These brownie bites are my all-time favorite bite-sized chocolate treat—fudgy in the center, crackly on top, and ready in under 30 minutes. I love how quick and easy they are, and they always satisfy my sweet tooth.

Homemade Brownie Bites

Why You’ll Love This Recipe

I adore mini desserts, and these brownie bites hit the sweet spot with just one or two bites. They’re perfect for sharing at parties, easy to whip up at the last minute, and oh-so-chocolaty thanks to the mini chocolate chips. Plus, that irresistible crinkle top makes every batch feel extra special.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

10 tbsp unsalted butter
1 cup granulated sugar
¾ cup unsweetened cocoa powder
½ tsp salt
2 tsp vanilla extract
2 large eggs, room temperature
½ cup all-purpose flour
½ cup mini chocolate chips

directions

Preheat the oven to 350 °F (175 °C). Grease a 24-cup mini muffin tin and set it aside.
In a saucepan over low heat, melt the butter. Whisk in the sugar, cocoa powder, and salt until smooth. Remove from heat and let it cool slightly.
Whisk in the eggs and vanilla until fully combined.
Fold in the flour and mini chocolate chips, being careful not to overmix.
Spoon about 2 tablespoons of batter into each muffin cup, filling about three-quarters full.
Bake for 10–12 minutes, or until the edges are set and the centers are still soft. For fudgier bites, I bake closer to 10 minutes.
Let them cool in the pan for 5 minutes, then gently run a butter knife around the edges and pop them out onto a wire rack to cool completely.

Servings and timing

Yield: About 22 brownie bites
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: Around 24 minutes

Variations

Peanut butter cup surprise: I press a mini peanut butter cup into each cupcake halfway through baking.
Fudgy finale: Sometimes I swap half the mini chips for chunks of dark chocolate to get extra gooey bites.
Nutty twist: I like to stir in chopped walnuts or pecans for a bit of crunch.
Minty flavor: A drop of peppermint extract and a sprinkle of crushed candy canes give these a fun holiday twist.

storage/reheating

I store these in an airtight container at room temperature for up to 5 days once they’re completely cool.
For longer storage, I freeze them in an airtight container for up to 3 months. Wrapping each one individually helps preserve freshness.
To reheat, I microwave one for 8–10 seconds to bring back that warm, fudgy center.

FAQs

How can I remove the brownie bites easily from the pan?

After they’ve cooled for a few minutes, I run a butter knife around the edges and gently lift each one out. Greasing the pan really helps.

Can I bake them in a regular muffin tin?

Yes, I’ve tried using a standard muffin pan. I just bake them for about 16–18 minutes instead of 10–12.

Do I need liners in the pan?

I usually skip liners and just grease the pan. But if I want easier cleanup, paper liners work great too.

How do I avoid over-baking?

I watch for when the edges are just set and the centers still look a little gooey. They continue to firm up while cooling, so underbaking by a minute or two gives the perfect fudgy texture.

Can I make the batter ahead of time?

Yes, I make the batter ahead and store it in the fridge for up to 24 hours. I let it come to room temperature before baking and usually add a couple minutes to the bake time.

Conclusion

I always feel proud when I make these homemade brownie bites—they’re so easy, irresistibly chocolaty, and disappear in no time. Whether for a spontaneous dessert craving or a crowd-pleasing treat, these bites never disappoint. I hope you enjoy baking (and eating) them as much as I do!