Ultra fudgy in the middle and chewy around the edges, these homemade brownie bites are perfect for packing in lunchboxes or bringing to potlucks. Top with frosting, chocolate whipped cream, or enjoy as is!
If you’re unfamiliar with brownie bites, they’re essentially bite-sized brownies that are baked in a mini muffin tin rather than a large baking dish. They’re chewy, fudgy, and poppable!
To make these brownie bites even better, they’re made with double the chocolate. Cocoa powder flavors the batter, and mini chocolate chips are folded in just before baking.
These brownie bites are perfect on their own, but they’re also great topped with frosting or whipped cream. You can also change up the mix-ins or add a filling!
I’ve listed all of the ingredients with their measurements in the recipe card below, but here’s an overview of the key items you’ll need:
- Flour: This provides the structure for the brownies. In order to keep them ultra fudgy, make sure to spoon and level your flour into the measuring cup.
- Cocoa Powder: Either natural or Dutch-processed cocoa powder will work, but I typically use natural unsweetened cocoa powder since it’s what I keep on hand.
- Butter: I prefer to use unsalted butter for this recipe. If using salted butter, just make sure to omit the salt in the recipe.
- Eggs: The eggs add extra richness while also binding everything together. Since you’re using melted butter, it’s also important to use room temperature eggs. To bring them to room temperature quickly, just place them in a bowl of warm water for 5 to 10 minutes.
- Chocolate Chips: I personally prefer to stick with mini chocolate chips, but you may use regular chocolate chips if you prefer.
How To Make Brownie Bites
To make these brownies bites, start by lining a mini muffin pan with mini parchment paper liners or regular liners. This will make it much easier to remove them later on, so don’t skip this step!
In a large mixing bowl, whisk together the melted butter and sugar until well combined, then add the eggs and vanilla and mix until just combined. Make sure not to over beat the eggs at this point, this can incorporate more air into the batter and prevent the brownie bites from being fudgy.
Sift the cocoa powder, flour, and salt into the wet ingredients and mix or stir until just combined. Then, gently fold in the chocolate chips.
Use a spoon, cookie scoop, or a piping bag to evenly distribute the brownie batter between all 24 liners. Place the mini muffin pan in the oven and bake until a toothpick inserted in the center comes out mostly clean, with just a few moist crumbs.
I typically let the brownies cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling. Once they’ve cooled completely, you can top with frosting or whipped cream if desired.
Consider this recipe a jumping off point for making mini brownies of any kind! I personally love just using mini chocolate chips, but you can easily change up this recipe. Here are a few ideas:
- Use another mix in: Swap out the chocolate chips with another mix-in like chopped nuts, chopped Oreos, or M&M candies.
- Add a topping: My chocolate ganache, chocolate whipped cream, regular whipped cream, chocolate cream cheese frosting, or peanut butter frosting would be delicious on these brownies!
- Add a filling: Leave out the chocolate chips and press the center of the brownies in with a measuring teaspoon as soon as they come out of the oven. Fill them with mini peanut butter cups, salted caramel sauce, or dulce de leche.
- For best results, line the mini muffin pan with mini cupcake liners. Parchment paper liners will peel off much easier, but regular ones work too!
- If using regular mini cupcake liners I recommend peeling them off while the brownie bites are still slightly warm.
- These brownies are very small, so they only need to bake for 15 minutes maximum. You’ll know they’re done when a toothpick inserted in the middle comes out mostly clean, with a few moist crumbs attached to it.
- ½ cup unsalted butter melted and slightly cooled (115 grams)
- 1 cup granulated sugar (200 grams)
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup all-purpose flour spooned & leveled (65 grams)
- ½ cup unsweetened cocoa powder natural or Dutch process (45 grams)
- ¼ teaspoon salt
- ½ cup mini semi sweet chocolate chips optional (90 grams)
- Preheat the oven to 350°F (180°C). Line a 24-count mini muffin pan with mini parchment paper cupcake liners (or regular liners!).
- In a large mixing bowl, mix together the melted butter and granulated sugar. Add the eggs and vanilla extract and mix until just combined.
- Sift in the flour, cocoa powder, and salt and mix until fully combined. Then, mix in the mini chocolate chips.
- Evenly distribute the brownie batter between all 24 mini muffin cavities, a little over one tablespoon per cavity.
- Bake for 12 to 15 minutes or until a toothpick inserted into the center of the brownies comes out clean with just a few moist crumbs. Transfer the pan to a wire rack and let the brownie bites cool for 5 to 10 minutes in the pan.
- Carefully remove the brownie bites from the pan and place them back onto the wire rack to cool completely. If using regular liners instead of parchment, I recommend peeling them off while they're still slightly warm.