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A stack of brownie bites on a white plate.
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5 from 2 votes

Brownie Bites

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 as-is or top with a swirl of frosting.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings 24 brownie bites
Calories 190kcal



  • ½ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • cup all purpose flour
  • cup semi-sweet chocolate chips
  • 2 eggs lightly beaten
  • cup vegetable or canola oil
  • 1 tablespoon water
  • ¼ cup raspberry jam or preserves

Raspberry frosting:

  • 6 tablespoons unsalted butter softened
  • 1 ½ cups powdered sugar sifted
  • 2 tablespoon fresh raspberry puree see note
  • 22 fresh raspberries for topping


For the brownies:

  • Preheat oven to 325°F. Grease a 24-count mini-muffin tin and set it aside.
  • In a large bowl, stir the cocoa powder, sugar, salt, baking powder, flour, and chocolate chips until combined. Add eggs, oil, and water and stir with a rubber spatula or wooden spoon, until just combined. Do not over mix.
  • Divide the batter evenly between 22 mini muffin cups, filling each about ⅔ full. Top each portion of batter with a ½ teaspoon of raspberry jam. Using a toothpick, swirl the jam into the batter.
  • Bake the brownies for 13-16 minutes, rotating the pan halfway through cooking time. The brownies are done when a toothpick inserted into the center of the brownies comes out without raw batter on it (a few fudgy crumbs are OK). Cool the brownies in the pan on a wire rack for 10 minutes, then remove the brownies from the pan and cool completely.

For the frosting:

  • Beat butter and powdered sugar for several minutes, until light and fluffy. Add raspberry puree and beat until thoroughly combined. If you want the frosting thicker, add a little more powdered sugar (a couple tablespoons at a time). If you'd like it thinner, add a little more raspberry puree (a couple teaspoons at a time), until you reach your desired consistency.
  • Top the cooled brownie bites with frosting (see note) and garnish each with a fresh raspberry.


To make the fresh raspberry puree: Place ⅓ cup raspberries in a small food processor or blender and puree until smooth. This will make slightly more than the amount needed for the frosting.
Frosting the brownie bites: I put the frosting into a pastry bag and piped the frosting onto the tops of each brownie. If you don't have a pastry bag, you can use a large plastic zip-top bag. Just snip off one corner and squeeze the frosting from the bag onto the tops of the brownies.


Calories: 190kcal | Carbohydrates: 27g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 35mg | Potassium: 80mg | Fiber: 1g | Sugar: 21g | Vitamin A: 120IU | Vitamin C: 0.8mg | Calcium: 13mg | Iron: 0.9mg