Brownie bites are dense, chocolaty brownie bites that are like the edge of a brownie with a soft, fudgy middle. So easy and so good! 
I’m an edge-of-the-brownie kinda gal. I eat the edges first, and they’re my favorite part. There’s just something about that crisp/chewy/fudgy edge that I can’t resist!
Unfortunately, there’s only so much edge in a pan of brownies. These brownie bites are my way of getting more edge into a pan of brownies.
They’re dense and rich and thick and fudgy in the center.
How to make brownie bites
Melt the butter and chocolate in a saucepan. Set aside to cool.
Mix the eggs, sugar, vanilla, and salt until thick and well-combined. Don’t cut this step short.
Mix in the chocolate until combined. Add the dry ingredients and stir in just until incorporated.
Fold in the chocolate chips.
Divide the batter between the prepared muffin tins. Bake.
Tips
Tips- I’ve had good luck greasing the pan with baking spray that has flour in it. I’ve also had good luck using parchment paper liners.
- Chocolate chips: I like to use bittersweet chocolate chips. If you like things sweeter, you can use dark chocolate or even semisweet chocolate chips.
- Flour: Just like with regular brownies, using a light touch with the flour will help to keep the brownie bites fudgy. To measure the flour properly, stir or sift the flour to break it up, the lightly spoon it into the measuring cup and level.
- I slightly underbake my brownies to keep those middles a fudgy. Since I underbake them, the middles fall a little as they cool, which makes the perfect little dip to set a scoop of ice cream in.
Storing
I store the brownie bites loosely covered with plastic wrap for up to 3 days.
More brownie recipes!
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Brownie Bites
Ingredients
- 12 ounces bittersweet chocolate chips (60-70% cacao)
- 1/2 cup butter
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder ( not Dutch-processed)
- 1/2 cup mini semisweet chocolate chips
Instructions
- Preheat oven to 375 F. Grease and flour a 12-cup muffin tin or line with paper muffin tin liners. Set aside. Make sure you really grease the muffin tin so that the brownies don't stick.
- Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
- Remove from heat, and set aside.
- In the bowl of a stand mixer, beat the eggs, sugars, vanilla, and salt on high speed 5 minutes, or until the batter is thick and creamy.
- Reduce the speed to low, and mix in the melted chocolate until well-combined.
- Stir in flour and cocoa powder just until combined.
- Add chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.
- Divide batter among muffin cups. They should be about 3/4 full.
- Bake 15-25 minutes. The brownies will be puffed and the top should be shiny and cracked. Bake toward the lower end of the baking time if you want fudgier middles and longer if you want a cakier brownie.
- Let cool in muffin tin for 10 minutes, and then remove to a wire rack to finish cooling.
Notes
- I've had good luck greasing the pan with baking spray that has flour in it. I've also had good luck using parchment paper liners.
- Chocolate chips: I like to use bittersweet chocolate chips. If you like things sweeter, you can use dark chocolate or even semisweet chocolate chips.
- Flour: Just like with regular brownies, using a light touch with the flour will help to keep the brownie bites fudgy. To measure the flour properly, stir or sift the flour to break it up, the lightly spoon it into the measuring cup and level.
- I slightly underbake my brownies to keep those middles a fudgy. Since I underbake them, the middles fall a little as they cool, which makes the perfect little dip to set a scoop of ice cream in.
- I've included a picture just above the recipe that shows the brownie bites more underbaked and the pictures above that show the brownie bites less underbaked to show the difference that baking times can make on the outcome.
- Nutrition facts are estimates.
Nutrition Information
Originally published 5/26/17. Updated with new photos and tips 4/18/20.
Abigail says
May I make this with only cocoa powder? It’s all I have in the house at this time. Thanks!💞
Kate says
I haven’t tried using only cocoa powder to say for certain.
Mommy, NJ says
These brownies are great! We’ve been cooped up at home for a month now thanks to COVID-19, and I’m constantly looking for ways to entertain my 3 and 5 year old daughters. We had so much fun making (and eating) the brownies together! I only had semi-sweet chocolate chips and a bar of dark chocolate, so I reduced the amount of sugar to 3/4 cup to compensate for the sweetness. They turned out delicious! I can’t wait to make these for family and friends when this is all over.
Kate says
Thank you so much! I’m so glad that you and your girls had fun making them! My youngest two are 5 and 2.5, so I know how difficult it can be to keep little ones entertained through all of this! Thanks for taking the time to comment! =)