Chewy Brownie Bites
The Best Chewy Brownie Bites Ever! An easy, fudgy brownie recipe that’s perfect for satisfying serious chocolate cravings!
Warm and fudgy, made-from-scratch Chewy Brownie Bites are far superior to boxed mixes…and are super simple to make! Using staples like butter, sugar, flour, eggs, cocoa powder, vanilla, and semi-sweet chocolate, these homemade 2-bite brownies are phenomenal!
Brownie Bites are Better than the Bakery
Forget those impulse buys from Costco—I mean, their brownie bites are really good, but they can’t compare to these!
This recipe is really no more work than a boxed mix (you don’t even need a mixer!), and the brownie bites bake up beautifully soft and chewy! Brownie bites are perfect for parties, movie nights, after-school snacks, or feeding a classroom full of kids! (Also, they make a fabulous foundation for a little brownie ice cream sundae!)
Other Brownie Bite Recipes
- Peppermint Brownie Bites – classic fudgy 2-bite brownies with peppermint Hershey’s Kisses!
- German Chocolate Brownie Bites topped with coconut & pecans taste just like German chocolate cake!
Ingredients
Chocolate: We’re using semi-sweet chocolate (cut into chunks) and cocoa powder to make these brownie bites nice and fudgy!
Sugar: Granulated sugar and brown sugar combine to sweetened the chocolate perfectly!
Batter: Brownie batter is the same as that of most cakes or cookies: butter, eggs, flour, salt, and vanilla extract.
How to Make Chewy Brownie Bites
STEP ONE: Preheat the oven to 350 degrees F, spray a mini muffin pan with cooking spray, and set that aside for now. Next, add the butter and semi-sweet chocolate to a large microwave-safe bowl. Microwave in 30-second intervals, stirring between each heating, until the mixture is melted and creamy. Do NOT overheat, or the chocolate will get grainy.
STEP TWO: Add granulated and brown sugar to the melted chocolate and stir. Then, mix in the eggs and vanilla extract.
STEP THREE: Sift in the cocoa powder, salt, and flour, and stir until the brownie batter is well combined.
STEP FOUR: Scoop one tablespoon of batter into each mini-muffin tin cup. Bake the brownies for 10-15 minutes or until the toothpick comes out ALMOST clean.
STEP FIVE: Remove the brownies from the oven and allow them to cool in the muffin tin. Once they’re cooled, run a knife around the edge of each brownie and then pop them out and into your mouth! You’re going to flip for these!
Tips for Success
- Be exact with your flour measurement – even too much flour will make them dense and cakey.
- For best results, start with room-temperature eggs.
- Above all else, whatever you do, DON’T overbake brownies! Remove them when the toothpick comes out. They are ALMOST clean—they’ll continue to cook after you remove them.
- Be patient and let them cool before cutting into them! Trust me—they’ll be fudgier and less likely to crumble if you can just wait a few minutes!
How Do You Keep Brownies from Sticking to the Pan?
The easiest and most obvious way to prevent brownies or brownie bites from sticking is to spray the pan with non-stick cooking spray or lightly oil each brownie with a bit of softened butter or cooking oil. If you forgot to grease your pan, try setting the brownies in a shallow pan of very hot water for just a minute or two to loosen up the bottoms, then gently cut around the edges with a plastic knife.
Can I Use a Regular-Sized Muffin Tin?
Yes! But if you use a full-size muffin pan, only fill the individual tins halfway. Or if you fill them 3/4 full, increase the baking time by about 5 minutes.
Other Brilliant Brownie Recipes!
- Cheesecake Brownies
- Ultimate Turtle Brownies
- Mexican Brownies
- Swirled Red Velvet Brownies
- Mint Fudge-Stuffed Brownies
- Bacon Brownies
*This post originally posted on 02/01/2016.
Chewy Brownie Bites
Ingredients
- 4 ounces semi-sweet chocolate cut into chunks
- ¾ cup butter cut into chunks
- 1 cup granulated sugar
- ¾ cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup all-purpose flour
Instructions
- Preheat the oven to 350 degrees F. Spray the cups of a mini muffin tin with non-stick cooking spray and set aside.
- Place chocolate and butter in a large microwave-safe mixing bowl. Microwave in 30-second intervals, stirring in between each heating, until the chocolate and butter are melted and smooth.
- Stir in the granulated sugar and brown sugar. Then, mix in eggs and vanilla extract.
- Sift in the cocoa powder, salt, and flour and stir until the brownie batter is well combined.
- Scoop 1 tablespoon of batter into each mini muffin tin cup.
- Bake for 10-15 minutes, or until a toothpick inserted comes out almost clean but not wet.
- Remove the brownies from the oven and allow them to cool in the muffin tin. Then, run a sharp knife around the edge of the brownies and pop them out.
I’ve tried this recipe before me absolutely loved it! Just wondering if I could use a normal sized muffin tin. Would it work? What would I have to adjust? I’m just lazy to wash the mini muffin tins.
I tried this recipe a few times. The first attempt I had to guess the cook time between 10 and 15 minutes. I went for 13 minutes and I found they weren’t all quite done in the middle and most of them were stuck to the pan (yes it was sprayed). This time I used parchment paper cups to line the pan and went for 14 minutes and they came out perfectly. I also swapped the semi sweet chocolate for bitter sweet, but thats just a matter of preference.
wonderful recipe and super adorable.
I don’t usually like recipes on the internet they never seem to turn out like everyone says!!!
BUT these, yup they were really really good.
I bake a lot and this is one I’ll keep
Didn’t do one thing different
Well I drizzled a bit of chocolate on top just cause
Extra chocolate is always welcome! Thank you, Yodi. I’m so glad to see you liked this recipe.