Serious Eats: Recipes
Chocolate Truffle Brownie Bites
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.