These brownie bites are moist, fudgy, chocolate filled, bite sized brownies. They’re quick and easy to make using one bowl and a whisk. With all the same flavor and texture of the best homemade brownie, these mini brownie bites make the best "pop in your mouth" dessert that's perfect for parties or as a quick sweet treat.
Jump to:
Why Should You Make This Recipe
Take a quick look around my blog and you’ll quickly notice how much I love brownies. I adore my Red Velvet Brownies, Almond Flour Brownies, Red Wine Brownies, Brownies with Cream Cheese Frosting and Espresso Brownies. These fudgy brownie bites are the perfect little brownie you never knew you needed! I know you’ll love this recipe because:
- Simple pantry ingredients: You only need a handful of basic ingredients to make a batch of quick, simple and simply decadent batch of fudgy mini brownie cupcakes.
- One bowl brownies: These thick one bite brownies come together in one bowl, making them super easy and perfect for last minute cravings. Plus, they bake in less than 15 minutes which means you can mix, bake and pop a few into your mouth in about 30 minutes.
- Perfect for parties: Make a batch or two of these fudgy brownie bites for to bring to your next party. Pair them with my Oreo Dip and fruit for the perfect little dessert spread.
Ingredients
Before I show you how to make brownie bites, make sure you have these simple ingredients ready to go!
Dry Ingredients: Gather your cocoa powder, flour and salt.
Wet ingredients: Gather your butter, sugar, eggs, vanilla extract and chocolate chips.
Substitutions
Making these mini muffin brownies is super simple and since they use pantry staples, you probably already have everything you need. In case you don’t, here are my recommended ingredient substitutions if you need them.
- Butter: I like to use unsalted “sweet cream” butter in almost all my baking recipes. This is the most common and widely available butter in the US. If needed, use salted butter (omit the added salt) or a diary free butter you like to make them diary free brownies.
- Granulated Sugar: Light brown sugar is an easy swap for regular granulated sugar. However, the brownies will be more fudgy than with regular sugar due to the molasses that’s found in brown sugar. Maple sugar would be a good substitute to make these brownies refined sugar free.
- Cocoa Powder: Any type of unsweetened cocoa powder will work well in this recipe. However, I love using dutch process cocoa powder for its mellow, but intensely chocolate-y flavor.
- Eggs: This is an essential ingredient for these rich and fudgy mini brownies. This recipe hasn’t been tested without eggs.
- Vanilla Extract: This provides a lovely background flavor.
- All Purpose Flour: To make these fudgy chocolate brownies gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based on weight (60 g) rather than cup for cup.
- Semi Sweet Chocolate Chips: These are optional in this recipe for brownie bites. Use whatever brand of chocolate chips or chocolate bar you like. Use diary free chocolate chips to keep these brownies dairy free.
Variations
Regular muffin pan brownies: This recipe for brownie bites make about 8 regular muffin sized brownies. Bake the brownies for about 15-20 minutes. A toothpick inserted into the center of the brownies should have a few moist crumbs.
Mix-ins: Finely chop walnuts, hazelnuts, pistachios, pecans or your favorite nuts. Mix these in right after mixing in the flour and before the brownies are baked. Mini M&M’s, mini peanut butter cups or even crushed Oreos would be delicious too! Make sure to check out my Oreo Brownies for a more classic brownie.
Toppings: Top these mini cupcake brownies with cream cheese frosting using my Brownies with Cream Cheese Frosting. Strawberry glaze from my Strawberry Brownies would also be amazing. Drizzle caramel sauce, chocolate ganache or dust with powdered sugar.
How To Make
Learn how to make brownie bites in a few quick, easy to follow steps!
- Preheat the oven to 350 F (177 C). Grease a 24 ct. Mini muffin pan. Add the unsalted butter and sugar to a heat safe bowl. Heat the butter and sugar until fully melted and well combined. This can be done as a “bain marie” or in the microwave. If using the microwave, heat the mixture 20 seconds at a time, stirring between heating intervals until fully melted and combined. Whisk in the cocoa powder, vanilla extract and eggs until smooth and well combined.
- Whisk in the flour and chocolate chips until just combined with no streaks of flour.
- Scoop the brownie batter into the prepared mini muffin pan. I like to use a tablespoon sized cookie scoop for this step.
4. Bake for about 11-14 minutes. Cool the brownies in the pan for 10 minutes. Gently pop the mini brownies out of the pan. Cool to room temperature on a cooling rack or enjoy while they are warm, fudgy and gooey.
How To Serve, Store, Freeze and Thaw
- Serve these mini brownie cups with a scoop of vanilla ice cream or a dollop of freshly whipped cream and berries. You can also just enjoy these fudgy little bites as they are, straight from the pan.
- Store these brownies: Once they have cooled completely to room temperature, place them in an airtight container for up to 3 - 4 days.
- Freeze these mini fudge brownies: Make sure they are completely cooled to room temperature. Place the mini bites in a ziplock bag and store them in the freezer for up to 2 months.
- Thaw the brownies: The easiest and tastiest way to thaw these rich and fudgy bites is to let them sit out at room temperature for a couple of two hours. Enjoy at room temperature or microwave them for 15-20 seconds for that “fresh from the oven” taste.
M’s Expert Tips
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in deliciously chewy brownies.
- Grease the mini muffin pan to prevent sticking. If you are concerned about the brownies sticking, use mini cupcake liners.
- Fully cool the brownies: You may be very tempted to pop these fudgy brownie bites out of the pan as soon as they are finished baking, but a little cooling time gives them time to firm up.
- Look for the signs the brownie is done. Use the baking time as a guide rather than a strict rule. A toothpick inserted into the center of the brownies should yield a few moist crumbs. If the toothpick comes out completely clean, the brownie is most likely overbaked.
FAQs
Sure! Prepare the box brownie mix according to the directions on the box, using the ingredients listed on the box. Scoop the batter into a mini muffin pan and bake for about 11-14 minutes.
This recipe uses two full eggs. To make these brownies even more fudgy, use one full egg and two egg yolks.
Grease the mini muffin pan well using softened butter or non sticking spray. If you are concerned about the brownie bites sticking even with greasing, use mini cupcake liners.
Other Mini Recipes to Try
If you try this Brownie Bites recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Happy Baking! - M
Brownie Bites Recipe
Equipment
- 1 24 ct. mini muffin pan
- 1 large bowl
- 1 whisk
- 1 small tablespoon sized cookie scoop optional
Ingredients
- 10 tbsp (141 g) unsalted butter
- 1 cup (200 g) granulated sugar
- ¾ cup (60 g) cocoa powder
- 2 tsp (10 ml) vanilla extract
- ½ tsp salt
- 2 large eggs (US), room temperature
- ½ cup (60 g) all purpose flour
- ½ cup (85 g) chocolate chips
Instructions
- Preheat the oven to 350 F (177 C). Grease a 24 ct. Mini muffin pan with butter or non stick spray.
- Place unsalted butter and sugar to a heat safe bowl. Heat the butter and sugar until fully melted and well combined. This can be done as a “bain marie” or in the microwave. If using the microwave, heat the mixture 20 seconds at a time, stirring between heating intervals until fully melted and combined.
- Whisk the cocoa powder, vanilla extract and salt into the warm butter mixture until well combined. Cool the mixture for about 5 minutes or until warm, but not hot. Whisk in the eggs until well combined.
- Whisk in the flour and chocolate chips until just combined with no streaks of flour.
- Scoop the brownie batter into the prepared mini muffin pan. I like to use a tablespoon sized cookie scoop for this step.
- Bake for about 11-14 minutes. Cool the brownies in the pan for 10 minutes. Gently pop the mini brownies out of the pan. Cool to room temperature on a cooling rack or enjoy while they are warm, fudgy and gooey.
Juanna says
omg SOOOO GOOD!! i literally just made these on a whim and I'm so happy that I did! My friends and I devoured half of the batch within 20 minutes! Megan, you always have the best/most reliable recipes! Thank you so much!!
Megan says
Hi Juanna, thank you for the kind words. I am so happy to know you enjoy my recipes!
Lilli says
These were delicious! The perfect bite sized dessert!
Megan says
Hi Lilli! I am so happy you enjoyed these brownie bites!