Whether you know these bite-sized desserts as mini brownies, two-bite brownies, or brownie bites, these fudgy little brownies are so easy to make from scratch. They’re crisp but chewy and full of rich chocolatey goodness.
You don’t need any fancy equipment to make this. This recipe is made all in one bowl, or more specifically, one saucepan. Everything is mixed together by hand in the pan and then scooped into a mini muffin pan. Cleaning up is as easy as making this recipe! Try my peanut butter brownies recipe, my homemade brownie recipe, or brownie in a mug recipe if you want another tasty chocolate-filled treat.
What You Need to Make This Recipe
Butter — as different brands of butter use different amounts of salt in their salted butter, I recommend using unsalted butter.
Cocoa powder — I use unsweetened cocoa powder for this recipe. However, if you do not have that, you can substitute Dutch-processed cocoa powder as there’s no baking soda or baking powder called for in the recipe to change the reaction.
Flour — just a bit of flour helps keep them fudgy. Too much flour, and they become cakey.
Chocolate chips — for extra chocolatey brownie bites, you’ll want to stir in chocolate chips to the brownie batter. You can use bittersweet chocolate, dark chocolate, or semi-sweet chocolate chips. Alternatively, you can use mini chocolate chips or a roughly chopped chocolate bar instead.
How to Make Brownie Bites
1. In a medium saucepan, melt the butter over medium heat. Stir in the sugar.
2. Next, add the cocoa powder, vanilla, and salt. Remove the saucepan from the heat and let cool for 5 minutes.
3. Quickly whisk in the eggs until well combined.
4. Add the flour and stir until mostly combined.
5. Add the chocolate chips and stir until no flour remains.
6. Butter the wells of a 24-cup mini-muffin pan or spray with baking spray before scooping the batter into the pan. Bake for 12 to 15 minutes and let cool for 10 minutes before transferring to a wire rack to cool completely.
Pro Tips for Making This Recipe
- If you are concerned about them sticking to the muffin pan, you can use parchment paper liners.
- Use room temperature eggs as they’ll mix into the batter quicker. If your eggs are cold from the fridge, place them in a large bowl and cover them with warm tap water for 5 minutes.
- I highly recommend using a digital scale to measure your flour, as too much flour will result in a dense brownie. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
- Do not overbake them. If the middle has fully set after baking, it is an indication that the mini brownies will be dry.
- If the dry ingredients are clumpy, sift them beforehand to break up the clumps.
Frequently Asked Questions
How do I store leftovers?
Store any leftover brownie bites in an airtight container at room temperature for up to 1 week. A cool, dry spot is ideal for them.
Can I freeze these mini brownies?
These freeze wonderfully! Once they have completely cooled, transfer them to a lined sheet pan in the freezer to flash freeze for an hour or two. Once frozen, transfer them to a freezer-safe bag. This way, the mini brownies do not stick together, and you can pull them out individually when the craving hits. Freeze for up to two months and leave it on the counter to thaw.
Can I use a regular muffin tin?
If you use a regular muffin tin, I recommend increasing the cooking time by 5 or so minutes.
What else can I add to the batter?
If you want to change things up, try mixing in or sprinkling on top some crushed nuts, finely chopped caramel candies, or roughly chopped cookies. You can even top them off with my caramel sauce recipe, homemade chocolate ganache, or my buttercream frosting recipe if you want some fun toppings for your bite-sized brownies.
If you love this recipe try these out!
If you’ve tried this Brownie Bites recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Brownie Bites
Video
Equipment
- Small pot
- Mini-muffin pan
- Whisk
Ingredients
- 10 tablespoons unsalted butter (141g)
- 1 cup granulated sugar (200g)
- ⅔ cup unsweetened cocoa powder (67g)
- 2 teaspoons vanilla extract
- ¾ teaspoon salt
- 2 large egg
- ½ cup all-purpose flour (60g)
- ½ cup chocolate chips (90g)
Instructions
- Preheat the oven to 350F. Butter the wells of a 24-cup mini-muffin pan or spray with baking spray.
- In a medium saucepan, melt the butter over medium heat. Stir in the sugar, cocoa powder, vanilla, and salt. Remove from the heat and let cool for 5 minutes.
- Quickly whisk in the eggs until well combined. Add the flour and stir until mostly combined, then add the chocolate chips and stir until no flour remains. Scoop the batter into the grease muffin tin.
- Bake for 12 to 15 minutes or until the brownies are set and the tops or cracked and shiny. Let cool in the pan on a wire rack for 10 minutes. Using the tip of a knife, carefully remove the brownie bites from the pan and finish cooling on the wire rack. Store any leftovers in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.
Notes
- If you are concerned about the brownie bites sticking to the muffin pan, you can use parchment paper liners.
- Use room temperature eggs as they’ll mix into the batter quicker. If your eggs are cold from the fridge, place them in a large bowl and cover them with warm tap water for 5 minutes.
- I highly recommend using a scale to measure your flour, as too much flour will result in a dense brownie. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
- Do not overbake the mini brownie bites. If the middle has fully set after baking, it is an indication that the mini brownies will be dry.
- If the dry ingredients are clumpy, sift them beforehand to break up the clumps.
So good!
I made these brownies for valentine’s day boxes and it was the FAVOURITE out of all the sweets I made. Everyone said it was 1000x better than the two bite brownies you get at stores and i totally agree!! it’s fudgey and decadent! I cant recommend this recipe enough!!
Came out perfectly fudgey and delicious. Made 24 with no problems. I recommend weighing as suggested.