Back to Double-Chocolate Brownie Bites
All Reviews for Double-Chocolate Brownie Bites
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 1 hr 30 mins
Yield: Makes 6 dozen
double-choc-brownie-bites-0711md106420.jpg
Ingredients
Ingredient Checklist
1 1/2 cups all-purpose flour
1/4 cup Dutch-process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 stick unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/2 cup honey
7 ounces semisweet chocolate, coarsely chopped (1 1/2 cups)
1/4 cup granulated sugar
Cook's Notes
Brownie bites can be stored in an airtight container at room temperature for up to 3 days.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 1 hr 30 mins
Yield: Makes 6 dozen
double-choc-brownie-bites-0711md106420.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 1 hr 30 mins
Yield: Makes 6 dozen
Recipe Summary
prep: 20 mins
total: 1 hr 30 mins
Yield: Makes 6 dozen
prep: 20 mins
total: 1 hr 30 mins
prep:
20 mins
total:
1 hr 30 mins
Yield: Makes 6 dozen
Makes 6 dozen
double-choc-brownie-bites-0711md106420.jpg
double-choc-brownie-bites-0711md106420.jpg
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup Dutch-process cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 stick unsalted butter, room temperature
- 1/2 cup packed dark-brown sugar
- 1/2 cup honey
- 7 ounces semisweet chocolate, coarsely chopped (1 1/2 cups)
- 1/4 cup granulated sugar
Directions
Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt. Beat butter and brown sugar with a mixer on medium speed until pale and fluffy. Add honey, and beat until fluffy. Reduce speed to low. Gradually add flour mixture, and beat until well combined. Mix in chocolate. Refrigerate for 30 minutes.
Drop heaping teaspoons of dough into granulated sugar. Roll to coat, shaping into balls. Transfer to parchment-lined baking sheets, spacing about 1 inch apart. Bake until tops are cracking and cookies are just set, about 9 minutes. Transfer sheets to wire racks, and let cool.
Cook's Notes
Brownie bites can be stored in an airtight container at room temperature for up to 3 days.
Cook’s Notes
Brownie bites can be stored in an airtight container at room temperature for up to 3 days.
Reviews (6)
Add Rating & Review
43 Ratings
5 star values:
17
4 star values:
9
3 star values:
11
2 star values:
3
1 star values:
3
Reviews (6)
Add Rating & Review
43 Ratings
5 star values:
17
4 star values:
9
3 star values:
11
2 star values:
3
1 star values:
3
Add Rating & Review
43 Ratings
5 star values:
17
4 star values:
9
3 star values:
11
2 star values:
3
1 star values:
3
43 Ratings
5 star values:
17
4 star values:
9
3 star values:
11
2 star values:
3
1 star values:
3
43 Ratings
5 star values:
17
4 star values:
9
3 star values:
11
2 star values:
3
1 star values:
3
- 5 star values:
- 17
- 4 star values:
- 9
- 3 star values:
- 11
- 2 star values:
- 3
- 1 star values:
- 3
Martha Stewart Member
Rating: 5 stars
10/17/2016
These were so simple and delicious. I used Ghiradelli semi-sweet bars and they were perfect. Baked for 10 minutes. Will definitely make again.
Martha Stewart Member
Rating: Unrated
12/17/2015
These cookies were excellent! Got rave reviews from everyone. I used Scharffenberger semisweet chocolate. Using my smallest ice cream scoop I got 48 cookies out of the batch and baked for 10 minutes. I agree with the earlier comment that preheating the oven too soon is a waste of energy, so I waited until my dough was out of the frig. This will go into my Christmas (and year-round) cookie list.
Martha Stewart Member
Rating: 5 stars
09/29/2013
These cookies are one of my favourites. The cookies are delish, the dough is delish. Very simple to make and satisfy a desperate chocolate craving very well. The second time I didn't have enough honey so I added maple syrup and it was just as yummy. I think the maple added a little something extra, not that it needed it.
Martha Stewart Member
Rating: Unrated
09/04/2011
I will make these cookies but I will not preheat the oven
until the dough has chilled for at least 30 minutes.
Never preheat at the start if there is chilling or freezing
involved. Save on your gas or electric bills. Mykele
Martha Stewart Member
Rating: 5 stars
08/05/2011
also had to sub unsalted margarine for the butter.
Martha Stewart Member
Rating: 5 stars
08/05/2011
These are amazing. Since I'm vegan I substituted the honey with brown rice syrup (can also use maple syrup). Otherwise, the recipe is pure perfection. Thank you Martha for an awesome almost vegan cookie recipe!
Martha Stewart Member
Rating: 5 stars
10/17/2016
These were so simple and delicious. I used Ghiradelli semi-sweet bars and they were perfect. Baked for 10 minutes. Will definitely make again.
Rating: 5 stars
Rating: Unrated
12/17/2015
These cookies were excellent! Got rave reviews from everyone. I used Scharffenberger semisweet chocolate. Using my smallest ice cream scoop I got 48 cookies out of the batch and baked for 10 minutes. I agree with the earlier comment that preheating the oven too soon is a waste of energy, so I waited until my dough was out of the frig. This will go into my Christmas (and year-round) cookie list.
Rating: Unrated
Rating: 5 stars
09/29/2013
These cookies are one of my favourites. The cookies are delish, the dough is delish. Very simple to make and satisfy a desperate chocolate craving very well. The second time I didn't have enough honey so I added maple syrup and it was just as yummy. I think the maple added a little something extra, not that it needed it.
Rating: Unrated
09/04/2011
I will make these cookies but I will not preheat the oven
until the dough has chilled for at least 30 minutes.
Never preheat at the start if there is chilling or freezing
involved. Save on your gas or electric bills. Mykele
Rating: 5 stars
08/05/2011
also had to sub unsalted margarine for the butter.
These are amazing. Since I'm vegan I substituted the honey with brown rice syrup (can also use maple syrup). Otherwise, the recipe is pure perfection. Thank you Martha for an awesome almost vegan cookie recipe!
All Reviews for Double-Chocolate Brownie Bites
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Double-Chocolate Brownie Bites
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
