Grab your mini cupcake tin because these Fudgy Brownie Bites are one of the easiest bite-size treats to make! They're rich and chewy chocolate brownie bites with a light and creamy chocolate mascarpone whipped cream that is absolute heaven!
¼cupVegetable Oil(or you can use Canola or Coconut)
1 ½cupsGranulated Sugar
3Large Eggs(whisked slightly)
2teaspoonVanilla Extract
4ozDark Chocolate(melted)
chocolate mascarpone whipped cream
1 ½cupsHeavy Whipping Cream(cold)
½cupPowdered Sugar(sifted)
¼cupUnsweetened Cocoa Powder
1 ½teaspoonVanilla Extract
8ozMascarpone Cheese(cold )
Instructions
fudgy brownie bites
Generously spray each cavity of a 24-count mini cupcake tin with a flour-based baking spray. Set aside.
Adjust the oven rack to the 2nd level position (just above center), preheat oven to 325ºF.
Place the dark chocolate into a small, microwaveable glass bowl. Heat the chocolate in the microwave for 1 minute on high, stirring each time, until it's fully melted. Set aside and allow to cool slightly. For reference, I had to heat my chocolate twice each for 1 minute on full power.
In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and unsweetened cocoa powder. Set aside.
1 cup All-Purpose Flour, ½ teaspoon Salt, ½ teaspoon Baking Powder, ½ cup Unsweetened Cocoa Powder
Using your hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter, vegetable oil, and granulated sugar together on medium speed until light in color and fluffy in texture.
¼ cup Unsalted Butter, ¼ cup Vegetable Oil, 1 ½ cups Granulated Sugar
Add in the slightly whisked eggs, vanilla extract, and melted dark chocolate, scraping down the sides of the bowl as needed.
3 Large Eggs, 2 teaspoon Vanilla Extract, 4 oz Dark Chocolate
Switching the mixer speed to low, add in your dry ingredients, mixing until it's blended with the wet mixture. Be careful not to over-mix though.
Using a 1 ½ tablespoon-size cookie scoop, place one scoop of the brownie batter into each cupcake/muffin cavity. Bake for 12-15 minutes at 325ºF. Your brownies might look puffy when you bring them out of the oven, but they will deflate and get their crackly tops as they cool.Baking Tip: Insert a toothpick to ensure your brownie bites are done. Remove them from the oven if they still have crumbs on the toothpick. Your brownies will continue to bake even as they cool. If they still have brownie batter on the toothpick, keep them in, but monitor them every minute.
Remove from the oven and allow to cool slightly for 10-15 minutes. Remove them from the mini cupcake tin and transfer them to a cooling rack to cool completely before piping on the chocolate mascarpone whipped cream.
Fudgy brownie bites are best kept in the refrigerator in a sealed food container for up to a week.
chocolate mascarpone whipped cream
Optional Step - chill the mixing bowl and whisk in the freezer for 10-15 minutes before using them to make the chocolate mascarpone whipped cream.
Using a hand mixer or a stand mixer fitted with a whisk attachment, whisk the heavy whipping cream, powdered sugar, unsweetened cocoa powder, and vanilla extract together on low speed at first so the powdered sugar and unsweetened cocoa powder don't go flying everywhere. Once the mixture is partially mixed, switch the speed to medium-high, whisking until soft peaks form (approx. 2-3 minutes). Scrape down the sides of the bowl as needed.
1 ½ cups Heavy Whipping Cream, ½ cup Powdered Sugar, ¼ cup Unsweetened Cocoa Powder, 1 ½ teaspoon Vanilla Extract
Add the mascarpone cheese and continue to whisk on medium-high speed until stiff peaks form (approx. 1-2 minutes).
8 oz Mascarpone Cheese
Fill a large piping bag that's been fitted with a decorating tip of your choice (I used the Wilton 8B) with the chocolate mascarpone whipped cream. Pipe onto the tops of each brownie bite, then top with the chocolate curls (optional). Tip: If piping isn't your thing, you can use an angled spatula and apply the whipped cream this way.
Notes
The Wilton 8B decorating tip I used for all 24 brownie bites left me just a little amount of leftover chocolate mascarpone whipped cream. If you choose to use a smaller decorating tip or an angled spatula instead, you will have a fair amount of whipped cream left.
The dark chocolate curls I used are from Choco Maker.