Have you ever read a brownie recipe and rolled your eyes upon reading, “Wait one hour before cutting?”
I’m sorry, but when I crave brownies, I want them now. (Cue Veruca Salt voice.)
Generally speaking, muffins cool much faster than brownies, so I decided to make three-bite brownies baked in muffin cups. More specifically, I baked them using a six-cup muffin tin and silicone baking cups.
Why use the baking cups rather than just baking them right in the muffin tin?
In addition to the brownies, I also craved the sweet, buttery crunch of toffee, so I topped the brownies with a piece of Trader Joe’s English Toffee, coarsely chopped. When the toffee melts in the oven, it becomes incredibly sticky. As it cools, it hardens onto anything it touched when it was hot.
Just trust me, the silicone cups made cleanup and brownie removal much easier!
Toffee crumble brownie bites
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/2 cup light brown sugar
1/8 tsp salt
1/2 tsp freeze-dried instant coffee granules (this is not the same as ground coffee beans)
1/8 tsp baking powder
1/2 cup coarsely chopped walnuts
1 piece of Trader Joe’s English Toffee (or similar,) coarsely chopped
2 large eggs
1 tsp vanilla extract
1/4 cup vegetable or coconut oil
1 tsp vegetable or coconut oil for greasing the silicone muffin cups/liners
Preheat the oven to 375ºF. Coat the inside of six silicone cups with oil.
In a mixing bowl, stir together the flour, cocoa powder, sugar, salt, freeze-dried instant coffee granules, baking powder and half of the walnuts until evenly combined.
Add the eggs, oil and vanilla to the bowl and combine. The mixture will be thick, so you might want to do this with a spoon rather than a whisk.
Divide the batter between six silicone cups using two spoons, top with the other half of the walnuts and the toffee crumble. Bake for 25-30 minutes, or until a toothpick inserted into the center of a brownie comes out clean (rather than covered with wet batter.)
Let the brownies sit for at least five minutes before removing from the silicone cups. The toffee crumble is in a sort of molten lava stage after baking, and it will burn your fingers!
Preheat the oven to 375 degrees F. Grease the silicone cups (I bought the cups at a kitchen outlet store and the muffin tin is from Dollar Tree)
Combine the dry ingredients
Add half of the chopped walnuts
For reference, this is the toffee I used, but honestly, I’m sure any finger-length piece of English toffee will do!
The delicious topping
Add the wet ingredients to the dry ingredients
You might want to swap out that whisk for a spoon because the batter will be THICK!
Fill the cups with the brownie batter using two spoons — it might not look like all of the batter will fit, but have faith!
Top the brownie batter with the other half of the walnuts and chopped toffee bits. Bake for 25-30 minutes or until a toothpick inserted into the center of a brownie comes out clean.
Handle these carefully, that melted toffee is HOT! Let them cool for at least five minutes before digging in.
I know, you’re probably anxiously waiting for them to cool, but brownies baked in a square pan often take an hour to cool. So you’re still getting your brownie fix quicker by baking them in a muffin tin!
After five minutes, carefully remove the brownies from the pan. These would be delicious on their own, but I imagine they would be fantastic with a scoop of ice cream!