Brownie Bites – Cooking Classy

Brownie Bites are a bite size version of the traditional, homemade fudgy brownies we crave! They are perfectly chocolatey, deliciously buttery, and make a great base for a mini swirl of luscious frosting.

Brownie bites are the perfect treat to make for parties or just for a quick baking project for when the chocolate cravings strike.

You’ll love not only their chocolate decadence but also their ease of preparation, and they only require a handful of simple ingredients. Plus no mixer is required and they bake up quickly. No waiting 40+ minutes for a full size pan of brownies!

Of course you can opt to serve them plain on their own, but my personal favorite is to upgrade them with a sweet cream cheese frosting finish. It’s a crowning highlight that is reminiscent of that cookies and cream flavor pairing.

These are fun to decorate various ways with sprinkles festive to a specific holiday or celebration (see the Halloween version below topped with pumpkin candy decorations), or top with a Hershey’s candy cane kiss during the Christmas season and a peppermint frosting. A fun summer option is to finish them off with a raspberry.

Lots of options for these fun tempting little treats!

Brownie Bites Recipe Ingredients

• Unsalted butter
• Granulated sugar
• Salt
• Eggs
• Vanilla extract
• All-purpose flour
• Dutch process cocoa powder
• Mini semi sweet chocolate chips

How to Make Brownie Bites

Prepare Oven and Baking Pan

Preheat oven to 325 degrees.

Spray a 24 cup mini muffin pan with non-stick cooking spray and dust with 2 tsp cocoa powder. Shake to coat evenly and set aside.

Mix Brownie Batter Ingredients

Place butter in a large microwave safe mixing bowl. Heat butter until just melted in microwave. Let cool slightly.

Whisk in sugar and salt. Then whisk in eggs and vanilla extract, blending well.

Add flour and cocoa powder and stir mixture until combined, while scraping sides and bottom of bowl.

Stir in chocolate chips.

Add Batter to Pan and Bake

Scoop batter out about 1.5 Tbsp at a time (I use a #40 scoop) and drop into prepared muffin pan filling nearly full.

Bake in preheated oven until just set, about 15 to 17 minutes.

Let cool in pan 15 minutes before transferring brownie bites to a wire rack to finish cooling. If desired top with frosting.

Helpful Tips for Success

Use a good non-stick cupcake pan. When I first tested recipes the brownies kept sticking to the baking pan and I thought it was the recipe, but it turns out I just needed a new mini muffin pan with a better non-stick coating. I like this one here. Another tip I recommend is washing the pan by hand, the dishwasher detergent if hard on baking pans and can ruin their non-stick coating.

Stick with Dutch cocoa. It’s has richer chocolate flavor and a smoother less acidic taste. It also gives them a nice dark color.

Add mini chocolate chips, not standard size. These will melt right into the brownies and offer a fudgy texture and more rich flavor.

Just bake through. The key to moist brownie bites is a fair amount of butter and not over baking them. A crumb or two on a toothpick is fine when testing for doneness, you just don’t want runny batter.

Don’t skip cooling. If you try to take the brownie bites out early (before at least 15 minutes) they’ll crumble so wait patiently (unless you can’t resist spooning just one out to test, I completely understand that).

Storage

• Brownie bites should be stored in an airtight container once cool so they don’t dry out.
• Store at room temperature up to 3 days (if unfrosted).
• Store in the fridge up to 1 week, or freeze up to 3 months.

More Delicious Ways to Make Brownies