Mini Brownie Bites

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These homemade Mini Brownie Bites are fudgy, rich and so gooey! They’re easy to make and come together in just one pot!

Mini Brownie Bites on a plate

These adorable Mini Brownie Bites are super easy to make because they come together in just one pot and require zero cutting after baking! They’re fudgy, rich and taste 100 times better than anything you can find at the store. They’re great for parties or whenever you have a chocolate craving!

What Makes A Brownie Fudgy?

  • Use melted butter instead of softened butter – creaming softened butter incorporates too much air into the batter which makes brownies cakey.
  • Brown sugar – brown sugar adds extra moisture.
  • No leavening agents – the lack of baking powder/soda prevents them from rising and keeps them dense.
  • Small amount of flour – using too much flour results in brownies with a cakey texture.
  • Shorter baking time – brownie bites should still be a little gooey when you take them out of the oven.

Ingredient Breakdown

Butter – provides flavor and texture. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.

Chocolate – gives the brownies their chocolate flavor!

Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture.

Cocoa powder – gives the brownies their chocolate flavor! I always use natural unsweetened cocoa powder.

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

All-purpose flour – just a bit of flour gives the brownies structure while still keeping them fudgy.

Mini Brownie Bites in a mini muffin pan

How To Make Mini Brownie Bites

1. Melt the butter and chocolate chips in a small pot over low heat. Remove from heat then whisk in the granulated sugar, brown sugar and cocoa powder.

2. Whisk in the eggs, vanilla extract and salt until very smooth.

3. Fold in the all-purpose flour until just combined. Scoop the batter into a greased mini muffin pan (I did about 1 1/2 tablespoons of batter per muffin cup). If desired top with mini chocolate chips.

4. Bake for 12 minutes or until the center of the brownie bites are just set. Cool on a wire rack for 10-15 minutes then use a knife to remove the brownies from the pan. Store Mini Brownie Bites in an airtight container for up to 1 week at room temperature.

Mini Brownie Bites in a mini muffin pan

Pro Tips For Mini Brownie Bites

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • Don’t overmix the batter after adding the flour. Overmixing can incorporate too much air into the batter which will make them cakey.
  • Don’t be tempted to over bake these. They will still be a little gooey when you remove them from the oven but they’ll continue to bake as they cool.
Mini Brownie Bites

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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5 from 1 vote

Mini Brownie Bites

These homemade Mini Brownie Bites are fudgy, rich and so gooey! They're easy to make and come together in just one pot!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 24 brownie bites
Calories 102kcal
Author Maria Azzarelli

Equipment

  • Mini muffin pan

Ingredients

  • 113 g (1/2 cup) unsalted butter, melted
  • 85 g (1/2 cup) chocolate chips
  • 150 g (3/4 cup) granulated sugar
  • 50 g (1/4 cup) brown sugar
  • 40 g (1/2 cup) cocoa powder
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 60 g (1/2 cup) all-purpose flour

Instructions

  • Preheat oven to 350°F and grease a mini muffin pan with butter or non stick spray.
  • Melt the butter and chocolate chips in a small pot over low heat. Remove from heat then whisk in the granulated sugar, brown sugar and cocoa powder.
  • Whisk in the eggs, vanilla extract and salt until very smooth.
  • Fold in the all-purpose flour until just combined. Scoop the batter into prepared mini muffin pans (I did about 1 1/2 tablespoons of batter per muffin cup). If desired top with mini chocolate chips.
  • Bake for 12 minutes or until the center of the brownie bites are just set. Cool on a wire rack for 10-15 minutes then use a knife to remove the brownies from the pan.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
 
  • Store Mini Brownie Bites in an airtight container for up to 1 week at room temperature.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 102kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 55mg | Potassium: 47mg | Fiber: 1g | Sugar: 10g | Vitamin A: 138IU | Calcium: 10mg | Iron: 0.4mg

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