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Ingredients
Scale
- ⅔ cup butter (150 grams)
- ¾ cup white sugar (150 grams)
- 2 teaspoons vanilla extract
- 2 large eggs
- ¾ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 2 tablespoons powdered icing sugar
- Star sprinkles for decoration
Instructions
- Preheat oven to 350°F (175°C) and prepare a mini cupcake pan with non-stick spray.
- Melt butter and sugar in a medium pot over medium heat, stir in vanilla extract and cool slightly.
- Whisk in eggs until well combined.
- Sift together cocoa powder, flour, ginger, cinnamon, nutmeg, and allspice in a separate bowl.
- Slowly stir dry mixture into the wet mixture until fully blended.
- Spoon batter into the mini cupcake pan, filling each cavity three-quarters full.
- Bake for about 10 minutes until edges are set; check with a toothpick.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Prepare glaze by mixing powdered icing sugar with a few drops of water, drizzle over brownie bites, and add star sprinkles.
Notes
Using room-temperature ingredients helps create a smoother batter.
Avoid overbaking to preserve the fudgy texture.
For variation, try adding chocolate chips or nuts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 8
- Sodium: 50
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
- Cholesterol: 30