These brownie bites transform a classic brownie recipe into perfectly portioned two-bite treats—rich, fudgy, and fast. You’ll have them ready in under 30 minutes and they’ll vanish just as quickly.

Why You’ll Love This Recipe

You’ll love this recipe because:

• It uses one bowl for minimal mess and effort. (The BakerMama)
• The texture is fudgy rather than cakey—so indulgent and satisfying. (The BakerMama)
• It’s mini-size: perfect for serving at gatherings, sharing, or indulging without leftovers. (The BakerMama)
• It uses basic pantry ingredients and little prep—ideal for a quick baking fix. (The BakerMama)

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ½ cup (1 stick) unsalted butter
• 1 cup semi-sweet chocolate chips
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour
• ¼ teaspoon kosher salt
• ½ teaspoon baking powder
• ½ cup unsweetened cocoa powder

Directions

1. Preheat the oven to 350°F (175°C). Lightly spray a 24-cup mini muffin pan with nonstick cooking spray and set aside. (The BakerMama)
2. Place the butter and chocolate chips in a large microwave-safe bowl. Heat in the microwave for ~60 to 90 seconds, whisking every 30 seconds, until the chocolate chips are melted and smooth. (The BakerMama)
3. Whisk in the granulated sugar. Then add the eggs one at a time, stirring after each until smooth. Stir in the vanilla extract. (The BakerMama)
4. Add the flour, kosher salt, baking powder, and cocoa powder. Stir until everything is well incorporated. (The BakerMama)
5. Scoop the batter evenly into the prepared mini muffin cups, filling each almost full. (The BakerMama)
6. Bake for about 12-15 minutes (rotate the pan halfway through) or until a toothpick inserted into the center comes out with a few moist crumbs (not fully clean) — this helps keep the bites fudgy rather than cakey. (The BakerMama)
7. Remove from oven and allow the brownie bites to cool completely in the pan. To remove them, run a sharp knife around the edge of each bite and pop out of the muffin cups. (The BakerMama)

Servings and timing

• Yield: Makes about 24 mini brownie bites. (The BakerMama)
• Prep time: ~5 minutes. (The BakerMama)
• Cook time: ~15 minutes. (The BakerMama)
• Total time: ~20 minutes from start to finish. (The BakerMama)

Variations

• Use dark chocolate chips instead of semi-sweet for a deeper, more intense chocolate flavour.
• Substitute milk chocolate chips if you prefer a sweeter, milder bite.
• Use brown sugar in place of granulated sugar for extra moistness and chew-factor.
• Add a sprinkle of flaky sea salt on top after baking for a sweet-salt contrast.
• Mix in nuts such as chopped pecans or walnuts to introduce crunch.
• Stir in mini chocolate chips or toffee bits just before baking for added texture.

Storage/Reheating

• Store leftover brownie bites in an airtight container at room temperature for up to 4 days. (The BakerMama)
• Alternatively, store in the refrigerator for up to 1 week — bring to room temperature before serving for best texture. (The BakerMama)
• For longer storage: individually wrap each brownie bite, place them in a freezer-safe container or bag, and freeze for up to 3 months. To thaw, let them sit at room temperature for 1-2 hours. (The BakerMama)
• To reheat: place a brownie bite in the microwave for ~5-10 seconds to warm slightly and revive that fudgy feel.

FAQs

What size mini muffin pan do I need?

A 24-cup mini muffin pan works best for this recipe — it yields ~24 brownie bites as intended.

Can I use a regular muffin pan instead?

Yes — but you’ll need to adjust the baking time (it will take longer) and you’ll get larger brownie bites rather than the two-bite size.

How can I tell when they’re done baking?

Use a toothpick inserted in the centre: if it comes out with a few moist crumbs, not completely clean, you’ll get the fudgy texture. If it comes out totally clean, the bites may be more cakey. (The BakerMama)

Can I substitute salted butter for unsalted?

Yes, but reduce or omit the additional salt (kosher salt) in the recipe so the bites don’t turn out too salty.

What if I only have table salt (fine grain) instead of kosher salt?

Use slightly less table salt (since it’s finer and saltier by volume) to avoid over-salting.

Can I make these gluten-free?

Not as written (they contain all-purpose flour). However, you could experiment substituting a gluten-free all-purpose flour blend one-for-one — just check texture and bake time carefully.

Can I skip the cocoa powder or reduce it?

You could reduce cocoa powder, but it contributes flavour depth and richness. Skipping it may make the bites less chocolatey and more cake-like.

Can I mix in toppings like chocolate chips or nuts?

Absolutely. Stir in mini chocolate chips, toffee bits, chopped nuts or even a swirl of caramel before baking for added interest.

How should I serve them for best flavour?

Serve them warm or at room temperature. For extra indulgence, warm them slightly in the microwave and serve with vanilla ice cream or a dollop of whipped cream.

Conclusion

These easy fudge brownie bites deliver big chocolate flavour in a compact, shareable form. With a super-quick prep, minimal ingredients, and a texture that hits that perfect fudgy zone, they’re ideal for desserts, parties, or whenever you want a sweet treat without fuss. Give them a try and watch them disappear in two bites!

Print