Go Back
Close-up of a single fudgy brownie bite with a crackly top and chocolate chip pieces
Jonas Mitchell

Brownie Bites

Fudgy, chocolatey mini brownies made in one bowl with no mixer required — ready in about 25 minutes and perfect for parties, lunchboxes, or portion-controlled snacking.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 13 minutes
Cooling Time 15 minutes
Total Time 38 minutes
Servings: 24 brownie bites
Course: Dessert
Cuisine: American
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅓ cup (40g) unsweetened cocoa powder
  • ½ cup all-purpose flour
  • ¼ tsp salt
  • ¼ tsp baking powder
  • ½ cup (85g) mini chocolate chips, divided
  • ½ tsp flour (for dusting chocolate chips)

Equipment

  • 1 Mixing bowl (large)
  • 1 whisk
  • 1 Rubber spatula
  • 24 cup mini muffin pan
  • 1 Small cookie scoop or tablespoon
  • 1 Wire cooling rack
  • 24 Mini muffin liners (optional)

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 24-cup mini muffin pan generously, or use mini muffin liners.
  2. In a large bowl, whisk the melted butter and sugar together until combined. Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla.
  3. Sift in the cocoa powder, flour, salt, and baking powder. Stir just until no dry streaks remain — do not overmix.
  4. Toss half of the mini chocolate chips with the 1/2 teaspoon of flour before folding into the batter, then fold in the rest. This keeps the chips from sinking to the bottom.
  5. Scoop batter into each well about 3/4 full using a small cookie scoop or tablespoon.
  6. Bake for 12–14 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached, not wet batter and not completely clean.
  7. Let the brownie bites cool in the pan for at least 15 minutes before removing — this firms up the texture and prevents sticking.

Notes

Storage: Store in an airtight container at room temperature for up to 4 days, refrigerated for up to a week, or freeze for up to 3 months.
Gluten-free option: Swap the all-purpose flour 1:1 for a measure-for-measure gluten-free blend — no other changes needed.
Doneness tip: A toothpick with a few moist crumbs attached means perfectly fudgy. A completely clean toothpick means they've baked past the fudgy stage into cakey territory.

Nutrition
Calories: 105 kcal
Carbohydrates: 14g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 22mg
Sodium: 45mg
Potassium: 40mg
Fiber: 1g
Sugar: 10g
Vitamin A: 90 IU
Calcium: 10mg
Iron: 0.5mg