These chewy, moist fudgy brownie bites are mini chocolate brownies made from scratch. Rich, decadent, and perfectly portioned, they’re ideal for lunchboxes, parties, or a special treat.
Why You’ll Love Every Bite
- Moist and fudgy – intense chocolate flavor and a chewy texture make these mini brownies irresistible.
- Simple to make – whisk the dry and wet ingredients separately, combine, scoop into a mini muffin pan, and bake.
- Kid-friendly – kids enjoy making and decorating these bite-sized brownies. Top with frosting, sprinkles, or mini chips for a fun activity.
Incredible Fudgy Brownie Bites Recipe
Mini desserts often feel extra indulgent, and these fudgy brownie bites hit the sweet spot: just the right balance of fudginess and chocolate in a compact, two-bite size. They’re perfect for sharing, gifting, or enjoying any time you want a concentrated chocolate fix.
Brownie Bite Recipe Ingredients
- All-purpose flour
- Unsweetened cocoa powder – do not use Dutch-process cocoa
- Unsalted butter – so you can control the salt in the recipe
- Pure vanilla extract – use real vanilla for best flavor
- Granulated sugar and brown sugar – granulated sugar for sweetness, brown sugar for added chewiness
- Egg – use at room temperature
- Chocolate chips – use your favorite variety
- Baking powder
- Salt
What are Mini Bite Brownies?
Mini brownie bites, often called two-bite brownies, are small individual brownies baked in a mini muffin pan. They’re sized to enjoy in one or two bites and are ideal for portion control, parties, and gift boxes.
How to Make Brownie Bites
- Preheat the oven to 350°F and prepare nonstick mini muffin pans.
- Whisk the dry ingredients (flour, cocoa, baking powder, salt) in one bowl. In another bowl, whisk the wet ingredients (melted but not hot butter, granulated sugar, brown sugar, egg, and vanilla). Add the dry to the wet and fold with a spatula until just combined. Fold in chocolate chips.
- Use a small cookie scoop to drop about 1.5 tablespoons of batter into each mini cup. Smooth the tops with a spoon for an even layer.
- Bake 12–16 minutes at 350°F (14 minutes worked for me). Cool in the pan about 20 minutes to allow the bites to firm up.
- To remove the bites, place a cooling rack upside down on the pan, hold both together, flip, and gently tap the pan until the brownie bites release. Alternatively, slip a butter knife under each bite to lift it out.
Q&A
- How long to bake brownie bites? Bake in a mini muffin pan at 350°F for about 14 minutes; check between 12 and 16 minutes depending on your oven and desired fudginess.
- How long for boxed mix brownie bites? Times vary by mix. Generally, 10–12 minutes yields fudgier bites and 15–20 minutes yields firmer results. Note that fudgier bites can be trickier to remove from the pan.
Delicious Toppings
Customize these brownie bites with frosting, sprinkles, or chopped nuts. They’re fun to decorate for parties, holidays, or a simple dessert upgrade.
- Frosting: chocolate frosting, cream cheese frosting, or a simple maple glaze.
- Toppings: toasted nuts, sprinkles, or extra mini chocolate chips.
- Serve with: a small scoop of ice cream or yogurt for a decadent pairing.
Tools You Need
- Mini muffin pan
- Small cookie scoop
- Cooling rack
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Fudgy Brownie Bites Recipe
By Demeter Trieu
Chewy and moist fudgy brownie bites that are rich, chocolatey, and made from scratch.
Prep: 20 mins
Cook: 14 mins
Total: 34 mins
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Equipment
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Mini Muffin Pan
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Small Cookie Scoop
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Cooling Rack
Ingredients
Dry Ingredients
- 1 ¼ cups all purpose flour, spooned and leveled
- ½ cup + 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/3 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted but not hot
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg, room temperature
- 1 ½ teaspoons pure vanilla extract
Add-ins
- 1 ¼ cups chocolate chips
Instructions
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Preheat the oven to 350°F and prepare two nonstick mini muffin pans.
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Whisk together the dry ingredients in a medium bowl. In a large bowl, whisk melted (but not hot) butter, granulated sugar, brown sugar, egg, and vanilla.
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Add the dry mixture to the wet and fold with a rubber spatula until just combined. Fold in chocolate chips.
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Use a small cookie scoop to place about 1.5 tablespoons of batter into each mini cup. Smooth each top with a spoon. Bake 12–16 minutes; 14 minutes is typical.
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Cool in the pan about 20 minutes so the bites firm up. Place a cooling rack facedown on the pan, flip both, and gently tap to release the bites. Cool completely before serving.
Notes
- Melted butter: warm the butter gently so it is not hot; hot butter can cook the egg when mixed in.
- Removing bites: place a cooling rack on top of the pan, flip, and tap to release. Or use a butter knife between the edge and the bite to lift it out (this can dent the brownies).
- Storage: Once cool, store in an airtight container at room temperature up to 1 week or refrigerated 1–2 weeks.
- Freezing: Freeze in a freezer-safe container for 1–3 months.
Nutrition
Calories: 110kcal, Carbohydrates: 15g, Protein: 1g, Fat: 6g
Nutrition information is an approximation.
Course: Dessert
Cuisine: American
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