Try this Mini Brownie Bites recipe, or contribute your own.
- Carbohydrate 0.0133833333333333 g
- Cholesterol 0 mg
- Fat 0.00311666666666667 g
- Fiber 0 g
- Protein 0.199833333333333 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (5g)
- Sodium 3.175 mg
- Sugar 0.0133833333333333 g
- Trans Fat 0.00311666666666667 g
- Calories 1 calories
Step-by-step
- Preheat the oven to 350 and put liners in your mini muffin tin. This recipe makes 36 servings, but my mini muffin tin only has 24 holes...so I did 2 batches.
- In a large bowl, mix egg whites, water, applesauce and brownie mix until well blended. I did this with a spoon by hand, so as to not over mix.
- Pour mixture into muffin liners, filling almost to the top.
- Bake brownie bites for about 12-15 minutes or until a toothpick inserted into the middle of one comes out clean.
- Remove brownie bites from oven and cool completely. Dust with powdered sugar before serving.
Standard box instructions assume a standard pan size, but scaling down to a mini muffin tin fundamentally changes the thermal dynamics of the batter. Substituting half a cup of oil with unsweetened applesauce alters the moisture retention and final density of the crumb without requiring specialized pastry chemistry knowledge.
- Mix the batter strictly by hand using a spoon rather than an electric mixer to prevent incorporating excess air, which causes small cakes to rise rapidly and then collapse into dry, hollow shells.
- Fill each paper liner almost to the top because these miniatures will not spread outward significantly due to the thick batter viscosity.
- Bake in a preheated 350-degree Fahrenheit oven for 12 to 15 minutes, watching closely for the edges to pull slightly away from the paper liners as an initial indicator of structure formation.
- Insert a wooden toothpick into the exact center of a middle cavity, withdrawing it to check for moist crumbs rather than wet batter; completely clean picks risk overbaked, chalky textures.
- Cool the batch completely on a wire rack before dusting with powdered sugar so residual heat does not melt the decoration into an undesired glaze.
Batch baking requires managing capacity constraints if your tin holds fewer than the expected 36 portions, meaning the remaining batter must sit undisturbed on the counter while the first round bakes. Proper cooling prevents condensation inside the storage container, preserving the distinct exterior crust.
