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Get ready to meet the perfect shareable dessert! These moist, fudgy Brownie Bites are so easy to make and WAY better than the ones you’ll find at the store. They have lightly crisp edges and a tender, soft center. Try to eat just one. I dare you.
Move aside, Costco (no offense!). I am about to share the best brownie bite recipe out there. Based on my Like-a-Box-Mix Brownies (but with a little butter and some small changes), these fudgy, bite-sized desserts are incredibly moist and chewy in the center, and the edges are ever so slightly crisp. They’re a dream to bite into and oh so chocolatey. The hubs and kiddos are obsessed, and you will be too!
Why I Love Making Brownie Bites
Sure, you could go to the store and buy some of those brownie bites in a plastic box, but they will NEVER stand up to these homemade ones. Here’s why:
- Perfect texture. These brownie bites have lightly crisp edges and a moist, tender center. Everything you could ask for in a brownie. They are basically my Like-a-Box-Mix Brownies, but I used some butter in addition to the oil for some added flavor and a slightly more dense brownie.
- SO shareable. I love a dessert that doesn’t require any slicing and dicing. These come out of the pan in single-serve form, ready to make their way around the party.
- Easy peasy. There isn’t anything fancy about the mixing method for these chocolatey goodies. It’s just a matter of combining wet and dry ingredients separately, mixing them together, pouring the batter into a pan, and baking. Anyone can do it!
Recipe Ingredients
Here’s what you’ll need to make the perfect brownie bites. You’ll find precise measurements in the recipe card below.
- All-purpose flour – I always recommend a food scale, so that it’s accurate. But the spoon and level method also works. Just don’t pack the flour into the cup or scoop directly from the bag of flour. Over measuring the flour is the number 1 reason for ending up with dry baked goods.
- Natural unsweetened cocoa powder – You could use Dutch-processed cocoa powder instead for a smoother, milder chocolate flavor. They just may not rise quite as much.
- Baking powder – The baking powder helps the brownies rise.
- Salt – It may seem odd, but salt actually amplifies the flavors already present. Without it, the brownies would be bland.
- Unsalted butter – If all you have is salted butter, that’s fine. Just leave the salt out of the recipe.
- Vegetable oil – The use of oil in addition to butter makes these brownies extra moist.
- Sugar – I always use granulated sugar for these. I suppose you could use part light brown sugar for a deeper, more molasses-y flavor, though.
- Vanilla extract – For a little extra depth.
- Eggs – Large ones are best. I like using room-temperature eggs. They mix more easily into the batter.
How to Make Brownie Bites
You’ll be popping these bad boys in the oven in no time! Here’s how it’s done. Check out the recipe card below for more detailed instructions.
- Prep. Preheat the oven to 350°F and lightly grease a mini muffin pan with non-stick baking spray.
- Combine the dry ingredients. Whisk the flour, cocoa powder, baking powder, and salt together.
- Bake. Fill each mini muffin cup with about 1 ½ tablespoons batter and bake for 10-15 minutes.
- Cool. Cool in the pan for 3-5 minutes before transferring to a cooling rack.
Tips & Variation Ideas
- Measure your flour properly. Use a food scale or the spoon and level method to get the right amount of flour. Too much will result in dry, cakey brownies. Too little, and your brownies will be overly gooey.
- Don’t over-mix. Overmixing can cause the glutens in the flour to overdevelop, resulting in tough, over-dense brownies. When mixing the dry ingredients into the batter, mix just until incorporated.
- Measure your batter. Some mini cupcake pans are deeper than others, and if you fill them more or less, it’ll change the bake time. So keep an eye on them and, for the best results, fill each with 1 ½ tablespoons (23 grams).
- No over-baking. These brownie bites bake pretty fast, and overbaking them can cause them to dry out. So, check on them a minute or so before the cooking time is up, and then again every couple of minutes after until they are just set.
- Mix in fun. If you’re looking for a way to doll these brownie bites up, feel free to mix chopped nuts, chocolate chips (I prefer mini chips here), or some chopped candy bar into the batter.
- A sweet drizzle. Sometimes, I like to spruce these up with a little drizzle of Salted Caramel Sauce or Strawberry Sauce. Try it!
How To Store
- Countertop: Once cool, store the brownies in an airtight container at room temperature for up to 5 days.
- Freezer: Seal the fully cooled brownie bites in a freezer-safe, airtight container. You can store them in the freezer for up to 3 months and then thaw them at room temperature when the craving strikes.
Watch How To Make Them
Recipe
Brownie Bites
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 30 brownies
Category: Desserts
Method: Baking
Cuisine: American
Description
I swear you can’t just have one of these. Moist and chewy with perfectly crispy edges, these Brownie Bites are so easy to make and WAY better than the ones you’ll find at the store.
Ingredients
- 3/4 cup (98g) all-purpose flour (measured properly)
- 1/2 cup (57g) natural unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1 1/2 cups (310g) sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs
Instructions
- Preheat oven to 350°F (180°C). Lightly grease a mini muffin pan with non-stick baking spray.
- Whisk the flour, cocoa powder, baking powder and salt together in a medium sized bowl and set aside.
- Add the melted butter, oil, sugar and vanilla extract to large mixing bowl and mix together until well combined.
- Add the eggs and mix until well combined.
- Add the dry ingredients and mix until well combined, but don’t over mix.
- Fill each mini muffin cup with about 1 ½ tablespoons (23 grams) of brownie batter.
- Bake for 10-15 minutes (12 minutes was just right for me), or until the centers just look done.
- Allow brownies to cool in the pan for 3-5 minutes, then remove to a cooling rack to finish cooling.
- Store brownies in an airtight container at room temperature. Best if eaten within 4-5 days.
Notes
Note that some mini cupcake pans are deeper than others, so keep that in mind when filling them. If you fill them more or less, it’ll change the bake time. For the bake time to be most accurate, use 1 ½ tablespoons or weigh how much you add to each cup.
Nutrition
- Serving Size: 1 brownie bite
- Calories: 102
- Sugar: 10.1 g
- Sodium: 25.1 mg
- Fat: 5.4 g
- Carbohydrates: 13.3 g
- Protein: 1.1 g
- Cholesterol: 20.5 mg