Description
Delightful and bite-sized brownie treats that are rich, fudgy, and perfect for snacking. These Brownie Bites are easy to make with simple ingredients, baked in mini muffin pans to create perfectly portioned chocolatey goodness that can be enjoyed anytime.
Ingredients
Brownie Batter
- 9 Tbsp unsalted butter, cut into 1 Tbsp pieces
- 1 cup (200g) granulated sugar
- 1/4 tsp heaping salt
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2/3 cup (86g) all-purpose flour (spooned and leveled)
- 6 Tbsp (36g) Dutch process cocoa powder, plus 2 tsp for dusting pan
- 1/2 cup (85g) mini semi-sweet chocolate chips
Instructions
- Preheat Oven: Set your oven to 325 degrees Fahrenheit to prepare it for baking the brownie bites.
- Prepare Pan: Spray a 24-cup mini muffin pan with non-stick cooking spray, then dust evenly with 2 teaspoons of cocoa powder to prevent sticking and add extra chocolate flavor.
- Melt Butter: Place the butter pieces in a large microwave-safe bowl and microwave until just melted. Allow the butter to cool slightly so it doesn’t cook the eggs in the next step.
- Mix Wet Ingredients: Whisk the sugar and salt into the melted butter thoroughly. Then whisk in the eggs and vanilla extract until fully combined and smooth.
- Add Dry Ingredients: Stir in the all-purpose flour and cocoa powder. Use a spatula to scrape the sides and bottom of the bowl to incorporate all ingredients evenly, mixing until just combined.
- Fold in Chocolate Chips: Gently fold the mini semi-sweet chocolate chips into the brownie batter to distribute them throughout.
- Fill Muffin Pan: Using about 1.5 tablespoons of batter (a #40 scoop works well), drop batter into the prepared mini muffin pan cups, filling each nearly full.
- Bake: Bake in the preheated oven for 15 to 17 minutes. Test doneness by inserting a toothpick in the center; it should come out free of wet batter but may have some fudgy crumbs.
- Cool in Pan: Let the brownie bites cool in the muffin pan for 15 minutes to set before carefully removing them.
- Transfer to Rack: Move the brownie bites to a wire rack to finish cooling completely before serving or frosting as desired.
Notes
- Use Dutch process cocoa powder for a richer chocolate flavor and better color.
- Dusting the muffin pan with cocoa powder instead of flour keeps the brownies intensely chocolatey without white residue.
- For uniform brownie bites, use a small cookie scoop (#40) to measure batter portions.
- Check baking times as ovens vary; do not overbake to keep bites fudgy.
- Optional frosting can be added once brownie bites are fully cooled for extra indulgence.
- Store brownie bites in an airtight container at room temperature for up to 3 days or freeze for longer storage.
