Brownie Bites

Brownie Bites

Today san­ity and I took a lit­tle break from each other and I invited two other kids — two adorable sis­ters who live close by — over for a play date. To bake. With my two kids. Because that’s a peace­ful way to pass a Sun­day after­noon. It’s 8:15 pm and I’m still dig­ging sprin­kles out of the liv­ing room car­pet — how did the sprin­kles get into the liv­ing room?! – and find­ing icing splat­tered in unreach­able cor­ners of the kitchen. Actu­ally the kids were very well behaved, and even though if you ask four young kids to take turns doing any­thing and even if you tell them what the order will be, they will all ask, “Can it be my turn next?” every five sec­onds, there was no fight­ing, no melt­downs.  And the cup­cakes we made turned out amaz­ingly deli­cious. Best of all was that when the girls went home at the end of the after­noon they took six cup­cakes with them!

This is my prob­lem with bak­ing — I love to do it and I love to have a lit­tle bit of what­ever has been made but I don’t want or need a big pile of treati­ness call­ing me from the counter. And call­ing the kids who then cir­cle the treats like wild dogs.  The other way around my love/hate rela­tion­ship with sweets is to make them mini. Maybe it’s just a mind game but I feel bet­ter hav­ing just a lit­tle bite or pack­ing a cou­ple of lit­tle things in a lunch. Like these Brownie Bites Esme and I had made recently. It’s an excel­lent Martha Stew­art recipe. They’re about the size of a sil­ver dol­lar but are so chocolate-y good you don’t feel deprived that it’s not the size of a nor­mal brownie. If you eat them while they’re warm from the oven, the chunks of choco­late will be all melt-y good. And of course when we made them on set a cou­ple of weeks ago I was sure to wrap up a dozen for our lovely pho­tog­ra­pher Maya to take home. 



pho­tos by Maya Vis­nyei


Brownie Bites


  • makes 30 cookies
  • 1 1/2 cup flour
  • 1/4 cup Dutch processed cocoa pow­der
  • 3/4 tsp bak­ing soda
  • 1/2 tsp salt
  • 1/2 cup (1 stick) but­ter, room tem­per­a­ture
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 1 1/2 cup (7 oz) semi sweet choco­late, roughly chopped
  • 1/4 cup sugar


In a large bowl, mix together flour, cocoa pow­der, bak­ing soda and salt.

In another bowl, cream together the but­ter and brown sugar with an elec­tric mixer until it's creamy, light and fluffy, about 3 min­utes.

Now add your honey and mix again until it's well com­bined.

Reduce the speed of your mix­ture and gen­tly start to shake in your flour mix­ture bit by bit.

Add the choco­late chunks and blend again until it all comes together.

Cover the bowl and refrig­er­ate for 30 min­utes or overnight.

Pre­heat the oven to 325 degrees.

Place the 1/4 cup of white sugar on a plate or work sur­face and spread it out.

Take your cookie dough out of the fridge.

Using a small spoon, scoop the dough out and roll it between your hands to make balls.

Now roll those balls around in the sugar to coat them.

Place on a parch­ment lined cookie sheet, leav­ing about 1 inch between cook­ies.

Bake for 9 min­utes, until the cook­ies are begin­ning to crack and are just set.

Allow the cook­ies to cool for a few min­utes then trans­fer to a wire rack to cool com­pletely.















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