Brownie bites are super fudgy, chewy, bite-size brownies that are easy to make in a mini muffin pan! They are perfect for sharing and make a great addition to any dessert tray!
Lovers of chocolate will adore these bite-size brownies! With crinkly tops, chewy edges, and warm, gooey centers, they are just as delicious as a full sheet of brownies, but in individual portions and so easy to make!
WHAT YOU NEED TO MAKE THIS RECIPE
- Unsalted butter: If all you have is salted butter leave out the added salt in the recipe.
- Semi-sweet or dark chocolate: Nothing too sweet! The chocolate is used for flavor and texture, not to sweeten the brownies. Good quality bar-style chocolate is best, but chocolate chips will work in a pinch.
- Granulated & brown sugar: Using both sugars makes these brownies extra chewy because of the molasses in the brown sugar.
- Vanilla extract
- Eggs: One egg + an extra egg yolk is key for thick, fudgy brownies!
- Flour: Just enough to provide structure without making the brownies cakey.
- Unsweetened cocoa powder: To add more depth of flavor, try switching out a few teaspoons of the cocoa powder for some instant espresso powder. You won't be able to taste the coffee, but it really enhances the chocolate flavor!
- Salt: Leave out if your butter is salted.
HOW TO MAKE BROWNIE BITES
Preheat your oven to 350°F. Lightly spray the inside of a 24-count mini muffin pan with non-stick spray. Or line the pan with mini cupcake liners.
1. Melt the butter and chocolate in a large bowl over a double boiler, or melt in the microwave in 15-second intervals. Let cool slightly, then add both sugars and the vanilla extract and whisk until well combined.
2. Add the egg and extra yolk and mix until just combined. Be careful not to overmix once the eggs are added.
3. In a separate bowl, whisk the flour, cocoa powder, and salt. Gently mix the dry ingredients into the batter until just combined.
4. Scoop the batter evenly into the prepared mini muffin pan.
Bake the brownie bites in the preheated oven for 15-17 minutes. A toothpick inserted in the center should come out with a few cakey crumbs attached. Remove from the oven and let cool in the pan before removing.
HOW TO STORE BROWNIE BITES
Brownies taste best when stored at room temperature. Wrap them tightly with plastic wrap or place in a sealed container and store at room temperature for 4-5 days.
I don't recommend storing these in the fridge, since the cold air will turn them hard much faster. If you do have to refrigerate them, be sure to wrap them up tightly with plastic wrap to minimize any cold air exposure!
To keep the brownies fresh longer than 5 days, wrap with plastic wrap and store in the freezer for the best results. When ready to eat, thaw in the fridge, at room temperature, or quickly microwave until warm!
KEY TIPS FOR MAKING BROWNIE BITES
- Use room temperature eggs and mix until just combined. When making a full sheet of brownies you want to really whisk the eggs with the sugar, but with these brownie bites it's important to mix the eggs as little as possible. Mixing eggs whips air into the batter, and too much air will cause the brownies to rise up during baking and then deflate in the center as they cool.
- Tap the bowl on the counter to get rid of trapped air bubbles. Do this after you've added the eggs, before adding the dry ingredients. You should see bubbles rise to the surface and pop.
- Measure your flour correctly. Weigh your flour with a kitchen scale, or lightly spoon the flour into your measuring cup and level off the top. Too much flour can make the brownies dry and cake-like. Same goes for the cocoa powder, which acts similarly to flour in this recipe!
- Don't overmix the dry ingredients. Overmixing develops gluten in the batter which can lead to a tough, spongy texture. When you add the dry ingredients, mix until just combined with no pockets of flour remaining.
MORE BROWNIE RECIPES
- Almond Flour Fudge Brownies
- White Chocolate Brownie Blondies
- Red Velvet Brownies
- Matcha White Chocolate Brownies
- ½ cup unsalted butter
- 3 ounces semi-sweet or dark chocolate*, about ½ cup chopped or chocolate chips
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder*
- ¼ teaspoon salt
- Preheat your oven to 350°F. Lightly spray the inside of a 24-count mini muffin pan with non-stick spray. Or line the pan with mini cupcake liners.
- Melt the butter and chocolate in a large bowl over a double boiler, or melt in the microwave in 15-second intervals. Let cool slightly, then add both sugars and the vanilla extract and whisk until well combined.
- Add the egg and extra yolk and mix until just combined. Be careful not to overmix once the eggs are added. Tap the bowl on your counter to get rid of any trapped air bubbles in the batter.
- Whisk the flour, cocoa powder, and salt in a separate bowl and gently mix into the batter until just combined. Don't overmix.
- Scoop the batter into the prepared mini muffin pan.
- Bake the brownies for 15-17 minutes, or until a toothpick comes out with a few cakey crumbs attached.
- Let the brownies cool in the pan before removing.
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