These Brownie Bites are fudgy, chewy, and packed with chocolate. A delicious bite-sized treat with a shiny-crinkly top and the perfect brownie texture. Serve on their own or top with a swirl of frosting.
We took our favorite Homemade Brownies and turned them into Brownie Bites! An easy-to-serve, quick-cooking dessert for parties, celebrations, or just satisfying a chocolate craving ASAP. Try our Brownie Pie, too!
What makes this recipe the best
- Ease: The brownie batter comes together in one bowl in less than 15 minutes.
- Fudgy: If you’re a fan of fudgy brownies this recipe is for you! These bake up moist and chocolaty with a rich fudgy flavor and texture.
- Shiny crinkly tops: These brownies have the shiny crinkly tops that you typically see in boxed brownies.
- Moist and chewy: These brownies are moist and fudgy with a hint of chewiness. The edges bake up more chewy than the center.
- Quick cooking: These brownie bites bake up in about 15 minutes or less! Much faster than a pan of brownies.
- Easy to serve: A perfectly portioned two-bite treat. For serving purposes, estimate about 2-3 brownie bites per person.
Start by combining the melted butter and sugar. Allow the mixture to sit for about 5 minutes.
Add eggs, water, and, vanilla, whisking until well combined.
Add the dry ingredients: cocoa powder, powdered sugar, flour, chocolate chips, salt, and espresso powder.
Stir with a rubber spatula or wooden spoon until glossy and well combined.
Scoop the batter into a greased mini muffin pan and bake for 13-17 minutes.
- Do NOT over bake: Brownies baked too long will end up dry and crumbly. They are done when the edges are set and a toothpick inserted into the center comes out with fudgy crumbs, but no thin raw batter. There are melty chocolate chips in these brownies, so don’t mistakenly think that melted chocolate means that they’re underdone.
- Add Chocolate Chips: Adding chocolate chips to brownie batter helps to ensure a fudgy brownie. Mini chocolate chips work best for this recipe because they evenly disperse into each mini brownie.
These brownie bites are absolutely delicious on their own. If you want to add a little something extra you can top each brownie with a swirl of frosting (chocolate or vanilla) and top with sprinkles or a raspberry for a finishing touch.
- ½ cup melted unsalted butter, still warm/hot
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons water
- 2 teaspoons pure vanilla extract
- ⅔ cup unsweetened cocoa powder
- ⅔ cup powdered sugar
- ¾ cup all purpose flour
- ½ cup mini chocolate chips
- ½ teaspoon kosher salt
- Preheat oven to 350°F with a rack in the middle of the oven.
- Combine granulated sugar and hot butter in a large bowl. Stir it briefly then allow it to sit undisturbed for 5 minutes. The heat from the butter will begin to dissolve the sugar (this helps make a shiny/crinkly crust), the sugar will not fully dissolve. After 5 minutes, whisk the butter and sugar vigorously for 30 seconds. Add eggs, water, and vanilla extract, whisking again for about 30 seconds. Tap all the excess batter off the whisk and remove the whisk from the bowl.
- Sprinkle cocoa powder, powdered sugar, flour, mini chocolate chips, and salt over the wet ingredients. Use a rubber/silicone spatula or wooden spoon to stir the mixture until it is glossy and well combined.
- Grease a 24-count mini muffin pan and add the batter, filling each cup about ¾ full. Bake for 13-17 minutes, until a toothpick inserted into the center comes out without raw batter on it, moist fudgy crumbs are OK. Be careful not to over bake. Remove from the oven and place the pan on a cooling rack to cool completely. Optional chocolate frosting in the notes.
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ¼ cup unsweetened cocoa powder
- ¾ teaspoon vanilla
- 1 tablespoon milk
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.