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These chewy brownie bites have the perfect fudgy texture with crisp edges and bakery-style shiny tops – all from one pan with no mixer required. They’re rich, chocolatey, and the best size for sharing or gifting!
about this Brownie Bites
If you love brownies with that perfect chewy-fudgy texture, these mini brownie bites are the ones to make. The edges get that slight crisp you want, the middles stay fudgy and dense, and yes, they even have those shiny tops that catch everyone’s attention.
As someone who loves a corner piece from a pan of brownies, these are my go-to because every single brownie bite is its own corner piece. Plus they are super easy to portion and a whole lot easier than slicing into a full pan with a knife.
This brownie bites recipe is beginner-friendly, because everything mixes in one saucepan with no stand mixer needed. Using cocoa powder instead of melted chocolate keeps it simple and uses pantry staples you likely already have on hand.
And when it’s time to bake, don’t just watch the clock. The visual cues are the most important (shiny tops and soft centers) to know when they are done. Slightly underbaking is totally intentional. That’s the only way to make the fudgy magic happen.
Make them for your weekly treats or bring them to parties, baby showers, or a neighbor who’s going through a rough time. Showing love with chocolate is the best, right?
Why You’ll Love This Recipe
- One bowl, no mixer required
- Just the right size for gifting or sharing
- A fun addition to cookie boxes or dessert boards
- Freezer-friendly and easy to make ahead
- Deep chocolate flavor using pantry staples
ingredients
Butter. Use unsalted butter for this recipe. You could also use salted butter, but if you do, you will need to omit the salt called for in the recipe.
Brown sugar. You can use light brown sugar or dark brown sugar.
Powdered sugar. This helps with the shiny tops and gives the brownies a smoother texture than granulated sugar does.
Unsweetened cocoa powder. No melted chocolate necessary. Just bold, chocolatey flavor from good-quality cocoa.
Kosher salt. Fine kosher salt is best for using in baking recipes!
Vanilla extract. Pick up your favorite brand from the store or make your own homemade vanilla extract.
Eggs. These bring it all together and give the brownies that perfect, chewy structure. Large eggs are best!
Flour. You can use all-purpose flour, or use a 1:1 ratio gluten-free flour blend if preferred.
Dark chocolate or semi-sweet chocolate. Chop up the chocolate finely to get little melted pools of chocolate in each bites.
this recipe’s must-haves
You’ll need a 24-count mini muffin pan to get that bite-sized shape and the right balance of crispy edges and soft centers.
A medium saucepan is the workhorse here, where you’ll melt everything together in it and mix the brownie batter right in. No need for extra bowls.
Have a whisk and a rubber spatula ready. The whisk gets things smooth and glossy, while the spatula makes folding in the dry ingredients easy without overmixing.
A #40 cookie dough scoop is best for portioning.
If you’re worried about sticking, use baking spray or add parchment strips or parchment paper liners for easy lift-out.
how to make this cocoa powder brownies
Prep
Preheat the oven to 350°F. Spray a mini muffin pan with baking spray. We recommend using the baking spray with flour in it for easiest removal.
Whisk
In a medium saucepan over low to medium heat, melt the butter, brown sugar, and powdered sugar, whisking until it’s smooth. Don’t let it boil. Once it’s all melted together, take it off the heat.
Rest
Whisk in the cocoa powder. The mixture will look thick and grainy, don’t worry. Let it sit for 5 minutes so it can cool down a bit before adding eggs.
Stir In Wet Ingredients
Add the eggs and vanilla. Whisk until it turns smooth and shiny.
Fold & Scoop
Use a spatula to fold in the flour, salt, and chopped chocolate. Mix just until everything’s combined. Scoop into the muffin pan. Each cup should be nearly full of batter.
Bake & Cool
Bake for 12 to 13 minutes, checking around the 10-minute mark. The tops should look set and shiny, and the centers will still be soft. Let them cool in the pan for 10 to 15 minutes before transferring to a rack.
Serve right away or store them for later.
Tips for Success
- Keep the butter and sugar mixture from boiling. This keeps the texture just right.
- Let the cocoa mixture cool slightly before adding eggs to avoid scrambling and boost gloss.
- A slightly underbaked center is what you want. They’ll set up as they cool.
- Use a cookie scoop for even portions and cleaner baking.
- Go by the look, not the toothpick. Shiny tops are your signal.
brownie bites variations
If you love a little coffee with your chocolate, add 1 ½ teaspoons of instant espresso powder along with the cocoa. It intensifies the chocolate flavor.
For a little crunch, fold in about ½ cup of chopped walnuts or pecans.
Want a peanut butter swirl? Add a small spoon (about ½ teaspoon) of peanut butter to the top of each filled cup and swirl it into the batter with a toothpick before baking.
To add some minty flair, use chopped Andes mints or mint baking bits instead of chocolate chunks. About ¾ cup is plenty.
Need a gluten-free version? A 1:1 gluten-free flour blend works perfectly in this recipe.
More Brownies to Bake: Sizzling Brownie I Biscoff Brownies I Chocolate Covered Strawberry Brownies I Coffee Brownies
faqs
Can I use semi-sweet chocolate chips instead of chopped chocolate?
You can! Chopped chocolate melts more evenly, but good-quality chips will work just fine.
What kind of cocoa powder should I use?
Natural cocoa powder is best for this recipe, but Dutch-process can work too—it may just taste slightly different.
Can I double the recipe?
Yes! Just bake in batches or use two pans. Don’t overfill the muffin cups and keep an eye on the bake time.
How long do brownie bites take to bake?
Brownie bites bake for 12 to 13 minutes at 350°F. They’re done when the tops are shiny and set, but the centers still feel soft. Slightly underbaking ensures a fudgy texture.
Can I make brownie bites ahead of time?
Yes! Brownie bites store well at room temperature for up to 3 days or in the fridge for a week. You can also freeze them for up to 2 months.
Need more inspiration for a sweet treat? Check out my dessert recipes page!
what to serve with brownie bites
These bite-sized brownies are easy to work into all kinds of dessert spreads. Stack them on dessert boards with cookies, fruit, and truffles, or pack them into holiday cookie boxes for a sweet homemade gift.
For a more indulgent treat, turn them into brownie bite sundaes with honeycomb ice cream or chocolate chip cardamom ice cream.
And if you’re winding down after dinner, these pair perfectly with espresso or a cozy Irish Coffee.
how to store
Store. Keep your leftover brownie bites in an airtight container at room temp or in the refrigerator for up to a week.
Reheat. Pop them in the microwave for a few seconds if you like them warm and melty.
Freeze. Freeze in a single layer on a baking sheet until frozen solid, about 2 to 3 hours. Move them to a freezer-safe container or bag. They’ll keep well for up to two months. Thaw at room temperature overnight before enjoying.
More Bite-Sized Desserts to Try
If you’re in the mood for more mini treats, these mini chocolate chip cookies are soft, buttery, and packed with melty chocolate in every tiny bite. They’re great for lunchboxes or snacking.
Try the soft batch mini M&M cookies if you love a colorful, chewy cookie. They’re loaded with candy-coated crunch and stay soft for days.
Craving something no-bake? These cookie dough bites are safe to eat and super easy to whip up. Keep them chilled for a quick bite whenever a craving hits.
everyday seasonal cookbook
With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.
Finally, if you make our favorite brownie recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
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Brownie Bites
equipment
- Cookie scoop
ingredients
- 10 Tbsp unsalted butter
- 1/4 cup brown sugar
- 1 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp kosher salt
- 2 tsp vanilla extract
- 2 large eggs
- 3/4 cup all purpose flour
- 2/3 cup dark or semi-sweet chocolate chopped
instructions
- Preheat the oven to 350°F. Grease a 24-cup mini muffin pan with baking spray.
- In a medium saucepan over low to medium heat, melt the butter, brown sugar, and powdered sugar together, whisking until smooth and fully combined. Do not let the mixture boil. Remove from heat once melted.
- Whisk in the cocoa powder until combined. The mixture will look thick and grainy. Let it rest for 5 minutes.
- Add the eggs and vanilla extract, whisking until the batter is smooth, glossy, and fully combined.
- Using a spatula, fold in the flour, salt, and chopped chocolate just until combined.
- Divide the batter evenly among the prepared muffin cups, filling nearly to the top.
- Bake for 12 to 13 minutes, checking at the 10-minute mark. The tops should look shiny and set, and the centers should still feel soft. Do not overbake.
- Remove from the oven and let the brownie bites cool in the pan for 10 to 15 minutes. Carefully remove and transfer to a wire rack to cool completely.
- Serve or store.
video
notes
- Avoid overmixing once the flour goes in to keep the texture tender
- Brownies will look slightly underdone when removed – that’s exactly what you want
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
