Brownie Bundtlettes

I wanted to use my new liitle bundlette cups, so I made a slightly revised version of my previous Brownie Bites.

Ingredients:

• 1 cup (216 grams) coconut oil (or butter)
•  2 cups (400 grams) sugar
•  2/3 cup (665 grams) cocoa powder
•  1 teaspoon salt
• 4 eggs
•  2 teaspoons vanilla
• 1.5 cups (188 grams) flour
• 1 cup chocolate chips(180 grams) (I used 1/2 white chocolate, and 1/2 semi sweet)

Instructions:

1. Preheat oven 350F.
2. Lightly spray silicon bundlette molds with cooking spray.
   (You may have excess batter. I also coated the seven wells of a 12 count mini bundtlette pan with baking  cooking spray and powdered with flour.) 
3. In a medium spot, melt the coconut oil over medium heat. Stir in the sugar.
4. Add in the cocoa powder, vanilla, and salt. Remove the pot from the heat and let cool for 5 minutes.
   
5. Whisk in the eggs to the cocoa mix until well combined.
   
6. Use two scoops of a small cookie scoop (about 2 teaspoons per scoop) to fill all the wells about 1/2 full.
7. Tap the pans on the counter on a folded kitchen towel. Level the dough in each well with a greased finger. 
8. Bake the silicon cups for 18 to 20 minutes.  (I baked the ones in the mini bundt pan for about 18 minutes..)
   
   
   
   
9. Let cool 5 minutes or so, then turn the silicon molds upside on a wire rack. The brownie bundlettes should fall out. (For the ones in the pan, tamp pan on the counter on a folded kitchen towel. You should be able to flip out the brownie bundlettes.)

Carole's Notes:

We liked these! The recipe above for me made 24 brownie bundtlettes in the silicon cups, and 7 more mini bundlettess.

  The recipe is lightly adapted from https://carolelikesroundfood.blogspot.com/2017/04/brownie-bites.html