Food & Cooking Recipes Dessert & Treats Recipes Brownie Recipes Double-Chocolate Brownie Bites 3.8 (42) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It 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. Rate it Print