownies
Ingredients
For the brownies
For the decoration
Method
- Batter: Toast the pecan nuts; melt the chocolate and butter, then add sugar, eggs, flour, salt and nuts.
- Baking: Portion 20 g into each mould, bake for 12 to 15 min. at 170 °C conventional oven.
- Decoration: Creamy caramel, pecan nuts, caramel cubes.
- Yield: 48 mini brownies.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery team, in exactly the sizes this recipe was tested with.
Ingredients
Dark chocolate 54.5% 400g - Callebaut
Swiss white flour, 1 kg
Creamy caramel
Caramel mini cubes
200 ml Nonstick spray
Equipment
Perforated aluminium baking sheet
Whisk 30.5 cm
Small silicone dough scraper
Non-stick baking tin for brownie bites
Disposable piping bag - 41cm - 24 pcs
Round cooling rack
Dough scraper set of 3
Baking paper sheets, pack of 25
Delivery in 1 to 2 working days · Free shipping from CHF 100
To make sure they turn out perfectly
Fold in the flour only briefly: this keeps the brownies moist and fudgy.
After 12 minutes they are still soft in the middle, after 15 minutes they are firmer. Bake them to your taste.
With a piping bag you can fill the small wells quickly and neatly.
Frequently asked questions
Bake the batter in a tin of about 20 x 30 cm for 20 to 25 minutes, then cut it into small cubes.
Yes, walnuts or hazelnuts work just as well.
Yes, unfrosted and well wrapped, for up to 2 months.
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