Chocolate Mayo Brownie Bites

Name: Chocolate Mayo Brownie Bites
Prep time: 30 min
Ingredients: 8 ounces (226 g) semi-sweet chocolate; 2 ½ sticks (280g) unsalted butter; 2 eggs, room temperature; 1 1/2 cups (about 300g) granulated sugar; 6 tablespoons Blue Plate Mayonnaise; 2 teaspoons instant coffee mixed with 2 tablespoons hot water; 2 teaspoons vanilla extract; 1 cup (about 120 g) all-purpose flour; 2/3 cups (about 65 g) Dutch-processed cocoa powder; 3/4 teaspoon salt; 4 ounces (113 g) chocolate chips or chopped chocolate of choice

Prep Time:

30 mins.

Cook Time:

22 mins.

Yield:

48+ Mini Brownies

Decadent meets delicious with help from a time-honored baking tip: add rich ‘n creamy Blue Plate mayonnaise to cakes, cookies and brownies to get a soft texture and moist crumb every time. It’s the easy path to perfection.

Ingredients

8 ounces (226 g) semi-sweet chocolate
2 ½ sticks (280g) unsalted butter
2 eggs, room temperature
1 1/2 cups (about 300g) granulated sugar
6 tablespoons Blue Plate Mayonnaise
2 teaspoons instant coffee mixed with 2 tablespoons hot water
2 teaspoons vanilla extract
1 cup (about 120 g) all-purpose flour
2/3 cups (about 65 g) Dutch-processed cocoa powder
3/4 teaspoon salt
4 ounces (113 g) chocolate chips or chopped chocolate of choice

Directions

Preheat oven to 335°F. Grease and flour 2 (24-cup) mini muffin tins. Make sure to grease the muffin tins well (or use mini paper liners) so that the brownies don’t stick. You can also use a 9×13-inch baking pan lined with parchment paper and a light coating of butter or pan spray.
Microwave the chocolate and butter in a microwave safe bowl until just melted, using 20-second increments and stirring in between. Avoid over-heating the mixture.
Whisk the eggs and sugar in a standing mixer at medium-high speed, using the whisk attachment, for 4 to 5 minutes. It may take 1 or 2 minutes longer using a hand mixer, You should achieve a very thick and ribbony mixture that is light yellow in color. Add the mayonnaise and beat well.
Pour the chocolate and butter mixture into the egg and sugar mixture, and gently whisk at low speed until combined.
Add the vanilla extract and coffee-water mixture. Gently fold into the batter.
Sift in the flour, cocoa powder and salt. Gently fold the dry ingredients into the wet using a rubber spatula. Be careful to avoid knocking out the air in the batter.
Fold in the chocolate chips or chopped chocolate. Place about 1 heaping tablespoon of the batter into the mini muffin tins using a tablespoon measure or small ice cream scoop. (Or pour the batter into the lined pan and spread evenly.)
Bake for about 20 minutes or until a toothpick inserted comes out clean. Let cool to room temperature and serve.

To make this recipe in a regular size, 24-well muffin tin, line it with paper liners and scoop 2 heaping tablespoons of brownie batter into each well. Bake for 25 minutes or until a toothpick inserted comes out clean. Yield: 24 brownies