These easy Mini Brownie Bites are quick to make and come together all in one pot! They are fudgy and perfect if you are an edge brownie person - they have a gooey fudgy inside and a chewy outer. I tested this recipe over 20 times to get them just right. Read my post to learn all about how to make these bite-sized brownies!
Hi hi! I am just popping in to share this mini brownie bite recipe! I worked on these a ton a few years ago then fully forgot about them, and have recently jumped back into the recipe testing process and realised just how good they are.
If you are an edge brownie person, these are for you. There's a double dose of chocolate, a fudgy middle, and a super chewy exterior. The recipe comes together in about 10 minutes on the stove in a saucepan. Melting down the butter and sugars together at the start of the recipe means you get that super fudgy brownie with a perfect crinkly top, with no fancy equipment required. I tested this recipe over and over and over again to get it perfect for you - I know you are going to love these as much as I do.
The Recipe Testing Process for Brownie Bites
Every now and then a recipe sends me down a massive rabbit hole and this recipe was one of them - I think I have made them at least 20 times to get them to this point. There are more variables than you think when it comes to a brownie bite recipe.
You want the texture to be good with a fudgy middle, and you want them so that they can release from the pan but still be nice and dense and moist. I started with my classic fudgy homemade brownie recipe, and quickly realised that the formulation of the recipe needed to be completely different. Here are a few things that I found:
- The recipe needed to be a cocoa based brownie. My classic fudgy brownie recipe which relies mainly on chocolate and butter for the fudgy finish needed to be switched up, as my regular recipe was too gooey. A cocoa based brownie is much chewier and far easier to get out of the pan.
- Making it in a saucepan makes things easy. Melting together the butter and sugars means that you get some warmth to bloom the cocoa to bring out the chocolate flavour, but also means that you can make the whole recipe right in the pot.
- Melt things together for a crinkly finish. I started with using granulated sugar for the recipe, but found it wasn't getting as crinkly as I would like it because it didn't have the whipping step of a regular brownie recipe. Using powdered sugar means that the sugar dissolves quickly, and you only need to briefly whisk in the eggs.
- Chocolate for texture. I felt like the recipe needed a little something and missed the richness from chocolate. I used chopped chocolate which melts a little in the oven, giving a perfectly gooey brownie bite.
How to get your brownie bites cleanly from the pan.
I tested this a lot. These brownie bites are made in a mini muffin pan - the one that I prefer is from USA pan. Please note that not all muffin pans are made the same. Here is what I found works best:
- Baking spray works better than butter. I tested both as a release method - baking spray works far better than butter when it comes to cleanly lifting out the brownie bites.
- Wait 10-15 minutes to remove the brownie bites. I tested this all the ways too - waiting 10-15 minutes to let the brownie bites set before removing them seems to be a sweet spot.
- Add a seatbelt if you like. Adding a small piece of parchment in the bottom of each muffin cup helped a ton when it came to removing the brownie bites. This step only takes a few minutes, but means that when it comes to removing them you can just lift out the brownies.
Portioning out brownie bites
I find that the easiest way to portion these is to use a #40 cookie scoop - one level scoop is about enough to fill each cup and divide between the 24 brownie bites perfectly.
If you do not have a cookie scoop, you can use a spoon or spatula and divide the batter between each cup. Fill almost to the top - these do not rise enough in the oven to spill over in my experience.
How to tell when brownie bites are baked
These brownie bites puff up in the oven when they are baked. It is important to not over bake them, as the inside texture won't be as nice.
To tell if they are done, press lightly on the top of the brownie bite. If it collapses down and still feels wet in the middle, it is not done. If it gives a little but does not collapse, and still seems moist in the middle, it is done.
Chocolate Chips and Chopped Chocolate for brownie bites
If you know me or my recipes, you know I am a chopped chocolate girl. However, I tested these brownie bites with both chopped chocolate and chocolate chips. Both work fine and do not change the recipe aside from the taste of the chocolate, so you do you here.
Can I frost these brownies?
Yes - I finished these a few times with a batch of my brownie frosting.
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
One Pot Chewy Brownie Bites
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 servings 1x
- Category: brownies
- Method: baking
- Cuisine: american
Description
These easy Mini Brownie Bites are quick to make and come together all in one pot! They are fudgy and perfect if you are an edge brownie person - they have a gooey fudgy inside and a chewy outer. I tested this recipe over 20 times to get them just right. Read my post to learn all about how to make these bite-sized brownies!
Ingredients
- 150g unsalted butter, cold from the fridge is fine
- 50g brown sugar
- 200g powdered sugar
- 70g dutch process cocoa
- 2 large eggs, at room temperature
- 100g all-purpose flour
- 3g salt (use a little less if you are using salted butter)
- 100g chopped dark chocolate (I used 72%), or chocolate chips of your choice
Instructions
- Preheat the oven to 350°f / 180°c. Grease a 24 cup non-stick mini muffin pan with baking spray. Cut little pieces of parchment paper to use as a 'sling' to help remove the brownies if you like - this only takes a few minutes but makes removal much easier.
- In a medium saucepan, melt together the butter, brown sugar, and powdered sugar over low to medium heat, whisking to combine and to help it melt. Do not bring to the boil - just heat until the butter is melted and the mixture is combined and it smooths out. It might look a little thick and weird - this is fine.
- Remove the saucepan from the heat and add in the cocoa. The mixture will turn slightly grainy looking at this point - do not worry, it will smooth out when you add the eggs. Whisk to combine, then leave to stand for 5 minutes. Add the eggs and whisk well until it is smooth and glossy and has combined.
- Add the flour, salt, and chopped chocolate and mix to combine using a spatula.
- Portion the brownie batter between the 24 mini muffin cups - I use a #40 cookie scoop and fill them almost to the top. Try to fill each cup evenly but it is not the end of the world if you don’t manage.
- Bake the brownies for 12 to 13 minutes, checking after about 10 - they will puff up slightly in the pan, and the tops will be shiny and set. You do not want to bake until the middles are set as this will dry them out. When you lightly tap one with your finger it should not collapse but the inside should still feel moist.
- Remove from the oven and leave to stand in the pan for 10-15 minutes to set up slightly then remove from the pan using the parchment slings or a skewer and transfer to a wire rack to cool completely.
- Store in an airtight container in the fridge or at room temperature for up to a week.
Notes
These brownie bites are delicious frosted with my brownie frosting!
Comments
Diana Rich says
Hi Erin
What a fabulous recipes. I’d like to give them a try. Will these brownies work out if I use silicone muffin tins?
Erin Clarkson says
Hi, I am not sure sorry as I haven't tested with silicone!
S says
Hi, would these do ok being shipped to someone?
Erin Clarkson says
Yes! They are super sturdy
LYN says
Hallo! Can the chopped choc/chips be replaced with cocoa powder, how much would it be?
Erin Clarkson says
Hi! No they are not a straight sub. There is already a lot of cocoa powder in the recipe.
Wendy says
Erin, is this a recipe that is worth it to brown the butter in? If so, would you make any additions to the butter to account for the lost water? Thanks!
Erin Clarkson says
Hi! No I tried it in testing and it doesn't work that well
Wendy says
Thank you !!!
Brittney says
These are absolutely delicious!!! I tried to convert to cups/tablespoons and that isn’t super accurate I know!! So only complaint is towards myself lol. I will be ordering a scale asap! I can’t imagine how amazing they will be when I get the ingredients perfect! Thank you Erin for sharing your delicious recipes with us! You are amazing. Also you are the funniest food blogger to follow!!
Erin Clarkson says
So happy you loved! Yesss a scale will change your life for the better I promise
Amy Apple says
Such a good recipe! They taste incredible. Definitely recommend using the seatbelts; it was worthwhile. Love the use of grams rather than cups - much more consistent results. Stunning. Thanks, Erin!
Aqeelah Bawa says
I made these twice now and they're delicious but they keep sinking in the middle. Any trouble shooting tips that could assist would be greatly appreciated 👍
Erin Clarkson says
Hi they are likely not quite baked enough!
Marit says
These are delicious, chewy, and chocolatey! I used baking spray and parchment slings but still the brownies broke and crumbled coming out of my pan. I have an old Wilson pan whose non-stick properties are probably failing too. For my Wilson pan, I used a #30-sized disher/scoop and filled 24 cupcake wells. I will make this again, but maybe with cupcake liners for ease of removal.
Erin Clarkson says
Hi! Oh no! Yes that sounds like it is probably a pan issue!
Marit says
I made these again with my newly purchased recommended USA pan, and with the slings and spray, there was no sticking at all.
My family and I are looking forward to another batch, we ate them with vanilla ice cream.
Patty says
Hi Erin
I was wondering do I have to put the chocolate in them. I have everything else in my pantry. I was also going to put some peanut butter frosting on them
Erin Clarkson says
Hi, you can leave it out if you like but it will change the texture a little and also there will be less of them as it bulks out the batter a bit!
Melanie Cavallaro says
These are fantastic! Thank you so much Erin for all your testing, following all your instructions they turned out perfectly and have been pinned straight to my ‘recipes I use’ board on Pinterest. And so so easy, it’ll very likely be my 15 year old whipping these up next time 😊
stacy says
Such a great recipe! I love the size 🙂
Naomi says
These look amazing. How long will they keep?
Erin Clarkson says
Hi! It's in the recipe - up to a week.
Naomi says
So sorry I looked but missed that. 😩Quick question: my mixture was a LOT thicker than yours, very firm. They turned out ok, but wondering why yours was so much more liquid. It only has two large eggs and 50 g butter as liquid with a heap of dry ingredients - how is your mix so wet? 😊
Erin Clarkson says
Hi! It's not 50g butter it's 150g so that is likely where you are going wrong.
Chandi says
Hi Erin
Mad your. Recipe, Mini Brownie Bites,All my guests loved it
Thank you for these lovely recipes.
Thanking you Chandi
Daniela says
Another 5 star recipe from Erin!! No surprise there. So appreciate the effort you put into your recipes, Erin! Thanks.
Maddie says
These were outstanding! Crisp on the top and gooey in the centre.
Lauren Voss says
These may be the best brownies I've ever had. So. Freaking. FUDGY! So easy to make and I love that it's all done in one pan. Even my super picky kiddo who rarely tries anything new ate one of these tonight and loved it! I'll be making double batches henceforth, these will make perfect little sweet treats for my kids school lunches as well. Thanks for such a good recipe!
Erin Clarkson says
So happy you loved, thank you so much for the lovely review!
Lindsey C says
These are DANGEROUS. Cold butter? One pot? Bakes in 13 minutes? Say less. I LOVE chewy brownies and it's not easy to find a recipe that delivers...This one does. The parchment slings, while slightly fiddly, are WORTH IT since I've previously had trouble getting brownie bites out of mini muffin pans (non-stick and oil sprayed even). Flavor is great, the fact that Erin delivers on the shiny tops makes me so happy and they are so easy. Weighing with your scale means minimal clean up so get ready to be making these regularly. DELISH.
Cel says
If I absolutely have to sub the Dutch cocoa powder out with regular cocoa powder, is that OK? I am also seeing my store has rouge cocoa powder, would that be a better alternative?
I’m finding this hard to find 🙁
Thank you so much!
Erin Clarkson says
Hi! Yes it should be fine!
Cel says
These were AMAZING and incredibly easy to make! Followed steps exactly as stated. My batter was a little thicker than the yours but that did not throw my off and I followed the process and they are SO FREAKING GOOD. I could not recommend these enough.
As a side note, for anyone deterred by using grams rather than cups/tablespoons, PLEASE get a scale (and yes I am US based). Until you try it, you wont know how much easier it is than cups/tsp/tbsp etc etc. You probably wont want to go back to cups!
PS. I found my dutch cocoa finally!
Merete Nørstebø says
I’d love to make these!
But I don’t have a mini muffin pan, What adjustments do I need to make so I can use my regulator muffin pan?
Thank you!
Erin Clarkson says
Hi! Someone has done it and said that it worked, it should be ok just watch the baking time! I wouldn't fill them completely to the top
Talia Basma says
Since your post with adventure husband and the chocolate frosting i have been CRAVING brownies - it's been a hot minute since i last made and i'm READY to whip these bad boys up <3
Liezl Jonker says
Scanned the recipe and thought I had the directions, turns out I didn’t. They still came out with shiny tops. Amazing recipe!
Karen says
These turned out so well: amazing fudgy, deep, rich chocolate deliciousness. The little “slings” made getting them out of the pan so easy. These are going into our regular rotation. Thanks for providing such an easy and tasty recipe.
Julia says
I am all about a one pot or bowl recipe so this gets a big tick straight away. The brownies are so so good and a perfect size for the kids lunchboxes too. I've already made 2 batches with the intention of freezing some but none have yet made it to the freezer hehe. And it's worth making the baking paper slings for them. Makes removing super easy.
Tere says
Thank you for this recipe! Easy to make. This is the second time I made this brownies. Yummo!!
Nur Rafidah says
Hi! I just tried this recipe and it turned out absolutely great! Perfect brownies! Thank you for the recipe.
A.J. says
Hi!
Could these be made dairy free like your brownies you make in the loaf pan or will they not rise enough?
Either way, I'm excited to try these!
Erin Clarkson says
Hi! I haven't tried sorry but you could probably sub in a vegan butter!
Abbi says
These are so SO good. I’ve made them twice now and both times they’ve come out a little dense and not shiny, and I can’t get the crackly top. I don’t know what I’m doing wrong 🙁 any tips? I do use a scale, and I tried baking them less the second time but they turned out the same.
Erin Clarkson says
Hi! Is it cold where you are? The mix might be setting too quickly. Otherwise it can be from not dissolving the sugar enough but the melting process should help with that.
Louise says
Delicious - dense, chewy and not overly sweet. I used chocolate chips
Wei Teng says
It’s easy and quick! Followed Erin’s instructions and recipe in grams and it was beautiful!!! Making big batches for educators’ day celebration!
Adriana says
would milk chocolate be okay to use or is it better to use dark chocolate ?
Erin Clarkson says
I prefer dark because it doesn't add add as much sweetness but milk would also work!
Carolyn Cheeseman says
These are so good! Loved that I just needed to use one pan. The little parchment paper strips are also genius! I'm so excited to bring these to my son's football game tomorrow!
Amy says
I made this for lunches today but I didn't have any dark chocolate on hand... Just an expensive bag of cacao paste.. WORTH THE SQUEEZE. Turned out so darn good!!!