Chocolate Truffle Brownie Bites

Deceptively decadent [Photograph: Yvonne Ruperti]

By baking these brownies in muffin cups, you end up with the perfect ratio of chewy crust to creamy truffle-like center.

This recipe is loosely adapted from Martha Stewart's Chocolate Truffle Cakes.


  • Use good quality chocolate.
  • Because these are so fudgy, they will want to stick to the bottom of the muffin cups. To help the brownies fully release from the pan, follow these tips: Make sure to coat the pan generously with cocoa, avoid underbaking, and let the brownies cool completely before removing from pan.
  • I like to use a disposable plastic knife to run around the edge of brownies. It's more flexible and won't scratch the non-stick surface.
  • If you don't have a non-stick pan, I'd suggest using cupcake liners.

Chocolate Truffle Brownie Bites

About This Recipe

Yield:makes 12 brownie bites
Active time:20 minutes
Total time:1 hour 30 minutes
Special equipment:standard sized 12-cup nonstick muffin pan
This recipe appears in: Chocoholic: Chocolate Truffle Brownie Bites


  • 6 tablespoons unsalted butter, plus extra for greasing pan
  • 1/2 cup cocoa for dusting pan
  • 10 ounces bittersweet chocolate, finely chopped
  • 4 ounces milk chocolate, finely chopped
  • 1/2 teaspoon instant espresso powder
  • 2 large eggs
  • 2 tablespoons granulated sugar
  • 1 tablespoon all purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract


  1. 1

    Adjust oven rack to middle position and heat oven to 375°F. Generously grease muffin pan with butter. Sift cocoa over muffin cups and tilt pan to coat. Gently knock out excess cocoa.

  2. 2

    In large heatproof bowl placed over pan of barely simmering water, heat 6 tablespoons butter, bittersweet chocolate, milk chocolate, and espresso powder, stirring frequently, until melted and smooth. Remove from heat.

  3. 3

    In medium bowl, whisk eggs with sugar until light, about 45 seconds. Sift flour and salt over eggs and whisk to combine. Whisk in vanilla and chocolate mixture until smooth.

  4. 4

    Spoon 3 tablespoons batter into each cup. Bake until edges are set and center is just set, 17 to 20 minutes. Place pan on cooling rack to cool completely, 1 hour or more. Run knife around each brownie and remove from pan.


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