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 kind of 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 are only so many edges in a pan of brownies. These brownie bites are my way of getting more edges from my brownies.
They’re dense and rich and thick and fudgy in the center, and you can choose whether you want to make mini bite-sized brownies or larger muffin tin-sized brownie bites.
How to make brownie bites
Here you’ll find step-by-step photos showing how to make brownie bites. The full recipe, including ingredients, is given below.
Step 1: Melt the butter and chocolate in a saucepan. Set aside to cool.
Step 2: Mix the eggs, sugar, vanilla, and salt until thick and well-combined. Don’t cut this step short.
Step 3: Mix in the chocolate until combined. Add the dry ingredients and stir in just until incorporated.
Step 4: Fold in the chocolate chips.
Step 5: Divide the batter between the prepared muffin tins.
Step 6: Bake.
Step 7: Let cool in the pan for about 10 minutes. Remove the brownie bites to a wire cooling rack to cool.
Recipe Tips!
- Pan prep: 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.
- Baking: I slightly underbake my brownies to keep those middles a fudgy. Since I underbake them, the middles fall a little in the larger brownie bites as they cool, which makes the perfect little dip to set a scoop of ice cream in.
Storage
The brownie bites will keep for up to 3 days at room temperature when stored in an airtight container. The brownie bites will keep for up to 5 days when stored in an airtight container in the refrigerator.
More brownie recipes!
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Brownie Bites
Equipment
- Muffin tin or mini muffin tin
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
- For mini brownie bites, preheat oven to 350F. Grease and flour 2-24 cup mini muffin tins or line with paper mini muffin liners. Set aside. Make sure you really grease the muffin tin so that the brownies don't stick.
- For large brownie bites, preheat oven to 375 F. Grease and flour a standard 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.
- For mini muffin bites, bake for about 11-15 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.
- For large muffin bites, bake for about 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
- Mini brownie bites vs larger brownie bites: I’ve had numerous requests for smaller brownie bite directions. I’ve included those in the recipe. The mini brownie bites will be mini muffin sized. The larger brownie bites are cupcake or muffin-sized.
- Pan prep: 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.
- Baking: I slightly underbake my brownies to keep those middles a fudgy. Since I underbake them, the middles fall a little in the larger brownie bites as they cool, which makes the perfect little dip to set a scoop of ice cream in.
- Nutrition values are estimates. For one large muffin bite, there are approximately 485 calories per muffin bite.
Nutrition
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Originally published 5/26/17.
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Comments & Reviews
jk says
Kate, I have a gold touch Wm Sonoma brownie pan like the one in your picture (I have that one also) that is individual square shape. This recipe has prompted me to finally use this pan that I have had forever… thanks for the push!
Kate says
I’m glad! I hope you like the recipe!
Brogan says
Brownies came out sooo good and soft. Made these for a fundraising bake sale and they were a hit!
Kate says
Thank you! I’m so glad that they were a hit!
Phyllis says
I am an edge of the brownie person, being the one that cuts the middle out and leaves the rest for hubby who is an edge of the brownie person. Having said that I can’t wait to try these, maybe tonight. Maybe I’ll just take a doughnut hole cutter and cut the middles out and let him have all the edges! lol Thanks.
Kate says
Sounds like it would work out perfectly then!
Amelia says
Amazing brownies, crispy on top and chewy in the inside
Kate says
Thank you!