Texas Sheet Cake Brownie Bites
For the Brownie Bites:
- 4 ounces unsweetened chocolate (or 12 tbsp. cocoa and 1/4 cup unsalted butter)
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 1 1/2 cups unbleached all-purpose flour (Note: Bleached flour may toughen baked goods)
- 4 large eggs
- 1 cup nuts (walnuts or pecans), chopped (measure after chopping)
For the Chocolate Icing:
- 1/2 cup (1 stick) unsalted butter
- 6 tbsp. 2% milk
- 5 tbsp. cocoa
- 1 lb. confectioners’ sugar
- 1 tsp. vanilla extract
- 1 cup pecans, finely chopped (or walnuts, as a substitute)
Instructions:
Making the Brownie Bites:
- Melt the chocolate and butter together in a medium saucepan over low heat; let the mixture cool.
- In a large mixing bowl, whisk the eggs, then stir in the granulated sugar.
- Blend the cooled chocolate mixture into the egg mixture. Then, fold in the flour and chopped nuts until just combined.
- Preheat your oven to 350°F (175°C) and generously spray 48 miniature muffin tins with cooking spray.
- Fill each muffin tin ¾ full with the brownie batter.
- Bake for approximately 25 minutes, or until a toothpick inserted into the center of a brownie comes out clean.
- Let the brownie bites cool before gently removing them from the muffin tins. Transfer them to a wire rack.
Preparing the Chocolate Icing:
- In a medium saucepan, combine the butter, milk, and cocoa. Heat over medium until the butter is melted, then bring the mixture to a boil.
- Remove from the heat and stir in the confectioners’ sugar, vanilla extract, and chopped nuts until the icing is smooth.
Assembling the Brownie Bites:
- Once the brownie bites are cooled and removed from the muffin tins, spoon the warm chocolate icing over the top of each one.
- If desired, garnish with additional pecan pieces.
Enjoy your delicious Texas Sheet Cake Brownie Bites, a perfect combination of rich chocolate and nuts in a bite-sized treat!