Homemade Brownie Bites
Craving a little something sweet? These quick and easy brownie bites are ready in under 30 minutes! Fudgy in the center with a perfect crinkle top, mini brownies are perfect for popping in your mouth when you want a little treat!
One of my favorite desserts is brownies, but something I love even more are mini desserts. Combine the two to get these mini brownie bites! They are chewy, chocolaty and made for sharing. Bring them to your next birthday celebration, holiday party or even the office to share with your coworkers! Everyone loves a bite-sized treat (like these nutella cake bites!)
Why You’ll Love This Recipe
- Mini desserts are the best! Just one or two bites and you instantly satisfy your sweet tooth!
- Perfect for sharing. The bite-size makes this treat perfect for sharing with friends or serving guests when entertaining.
- Fudgy and chocolaty. The texture is pure brownie perfection with the extra chocolate chips stirred in.
- Ready in 20 minutes. This makes a great last-minute treat since it’s ready in less than half an hour!
- One bowl recipe. The batter can be made in one bowl (or pot if you melt the butter on the stove). This makes for easy clean up!
Ingredient Notes
- Butter: Use unsalted butter, which will be melted. This creates a delicious flavor and fudgy texture.
- Cocoa powder: Unsweetened cocoa powder provides a rich, chocolaty taste! I suggest a good quality variety, such as Ghirardelli.
- Eggs: Use large eggs at room temperature to help bind the ingredients.
- Mini chocolate chips: For a little extra chocolate in each bite, sprinkle in chocolate chips to the batter before baking.
Refer to the recipe card for ingredient details and measurements.
Recipe Variations
Add some mix-ins. These brownie bites would taste delicious with chopped nuts mixed into the batter. You could also stir in candy, such as mini M&M’s or Reese’s Pieces.
Top with frosting. After the brownies have cooled, top with chocolate frosting and sprinkles! You could also add a drizzle of caramel or chocolate ganache.
Make it festive. For a peppermint twist, add 1/2 teaspoon peppermint extract when adding the vanilla. Stir in peppermint chips to the batter or top with frosting and crushed peppermint for garnish.
How to Make Mini Brownie Bites
- Melt the butter in a medium pot. Whisk in the cocoa powder, sugar and salt, then let the mixture cool slightly.
- Add the eggs and vanilla, then mix until combined.
- Stir in the flour and mini chocolate chips (do not over-mix).
- Transfer batter to a greased mini muffin pan. Fill each cup about three-quarters full. Bake at 350 F for 12 to 14 minutes. Cool for a few minutes before using a butter knife to remove the brownies from the pan.
Expert Tips
Weigh your ingredients with a scale. If you don’t have a scale, spoon and level the flour into a measuring cup (don’t pack is down). If too much flour is added, then the brownies will turn out dry and cake-y.
Use good quality ingredients. For a richer brownies with deep chocolate flavor, use high quality cocoa powder and chocolate chips. I prefer Ghirardelli. It also helps to use higher end butter and eggs for richer flavor.
Don’t over-bake the brownie bites. These little guys will bake quickly! If you like a fudgy texture, remove the brownies from the oven at 10 minutes.
Storage Tips
Store in an airtight container at room temperature for up to 5 days. Make sure the brownies are completely cooled first.
Freeze in an airtight container for up to 3 months. To keep the mini brownies extra fresh, wrap them in plastic wrap to prevent them from drying out or getting freezer burn.
Recipe FAQ
After a few minutes of cooling, run a butter knife around the edge of the brownies to loosen them from the pan and turn them on their sides. Pick them out of the pan and place them on a wire rack to finish cooling.
Yes, but increase the baking time to 16 to 18 minutes.
Absolutely! This is a fun option if you are entertaining or want easy clean up. The pan doesn’t need to be greased if you use paper liners.
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Get the Recipe: Homemade Brownie Bites
Ingredients
- 10 tablespoons (141 g) unsalted butter
- 1 cup (200 g) granulated sugar
- ¾ cup (75 g) unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- ½ cup (62 g) all purpose flour
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350 F. Grease a 24-cup mini muffin tin with butter. Set aside.
- In a medium saucepan, melt butter over low heat. Whisk in granulated sugar, cocoa powder and salt directly in the pot. Remove from heat and let cool slightly.
- Whisk in the eggs and vanilla until combined.
- Stir in the flour and mini chocolate chips. Do not over-mix.
- Scoop batter into grease mini muffin tin, filling each cup about three-quarters full (about 2 tablespoons). Bake at 350 F for 10 to 12 minutes, or until edges are set and centers are soft. Slightly underbaking them will yield a fudgier brownie.
- Let the brownies cool in the pan for 5 minutes before running a butter knife around the edges to release the brownie bites. Transfer to a wire rack to cool completely.
