Do you remember Fudge Brownie Little Bites? They were one of my favorite treats when I was little! (Sometimes I'd even eat them for breakfast!) I recreated this nostalgic snack through these mini brownie bites, except they're so much better! They're fudgy, filled with mini chocolate chips, and gone in two bites (but that just means you can eat more, right??) With the melted chocolate, cocoa powder, and mini chocolate chips, they have the perfect chocolateyness!
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Ever since I started baking my own desserts from scratch, box mixes and store-bought treats don't taste nearly as good as they used to! When I made these, I was really excited because of how much they resembled the Little Bites I'd get from the store. But then, I took a bite and was even more happy! They may look just like the ones I grew up with, but they have that fresh, homemade-from-scratch taste that you just can't get from the grocery store!
Another reason I was so excited to make these was because I got to use my mini muffin pan! Every once in a while, Chris and I go prop shopping at thrift and antique stores. A few months ago, we made a trip up to a nearby neighborhood and stopped at a few. I'm not the best shopper so I don't usually find many things, but I did come across this pan! It was such a great find! I'm a big fan of USA Pan - they make nice, heavy-duty pans that last a long time! (Not sponsored, I just really like them.) The wells are the perfect size for these mini brownie bites, and you can just fill them with the batter using a small cookie scoop!
Recipe Notes
Making these brownies is a simple process, but there are a few key notes to keep in mind!
- Stir the chocolate and butter every 20-30 seconds as you're melting them in the microwave. You don't want the butter to explode or the chocolate to burn!
- Mini chocolate chips fit in these little two bite brownies better than regular chips, so I highly recommend using them!
- Grease the pan really well so that the baked brownie bottoms don't stick to it! Run a knife along the edge to scoop them out.
- A small cookie scoop works super well to fill the mini muffin cups with batter. You only need 1 scoop per brownie!
Tips & Storage
Of course! If you use a normal sized muffin pan, add 2 scoops of batter to each greased well and bake them for 15-20 minutes.
I haven't tested them with gluten free ingredients, but would love to hear how it goes if you try it!
Eat them as is, add them to ice cream, or dip them in peanut butter! There are so many delicious ways to enjoy them!
Store these in an airtight container at room temperature for up to 1 week, or in the freezer for up to 1 month.
Did you try this recipe?
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Mini Brownie Bites
Equipment
- Mixing bowls
- Measuring Cups or Scale
- Measuring spoons
- Mixer
- Whisk
- Spatula
- Small cookie scoop
- 24-well Mini Muffin Pan
Ingredients
- ½ cup (1 stick) unsalted butter
- 1 cup semi-sweet chocolate chips
- ⅔ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ⅔ cup all-purpose flour
- ¼ cup cocoa powder
- ¼ teaspoon salt
- ½ cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 325°F and grease a mini muffin pan with non-stick spray.
- In a medium microwave-safe bowl, melt the chocolate chips (1 cup) and butter until smooth. Stir the mixture every 30 seconds as you microwave them.
- Let the chocolate mixture cool, and then mix the sugar in really well so that it dissolves as much as possible. Then, mix in the eggs (one at a time) at medium-high speed for at least 2 minutes. It should thicken and get lighter in color. Finally, mix in the vanilla extract.
- In a separate medium-sized bowl, whisk together the flour, cocoa powder, salt, and mini chocolate chips. Add this to the wet ingredients and gently fold in with a spatula just until combined.
- Using a small cookie scoop, fill each well of the mini muffin pan with brownie batter.
- Bake for 12-16 minutes, or until the tops look slightly firm and start to crack a little.
- Let the brownie bites cool in the pan and then remove them. If your pan was greased well, you should be able to give them a little twist and pull them right out. Otherwise, you might need to carefully scoop them out with a butter knife.
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