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Brownie Bites

Brownie Bites

Fudgy, delicious brownies in mini-muffin form. The perfect on-the-go dessert, these babies are so simple to make and will have you weak in the knees!

Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
YIELD 24 mini brownies

Ingredients

  • 7 tablespoons (100g) unsalted butter, cut into pieces
  • ½ cup + 1 tablespoon (100g) bittersweet chocolate chips or chunks
  • teaspoon salt
  • cup (130g) granulated sugar
  • 2 large eggs
  • ¼ cup (25g) unsweetened cocoa powder
  • cup (40g) all-purpose flour

Instructions

  1. Preheat oven to 350°F/180°C. Line a mini muffin pan with paper liners. Set aside.

  2. 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.

  3. 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.
  4. 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.