Brownie bites stuffed with Nutella
Mini fudgy brownies filled with a molten Nutella center, ready in under 30 minutes.
Ingredients
Brownie Batter
- 1 cup semisweet chocolate chips 6 ounces
- 1 ounce dark chocolate chopped
- 0.5 cup unsalted butter 1 stick
- 3 large eggs
- 0.75 cup granulated sugar + 2 tablespoons
- 1 teaspoon pure vanilla extract
- 0.5 cup all-purpose flour + 2 tablespoons
- 0.25 teaspoon salt
Filling
- 12 teaspoons Nutella chilled
Instructions
Brownie Batter
- Preheat oven to 350°F and line a 12-cup mini muffin pan with paper liners.
- In a microwave-safe bowl, combine semisweet chocolate chips, chopped dark chocolate, and butter; microwave in 30-second intervals, stirring until melted and glossy.
- Let mixture cool slightly. Meanwhile, whisk eggs, granulated sugar, and vanilla extract until pale and airy.
- Fold the cooled chocolate mixture into the egg mixture, then gently stir in flour and salt until just combined.
Assembly & Bake
- Spoon 1½ tablespoons of batter into each cup, top with 1 teaspoon of chilled Nutella, then cover with another 1½ tablespoons batter.
- Bake for 10–12 minutes, or until centers are just set with a slight wobble.
Cooling
- Cool in the pan for 5 minutes, then transfer bites (in liners) to a wire rack and cool completely, about 20 minutes.
Notes
Testing Note (Prep): In my first batch, melting the chocolate mixture in 15-second bursts prevented overheating and grainy texture.
Testing Note (Cooking): I learned that pulling the bites when they still have a slight wobble keeps the interior fudge-like without collapsing.
Testing Note (Storage): I discovered storing brownies in a single layer with parchment paper between them prevents moisture buildup and sogginess.