Hot Honey Chili-Crisp Brownie Bites

Serves 6 · 12 min prep · 15 min cook

Estimate for one serving

• 298 cal
• 4g protein
• 36g carbs
• 17g fat

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Ingredients

• 1/2 cup unsalted butter
• 1 cup semi-sweet chocolate chips
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp kosher salt
• 3 tbsp hot honey
• 1 1/2 tbsp chili crisp
• 1/4 tsp flaky sea salt

Instructions

1. 1Preheat the oven to 350°F. Line a mini muffin tin with 12 paper liners or lightly grease the cups.
2. 2In a medium saucepan melt the butter and chocolate chips together over low heat, stirring constantly until smooth and glossy. Remove from heat and cool 3 minutes.
3. 3Whisk the sugar into the chocolate mixture until combined. Add the eggs one at a time, whisking well after each, then stir in the vanilla.
4. 4Sift the flour, cocoa powder, and kosher salt over the bowl and fold gently just until the batter is uniform and no dry pockets remain.
5. 5Spoon the batter evenly into the prepared mini muffin cups, filling each three-quarters full.
6. 6Bake until the tops look set and a toothpick inserted in the center comes out with a few moist crumbs, 12 to 15 minutes.
7. 7While still hot, stir the hot honey and chili crisp together in a small bowl until the oil and honey emulsify slightly.
8. 8Immediately spoon a small drizzle of the hot honey chili-crisp mixture over each warm brownie bite so it soaks in. Finish with flaky sea salt.
9. 9Cool in the pan 10 minutes, then transfer to a wire rack. Serve slightly warm or at room temperature for the best fudgy texture and spicy-sweet kick.