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Brownie Bites Recipe

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4.3 from 87 reviews

These Brownie Bites are rich, fudgy mini treats perfect for any occasion. Made with melted butter, cocoa powder, and chocolate chips, they bake up moist and chocolatey in just 30 minutes. Dusting the pan with cocoa powder ensures easy release with a burst of deep chocolate flavor, while a swirl of cream cheese frosting adds a tangy sweetness for an indulgent finishing touch.

  • Total Time: 30 minutes
  • Yield: 24 brownie bites

Ingredients

Brownie Bites

  • 9 Tbsp unsalted butter, cut into 1 Tbsp pieces
  • 1 cup (200g) granulated sugar
  • 1/4 tsp (heaping) salt
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 2/3 cup (86g) all-purpose flour (spoon and level to measure)
  • 6 Tbsp (36g) Dutch process cocoa powder, plus 2 tsp for dusting pan
  • 1/2 cup (85g) mini semi-sweet chocolate chips

Optional Topping

  • Cream cheese frosting (recipe in notes)

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to get it ready for baking the brownie bites.
  2. Prepare Muffin Pan: Spray a 24-cup mini muffin pan with non-stick cooking spray, then dust it evenly with 2 teaspoons of cocoa powder. Shake out the excess and set aside to ensure easy removal and added chocolate flavor.
  3. Melt Butter: Place the 9 tablespoons of unsalted butter in a large microwave-safe mixing bowl and heat it until just melted. Allow it to cool slightly before proceeding to avoid cooking the eggs when added.
  4. Mix Wet Ingredients: Whisk the granulated sugar and salt into the melted butter until combined. Then whisk in the eggs and vanilla extract thoroughly, creating a smooth, creamy base.
  5. Add Dry Ingredients: Stir in the all-purpose flour and Dutch process cocoa powder, scraping the sides and bottom of the bowl to combine everything evenly into a fudgy batter.
  6. Fold in Chocolate Chips: Gently stir the mini semi-sweet chocolate chips into the batter to distribute them without overmixing.
  7. Scoop Batter: Using about 1.5 tablespoons of batter per brownie bite (a #40 scoop is ideal), fill each prepared muffin cup nearly full for evenly sized bites.
  8. Bake: Bake the brownie bites in the preheated oven for 15 to 17 minutes until just set. Test doneness by inserting a toothpick; it should come out free of wet batter but may have moist crumbs.
  9. Cool: Allow the brownie bites to cool in the pan for 15 minutes to firm up before carefully removing them and transferring to a wire rack to cool completely.
  10. Optional Topping: If desired, top each brownie bite with a small swirl of cream cheese frosting for a tangy contrast. The frosting recipe is included in the notes below.

Notes

  • You can make a simple cream cheese frosting by beating 4 oz cream cheese (softened), 1/4 cup unsalted butter (softened), 1 cup powdered sugar, and 1/2 tsp vanilla extract until smooth and fluffy.
  • Use Dutch process cocoa powder for a richer chocolate flavor and better color.
  • Make sure to dust the muffin pan with cocoa powder, not flour, to avoid a white residue on the brownie bites.
  • Store leftover brownie bites in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/brownie-bites-recipe/