Brownie Bites
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Bake up a batch of homemade brownie bites with this easy one-bowl recipe made with simple ingredients and no fancy equipment! They’re the perfect bite-sized treat, and because they’re so small, it means you can have just one more!
These little mini brownie bites are the homemade version of the Little Bites brownies you looked forward to in your lunch box as a kid. I recreated oatmeal cookie cream pies, which are another nostalgic childhood favorite, so I had to do the same with these.
Honestly, my family likes these mini muffin brownies even more than the store-bought ones. Because these bites have something the store-bought kind don’t: mini chocolate chips!
Each little morsel is rich, chewy, and packed with chocolaty goodness. Plus, because they’re homemade, you know exactly what’s in them!
They’re made with simple pantry staples in a mini muffin tin, making them the perfect portable, packable, grab-and-go treat.
Whether you’ve got a sweet tooth craving, need a treat for a lunchbox, or want to whip up something for a special occasion, this brownie bites recipe is going to be your go-to from now on!
Why you’ll love this recipe
- Each bite is perfectly portioned, no cutting necessary.
- It’s an easy one-bowl brownie recipe .
- Yields two dozen brownie bites in under 30 minutes.
- A versatile little treat for packing, snacking, and dessert-ing (yes, friends, it’s a word today).
Ingredients for Mini Muffin Brownies
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- All-purpose flour – Measured using the spoon and level method for best results and to avoid dry, dense brownies.
- Granulated sugar – To sweeten the brownie mixture. Unsweetened cocoa powder on its own is bitter.
- Unsweetened cocoa powder – Look for good quality unsweetened cocoa powder. I use and love Ghirardelli.
- Baking powder – Keeps the brownies nice and soft.
- Salt – Enhances all the flavors and balances the sweetness.
- Butter – I use unsalted so I can control the amount of salt added. If using salted butter decrease added salt to ¾ tsp.
- Eggs – Bind the ingredients and keep the brownies nice and fudgy.
- Vanilla extract – Adds warmth and enhances the chocolate flavor.
- Mini semi-sweet chocolate chips – Again, Ghirardelli are the kind I like to use. You can also use dark chocolate chips or milk chocolate chips, if preferred.
How to Make Brownie Bites
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: In a large mixing bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt together until combined.
Step 2: Stir in the butter, eggs, and vanilla extract until everything is nicely incorporated. Then, fold the chocolate chips into the wet batter.
Step 3: Use a cookie scoop to scoop out the brownie batter to fill each of the prepared muffin cups about ¾ of the way.
Pro Tip:
It’s essential to grease your mini muffin pan with a nonstick cooking spray. That way, they’ll pop right out of the tray without leaving pieces behind. Alternatively, you can use mini muffin liners.
Step 4: Bake as directed in recipe card below. Allow brownies to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Storage
Room temperature: Store leftover brownie bites in an airtight container on the counter for up to 1 week.
Freezer: Brownie bites can be frozen for up to 3 months. To freeze, transfer to a freezer bag or freezer-safe container with parchment paper separating layers so they don’t all freeze together. Or, flash-freeze bites on a baking tray for a couple of hours before transferring them to a freezer container or bag.
Recipe Tips
- Don’t overbake. You want these to be set yet still have a nice fudgy texture.
- Test for doneness with a toothpick. Insert it into the middle of a brownie. If it comes out with just a few moist crumbs, they’re done. If covered in wet batter, bake a bit longer.
- To remove brownie bites from the pan, use a butter knife to gently lift their edges.
More Brownie Recipes
Brownie Bites Recipe
Ingredients
- ¾ cup all-purpose flour
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter melted
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉. Grease a mini muffin pan with non-stick cooking spray and set aside.
- In a large mixing bowl, whisk to combine flour, sugar, cocoa powder, baking powder and salt.
- Mix in butter, eggs and vanilla extract until well combined. Fold in chocolate chips.
- Use a spoon or cookie scoop to fill each muffin cup with batter, fill ¾ of the way.
- Bake for 10-12 minutes or until set. Allow to cool in the pan for 10-15 minutes before removing and placing on a cooling rack to finish cooling.
Notes
- Product recommendations: I use and love Ghiradelli cocoa powder and chocolate chips.
- Removal tip: I like to use a butter knife to carefully lift the brownie bites from the pan.
- Storage: Store in an air tight container at room temperature for up to 1 week. Freeze for up to 3 months. To freeze, flash freeze on a sheet pan for a few hours then place in freezer baggie. Thaw at room temp.
Nutrition
Did You Make This Recipe?
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