Description

These brownie bites are a delightful miniature version of classic brownies, offering a perfect balance of fudgy centers and crisp edges. They are easy to make, mess-free, and ideal for parties, gifts, or simply a sweet treat.

Ingredients

Scale

½ cup (113g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
⅓ cup (30g) unsweetened cocoa powder
½ cup (60g) all-purpose flour
¼ teaspoon salt
½ cup (90g) semisweet chocolate chips

Instructions

Preheat your oven to 350°F (177°C). Lightly grease a mini muffin pan or line with mini cupcake liners.
In a medium bowl, whisk together the melted butter and granulated sugar until smooth.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Sift in the cocoa powder, flour, and salt. Fold gently until just combined.
Fold in the chocolate chips.
Scoop the batter into the mini muffin cups, filling each about ¾ full.
Bake for 10–12 minutes, or until the tops are set and a toothpick inserted into the center comes out with moist crumbs.
Let the brownie bites cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely.

Notes

Double the recipe for larger gatherings.
These brownie bites freeze well for up to 2 months.
For gluten-free brownie bites, use a gluten-free 1:1 baking blend instead of all-purpose flour.
To make them extra gooey, slightly underbake them.
Store cooled brownie bites in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie bite
Calories: 105
Sugar: 9g
Fat: 6g
Carbohydrates: 13g
Protein: 1g

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