These brownie bites are moist, gooey and perfectly sized for individual treats. They are the perfect fudgy brownie, all in one bite!
It’s no secret my love of brownies runs deep. I have over 20 brownie recipes on my blog already, but I can’t go a month without creating something new to share with my fellow brownie lovers.
It’s hard to find the perfect brownie. You want crispy edges, fudgy centers, and a rich, decadent chocolate flavor. Now imagine all of that in one bite size brownie. After testing many recipes I finally landed on this one-bowl, brownie bite recipe that exceeded all my expectations. It doesn’t stick to the pan or liners, isn’t too sweet, and bakes for just the right amount of time so that the centers stay fudgy.
Brownie Bite FAQs
There are a few things to keep in mind before baking these mini brownies. Read below before diving into the brownie bites recipe.
- Mini muffin pan: I found that the perfect size were brownie bites baked in a mini muffin pan. I recommend lining them with paper liners to help make sure the mini brownie bites don’t stick, but you can also use a well-greased pan or a silicone pan without liners. You may need to run a knife around the edges to release them, but be sure to do this only after they have cooled a bit.
- How long to bake brownie bites: These bite size brownies only take 10-14 minutes to bake. You’ll know they are done when a toothpick inserted into the center comes out with moist crumbs and isn’t completely dry. They will firm up as they cool, so be careful not to overbake them.
- Optional add-ins: You can always add in 1/4 – 1/2 cup of chocolate chips (or chopped nuts) if you want, but I found these brownie bites were chocolatey enough without the extra chocolate.
- Freezing: These mini brownies freeze wonderfully! Let them cool completely before placing in the freezer. Make sure to thaw them on the counter for 1-2 hours, still covered, or overnight in the fridge.
How to Make Brownie Bites
Begin by preheating your oven to 350°F/180°C and lining a mini muffin pan with paper liners (or greasing a silicone pan). Remember, this brownie bites recipe baked in a mini muffin pan will work for pans of different sizes, so you might not get exactly 24 brownies like the recipe states.
Melt the butter in a saucepan while you get your one large mixing bowl ready (this is the only bowl you’ll need!). Remove the melted butter from the heat and stir in the chocolate and salt. Whisk until smooth and melted (you may need to cook on low heat for a few more seconds if it doesn’t completely melt).
Transfer the chocolate mixture to the large mixing bowl. Add the sugar and whisk until well combined. Whisk in the eggs, which will turn the brownie batter smooth and shiny. Switch to a rubber spatula to fold in the remaining flour and cocoa powder, just until no longer visible.
Using a spoon or piping bag, scoop the batter into the muffin pan, filling almost all the way full. Bake for 10-14 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let the brownies cool in the pan for 10-15 minutes before moving to a cooling rack to cool completely. You can eat the brownies as is, or turn them into brownie cupcakes for a celebration (this chocolate frosting is my favorite).
Other brownie recipes:
- Brownie Cookies
- Red Velvet Cheesecake Brownies
- Snickers Brownies
- Gluten Free Brownies
- Peanut Butter Pretzel Brownies
- 7 tablespoons (100g) unsalted butter, cut into pieces
- 100 g (3.5 oz.) bittersweet chocolate, coarsely chopped
- 1/8 teaspoon salt
- 2/3 cup (130g) granulated sugar
- 2 large eggs
- 1/4 (25g) unsweetened cocoa powder
- 1/3 cup (40g) all-purpose flour
Preheat oven to 350°F/180°C. Line a mini muffin pan with paper liners. Set aside.
Melt butter in a medium saucepan. Remove from heat and add in chocolate and salt. Whisk until melted and smooth (if it doesn’t completely melt, cook on low heat for a few more seconds). Transfer to a large bowl. Add sugar and whisk until well combined. Add eggs and whisk until combined and shiny. Add flour and cocoa powder and, using a rubber spatula, fold just until combined and no more flour is visible.
- Using a spoon or a piping bag, scoop or pipe the batter into the muffin pan, filling the tins almost all the way full. Bake until a toothpick inserted into the center of the brownies comes out with moist crumbs and not completely dry, 10-14 minutes. Allow brownies to cool in the pan for 10-15 minutes, then take them out of the tins and place them on a cooling rack, allowing to cool completely before serving.
Store brownie bites at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 5 days. Brownies can be frozen for up to 2 months. Thaw on the counter, still covered, or overnight in the fridge.