Brownie Bites

Name: Brownie Bites
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 24 servings
Ingredients: 0.5 cup unsalted butter cut into pieces; 4 oz semi-sweet chocolate roughly chopped; semi-sweet chocolate chips; 0.75 cup granulated sugar; 0.25 cup light brown sugar packed; 2 eggs room temperature; 1 tsp vanilla extract; 0.5 cup all-purpose flour; 0.25 cup unsweetened cocoa powder; 0.25 tsp salt; 0.5 cup semi-sweet chocolate chips; 1 pinch flaky sea salt such as Maldon

Dessert29 min24 servingsEasy

About this recipe

Fudgy, rich, and perfectly portioned — these classic brownie bites are everything you love about a great brownie in a two-bite package. Made with real melted chocolate and butter, they bake up with crackly tops, chewy edges, and a dense, fudgy center. No fancy equipment needed, and they come together in under 30 minutes. Perfect for parties, lunchboxes, bake sales, or any time you need a crowd-pleasing chocolate treat.

Instructions

1
Preheat your oven to ![350°F]. Lightly grease a 24-cup mini muffin tin with cooking spray or butter, making sure to coat the sides well.
2
In a medium mixing bowl, combine the butter and chopped semi-sweet chocolate. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. This usually takes 60–90 seconds total. Let the mixture cool for 3–4 minutes so it's warm but not hot.
3
Whisk the granulated sugar and light brown sugar into the melted semi-sweet chocolate mixture until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. The batter should look glossy and smooth.
4
Add the all-purpose flour, unsweetened cocoa powder, and salt to the bowl. Switch to a spatula and fold gently until just combined — do not overmix. A few streaks of flour are fine; they'll incorporate fully. Fold in the semi-sweet chocolate chips if using.
5
Divide the batter evenly among the 24 mini muffin tin cups, filling each about three-quarters full (roughly 1 heaping tablespoon per cup). A small cookie scoop makes this fast and tidy.
6
Bake for 12–14 minutes, until the tops look set and slightly crackled and a toothpick inserted into the center comes out with moist crumbs (not wet batter). Do not overbake — they will firm up as they cool.
7
Remove from the oven and immediately sprinkle with flaky sea salt if desired. Let the brownie bites cool in the pan for 10 minutes, then run a thin knife or spatula around the edges and gently pop them out. Transfer to a wire rack to cool completely.

Brownie Bites

Dessert29 min24 servingsEasy

About this recipe

Instructions

1
Preheat your oven to ![350°F]. Lightly grease a 24-cup mini muffin tin with cooking spray or butter, making sure to coat the sides well.
2
In a medium mixing bowl, combine the butter and chopped semi-sweet chocolate. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. This usually takes 60–90 seconds total. Let the mixture cool for 3–4 minutes so it's warm but not hot.
3
Whisk the granulated sugar and light brown sugar into the melted semi-sweet chocolate mixture until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. The batter should look glossy and smooth.
4
Add the all-purpose flour, unsweetened cocoa powder, and salt to the bowl. Switch to a spatula and fold gently until just combined — do not overmix. A few streaks of flour are fine; they'll incorporate fully. Fold in the semi-sweet chocolate chips if using.
5
Divide the batter evenly among the 24 mini muffin tin cups, filling each about three-quarters full (roughly 1 heaping tablespoon per cup). A small cookie scoop makes this fast and tidy.
6
Bake for 12–14 minutes, until the tops look set and slightly crackled and a toothpick inserted into the center comes out with moist crumbs (not wet batter). Do not overbake — they will firm up as they cool.
7
Remove from the oven and immediately sprinkle with flaky sea salt if desired. Let the brownie bites cool in the pan for 10 minutes, then run a thin knife or spatula around the edges and gently pop them out. Transfer to a wire rack to cool completely.