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Stop buying those store bought packages and make these Homemade Brownie Bites instead! This is the only brownie bites recipe you’ll ever need: they are incredibly fudgy, perfectly chocolatey, and made in a mini muffin tin. Whether you want them plain or topped with ganache, these mini brownies are the ultimate bite-sized treat for any chocolate craving.
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.
The secret to the perfect fudgy brownie bite is the combination of melted baking chocolate and cocoa powder, which provides an intense double-chocolate flavor. Unlike other recipes that can turn out cakey, these stay dense and rich because they use no baking powder or baking soda. I’ve perfected the technique for getting them out of the pan cleanly every time, making them just as easy as a boxed mix but with way better flavor.
How to make fudgy brownie bites from scratch: Melt 4 ounces of unsweetened baking chocolate with butter, then stir in granulated sugar, eggs, vanilla, and cocoa powder. Fold in flour and salt until just combined. Scoop a heaping tablespoon of batter into a greased mini muffin tin and bake at 350°F for 10-12 minutes. Let them cool completely before removing them to prevent ripping.
Ingredients for Fudgy Brownie Bites
- I prefer using unsalted butter but if you use salted butter just reduce the added salt to 1/4 teaspoon.
- Using two types of chocolate: unsweetened baking chocolate and cocoa powder is essential for that intense chocolate profile that mimics the best bakery-style brownie bites. Because there are no leavening agents you can use natural unsweetened cocoa powder or dutch process cocoa.
- The Secret to Fudgy Texture: Did you know that eggs are the primary reason these brownies are so fudgy? By skipping chemical leaveners like baking soda, we ensure the bites remain dense and rich rather than cakey.
- Granulated sugar is traditional in homemade brownie recipes but brown sugar may be substituted.
- I recommend getting at least the 24-mini muffin size pan because this brownie bites recipe makes a lot of brownies. I love a Wilton nonstick mini muffin pan, but any brand works as long as it’s nonstick.
Dorothy’s Expert Tips for Brownies
- Scooping the batter is easiest with a 1-tablespoon cookie scoop.
- You know brownie bites are done baking when a toothpick comes out with a few moist crumbs from the center (not wet batter).
- To ensure your brownie bites don’t stick, use a nonstick mini muffin pan and spray it with a cooking spray that contains flour. For the cleanest release, let the bites cool completely in the pan before running a sharp knife around the edges.
Brownie Bites Recipe
Recipe Video
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.
Recipe Nutrition
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.
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.
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FAQs
They most likely aren’t fully cooked, so give them a few more minutes.
Brownies are high in sugar and fat, which makes them prone to sticking. Always use a nonstick pan, spray generously with flour-based cooking spray, and let them cool 100% before trying to remove them.
No, this recipe intentionally omits baking powder and soda to keep the bites fudgy and dense rather than light and cakey.
As soon as the bites come out of the oven, press a Rolo, Reese’s cup, or Hershey’s Kiss into the center while they are still soft.
They caved in even after baking 3 mins longer we are at 6700ft so did I need to add more flour?
I am not well versed in high altitude baking. Check king Arthur flour for tips
These brownie bites are really good! They are fudgy, with slightly crispy edges and soft centers, so if you are looking for cake brownies, better try a different recipe. I used 60% cacao bittersweet baking chocolate chips and unsweetened cocoa powder, as called for in the recipe, and it worked really well. I used a 1 Tbsp cookie scoop, filled the pan cups about half full, and this recipe yielded 50 brownie bites. I have 2 nonstick brownie bite pans (24 each). The brownies are very easy to remove from these pans. I dust mine with powdered sugar after they have cooled and been removed from the pans. They disappear quickly after that! Be careful not to bake these too long. At 350 F convection mode they took about 13 minutes. Delicious!
Delicious brownie bites! Excellent blend of flavors with mini peanut butter cups!
I LOVE THIS RECIPE!!!!! SO GOOD!!!!!!!!!!!!!!!!!!!!!!
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