These brownie bites are the best little popable treat! I've taken one of my favorite brownie recipes and adapted it into these mini brownie muffins.
If you love brownies, then you don't want to skip this recipe!
Mini brownie bites
One of my favorite parts of a brownie is the edges. I love that slightly crispy bite mixed with a soft center. These mini brownie bites are similar to those edge pieces. They have a nice little crispiness all around the outside and a delicious soft center.
Having a mini dessert is fun for any occasion. These are perfect for baking up for a weeknight dessert, adding to a cookie tray or packing into lunch boxes.
And if you sneak a bite, no one will know! Not that I'd do that!
This recipe uses just one bowl and everything can be mixed together by hand. No special equipment is needed! And since these are mini brownies, they cook in just 15 minutes!
Another great treat to try is these Brownie Peanut Butter Cups. Similar to these brownie bites, but with a peanut butter cup in the center!
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Unsweetened Chocolate - I find this in the baking aisle.
- Butter - I use regular salted butter.
- Eggs - Eggs are the leavening used in this recipe.
- Sugar - Granulated sugar
- Flour - Use regular all-purpose flour.
- Vanilla - Use pure vanilla extract.
- Salt - Just a touch to help balance the flavors.
Step-by-step directions
- Place butter and chocolate in a microwave-safe bowl. Microwave in 30-second increments until the butter is melted. Stir well. If the chocolate isn't fully melted, return to the microwave for 15 seconds.
- Once the chocolate is fully melted, stir in the sugar and the vanilla.
- Allow the mixture to cool for 1-2 minutes, then stir in the eggs.
- Add the flour and salt. Stir until combined.
- Spray a mini muffin tin with a nonstick spray. Use a small cookie scoop to scoop up batter and place in muffin tin.
- Bake in a preheated 350°F oven for 15-17 minutes.
- Allow brownie bites to cool, then remove from pan.
- Store in an airtight pan at room temperature for 3-4 days.
Recipe tips
- Melt the butter and chocolate in the microwave in short increments. The chocolate will melt slower than the butter. Once the butter is melted, just let everything rest for a few minutes. The warm butter will continue to slowly melt the chocolate. Add back the microwave if needed.
- Make certain the mixture isn't too hot when you add the eggs. Let it cool for 1-2 minutes after adding the sugar, stirring from time to time.
- Use a small cookie scoop to place the batter into the mini muffin tin.
Frequently asked questions
These brownie bites are best eaten within 3-4 days.
Store cooled brownie bites in an airtight container at room temperature.
More delicious brownies
More from Beyond The Chicken Coop
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious desserts!
Brownie Bites Recipe
Equipment
Ingredients
- ½ cup butter (regular salted butter)
- 2 ounces unsweetened chocolate (broken into chunks)
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 ¼ cups flour
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F.
- Place butter and chocolate in a microwave-safe bowl. Microwave in 30-second increments until the butter is melted. Stir well. If the chocolate isn't fully melted, return to the microwave for 15 seconds.½ cup butter, 2 ounces unsweetened chocolate
- Once the chocolate is fully melted, stir in the sugar and the vanilla.1 cup sugar, 1 teaspoon vanilla
- Allow the mixture to cool for 1-2 minutes, then stir in the eggs.2 eggs
- Add the flour and salt. Stir until combined.1 ¼ cups flour, ¼ teaspoon salt
- Spray a mini muffin tin with a nonstick spray. Use a small cookie scoop to scoop up batter and place in muffin tin.
- Bake in a preheated 350°F oven for 15-17 minutes.
- Allow brownie bites to cool, then remove from pan.
- Store in an airtight pan at room temperature for 3-4 days.
Notes
- Melt the butter and chocolate in the microwave in short increments. The chocolate will melt slower than the butter. Once the butter is melted, just let everything rest for a few minutes. The warm butter will continue to slowly melt the chocolate. Add back the microwave if needed.
- Make certain the mixture isn't too hot when you add the eggs. Let it cool for 1-2 minutes after adding the sugar, stirring from time to time.
- Use a small cookie scoop to place the batter into the mini muffin tin.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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