Craving chocolate in a perfectly handheld form? These brownie bites deliver-with melted butter, rich cocoa, and just enough flour, they bake up with a crisp, crackly top and gooey center in under 30 minutes. Tucked into a mini muffin pan, they're easy to scoop, fast to bake, and even easier to devour.
We've all had mini brownie bites at a party at some point in our lives. You know sometimes they come in plain, sugared, or powdered sugared. They're the perfect size of chewy, chocolatey goodness.
There are tons of brownie recipes here on CBQ so it was only a matter of time until I made these bite-sized ones.
Ingredient Breakdown: Cocoa, Chocolate Chips & Fudginess
For this recipe you'll need:
- Fat. I like to use a combination of butter and oil. Butter provides delicious flavor but oil brings more moisture and chew to the brownies.
- Cocoa Powder. You can use natural or Dutch-process but I think Bensdorp Dutch Cocoa Powder provides the best results, if anything try try hard to use Dutch-process.
- Eggs. You'll use one whole egg and also one egg yolk. The extra egg yolk provides extra chew to the brownies..
- Cornstarch. Cornstarch also known as cornflour, tenderizes the brownies.
- Chocolate. I like to use Callebaut Chocolate Callets but chocolate chips or chopped chocolate bars work well too!
Peanut butter would be a great addition, I would use a toothpick to swirl some into the tops of the batter before baking. Or making them like mini cosmic brownie bites so you have a delicious chocolate ganache topping? Sign me up.
Step-by-Step: Melt, Mix & Bake Mini Brownies
More brownie recipes
- These Oreo Brownies are my niece and nephews favorite, who doesn't love Oreos inside dessert!?!
- Cheesecake swirled brownies are one of the best dessert mash ups everrrrr
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Brownie Bites
Craving chocolate in a perfectly handheld form? These brownie bites deliver-with melted butter, rich cocoa, and just enough flour, they bake up with a crisp, crackly top and gooey center in under 30 minutes. Tucked into a mini muffin pan, they're easy to scoop, fast to bake, and even easier to devour.
- Total Time: 30 minutes
- Yield: 20 Bites 1x
Ingredients
- 2oz (¼ Cup) Water
- 1oz (2 Tbsp) Unsalted Butter
- 250 Grams(1 ¼ cups) Granulated Sugar
- 90 Grams (Scant Cup) Dutch Cocoa Powder
- 3oz (scant ⅓ cup) Vegetable Oil
- 1 Tablespoon Pure Vanilla Extract
- 1 Large Egg Yolk and 1 Large Egg, at room temp.
- ⅛ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 Tablespoon Cornstarch/ Cornflour
- 60 Grams (scant ½ cup) All-Purpose/ Plain Flour
- 4oz Semi-Sweet or Milk Chocolate (chips, chunks, or bars chopped)
Instructions
- Preheat your oven to 350F/180C and grease a mini muffin tin or use the Silpat Mini Muffin Pan.
- In a large pot add the water, butter, sugar, and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together, the mixture will look weird and not liquidy enough, that is fine. Take off the heat and add the oil and vanilla extract. The oil may not look like it is combining evenly with the chocolate mixture, that's is fine just mix a few times.
- Take off of the heat, let sit for 5 minutes then add the egg and egg yolk. Whisk to combine.
- Add the baking powder, salt, cornstarch, and mix to combine. Gently add the flour and chocolate chips by using a spatula to fold until just combined, just until no flour streaks remain. Do not over mix, this will affect the end product.
- I use a medium cookie scoop to divide the batter into 20 mini muffin baking cavities. Bake for 18-22 minutes. Everyone's oven is different, for me, the brownies always bake right around the 19-minute mark but I would start checking at 17 minutes for your oven. Don't overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry. Place the pan on a wire rack to cool completely.
- Store in an air-tight container on the counter for up to 4 days.
Notes
Freezing Instructions: Brownies are great for freezing. Once the brownie bites have completely cooled place them on a plate or sheet in a single layer not touching and place in the freezer for an hour or two to flash freeze. After the brownies are hardened/frozen transfer them to a freezer-safe container. Then when you fancy a brownie bite take one out at a time and let it thaw on the counter for about an hour.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Rachel says
Oh my gosh I love this recipe so much!!!!!
It's so good!
Elizabeth Waterson says
Thanks Rachel! So happy to hear you enjoyed the recipe. Take care. XX Liz
Brianna L Loomis says
I made these but the instructions were a little confusing because the recipe says take off heat and add in vanilla and oil until combined. Then it says take off heat and let it sit for 5 minutes so do we put it back on the stove after adding those ingredients?
Adepatisse says
This recipe is delicious
The cakes are so soft ❤️
Thanks for all your advice ,i really appreciate your blog
Elizabeth Waterson says
Hi! Thank you so much for coming back to review the recipe I appreciate it so much!!! So glad you enjoyed all the tips!! Take care. XX Liz
Bow says
I feel like these lacked some serious flavor. I remade them added a pinch more salt, espresso powder, and less cornstarch. They were much better. However this is an awesome recipe for moist and chewy brownie bites and it's a definite keeper. I just had to make a few modifications to my taste.
Elizabeth Waterson says
Hi Bow, so sorry you didnt find the flavor the best. If you cocoa powder is not high quality or has expired the flavor and richness can decrease. Glad you found them moist and chewy though! 🙂 Take care. XX Liz
Kathy says
Why does step 1 say to grease a square pan when brownies are baked in a mini muffin pan??
Elizabeth Waterson says
Hi Kathy, thanks for reaching out, sorry for the confusion. That was wrong, there is no square pan needed for this recipe. You just need a mini muffin pan, I use the Silpat one but a standard metal mini muffin tin will work too just make sure you grease it so the brownie bites come out easier. Please let me know if you have any questions or if you make the recipe. XX Liz
Khailah Bernard says
I would really love to make this, but adding in the extra yolk isn't a cost effective option for me. Can I use just one egg, or just 2 eggs? If not, what substitute can I use?
Elizabeth Waterson says
Hi Khailah, you can use two full eggs but the extra egg white will produce a more cake-like brownie rather than fudgy. Or you could save the egg white for a breakfast scramble or use it in a recipe that calls for only egg whites like my meringue cookies, or you can freeze the egg white and use it later. Please let me know if I can help with anything else or if you try the brownies. XX Liz
Sabra says
I made these and followed the recipe exactly (it doesn’t need any changes or anything added to it it was just fantastic the way it is) I used a fantastic little muffin tin that I had that made them look like little flowery Bundt cakes rather small but it came out so well and then of course I froze a lot of them and they were just perfect every time. I wish I had one left!
Elizabeth Waterson says
Hi Sabra, thanks so much for coming back to star rate and review the recipe! I am so pleased you enjoyed the brownie bites. Such a great thing to freeze and pop one out when a chocolate cravings strikes!! Take care. XX Liz
Nancy Butler says
HI Elizabeth:
I'm really interested in trying these recipes out for my daughter's wedding reception. I've never used silicon baking containers before and noticed that you used some for this brownie recipe but then crossed it out. Do you recommend one over another or have tips on what to look for when using one? I'm having trouble getting my mini brownies out of my metal mini cupcake pans and thought maybe I should try silicon. Ideas for me?
I've got to make this work. Ideas would be so helpful, thanks in advance.
Nancy
[email protected]
Elizabeth Waterson says
Hi Nancy, thanks for reaching out. So sorry for the confusion. I do recommend the silicone mini muffin molds, I have updated the recipe card to include a link to the one I use. If it were me I would buy two of the mini muffin molds and bake two batches at a time. I let the brownies cool then place a wire rack on top of the mini muffin molds and invert onto the rack and they all slip out just fine. I do place the Silpat mini muffin mold on a cookie sheet for ease of moving around but I much prefer the silicone than trying to get them out of a traditional metal mini muffin pan. I used this brownie recipe for my sister's wedding about three years ago and everyone went nuts for them! I hope you enjoy them, please feel free to ask any other questions, I Am here to help! 🙂 XX Liz
Desi says
I made them yesterday, they are easy to make and soo good! I will be making them very often! Love them! Thanks!
@perfecting350
Elizabeth Waterson says
Hi Desi, thanks so much for coming back to star rate and review the recipe. I am SO pleased you enjoyed them and are planning to make them again! Take care! XX Liz
Teresa says
I tried your recipe twice. I don't have a clue what I did wrong. I measured with U.S. measurements the first time and the second time I used my food scale to measure grams. The brownies bubbled up and ran over the first time and were totally inedible. The second batch was only a little better. It was as though there was not enough flour or something. Yours look sooo good and the other reviews are saying how good they are. I am not at an elevated altitude. I live on flat land in Indiana. Can you help?
Thanks, Teresa
Elizabeth Waterson says
Hi Teresa, so sorry for my delayed response your comment ended up in my spam folder. 🙁 If you are measuring in grams then you really shouldn't have any issues. My guess is your oven is not heating right. Have you checked your oven is calibrated properly, if your oven is not heating properly then that can drastically affect your bakes. Also if you are using extra-large eggs instead of just large eggs that could affect things. If I were you I might work on making the pan of brownies this recipe first and making sure you can get it right then try the brownie bites. I am so sorry that I don't have a concrete answer as to why yours aren't turning out. Please let me know if I can help with anything else- also- feel free to DM me on Instagram you can send photos back and forth so I can help troubleshoot! Speak soon! XX Liz
L says
Mine came out the same way, bubbled over the edges and when I popped them out of the pan they were greasy, hard and crunchy on the outside and soft on the inside. Almost like there was too much sugar and not enough flour. Maybe I didn't mix well enough at the oil and vanilla step? Either way this recipe did not work out for me.
Elizabeth Waterson says
Hi L, I am so sorry to hear you did not have success with the recipe. We make these brownies on regular rotation in my house with success. The oil and vanilla should get mixed in but it might look a bit separated but when you whisk in the eggs you want to really mix it well so everything is emulsified together and there should be no separation at that point. I hope that helps please let me know if you have any other questions, I am always happy to help. Take care. XX Liz
Desi says
I have made this brownie bites many times and everyone who tried it loves it! Very well explained recipe! One of my favorites! Thank you!
Elizabeth Waterson says
Thank you so much for the star rating and review Desi! I truly appreciate it! So glad you liked the brownie bites. Take care. XX Liz
Yvonne Omer says
Made these brownie bites for a baby shower to have “ something chocolate”!
Wow! They are chocolatey, chewy and super moist. Just follow Liz’s directions and they will be perfect!
Thanks for another great recipe!
Moving on to sausage rolls now!! 🙂
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