These brownie bites are the perfect little bite! They are quick and easy to make. Less than 25 minutes from start to finish. They are great with ice cream, hot fudge, or whipped cream. Delicious for birthdays, holidays, Christmas and more!
Why You’ll Love This Recipe
- These brownie bites are quick and easy.
- They are versatile.
- Great topped with ice cream, caramel or hot fudge!
- Add a dollop of whipped cream on top.
- Both kids and adults love them.
- Serve alongside these Cookie Cups!
- Festive for holidays, Christmas, birthdays and more.
- They are made with pantry staple ingredients.
- Use gluten free flour to keep this recipe gluten free. In addition, this recipe is nut free.
- Check out these Chocolate Peanut Butter Brownies for another insane dessert!
Ingredients & Substitutions
These are the main ingredients and substitutions for brownie bites. Scroll down to the recipe card for full ingredients list and instructions.
Use chocolate chips or chopped chocolate. Choose a brand you enjoy the flavor of. The chocolate chips contribute to the majority of the flavor.
Unsalted melted butter helps make these extra fudge like. If needed, microwave the melted butter and chocolate chips until fully melted.
Granulated sugar helps sweeten these mini brownies. If desired, feel free to use coconut sugar.
Three eggs help bind the brownies together. Egg replacements will not work. For vegan and egg free, try these Vegan Brownies.
A little vanilla extract adds some warmth.
Both regular all purpose flour and gluten free 1 to 1 flour work well. I do not recommend any other flours.
Cocoa powder adds even more chocolate flavor. Use regular or dark cocoa powder.
Sprinkle in some extra chocolate chips just before baking.
Taste & Texture
These brownie bites are decadent, chocolaty and rich! The main flavors are chocolate and sugar.
They are fudge like. The edges are chewy.
How to Make
First, preheat oven to 375 degrees Fahrenheit. Line a muffin pan with paper liners or heavily spray with nonstick spray.
Add melted butter and 1 ½ cups chocolate chips to a bowl. Stir together until smooth and creamy. If needed, microwave until fully melted.
In a mixing bowl, add sugar and eggs. Whisk vigorously for 3 minutes.
Then, pour in melted chocolate mixture. Whisk to combine.
Add in vanilla, flour, and cocoa powder. Whisk to combine.
Then, fold in ⅓ cup chocolate chips.
Use an ice cream scoop to transfer batter to the muffin pan. Fill each one about ¾ of the way full.
Bake for 12 to 15 minutes.
Finally, remove brownie bites from oven. If you used paper liners, cool for 5 minutes then carefully remove. If you greased the pan, allow them to cool for at least 15 minutes. Then run a knife along the edges of the brownies to carefully release.
Expert Tips & Tricks
Choose chocolate chips you enjoy the flavor of. This is highly important! Do not use sugar free or bitter chocolate.
If needed, melt butter and chocolate chips together. This mixture needs to be smooth and creamy!
Both regular flour and gluten free flour can be used.
The batter is a little more thick than traditional brownie batter.
Do not bake too long. Check brownies after 12 minutes. Then add more time as needed. They should look barely set in the middle.
Muffins Liners Versus Greased Muffin Pan
There are two options for this recipe. Use paper muffin liners or grease the muffin pan.
There are pros and cons to each.
Paper muffin liners are easy to use. They allow the brownie bites to be easily released from the pan.
The muffin liners create little ridges along the outside of the bites. They become a little more chewy this way. This is not a bad thing, just a total preference.
If greasing the pan, heavily grease. Use a generous amount of nonstick spray. Since there are no muffin liners, these tend to remain softer and more fudge like along the edges.
Unfortunately, they tend to be more difficult getting out of the pan. About 5 minutes after baking, take a knife and run it along the edges of each bite. Then, wait 10 to 15 minutes before carefully removing from pan.
Both options work fine!
How to Serve & Store
Serve brownie bites once cool enough to handle.
They are great served warm with ice cream or hot fudge.
Top with some caramel sauce or whipped cream if desired.
Store leftovers covered at room temperature for up to 3 days.
Freeze for up to 1 month.
Frequently Asked Questions
Be very careful removing them from the pan. Once they cool down slightly, they are much easier to remove.
See section above when deciding whether or not to use muffin liners or nonstick spray.
Sure. Reduce baking time to 6 to 7 minutes. Then add more time as needed.
You May Also Like
If you make this brownie bite recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more sweet treats, check out these Dessert Recipes.
Get the Recipe: Brownie Bites
- First, preheat oven to 375 degrees Fahrenheit. Line a muffin pan with paper liners or heavily spray with nonstick spray.
- Add melted butter and 1 ½ cups chocolate chips to a bowl. Stir until completely melted and creamy. If needed, microwave until fully melted.
- In a mixing bowl, add sugar and eggs. Whisk vigorously for 3 minutes, until light and frothy.
- Then, pour in melted chocolate mixture. Whisk to combine.
- Add in vanilla, flour, and cocoa powder. Whisk to combine.
- Then, fold in ⅓ cup chocolate chips.
- Use an ice cream scoop to transfer batter to the muffin pan. Fill each cavity about ¾ of the way full.
- Bake for 12 to 15 minutes. For more fudge like, bake 12 minutes. For more baked through, bake for 15 minutes.
- Finally, remove from oven. If you used paper liners, allow brownies to cool for 5 minutes then carefully remove. If you greased the pan, allow brownies to cool for at least 15 minutes. Then run a knife along the edges of the brownies to carefully release.
- Both chocolate chips and chopped chocolate work well. Choose chocolate chips you enjoy the taste of. This is a major flavor. I do not recommend using sugar free chocolate; this prevents those shiny tops.
- If needed, microwave the butter and chocolate together. This needs to be fully melted and smooth.
- Both regular all purpose flour and gluten free 1 to 1 flour can be used.
- The batter will be slightly thicker than normal brownie batter.
- Do not over bake! For fudge like brownies, bake only 12 minutes. They will be slightly more difficult to remove the pan so please be gentle and patient.
- See section above for whether or not to use muffin liners.
- Store leftovers covered at room temperature for up to 3 days.
- These freeze well.
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