Miniature Brownies

  • Preparation 15 MIN
    Cooking 14 MIN
  • Servings 1
  • Makes 36 bites



  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter 36 non-stick mini-muffins cups or line with paper liners.
  2. In a bowl placed over a pot of simmering water, melt the chocolate. Allow to cool. Set aside.
  3. In another bowl, cream the butter, brown sugar and salt with an electric mixer. Add the egg and egg yolk and beat until frothy and smooth. At low speed, add the flour alternating with the milk. With a spatula, gradually fold in the chocolate.
  4. Divide the batter among the muffin tins. Bake for about 14 minutes or until the brownies are just cooked. Repeat with the remaining batter. Let cool and unmould.

To help you with this recipe

24 Mini-Muffin Pan

This RICARDO 24 mini-muffin pan lets you easily bake scrumptious cupcakes and muffins, as well as a variety of homemade desserts and hors d’oeuvres. Its non-stick coating ensures excellent heat distribution, easy unmoulding and efficient cleaning.

20.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 2 bites

Content % Daily Value
Calories 170  
Total Fat 10 g  
Saturated Fat 6 g  
Sodium (salt) 20 mg  
Carbohydrates 20 g  
Fibre 1 g  
Protein 2 g