Dessert • Game Day Sweets

Brownie Bites

Name: Brownie Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 servings
Ingredients: 4 oz bittersweet chocolate, chopped; 6 Tbsp unsalted butter; 3/4 cup granulated sugar; 2 large eggs, room temperature; 1/2 tsp vanilla extract; 1/3 cup all-purpose flour; 3 Tbsp unsweetened cocoa powder; 1/4 tsp fine salt

Fudgy mini muffin tin brownie bites with bittersweet chocolate and cocoa, baked until just set and served warm.

Updated: Nov 9, 2026

⏱ 45 mintotal

16servings

160 kcalper serving

Easylevel

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Why you'll like it

Ready in about 45 min.
Serves 16 — easy to halve or double.
Easy level — everyday equipment only.
Storage, freezing and reheating covered below.

This Brownie Bites recipe takes 45 min and makes 16 servings. Baking brownie batter in a mini muffin tin gives every piece a chewy edge and a fudgy center, which is the part most people fight over in a cut pan.

Helpful guides

Instructions

Step 1

Heat the oven to 350 degrees F and grease a 24-cup mini muffin tin, or line it with paper liners. Greasing the metal directly gives crisper edges, while liners release more cleanly.

Step 2

Melt the chopped chocolate and butter together in a heatproof bowl set over barely simmering water, stirring until smooth, then take it off the heat. Letting it cool for 2 minutes protects the eggs.

Step 3

Whisk the sugar into the warm chocolate, then beat in the eggs one at a time and add the vanilla. Whisking for about a minute after the eggs go in creates the shiny, crackled top.

Step 4

Sift the flour, cocoa, and salt over the batter and fold with a spatula just until no dry streaks remain. Overmixing develops gluten and turns the bites cakey instead of fudgy.

Step 5

Divide the batter among the cups, filling each about three-quarters full, and bake 12 to 15 minutes, until the tops look set and a thermometer in the center of a middle bite reads 160 degrees F. Start checking at 12 minutes.

Step 6

Cool in the pan 10 minutes, then run a thin knife around the edges and lift the bites out. Serve slightly warm, or cool completely before stacking.

Troubleshooting — fixes, not repeats

If the bites are dry, they were baked past 160 degrees F; pull the pan at 12 minutes and let carryover heat finish them.
If the centers sink, the batter was overmixed or the eggs were cold; fold gently and bring eggs to room temperature first.
If the tops are dull, the batter was not whisked enough after the eggs; beat for a full minute to build the shiny crust.
If the bites stick, the tin was under-greased; butter and flour every cup, or use paper liners.

Make it your way

For a salted version, sprinkle flaky sea salt over the batter before baking.
For a mint batch, add a quarter teaspoon of peppermint extract with the vanilla and top each warm bite with a chocolate mint square.
For a s'mores take, press a marshmallow half into each cup in the last 3 minutes of baking.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Freeze up to 3 months and thaw overnight in the refrigerator.

FAQ

Can I bake this in a regular pan instead?
Yes. Use an 8-inch square pan lined with parchment and bake 22 to 26 minutes, until the center reads 160 degrees F. Cut into 16 squares once the brownies are fully cool.

Why do my brownie bites come out cakey?
Overmixing after the flour goes in is the usual cause, along with extra-large eggs. Fold just until the streaks disappear and measure the flour by spooning it into the cup.

How do I get clean edges on each bite?
Grease the cups well, cool only 10 minutes, then run a thin knife or small offset spatula around the edge. Waiting too long lets the sugar set against the metal.