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Brownie bites cooling on a cooling rack

Brownie Bites


Description

Chewy, tender brownie bites with fudgy chocolate flavor and lightly crisp edges.


Ingredients

Scale

Tools Needed

Dry Ingredients

  • 1 ¼ cups all purpose flour, spooned and leveled
  • ½ cup + 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/3 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, melted but not hot*
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg, room temperature
  • 1 ½ teaspoons pure vanilla extract

Add-ins

  • 1 ¼ cups chocolate chips

Instructions

  1. Preheat the oven to 350°F. Set out enough nonstick mini muffin pans to hold about 30 brownie bites. Set aside.
  2. In a medium bowl, whisk together all the Dry Ingredients: flour, cocoa, baking powder, and salt.
  3. In a large bowl, whisk together all Wet Ingredients: melted (but not hot) butter*, granulated sugar, brown sugar, egg, and vanilla. 
  4. Add the dry mixture to the wet mixture in the large bowl. Stir and fold with a rubber spatula until just combined—with no flour patches remaining. Fold in chocolate chips.
  5. Scoop and drop about 1.5 tablespoons of batter into the mini muffin pan. Using a spoon, smooth into an even layer. 
  6. Bake for 12-16 minutes. Mine took 14 Minutes.
  7. Cool in pan for about 20 minutes—this time is needed to allow the bites to firm up.
  8. After cooling, place a cooling rack upside down, on top of the brownie pan. Holding the pan and rack tightly together, flip the pan over so that the pan lays facedown, on top of the rack. Holding the rack and pan together tightly, bang on a flat, sturdy surface until brownie bites pop out. 
  9. Or, using a butter knife, wedge the knife in between the edge of a bite and the pan. Insert and lift up to remove the bite (not my preferred method as it tends to dent the brownie bites).
  10. Transfer to cooling rack to complete cooling. Enjoy!

Notes

*For the melted butter, make sure to gradually melt it so the temperature doesn’t get so high. You don’t want hot butter to cook the egg.

Storing Instructions: Cool brownie bites completely, then store in an airtight container at room temperature for around 1 week, or in the refrigerator for 1-2 weeks.

Freezing Instructions: You can keep these brownie bites in the freezer for 1-3 months in a freezer-friendly container.

  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Bake, Oven
  • Cuisine: American