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
Equipment
- 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
- 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
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Originally published 5/26/17. Updated with new photos and tips 4/18/20.
Reader Interactions
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Comments & Reviews
Dakota Slothman III says
YUMMY!
Kate says
Thank you!
Cindy says
This recipe is fantastic and very easy to make. I don’t have a stand mixer and was not even at home to have my hand mixer so I went the old fashioned way and I used a wooden spoon. It worked out just fine. I cooked them in a regular muffin tin for exactly 20 minutes. Crispy edges, cakey top, and a perfectly fudgy middle. A perfect little indented top for a little scoop of ice cream. Next time I am going to plate these with a swirl of raspberry sauce underneath and possibly a few tiny chocolate chips and finely chopped nuts on top. Thanks for a great new recipe!
Kate says
Thank you! I’m glad that it worked well for you!
Brownielover says
Can you please share the recipe using the metric system
Kate says
Hi! Yes, I’ve added the metric measurements. If you click “metric” directly underneath the ingredients, it will give you the weights.
Autumn says
Can you make it without chocolate chips?
Kate says
Without using which chocolate chips? The bittersweet chocolate chips are necessary, but you could skip the mini chips if you prefer.
Cindy B says
Hi, Kate – I’m looking for a recipe for mini brownie bites with a crunchier top and fudgy interior & yours sounds like it will do the trick. I do have a question though-I love caramel chips and wonder if I can substitute them for half of the chocolate chips, or whether it would adversely affect the texture of the brownies. I’m leery to experiment since I haven’t found a single recipe that incorporates caramel chips into the batter itself & I’m thinking there might be a reason for it…thank you!
Kate says
Hi! I think that it would, and both the chocolate chips that form the brownie batter and the mini chips help to give the brownie bites their shiny crust. If you want to experiment, I would try adding caramel chips along with the mini chips. I think that would be the safest place to start experimenting! Best of luck!
Cindy B says
Turns out the “caramel chips” I’ve had in my pantry for awhile are actually filled sea salt caramel baking truffles – they’re tiny squares that taste like chocolate chips with a bit of caramel in the middle. I’m just wanting to use them up, so I’ll try a sample batch and let you know how they turn out. Thank you for your expert advice and quick response. :o)
Kate says
You’re very welcome, and I hope it works out well!
Samantha renee says
Perfect brownies! I love this recipe and will make these again. My boyfriend actually ordered a whole batch for himself ? but these are like full brownies, not bites unless you use mini cupcake pans
Kate says
Thank you!
Sha says
can i double the ingredient?
Kate says
I haven’t tried to make a double batch.
Ro cross says
I made this recipe it is SO GOOD!!
Kate says
Thank you so much!
Kaylee says
So good hope you like them has much as I do !!! Try them !!!!!!?
Kate says
Thanks!!
Katherine says
I made these brownies and followed the instructions to a T, but they ended up exploding in the muffin tin why baking, any guess as to why?
Kate says
Did you use a regular or mini muffin pan?
Christine Revez says
Thank you for this recipe! Super hit in my household and in my workplace! About to make another batch…! ;)
Kate says
Thank you! Glad you like them!
Nancy says
saw this question but no answer below…how long do you bake these if you are using a mini-muffin tin?
Kate says
Hi! I haven’t tested this recipe as mini bites, but I’ve heard from people who have. They’ve said that their baking times were about 13-15 minutes.
Stacey says
The recipe says 12 servings and says to prepare a single 12-cup muffin tin; however, the content prior to the recipe shows a photo of two 12-cup muffin tins and states to “Divide the batter between the prepared muffin tins.”
Please clarify. Is this recipe 12 or 24 servings? Using which sized muffin tin, regular or mini? Thank you.
Kate says
The recipe is for 12 servings. The side-by-side photos show the same muffin tin. One has unbaked batter in it, and the other photo shows the baked brownie bites in the muffin tin. Yes, you’ll divide the batter among the cups in the muffin tin. I use a standard-sized muffin tin for this recipe. Hope that helps!
brittney sabbagh says
these were so good! how many calories are in each brownie bite? :)
Kate says
Hi! Thank you! The bites have approx. 485 calories each. If you’re interested, you can find the rest of the nutrition information underneath the notes at the bottom of the recipe. =)
Anna says
I’m wondering why the brownies have hollow Centres that sink? What are we doing wrong?
Kate says
The brownie bites are hollow inside? Mine sink a little as they cool, but that part is normal.
Pam Medcalf says
Big Hit!! Testing for Bake Sale at charity golf scramble. Everyone said better than store bought brownie bites. Baked longer for cake like texture, shorter time for gooey texture. I used mini tins and got 55 mini brownie bites
Kate says
Yay!! I’m so glad that they turned out well for you!
Holly says
How long did you bake in the mini tin? I was planning to make small one’s too.
Jem says
Love it. However, the middle towards the bottom… particularly the bottom is crumbly, all the time… wondering what seems to be the problem?
Kate says
Hi! I’ve made this recipe in several different ovens over the years, and I’ve had that happen. I found that that oven baked hotter and that I needed to reduce the baking time to keep them fudgier. I hope that helps for next time!
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.
Nancy says
Can these be made in the mini muffin pan, and how long to cook if mini size.
Kate says
Hi! I haven’t tested this recipe as mini bites, but I’ve heard from people who have. They’ve said that their baking times were about 13-15 minutes.
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! =)
Jamie Vraney says
Have made brownies with this recipe 3 times. My brownies have turned out absolutely delicious! Thank you!
Kate says
You are so welcome! I’m really glad that they’ve turned out well for you! =)