These brownie bites are moist, fudgy, and full of chocolate flavor! They are gooey and soft in the center and have a crackly brownie top!
If you're a chocolate lover, these brownie bites are your dream come true! These are everything you crave in a brownie: moist, fudgy, and bursting with rich chocolate flavor.
These are incredibly moist and fudgy, bursting with rich chocolate flavor that satisfies your sweet tooth in just one bite.
The texture truly sets them apart; gooey and soft in the center, they melt in your mouth while the crackly top adds a delightful contrast with its slight crunch.
Plus, they're super easy to whip up, even if you're new to baking. With just a handful of ingredients and a simple process, you'll have these little bite size brownies ready in no time.
For more brownie recipes, check out my small batch brownies, sprinkle brownies, dairy free brownies, oreo brownies, biscoff brownies, and dulce de leche brownies.
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Why this recipe works
- Texture- the texture of these brownie bites is a perfect balance between soft and chewy. The gooey center melts in your mouth, while the crackly top adds a satisfying crunch with every bite.
- Flavor- packed full of rich chocolate flavor, these brownies will satisfy your chocolate craving. Their intense chocolate taste makes them a favorite for those who love deep, chocolate flavor.
- Bite size- their size is perfect for snacking or sharing at gatherings without the mess of cutting larger brownies. They are also great for portion control.
- Time- one of the best things about making these is that they only take about 30 minutes from start to finish. In no time at all, you can have fresh brownie bites ready to serve in no time.
- Versatile- they are incredibly versatile. They can be customized with nuts, caramel swirls, or even topped with ice cream. They fit perfectly into any occasion—be it a casual snack or a festive party platter.
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. I used 60% dark chocolate for a bitter taste that is not too strong. Feel free to use a higher percentage of dark chocolate.
Dutch cocoa powder– I like to use Dutch-process cocoa powder for our brownies because I like the deep and rich chocolate taste, but the natural cocoa powder will also work great!
Granulated sugar– I 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 adds extra flavor. For extra vanilla flavor, use vanilla bean extract.
Salt– I used kosher salt for this recipe. Salt doesn’t give the brownies a salty taste, it helps to enhance the chocolate flavor.
Flour– I used all-purpose flour for this recipe, 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.
- Use high quality chocolate. Start with high-quality chocolate for a rich, deep flavor. Opt for dark chocolate or semi-sweet varieties to ensure your brownie bites are packed with chocolaty goodness.
- 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!
- Check early for doneness. Begin checking your brownie bites 5 minutes before they should be done; they’re ready when a toothpick inserted comes out mostly clean but with some moist crumbs attached.
- Cool in the pan first. Allow brownies to cool in their baking pan before transferring them elsewhere; this helps them set properly while retaining moisture inside.
- Don’t overbake your brownies! to have super moist brownies, I 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.
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.
Insert a toothpick into the center of the brownie. If it comes out with a few moist crumbs but not wet batter, your brownies are ready.
Additionally, the edges should start to pull away from the sides of the pan, and the top should look set and slightly cracked.
Storing
Store these brownies at room temperature. Seal them in an airtight container to keep them moist and flavorful for up to 4 days.
Freezing
To freeze these brownie bites, start by allowing them to cool completely at room temperature.
Wrap each piece tightly in plastic wrap, ensuring no air pockets remain. For added protection, place the wrapped brownies in a freezer-safe container or resealable plastic bag.
Label the container with the date and contents, then store it in the freezer. Properly frozen brownies can last up to three months without losing their flavor or texture.
When you're ready to enjoy them, simply remove the desired number of brownies from the freezer and let them thaw at room temperature for about an hour before serving.
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 and melty pockets of chocolate!
Oreos- add chopped Oreos for an Oreo brownie flavor! you can use either gluten-free or regular Oreos.
Nuts- add ⅓ cup of chopped and toasted nuts of your choice to the batter like walnuts, pecans, and almonds.
Sea salt- sprinkle a pinch of sea salt on top of the warm brownies to enhance the chocolate flavor.
Espresso- mix in a teaspoon of instant espresso powder to enhance the chocolate flavor and a delicious aroma.
Chocolate- use your favorite chocolate bars like white chocolate, milk chocolate or dark chocolate chop it with a sharp knife, and add it to the batter.
Chocolate chips- add your favorite flavors of chocolate chips to the batter like caramel chocolate chips, peanut butter chocolate chips, butterscotch chocolate chips, white chocolate chips, dark chocolate chips, milk chocolate chips, semisweet chocolate chips, etc.
Equipment
- Rubber spatula
- Mixing bowl (set of 3)
- Mini muffin tin
- Offset spatula
- Whisk Set (pack of 3) to whisk the ingredients together.
More brownie recipes
Banana Brownies- These fudgy banana brownies are made with ripe bananas, come together in one bowl, and are gooey in the middle, and have a crackly top.
S'mores Brownies- These S'mores brownies are made with a graham cracker crust, a fudgy brownie layer, and topped with a fluffy Swiss meringue.
Dark Chocolate Brownies- These dark chocolate brownies are fudgy and moist and are made with Dutch cocoa powder and high-quality dark chocolate.
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If you liked this recipe
📖 Recipe
Best Brownie Bites
Ingredients
- 7 oz Dark chocolate
- ⅔ cup Butter unsalted
- ½ cup Cocoa powder Dutch processed
- 1 ¼ cups Granulated sugar
- ½ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- 2 Eggs
- ⅔ 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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