These brownie bites are moist, fudgy, and full of chocolate flavor! They are gooey in the center and have a crackly brownie-like top!
These little chocolate treats are perfect for parties, birthdays, or as a delicious snack! This recipe is inspired by our favorite fudgy brownies recipe!
These are made with dutch cocoa powder, and melted dark chocolate for extra chocolate flavor!
If you love making brownie recipes, check out our small batch brownies, sprinkle brownies, dairy free brownies, oreo brownies, biscoff brownies, and our dulce de leche brownies.
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Why this recipe works
- This recipe is made with a few simple ingredients!
- These are fudgy and chocolate and moist, and have the best texture!
- These are the perfect bite-sized dessert that is perfect for parties, or for an easy snack!
- This whole recipe comes together in 30 minutes!
- This recipe is perfect for chocolate and brownie lovers!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious brownies.
Dark chocolate- use the best quality dark chocolate for the best flavor.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Granulated sugar– we like to use granulated sugar, the most common sugar in baking. Caster sugar will work great as well.
Eggs– To give the brownies a good structure. Make sure you’re using room-temperature eggs.
Vanilla extract– Vanilla extract Is an essential ingredient for brownies.
Salt– We used kosher salt for this recipe. Salt doesn’t give the brownies a salty taste, it helps to enhance the chocolate flavor.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Instructions
Preheat an oven to 180c (350f) and brush a mini muffin pan with softened butter.
In a large mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a bain Marie. Let the chocolate mixture cool completely.
Add the cocoa powder, granulated sugar, eggs, kosher salt, and vanilla extract, and mix with a whisk until well combined.
Add the flour and mix until just combined and there are no lumps of flour visible. Don't overmix!
Scoop about 2-3 tablespoon of the mixture into the mini muffin pan and bake in a 180c (350f) preheated oven for 12-15 minutes.
Do not overbake these! After you remove them from the oven, while they cool, they continue to bake.
Let them cool in the pan for about 20 minutes, then carefully, remove them from the pan to a cooling rack to cool completely.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist brownies and not dense and dry brownies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite brownie add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, M&M, caramel sauce, white chocolate, kinder, toffee, and more! Be creative!
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 10 minutes so they will be more firm and won’t crumble up. These brownies are extra moist and melt-in-your-mouth delicious, so it will be worth it to wait these 10 minutes.
- Don’t overbake your brownies! to have super moist brownies, we like to underbake the brownies a little bit.
Faq's
We like to use Dutch prosses cocoa powder because it gives the brownies a deeper rich chocolate taste, but the natural cocoa powder will work! It’s just a personal preference.
We use all-purpose flour for brownies, self-rising flour, and cake flour will work great as well.
If you dont have mini muffin pans, you can use regular muffin pans! Make sure that you don't overbake these so the middle of the brownie bites will be fudgy. Bake them for 15-20 minutes.
These bites will last for up to 4 days stored in an airtight container at room temperature.
Storing
Store these in an airtight container at room temperature. I dont recommend storing these in the fridge, because they will harden up and be too chewy and not fudgy.
Freezing
To freeze these, you will need to wrap the brownies in plastic wrap or foil and seal them in an airtight container or in an airtight resealable bag. You can freeze these for up to 2 months.
Substitutions
Dairy-free- to make this dairy-free, replace the butter with vegan butter, and make sure that you are using dairy-free dark chocolate.
Gluten-free- these are easy to make gluten-free! Simply swap the flour with gluten-free flour.
Variations
Chocolate chips- add chocolate chips to the brownie batter for an extra chocolate flavor!
Oreos- add chopped Oreos for an oreo brownie flavor! you can use either gluten-free or regular Oreos.
Nuts- add your favorite nuts by toasting them and chopping them. Add them to the batter and don't overmix!
Equipment
Mini muffin tin- we got these mini muffin tins from amazon, and we love them! It's nonstick and easy to use.
More chocolate recipes
Mini chocolate tarts- These mini chocolate tarts are made with a buttery shortcrust pastry and filled with a silky smooth and rich chocolate ganache.
Turtle cookies- These turtle cookies are made with fudgy chocolate cookie dough that is filled with chopped pecans, stuffed with caramel, and topped with chocolate drizzle.
No butter chocolate chip cookies- These no butter chocolate chip cookies are the easiest choc chip cookies ever! They are made with oil instead of butter and are so delicious, crispy on the edges, and perfectly chewy in the middle.
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📖 Recipe
Best Brownie Bites
Ingredients
- 200 g Dark chocolate
- 150 g Butter
- ½ cup Cocoa powder Dutch processed
- 1 ¼ cups Granulated sugar
- ½ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- 2 Eggs
- â…” cup Flour AP or gluten free
Instructions
- Preheat an oven to 180c (350f) and brush a mini muffin pan with softened butter.
- In a large mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a bain Marie. Let the chocolate mixture cool completely.
- Add the cocoa powder, granulated sugar, eggs, kosher salt, and vanilla extract, and mix with a whisk until well combined.
- Add the flour and mix until just combined and there are no lumps of flour visible. Don't overmix!
- Scoop about 2-3 tablespoon of the mixture into the mini muffin pan and bake in a 180c (350f) preheated oven for 12-15 minutes.
- Do not overbake these! After you remove them from the oven, while they cool, they continue to bake.
- Let them cool in the pan for about 20 minutes, then carefully, remove them from the pan to a cooling rack to cool completely.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist brownies and not dense and dry brownies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite brownie add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, M&M, caramel sauce, white chocolate, kinder, toffee, and more! Be creative!
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 10 minutes so they will be more firm and won’t crumble up. These brownies are extra moist and melt-in-your-mouth delicious, so it will be worth it to wait these 10 minutes.
- Don’t overbake your brownies! to have super moist brownies, we like to underbake the brownies a little bit.
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