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Double-Chocolate Brownie Bites

Cocoa powder and semisweet chocolate give these one-bite cookies their deep flavor.

  • Yield: Makes 6 dozen
Double-Chocolate Brownie Bites

Source: Martha Stewart Living, July 2011


  • 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


  1. 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.

  2. 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 Note

Brownie bites can be stored in an airtight container at room temperature for up to 3 days.

Reviews (6)

  • tennisandmore 13 Dec, 2013

    I made these tonight and made half as directed and added peppermint extract to the other half and that added a different dimension I loved.

  • silvamig 29 Sep, 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.

  • eepopovich 22 Oct, 2012

    Amazing cookies. They were very moist and chewy. Fantastic warm out of the oven and still great the next day - if you manage to have some left by then!

  • myke43 4 Sep, 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

  • inikolic 5 Aug, 2011

    also had to sub unsalted margarine for the butter.

  • inikolic 5 Aug, 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!

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