Food & Cooking Recipes Dessert & Treats Recipes Brownie Recipes Double-Chocolate Brownie Bites 3.8 (42) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 30 mins Yield: 6 dozen Cocoa powder and semisweet chocolate give these one-bite cookies their deep flavor. Ingredients 1 ½ cups all-purpose flour ¼ cup Dutch-process cocoa powder ¾ teaspoon baking soda ½ teaspoon coarse salt 1 stick unsalted butter, room temperature ½ cup packed dark-brown sugar ½ cup honey 7 ounces semisweet chocolate, coarsely chopped (1 ½ cups) ¼ cup granulated sugar Directions 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. 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 Notes Brownie bites can be stored in an airtight container at room temperature for up to 3 days. Print