This recipe uses a mini muffin tin to make individually portioned brownie bites. The mini muffin cups measure about 1 ¾ inches in diameter and are 1 inch deep. Rich and delicious all by themselves. You can dress them up for a special occasion with a bit if chocolate glaze.
Preheat oven to 350 F. Prepare mini muffin tins by wiping the inside of each cup with paper towel coated with non-stick spray.
In a large mixing bowl: use a fork to mix together the contents of the brownie mix packet, cocoa powder.
Add the yogurt and water. Stir with a spatula just until the bater becomes uniform in color and texture. Now fold in the chocolate chips.
Fill each prepared mini muffin cup ⅔ t0 ¾ of the way, this is just about 1 measured tablespoon of batter per brownie.
Bake at 350 for 15 - 17 minutes. Turn out onto a wire rack to cool.
Chocolate Glaze
In a small bowl stir together the ingredients using a fork. It may initially appear to need more liquid but keep stirring until it all comes together. Once the glaze looks like frosting you may add a drop or two more milk to thin it a little more, be conservative with your additional liquid.
Drizzle over the brownies with a spoon or scoop into a small plastic sandwich baggie. Squeeze the glaze down into one corner of the bag and clip away only finger nail width of the corner to start. Squeeze in thin ribbons over the brownies. If needed away trim a tiny bit more of the corner to enlarge the opening. The glaze will dry firm and smooth but not completely hard like royal icing.
Notes
Make sure your muffin pan is clean before baking additional batches in the same pan. If there are crumbs in the pan the next batch will likely stick. Chocolate glaze from Gina's Recipes at skinnytaste.com