Chocolate Brownie Bites (Printable)

Rich, fudgy chocolate bites with crisp tops and gooey centers, perfect for sharing or snacking.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, melted
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract

→ Add-ins

09 - 1/2 cup semi-sweet chocolate chips
10 - Optional: 1/2 cup chopped walnuts or pecans

# Steps:

01 - Preheat oven to 350°F. Grease a 24-cup mini muffin pan or line with mini paper liners.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly mixed.
03 - In a large bowl, whisk melted butter and sugar until well combined. Add eggs and vanilla extract; whisk until smooth.
04 - Gradually fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
05 - Gently stir in semi-sweet chocolate chips and chopped nuts if using.
06 - Divide the batter evenly among mini muffin cups, filling each about three-quarters full.
07 - Bake for 12 to 15 minutes or until tops are set and a toothpick inserted into the center yields moist crumbs.
08 - Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're fudgy and gooey in the middle with just enough structure to hold together, no fancy techniques required.
  • A full batch takes barely thirty minutes from craving to eating, which is basically impossible with regular brownies.
  • They disappear fast whether you're bringing them to a party or keeping them as your quiet 3 PM snack.
02 -
  • Checking them at 12 minutes instead of 15 is the difference between gooey perfection and overdone regret; oven temperatures vary wildly, so trust your eyes more than the timer.
  • The moment you pull them out, the residual heat keeps cooking them, so underbake them slightly if you like them fudgy—they firm up as they cool.
03 -
  • Room-temperature eggs mix more smoothly with the butter-sugar mixture, creating a silkier batter that bakes more evenly.
  • If your chocolate chips are large, chop them roughly so they distribute better and melt into more pockets throughout each bite.

Go Back