Preparation

• Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease with cooking spray.
• In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
• In a large mixing bowl, blend together the melted butter and sugar until smooth. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
• Fold in chocolate chips and walnuts if using, ensuring they are evenly distributed throughout the batter.
• Spoon the batter into the prepared muffin tin, filling each cavity about two-thirds full to allow for rising.
• Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
• Allow the brownie bites to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
• Enjoy your brownie bites as they are, or with a drizzle of chocolate or a dusting of powdered sugar.
• Store brownie bites in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.