Instructions

• Preheat oven to 325°F. Place a 24-cup mini muffin pan on the counter.
• Spray the pan thoroughly with nonstick cooking spray. Sprinkle the 2 tsp Dutch-process cocoa powder into the sprayed cups, tilt and shake or tap the pan so the cocoa coats each cup evenly, then tap out any excess cocoa. Set the pan aside.
• Put the 9 Tbsp unsalted butter (cut into 1 Tbsp pieces) into a large, microwave-safe mixing bowl. Microwave in short bursts just until the butter is melted; let it cool slightly so it is warm but not hot.
• Whisk the 1 cup (200 g) granulated sugar and the 1/4 tsp (heaping) salt into the melted butter until combined.
• Whisk in the 2 large eggs, one at a time if desired, then whisk in the 1 1/2 tsp vanilla extract until the mixture is smooth.
• Measure the 2/3 cup (86 g) all-purpose flour by spooning and leveling. Add the flour and the 6 Tbsp (36 g) Dutch-process cocoa powder to the bowl and stir until just combined, scraping the sides and bottom of the bowl so no dry pockets remain.
• Stir in the 1/2 cup (85 g) mini semi-sweet chocolate chips until evenly distributed.
• Using about 1.5 Tbsp of batter per well (a #40 scoop if you have one), drop batter into each prepared mini muffin cup, filling nearly to the top.
• Bake in the preheated oven for 15 to 17 minutes, until the brownie bites are just set. A toothpick inserted in the center should come out free of wet batter (it may have moist crumbs).
• Let the brownie bites cool in the pan for 15 minutes, then remove them and transfer to a wire rack to finish cooling.
• If desired, top cooled brownie bites with a small swirl of cream cheese frosting or another frosting of your choice.