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+ servings
Brownie Bites

Brownie Bites

YIELD 24 mini 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


  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.