Fudgy Brownie Bites
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These chewy brownie bites deliver the same dense and fudgy indulgence as my original scratch brownies you know and love, made with melted chocolate and donning that perfectly crackly top. Snackable and versatile, they’re the ultimate treat to make you fall in love with brownies from scratch in two bites or less!
YOUR FAVORITE FUDGY BROWNIES, NOW IN BITE-SIZED FORM
When it comes to brownies, there’s nothing quite like the rich, dense, and fudgy perfection of a batch made from scratch. For years, my tried-and-true brownie recipe has been a reader favorite—and with good reason. Made with smooth, melted chocolate (not cocoa powder!) and just a touch of granulated sugar for that iconic crackly top, these brownies have turned skeptics into believers and boxed-mix lovers into scratch-baking enthusiasts.
But what if we took everything you adore about these brownies– every bite of deep chocolate flavor, the moist crumb, and that irresistible texture– and made them perfect for sharing, snacking, or decorating? Enter: brownie bites.
These mini treats capture the essence of my original brownies in a perfectly popable size. They’re dense, chewy, and just as indulgent as their full-sized counterpart, but now they’re even more versatile. And my favorite part? They appeal to the edge lovers as well as those who simply swoon over the gooey chewy pieces. You’ll find a little bit of both in each of these bite size brownies.
MINI BROWNIE BITES INGREDIENTS
The list of ingredients for this fudgy brownie bites recipe is simple and it is actually the only recipe I use. In fact, out of the 20+ brownie recipes on my site (and that collection is always growing!), all of them start with this exact recipe.
Here’s what you’ll need and why you’ll need it:
UNSALTED BUTTER: butter is the star fat in these brownie bites, delivering a richness and flavor that is unmatched by the typical oil called for in box mixes.
SEMI-SWEET CHOCOLATE: all of the rich chocolate flavor comes from melted semi-sweet chocolate, chosen for its balance of sweetness and moisture. Stick to semi-sweet– testing has proven it’s the best option for fudgy perfection. You can use chocolate chips, but I urge you to prioritize choosing chopped bar chocolate.
BROWN SUGAR: this recipe uses brown sugar to sweeten and provide extra moisture, thanks to its molasses content. Both the sugar and chocolate work together to ensure the brownies stay irresistibly soft.
GRANULATED SUGAR: a small amount of granulated sugar works its confectionary magic, helping create that signature shiny, crackled top. When combined with eggs, it forms a delicate meringue layer that gives every mini brownie its own signature top.
EGGS: eggs play multiple roles here, binding the ingredients and boosting the richness of the batter and ultimately the finished product. They add fat for that luscious texture while ensuring the brownie bites stay soft and fudgy.
VANILLA EXTRACT & SALT: a splash of vanilla and a bit of salt brings the flavors together, enhancing the overall chocolatey goodness. Never skip this key ingredient!
ALL-PURPOSE FLOUR: these brownie bites use just the right amount of flour (exactly ¾ cup) to maintain their dense, fudgy texture. Adding more could lead to a cake-like consistency, which isn’t what we’re after here. No cocoa powder needed!
OVERVIEW: HOW TO MAKE BROWNIE BITES
Melt the chocolate + butter: I prefer doing this on the stovetop in a saucepan, but if you’re comfortable with using the microwave for this step, by all means do that. Be sure you’re not overheating the mixture, otherwise it will seize up! You can likely bring it back with the wet ingredients, but the final brownie bite texture will be significantly altered.
Let the chocolate cool: you only need about 15 minutes for this step. If you forget about it and it gets too firm, loosen it up by heating it very briefly again.
Combine the wet ingredients: use a whisk to make this happen. Both of the sugars, eggs one by one, and the vanilla extract will all turn the melted chocolate mixture into a gooey chocolate batter.
Add the dry ingredients: the flour and salt are the last ones to go in. You can keep using a whisk or switch to a spatula, if it’s easier for you. The batter will be very thick!
Portion & bake: you’ll want to fill the wells evenly, and I prefer to use this #50 cookie scoop to get the job done. Just a scant scoop!
Want to add some pizzazz to your brownie bites? Pipe some frosting on top for a little something extra sweet.
IMPORTANT SUCCESS TIPS
USE ROOM TEMPERATURE EGGS: for the best incorporation of the batter, you’ll want to make sure those eggs aren’t straight from the fridge. Stick them in a bowl of hot water while you let the chocolate mixture cool if you’ve forgotten before you start.
COOL THE MELTED CHOCOLATE: speaking of eggs, it’s important to cool your melted chocolate so as not to cook the eggs. I usually stick the saucepan on my granite counter for about 15 minutes, but if you don’t have that, on a cooling rack is a great option, too. Just be sure you’ve moved it away from the warm stovetop and/or preheating oven.
LIBERALLY SPRAY THE PAN: these sweeties can turn sour on you without enough oil/spray in the wells. Believe me, I’ve done this enough times to know from experience. BE EXTRA HERE. If you’re super worried about sticking, there’s nothing wrong with using mini muffin liners.
DON’T OVERFILL THE WELLS: this is another way your recipe can go awry. Overfilling the wells will most certainly guarantee deflated bite sized brownies. Is there anything wrong with them? Certainly not. They still taste downright delish. You may just find your confidence deflated a bit, too.
DON’T OVERBAKE: brownies are one of those baked goods that will definitely be on its way to dry if baked too long as the moisture will start to evaporate out of the dense batter. I like to look for moist crumbs on my tester, and my bites have never baked for more than 13 minutes ever.
DON’T REMOVE THE BITES TOO SOON: another one I’ve learned the hard way (are you sensing a theme– I’ve failed so you don’t have to). Let these brownie bites cool completely in the pan before removing them, because they will fall apart. Good news for you, though, is they’ll cool significantly more quickly than an entire pan of brownies since they’re mini!
Yes, even a box mix, if you must. Looking for some fun variations? All of my brownie recipes are nearly identical so will work with this brownie bites recipe, too.
BROWNIE BITES FAQs
A little frosting can turn these bites into adorable footballs for
Brownie Bites Recipe
Ingredients
- ½ cup (113g) unsalted butter cut into 6-8 slices
- 8 ounces (225g) semi-sweet chocolate coarsely chopped
- ¾ cup (150g) firmly packed light brown sugar
- ¼ cup (50g) granulated sugar
- 3 large eggs room temperature preferred1
- 1 teaspoon vanilla extract
- ¾ cup (90g) all-purpose flour be sure to measure properly
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350ºF (177ºC). Spray the wells of a 24 or 12 count mini-cupcake pan liberally with nonstick spray. Set aside.
- In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Allow to cool for about 15 minutes.½ cup (113g) unsalted butter, 8 ounces (225g) semi-sweet chocolate
- Whisk the sugar into the cooled chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Whisk in the vanilla. Add the flour and salt and stir gently until completely combined.¾ cup (150g) firmly packed light brown sugar, ¼ cup (50g) granulated sugar, 3 large eggs, 1 teaspoon vanilla extract, ¾ cup (90g) all-purpose flour, ¼ teaspoon salt
- Spoon the batter into the wells of the mini-cupcake pan. I prefer to use this #50 cookie scoop to fill the wells2 with a scant scoop. Bake the brownie bites for 12-13 minutes or until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool completely in the pan before removing and decorating. Store brownies covered at room temperature up to 1 week or in the freezer up to 3 months. Thaw at room temperature.
Notes
- Room temperature eggs: these incorporate into batter much more easily than cold eggs, although this is not absolutely necessary.
- Scant scoop: over-filling the wells will guarantee a sunken brownie bite. You want the wells to be about ⅔ of the way full at maximum.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Can your brownie bites be cooked in an air fryer, if so can you let me know what temperature and for how long to cook them?
Thank you
Lori
Hi, Lori– I’m sure that they can, but I’ve never tried it!