• Preheat the oven to 350℉ and prep your 24-cup mini muffin pan by greasing it with baking spraying. This will help release the brownies from the pan and prevent sticking.

  If your pan tends to stick, you can use baking spray and then cut two long, thin pieces of parchment paper and criss cross them in each well for easier release.

  Note: For best release, baking spray with flour (not just butter or oil) works significantly better in this recipe due to the fudgy texture.
• In a medium sauce pan over medium heat, melt the butter completely, then remove it from the heat and add in neutral oil, granulated sugar, brown sugar, dutch process cocoa powder, and dark chocolate.
  8 tbsp (113 g) unsalted butter, 3 tbsp neutral oil, ¾ cup (150 g) granulated sugar, ⅓ cup (66 g) brown sugar, ½ cup (50 g) dutch process cocoa powder, ½ cup (100 g) dark chocolate
• Return the sauce pan to the heat and stir until there are no clumps, and the chocolate has melted. This could take a couple minutes, but do not stop stirring. Continue to stir and do not burn. I use a spatula for this step, but you could also use a whisk.

  Note: Adding cocoa powder to melted butter blooms cocoa powder, which deepens the chocolate flavor.
• Remove the pot from the heat and let sit for 5-7 minutes for the mixture to cool.
• Once cooled, add the eggs and whisk vigorously for 1-2 minutes. At first the mixture will act like it wants to separate and look weird, but it will come together. Just trust the process. Whisk until it's smooth and glossy!

  Whisking well for 1-2 minutes helps create a shiny, crackly top.
  2 large eggs
• Lastly, add flour and salt, and fold in using a spatula until just combined and all streaks of flour have been combined.
  ⅔ cup (80 g) all purpose flour, ½ tsp salt
• Using a cookie scoop or a measuring spoon, pour batter into each muffin well, about ¾ to ⅔ full. The batter will fill all 24 wells.
• Bake for 13-15 minutes (start checking at 12 if your oven runs hot) until the brownie bites have risen and the tops are glossy and crinkly. Don't over bake. Remove from the oven and let cool for at least 15 minutes before removing from the pan.
• The best way I found to remove them is to twist the brownie in the pan, then lifting them out using a butter knife. You definitely want to twist before lifting because twisting ensures that all bits of the brownie will come out. I found that if I don't twist, some brownie bits will remain stuck to the pan.

Filling Instructions

• Remove the brownie bites from the oven and let cool for 10 minutes. With the back of a round measuring spoon (I use a 1 tsp), create a well in the center of each brownie bite by pressing down into it. It's up to you how deep you want the well, but make sure not to go too far.
• Once indent is created, let cool another 5 minutes, then twist and remove from the pan, and let cool completely, and then fill with your desired fillings.