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Skip buying Brownie Bites at the store and make these Homemade Brownie Bites! They’re easy, simple, and perfect for any occasion – including those times when you’re really craving chocolate!
Perfect Mini Brownie Bites
I absolutely LOVE those packages of brownie bites you buy at the store but now? Now I don’t have to leave the house because I can make them at home! This brownie recipe is fudgy and delicious, just like my classic brownie recipe but baked in a mini muffin tin.
Fudgy brownie bites are so good, they’ll be gone so quick! You can make them plain or with frosting or even with candy in the middle, like a blossom cookie. No matter how you make them these mini brownies will be a huge hit!
Ingredients Needed
- Baking Chocolate: Coarsely chopped – this is found in the baking aisle.
- Unsalted Butter: I prefer using unsalted butter but if you use salted butter just reduce the added salt to 1/4 teaspoon.
- Eggs: Did you know eggs are one of the main reasons brownies are so fudgy?
- Cocoa Powder: You can use regular unsweetened cocoa powder or dutch process. Two types of chocolate gives immense chocolate flavor to the brownies.
How to make Brownie Bites
- Place the baking chocolate and butter in a large, microwave-safe bowl. Heat on HIGH power for 2-3 minutes, stirring often, until chocolate is smooth.
- Stir in sugar. Add eggs, vanilla, and cocoa. Add salt and flour and stir.
- Scoop about 1 heaping tablespoon of brownie batter in each muffin cup. Bake until a toothpick comes out only slightly dirty from the center of the brownie.
Variations
You can leave the brownie bites plain, of course, but I absolutely love topping them with chocolate ganache or chocolate sour cream frosting for more intense chocolate flavors. Even cream cheese frosting would be great!
Or, press a chocolate candy like a Rolo, peanut butter cup, or Hershey’s Kiss into the top. You can also sprinkle sprinkles or chocolate chips on top. You can also add chopped peanuts or tree nuts, like walnuts or pecans, to the brownie batter.
Expert Tips
- As with a majority of my brownie recipes, you do not need baking powder or soda.
- Scooping the batter is easiest with a 1-tablespoon cookie scoop.
- To make removing your brownie bites from the pan easy, make sure you use a nonstick pan or spray with cooking spray (I like the kind with flour).
- Let the bites completely cool before removing them or else it will be hard to get them out of the pan. Run a sharp knife around the edges of the brownie bite, then pop it out of the pan. If it rips, then they aren’t cool enough.
- I recommend getting at least the 24-mini muffin size pan because this brownie bites recipe makes a lot of brownies.
Storage
Store leftovers in an airtight container on the counter at room temperature for a few days. You can also freeze them in an airtight container for several months.
FAQs
They most likely aren’t fully cooked, so give them a few more minutes.
Brownie Bites Recipe
Ingredients
For the Brownies:
- 4 ounces (113g) unsweetened baking chocolate coarsely chopped
- ¾ cup (170g) unsalted butter sliced
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons (10g) unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup (124g) all-purpose flour
Choose your toppings:
- 40-48 bite sized candies Rolos, miniature Reese’s Peanut Butter Cups, mini Milky Ways, etc., unwrapped
- 1 cup (170g) chocolate chips
- 3 tablespoons (45ml) heavy whipping cream
- Sprinkles
Instructions
- Preheat oven to 350°F. Spray mini muffin pans with nonstick cooking spray with flour or line with liners.
- Place the baking chocolate and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add salt and flour and stir carefully.
- Place about 1 heaping tablespoon of batter in each muffin cup. Bake for 10-12 minutes, until a toothpick comes out only slightly dirty from the center of the brownie.
- If you are topping the brownie bites with candies, unwrap them while the brownies are baking. As soon as the brownie bites come out of the oven, press one candy on the top of each brownie bite, pressing slightly. Let them cool completely before removing from the pans.
- If you are topping them with ganache, let them cool completely then remove from the pans. Make the ganache by placing the chocolate chips and cream in a microwave safe measuring cup or bowl. Heat in 30 second increments, stirring between each, until the chocolate is melted and smooth. It will be thick, like frosting. Frost each brownie bite, then top with sprinkles.
- NOTE: if they aren’t completely cooled it will be hard to remove them from the pan. Run a sharp knife around the edges of the brownie bite, then pop it out of the pan. If it rips, then they aren’t cool enough. I suggest chilling the bites until completely cold before removing from the pans. Store at room temperature in an airtight container or freeze for up to 3 months.
These are densely chocolate with buttery crisp edges. So good that I had to hide them from myself deep in the freezer.
One recipe made 42 mini muffin brownies.
Anyone else coming up way short on the 40-48 estimate? I have a 48 mini cupcake pan and I decided to make a double recipe because I needed closer to 80 bites for a big potluck. Made the double batch and barely filled 40 cups??!! Didn’t even “heap” my tablespoons full when filling, as is suggested. How can it be so far off to be half what it should have been?
Dorothy, I am making S’More Brownie bites (graham cracker crust, brownie, and meringue topping). Would you recommend this recipe or the one you previously have based off your one owl brownies? Thank you!! xo
I want cake with frosting
Just made these into little ghost “boo bites” for Halloween and everyone LOVED them! Thank you for the great recipe 🙂
Glad you enjoyed them!
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