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+ servings
brownie bites stacked with ice cream

Brownie Bites

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!
5 from 4 votes
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 24 brownie bites

Ingredients
 
 

  • 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

Instructions

  • 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.

Notes

Wrap the brownies with plastic wrap or place in a sealed container and keep at room temperature for 4-5 days.
I don't recommend storing these in the fridge since the cold air will dry them out and turn them hard faster. If you want to keep the brownies fresh longer than 5 days store in the freezer for the best results!
*Mini muffin pan: You can also make these in a regular 12-count muffin pan. Bake the brownies a few minutes longer, or until a toothpick comes out with a few cakey crumbs attached.
*Chocolate: Use darker chocolate for the best taste and texture. Good quality bar chocolate is preferred, but chocolate chips will also work. 
*Cocoa powder: To enhance the chocolate flavor, try swapping a few teaspoons of cocoa powder for instant espresso powder. 
Room temperature eggs: Place your eggs in a bowl of lukewarm water for a few minutes to quickly bring to room temperature. 

Nutrition

Serving: 1brownie | Calories: 106kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 30mg | Potassium: 48mg | Fiber: 1g | Sugar: 10g | Vitamin A: 143IU | Calcium: 11mg | Iron: 1mg