Double Chocolate Pretzel Brownie Bites
Ingredients
The brownie mixture
-
2
oz
HERSHEY’S Kitchens Unsweetened Chocolate Baking Bar
-
¼
cup
unsalted butter
-
¾
cup
sugar
-
2
large
eggs
-
1
tsp
pure vanilla extract
-
½
cup
white whole wheat flour
-
1
tsp
instant coffee or espresso powder
-
¼
tsp
salt
-
¼
cup
HERSHEY’S Kitchens Semi-Sweet Chocolate Chips
The topping
-
20
whole
mini pretzels
-
to taste
course sea salt
Instructions
- Preheat the oven to 325°F and lightly grease two mini muffin tins.
- Melt the chocolate and butter in a microwave-safe bowl, stirring every 20 seconds.
- Whisk in the sugar, then add the eggs and vanilla, mixing until smooth.
- Stir in the flour, instant coffee, and salt until just combined, then fold in the chocolate chips.
- Spoon the batter into the prepared pans, aiming for about 20 bites, and press a pretzel on top of each.
- Bake one pan at a time for 13-15 minutes.
- Cool in the pans on a wire rack for 30 minutes, then sprinkle with sea salt before serving.
Nutrition Facts (estimated)
Servings
20 bites
Calories
120
Total fat
7g
Total carbohydrates
14g
Total protein
2g
Sodium
30mg
Cholesterol
40mg
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