Chocolate Brownie Bites (Printable)

Rich, fudgy chocolate bites with crisp tops and gooey centers, ideal for sharing or snacks.

# Ingredient List:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, melted
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract

→ Add-ins

09 - 1/2 cup semi-sweet chocolate chips
10 - Optional: 1/2 cup chopped walnuts or pecans

# Directions:

01 - Preheat the oven to 350°F. Lightly grease a 24-cup mini muffin pan or line with paper liners.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly distributed.
03 - In a large bowl, whisk the melted butter and granulated sugar until well combined. Add eggs and vanilla extract, whisking until smooth.
04 - Gradually fold the dry ingredient mixture into the wet mixture until just combined, taking care not to overmix.
05 - Gently fold in the semi-sweet chocolate chips and optionally the chopped walnuts or pecans.
06 - Divide the batter evenly into the prepared mini muffin cups, filling each about three-quarters full.
07 - Bake for 12 to 15 minutes or until the tops are set and a toothpick inserted in the center comes out with moist crumbs.
08 - Allow the brownie bites to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Tips:

01 -
  • They bake in barely fifteen minutes, so you can satisfy a chocolate craving before dinner's even done.
  • A single pan makes twenty-four bites, which means you've got plenty to share or hoard depending on your mood.
  • The crispy top gives way to a gooey center that feels indulgent without actually being complicated.
02 -
  • Don't overbake these out of nervousness—the toothpick test is your friend, and moist crumbs are the whole point of a brownie.
  • The five-minute rest in the pan is non-negotiable; it's when they firm up just enough to handle without breaking.
  • Cold brownies taste even more intensely chocolatey, so you might actually prefer them the next day from the fridge.
03 -
  • Invest in a small cookie scoop for filling your muffin cups evenly; it saves time and guarantees consistent baking.
  • Let your butter and eggs reach room temperature before you start for a smoother, more emulsified batter that bakes more evenly.
  • Tap your filled pan gently on the counter to release air bubbles before baking; it prevents tunneling and gives you a tighter crumb.

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