Description
Delight in these rich, fudgy Chocolate Brownie Bites—perfectly portioned mini brownies packed with intense cocoa flavor and a hint of gooey chocolate chips. These easy-to-make treats bake quickly in a mini muffin tin, making them ideal for parties, snacks, or a sweet indulgence any time.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Optional Add-ins
- 1/2 cup semi-sweet chocolate chips (optional, for added texture)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a mini muffin tin by greasing it or lining each cup with paper liners to prevent sticking.
- Make the batter: In a medium mixing bowl, whisk together the melted butter and granulated sugar until the mixture is smooth. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor depth.
- Combine dry ingredients: In a separate bowl, sift together the cocoa powder, all-purpose flour, salt, and baking powder to remove lumps and evenly distribute the leavening agent and salt.
- Mix wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until fully combined. If using, fold in the semi-sweet chocolate chips to add extra chocolatey texture.
- Fill the muffin tin: Spoon the brownie batter evenly into each muffin cup, filling them about two-thirds full to allow room for rising.
- Bake: Place the filled muffin tin in the preheated oven and bake for 10 to 12 minutes. To check doneness, insert a toothpick into the center of a brownie bite—it should come out with a few moist crumbs but no wet batter. Avoid overbaking to maintain fudginess.
- Cool: Let the brownie bites cool in the tin for 5 minutes, then transfer them carefully to a wire rack to cool completely. This step helps them firm up and prevents sogginess.
- Serve: Once fully cooled, enjoy these tasty mini brownies as a snack or dessert paired perfectly with milk or your favorite beverage.
Notes
- For extra fudgy bites, slightly underbake and check toothpick doneness carefully.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- Ensure butter is melted but not hot to avoid cooking the eggs during mixing.
- Brownie bites can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For gluten-free version, replace all-purpose flour with a gluten-free flour blend one-to-one.
