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These homemade fudgy mini brownie bites are a chocolate lover’s dream! Rich and fudgy on the inside with a slightly crispy outer edge, melty chocolate chips, and they’re ready to eat in under 30 minutes! They make a great snack or dessert for any occasion!
Step-by-step photos and instructions are below!
These chocolatey bite-size brownies are so easy to make! Ready in just 30 minutes, too. They’re mixed up in one bowl and made in a mini muffin tin to bake them, you don’t have to worry about cutting them into even little squares.
Each bite has a crispy edge, so there will be no arguing about who gets the corner piece (aka the edge brownie). The gooey, chewy centers are melty and decadent, which is another reason these heavenly bites don’t last long.
These bites do not contain baking powder, which makes them thick and decadent. You can use your favorite brownie mix instead of making it from scratch, but using store-bought mix you’ll find will be more cake-like than mine. Baking time will be different too. Just make mine!!
There’s something super fun about mini desserts. They’re adorable and the perfect size for a sample dessert platter. I like to serve up an assortment of mini desserts, and it is a surefire way to gain superstar host status!
If you’re up for another brownie recipe, you’re going to love slutty brownies. They’re made with a cookie dough base, meaning you get a chocolate chip cookie and a brownie in one!
I hope you try this recipe and love it like we do!
Why you’ll love this recipe:
- It’s a one-bowl recipe which means there’s less mess to deal with and fewer dishes to wash.
- Fudgy brownie bites are versatile. We love them for Valentine’s Day treats as much as we do for a midday snack. Kids especially love them in their school lunches.
- They’re homemade! Brownies made from scratch are so much better than anything you’d buy in a package at the store.
Frequently Asked Questions
Allow the bites to cool to room temperature completely before attempting to remove them from the pan. This will help to prevent them from breaking.
Before you decide to run a knife along the edges, try to preserve the edges and twist each one back and forth with your hands first. They may very well become loose on their own.
Use a non-stick mini muffin pan, coat the pan with a non-stick spray or butter, and consider using mini muffin liners for easy removal.
For precise and mess-free filling, use a small cookie scoop or a piping bag.
Yes, feel free to add nuts, candy, chocolate chips, or swirls of peanut butter to the batter before baking for added flavor and texture.
To make gluten-free mini brownie bites, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
What to serve with Mini Brownie Bites
You mean, aside from a tall glass of milk, and more brownies?
If you are just into desserts, serve these brownie bites with a chocolate ganache or cream cheese frosting for a little something extra. Or serve them as is with a scoop of vanilla ice cream on the side.
Then again, your scoop might be bigger than your bite!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
What to do with leftovers
Store the brownie bites in an airtight container at room temperature for up to 5 days.
You can also keep them in the fridge for about 1 week.
Play around with the kind of chocolate chips you add. Swap some or all of the chocolate chips for white chocolate chips or even peanut butter chips.
Adding a teaspoon of vanilla extract is a great way to enhance the flavor even more. Vanilla and chocolate are a great pairing.
Toss in some chopped pecans or walnuts for added texture.
Once cooled, transfer them to a freezer bag or freezer-safe container. Freeze them for 2-3 months. I like to separate the layers with parchment paper so they don’t stick together.
Thaw them in the fridge over on the counter.
Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
- Butter. I use salted butter, but you can substitute unsalted butter and a pinch or two of salt if needed.
- Flour and Sugar. I use all-purpose flour and white granulated sugar.
- Eggs. I always use large eggs for baking, for consistency.
- Unsweetened cocoa powder. Dutch process cocoa is great and gives a deeper, fudgier flavor. But whatever you have on hand is fine.
- Mini chocolate chips. Regular-sized milk, and semi or dark chocolate chips can be used instead.
How to make Brownie Bites
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat the oven to 350°F and prepare the muffin tin.
To prevent your bites from sticking, line the pan with mini-muffin liners or use a non-stick pan sprayed well with baking spray (which contains flour) instead of just oil (cooking spray).
You could also manually grease each well with butter or shortening, and add a sprinkle of flour or cocoa powder.
Make the brownie batter
Whisk together the melted butter and sugar in a large mixing bowl until combined.
Whisk in the eggs until smooth and creamy.
Sift in the cocoa powder, add the flour, and mix until combined.
Fold in ¾ cup of mini chocolate chips.
The batter will be thick!
Scoop and bake the brownies
Use a small cookie scoop to add one scoop of dough into each well in the prepared muffin tin.
Sprinkle the remaining mini chocolate chips on top and bake for 14-16 minutes or until a toothpick comes out chocolatey but not doughy.
Let the brownie bites cool completely (I let them cool a little in the pan, then place on a wire rack to cool completely). Gently remove by holding the sides and gently spinning the bites back and forth until they come loose.
More delicious recipes:
- Oreo Dirt Pudding Parfaits. Make this classic chocolatey deliciousness into individual servings, for an easy dessert!
- Old Fashioned Buttermilk Pie. Flaky pie crust filled with a custard-like filling, that will invoke memories of times gone by.
- Apple Dumplings. Tart apples wrapped in a flaky biscuit and smothered in a buttery vanilla sauce. Topped with crunchy cinnamon sugar, this is a super easy recipe that delivers on taste!
- Blondies. A super easy recipe for a classic, this Blondie Recipe mixes up fast, contains only 7 ingredients, and tastes amazing!
Fudgy Mini Brownie Bites
- Mixing Bowl
- Cookie Scoop (small)
- Preheat the oven to 350°F and spray a mini muffin tin well with baking spray or use mini muffin liners.
Make the brownie batter
- Whisk together the melted butter and sugar in a large mixing bowl until combined.
- Whisk in the eggs until smooth and creamy.
- Sift in the cocoa powder and flour and mix until combined.
- Fold in ¾ cup of mini chocolate chips.
Scoop and bake
- Use a small cookie scoop to add one scoop of dough into each well in the prepared muffin tin.
- Sprinkle the remaining mini chocolate chips on top and bake for 14-16 minutes or until a toothpick comes out chocolatey but not doughy.
- Allow the brownie bites to cool completely and then gently remove by holding the sides and gently spinning the bites back and forth until they come loose.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.