Fudgy Brownie Bites
Author:Grab your mini cupcake and muffin pans, 'cause these Fudgy Brownie Bites with Chocolate Mascarpone Whipped Cream are one of the EASIEST bite-size treats to make! Each delicious bite is filled with fudgy chocolate and topped with a light and fluffy chocolate mascarpone whipped cream that simply can't be beat!
Ingredients
fudgy brownie bites
- 1 cup All-Purpose Flour
- ½ teaspoon Salt
- ½ teaspoon Baking Powder
- ½ cup Unsweetened Cocoa Powder
- ¼ cup Unsalted Butter (softened)
- ¼ cup Vegetable Oil (or you can use Canola or Coconut)
- 1 ½ cups Granulated Sugar
- 3 Large Eggs (whisked slightly)
- 2 teaspoon Vanilla Extract
- 4 oz Dark Chocolate (melted)
chocolate mascarpone whipped cream
- 1 ½ cups Heavy Whipping Cream (cold)
- ½ cup Powdered Sugar (sifted)
- ¼ cup Unsweetened Cocoa Powder
- 1 ½ teaspoon Vanilla Extract
- 8 oz Mascarpone Cheese (cold )
Instructions
fudgy brownie bites
- Generously spray each cavity of a 24-count mini cupcake and muffin pan 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 in 30 seconds increments on medium power, stirring each time, until its fully melted. Set aside and allow to cool slightly.
- 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 well blended.¼ cup Unsalted Butter, ¼ cup Vegetable Oil, 1 ½ cups Granulated Sugar
- Add in the 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 a little at a time until it's blended with the wet mixture. Be careful not to over mix.
- 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. Baking Tip: Insert a toothpick to make sure your brownie bites are done. If they still have crumbs on the toothpick, remove them from the oven. 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 minutes. Remove them from the cupcake pan and transfer to a cooling rack to cool completely before piping on the Chocolate Mascarpone Whipped Cream.
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 medium-high speed until soft peaks form (approx. 2-3 minutes).1 ½ cups Heavy Whipping Cream, ½ cup Powdered Sugar, ¼ cup Unsweetened Cocoa Powder, 1 ½ teaspoon Vanilla Extract
- Add in the mascarpone cheese and continue to whisk until stiff peaks form (approx. 1-2 minutes).8 oz Mascarpone Cheese
- Fill a large piping bag, that's been fitted with a piping tip of your choice, with the chocolate mascarpone whipped cream. Pipe on to the tops of each brownie bites, then top with the chocolate curls. Tip: If piping isn't your thing, you can use an angled spatula and apply the whipped cream this way.
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