Mushroom Spice Brownie Bites

(Inspired by Deb Perelman of Smitten Kitchen)

SERVINGS: 25 small brownies or 36 bites | TIME: 45 minutes

• 10 tablespoons (140 grams) unsalted butter
• 1 1/4 cups (250 grams) granulated sugar
• 3/4 cup plus 2 tablespoons (65 grams, may vary by brands) unsweetened cocoa powder (natural or Dutch-process)
• 1/4 teaspoon salt 
• 1/2 teaspoon pure vanilla extract
• 2 large eggs, cold
• 1/2 cup (65 grams) all-purpose flour
• 3 tablespoons (30 grams) Mushroom Spice (plus extra for dusting)
• 2/3 cup (75 grams) walnut or pecan pieces, lightly toasted and cooled (optional)

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium microwaveable bowl and microwave for 1.5 minutes or until just melted. You can also use a double boiler instead.

Set the bowl aside briefly until the mixture is only warm, not hot. Stir with a rubber spatula or wooden spoon to combine.

Stir in the vanilla. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny and well blended, add the flour and Mushroom Spice. Stir until you cannot see it any longer, then beat vigorously for 40 strokes. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake 30 to 35 minutes or until a toothpick comes out clean but still moist near the center of the pan. Let cool completely on a rack. For extra clean lines when slicing, cool for an extra 20-30 minutes in the fridge (if you can wait that long). 

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 25 or 36 squares. Once cut, dust generously with Mushroom Spice. Yum!