I can never resist these fudgy brownie bites with their shiny crinkly tops, rich chocolate centers, and party-perfect size. One pot, big chocolate payoff, and not a single crumb left behind.

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I’m obsessed with these brownie bites because they hit that exact fudgy, chocolate-loaded spot without asking for a full brownie commitment. Tiny, crackly-topped, deeply rich little squares of joy.

I love how the semisweet chocolate brings that bold brownie flavor, while the vanilla extract makes every bite taste fuller and more addictive. And the size?

Dangerous in the best way. I can grab one after lunch, sneak another after dinner, or pile them onto a party tray and watch them disappear fast.

But honestly, I mostly make them because I want brownies with chewy edges, gooey centers, and zero patience required.

Ingredients

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Butter makes these bites rich, soft, and a little dangerously snackable.
Semisweet chocolate brings that deep fudgy center you’re really here for.
Granulated sugar gives sweetness and helps create those shiny brownie tops.
Brown sugar adds moisture, chew, and a tiny caramel vibe.
Eggs hold everything together and give the bites their soft structure.
Vanilla makes the chocolate taste warmer, like you tried harder than you did.
Flour keeps them brownie-like, not straight-up melted chocolate.
Cocoa powder doubles down on chocolate without making things too sweet.
Salt keeps the sweetness in check.
Basically, don’t skip it.
Greasing the pan saves you from sad, stuck brownie bottoms.
Plus walnuts add crunch, or extra chips make them even more chocolatey.

Ingredient Quantities

1/2 cup (115 g) unsalted butter

8 oz (225 g) semisweet chocolate, chopped or chocolate chips

1 cup (200 g) granulated sugar

1/4 cup (50 g) packed light brown sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

3/4 cup (95 g) all-purpose flour

2 tablespoons (10 g) unsweetened cocoa powder

1/2 teaspoon fine salt

Nonstick spray or extra butter for the pan, as needed

Optional: 1/2 cup chopped walnuts or extra chocolate chips for topping

How to Make this

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1. Preheat oven to 350°F (175°C) and grease a 24-cup mini muffin pan with nonstick spray or butter.

2. In a medium saucepan over low heat, combine 1/2 cup (115 g) unsalted butter and 8 oz (225 g) semisweet chocolate; stir constantly until melted and smooth.

3. Remove the pan from heat and stir in 1 cup (200 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar until glossy and mostly dissolved.

4. Whisk in 2 large room temperature eggs one at a time until fully incorporated and the batter is shiny.

5. Stir in 1 teaspoon vanilla extract.

6. Sift together 3/4 cup (95 g) all-purpose flour, 2 tablespoons (10 g) unsweetened cocoa powder, and 1/2 teaspoon fine salt, then gently fold the dry ingredients into the chocolate mixture until just combined.

7. Spoon batter into the prepared mini muffin pan, filling each cup about 3/4 full for brownie bites.

8. If using, sprinkle 1/2 cup chopped walnuts or extra chocolate chips on top of the batter in each cup.

9. Bake for 10 to 12 minutes for fudgy centers, or 12 to 14 minutes for slightly more set brownies, until edges are set and tops have a crinkly sheen.

10. Cool the pan on a wire rack for 5 minutes, then remove the brownie bites and cool completely on the rack before serving or storing.

Equipment Needed

1. Oven
2. 24-cup mini muffin pan
3. Medium saucepan
4. Mixing bowl
5. Whisk
6. Heatproof spatula or wooden spoon
7. Sifter or fine-mesh sieve
8. Measuring cups and spoons
9. Wire cooling rack
10. Oven mitts

FAQ

Q: What pan and oven temperature should I use to make brownie bites?

A: Use a mini muffin pan or a brownie bite pan and preheat the oven to 350 degrees F (175 degrees C). Fill each cup about 3/4 full and bake 10 to 14 minutes until edges are set and centers still look slightly gooey.

Q: Can I make these in a regular muffin tin instead?

A: Yes. For a standard muffin tin, fill cups about two thirds full and bake 16 to 20 minutes. Keep an eye on them because baking time will vary by pan and oven.

Q: How should I melt the butter and chocolate without burning it?

A: Melt together gently using a heatproof bowl set over simmering water, stirring until smooth, or melt in short bursts in the microwave at 20 to 30 second intervals, stirring between bursts.

Q: Can I substitute ingredients like flour, sugar, or chocolate?

A: For flour, use a 1-to-1 gluten free blend if needed. Brown sugar can be reduced slightly but it affects chewiness. Use milk or dark chocolate if preferred, but baking results change slightly with cocoa and sugar levels.

Q: How do I get fudgy centers instead of cakey texture?

A: Do not overmix once flour is added, use the shorter end of the baking time, and remove bites when centers still look slightly underbaked; they will set as they cool.

Q: How should I store or freeze the brownie bites?

A: Store cooled bites in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days. Freeze in a single layer on a sheet, then transfer to a freezer bag for up to 2 months. Thaw at room temperature.

Brownie Bites Recipe Substitutions and Variations

Unsalted butter: swap for equal weight melted coconut oil or melted unsalted margarine for similar fat and texture; expect a slight coconut or different buttery note.
Semisweet chocolate: use bittersweet or dark chocolate of similar cocoa percentage, or 3/4 cup chocolate chips by weight; for a sweeter result use milk chocolate.
Eggs: replace each large egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes) for a vegan binder, or use 1/4 cup unsweetened applesauce for a moister, denser bite.
All-purpose flour: use a 1-to-1 gluten free baking blend in the same volume, or substitute half the flour with almond flour for a nuttier, slightly denser texture (reduce oven time slightly).

Pro Tips

1) Bring the eggs to room temperature and have all ingredients measured before you start. Warm eggs incorporate more smoothly and help the batter become glossy and velvety.

2) Be gentle when folding the dry ingredients. Mix just until you no longer see streaks of flour to keep the bites tender and fudgy rather than cakey.

3) Fill each cup about 3 4 full and watch the oven closely near the short end of the baking window. Mini pans bake fast and a minute or two makes the difference between molten center and fully set.

4) For easy release and extra flavor, butter each cup well or use paper liners, and finish the warm bites with a tiny pinch of flaky sea salt or a few extra chips or toasted nuts on top. Store cooled bites in an airtight container at room temperature for up to three days or freeze for longer.

Brownie Bites Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can never resist these fudgy brownie bites with their shiny crinkly tops, rich chocolate centers, and party-perfect size. One pot, big chocolate payoff, and not a single crumb left behind.

Servings

servings

Calories

385

kcal

Equipment: 1. Oven
2. 24-cup mini muffin pan
3. Medium saucepan
4. Mixing bowl
5. Whisk
6. Heatproof spatula or wooden spoon
7. Sifter or fine-mesh sieve
8. Measuring cups and spoons
9. Wire cooling rack
10. Oven mitts

Ingredients

1/2 cup (115 g) unsalted butter
8 oz (225 g) semisweet chocolate, chopped or chocolate chips
1 cup (200 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3/4 cup (95 g) all-purpose flour
2 tablespoons (10 g) unsweetened cocoa powder
1/2 teaspoon fine salt
Nonstick spray or extra butter for the pan, as needed
Optional: 1/2 cup chopped walnuts or extra chocolate chips for topping

Directions

Preheat oven to 350°F (175°C) and grease a 24-cup mini muffin pan with nonstick spray or butter.
In a medium saucepan over low heat, combine 1/2 cup (115 g) unsalted butter and 8 oz (225 g) semisweet chocolate; stir constantly until melted and smooth.
Remove the pan from heat and stir in 1 cup (200 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar until glossy and mostly dissolved.
Whisk in 2 large room temperature eggs one at a time until fully incorporated and the batter is shiny.
Stir in 1 teaspoon vanilla extract.
Sift together 3/4 cup (95 g) all-purpose flour, 2 tablespoons (10 g) unsweetened cocoa powder, and 1/2 teaspoon fine salt, then gently fold the dry ingredients into the chocolate mixture until just combined.
Spoon batter into the prepared mini muffin pan, filling each cup about 3/4 full for brownie bites.
If using, sprinkle 1/2 cup chopped walnuts or extra chocolate chips on top of the batter in each cup.
Bake for 10 to 12 minutes for fudgy centers, or 12 to 14 minutes for slightly more set brownies, until edges are set and tops have a crinkly sheen.
Cool the pan on a wire rack for 5 minutes, then remove the brownie bites and cool completely on the rack before serving or storing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.