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Brownie Bites Recipe

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4.3 from 7 reviews

  • Author: Lea
  • Total Time: 40 minutes
  • Yield: 48 mini brownie bites or 12 large brownie bites

Description

These decadent Brownie Bites are rich, fudgy treats baked in mini or standard muffin tins. Made with bittersweet chocolate, cocoa powder, and chocolate chips, they offer a perfect balance of intense chocolate flavor and moist, chewy texture. Ideal for parties or snacks, these easy-to-make bites deliver shiny, cracked tops and can be customized for fudgier or cakier centers by adjusting the baking time.

Ingredients

Chocolate Mixture

  • 12 ounces bittersweet chocolate chips (60-70% cacao)
  • ½ cup butter

Batter

  • 3 large eggs
  • 1 cup granulated sugar
  • ¼ cup brown sugar (packed)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder (not Dutch-processed)
  • ½ cup mini semisweet chocolate chips

Instructions

  1. Prepare the oven and pans: For mini brownie bites, preheat your oven to 350°F (175°C), and grease and flour two 24-cup mini muffin tins or line them with paper mini muffin liners. For larger brownie bites, preheat the oven to 375°F (190°C) and prepare a standard 12-cup muffin tin similarly. Thorough greasing ensures the brownies won't stick.
  2. Melt chocolate and butter: In a heavy saucepan over low heat, melt the bittersweet chocolate chips and butter together, stirring constantly until smooth and fully combined. Remove from heat and set aside to cool slightly.
  3. Beat eggs and sugars: In the bowl of a stand mixer, beat the eggs, granulated sugar, brown sugar, vanilla extract, and salt on high speed for about 5 minutes until the mixture becomes thick and creamy.
  4. Combine melted chocolate with batter: Reduce the mixer speed to low, then slowly mix in the melted chocolate and butter mixture until the batter is well-combined and smooth.
  5. Add dry ingredients: Gently stir in the all-purpose flour and unsweetened cocoa powder just until incorporated, being careful not to overmix to maintain a tender texture.
  6. Fold in chocolate chips: Stir in the mini semisweet chocolate chips evenly throughout the batter for chocolate bursts.
  7. Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
  8. Bake the brownie bites: For mini bites, bake for 11-15 minutes until the tops are puffed, shiny, and cracked. Bake on the lower end of the range for fudgier centers or longer for a cakier texture. For large bites, bake for 15-25 minutes following the same texture cues.
  9. Cool and remove: Allow the brownie bites to cool in the muffin tins for 10 minutes before transferring them onto a wire rack to cool completely.

Notes

  • Greasing and flouring the muffin tins thoroughly is essential to prevent sticking.
  • Use non-Dutch-processed cocoa powder to achieve the intended flavor and texture.
  • Adjust baking times within the given ranges depending on your preferred fudginess or cakiness.
  • Allow brownie bites to cool before removing to maintain their shape and texture.
  • Can be stored in an airtight container for up to 3 days at room temperature or refrigerated for longer freshness.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/brownie-bites-recipe/