Mel's Kitchen Cafe, and she mentions that to dress them up a little, she'll pipe a star of cream cheese frosting on them, and then top each with a raspberry.
Fudgy Coconut Oil Brownie Bites
adapted from Mel's Kitchen Cafe
makes about 48- easily halved
1 cup coconut oil (8 ounces)
2 cups semisweet or bittersweet chocolate chips (12 ounces)*
1 cup packed light brown sugar (7 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
4 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 cup flour (5 ounces)
1. Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin (24-capacity) with cooking spray. (The recipe makes 40-48 so you'll bake two batches.)
2. In a heavy, medium-sized saucepan, or a double boiler over low heat, melt the coconut oil and chocolate chips stirring often, until the mixture is smooth. Don't overheat the mixture, just heat and stir until the chocolate melts and it comes together - it shouldn't be overly hot. Remove the pot from the heat.
3. Stir in the brown sugar and granulated sugar. (Right into the pot.) Whisk in the eggs and vanilla extract, mixing well. Stir in the salt and flour until combined.
4. Fill the mini muffin cups about 3/4 of the way full (you can get pretty near the top and still be ok). Bake for 10-14 minutes until just barely cooked through. The edges will be bubbling lightly with coconut oil; that's ok. As they cool, they'll set up perfectly.
*I almost always use mini semi-sweet chocolate chips in baking, and especially for melting. They melt beautifully because of the small size, and the bag is also exactly 12 oz. Regular size choc chips come in 10 oz bags.
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