Simple and Fudgy Mini Brownie Bites Recipe
There’s nothing better than a quick and easy recipe for Simple and Fudge Mini Brownie Bites. These mini brownie bites are the perfect combination of fudgy centers, crackly tops, and rich chocolate flavor.
Servings: brownie bites
Equipment
- 1 whisk
- 1 large bowl
- 1-2 mini cupcake tin
Ingredients
- 1/2 cup unsalted butter
- 100 grams (3.5 ounces) 60%-70% dark chocolate good quality
- 1/2 cup dutch processed cocoa powder or normal cocoa powder. Using the spoon and level method
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup freshly brewed coffee
- 2 cups granulated sugar
- 3 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cup all-purpose flour using the spoon and level method
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 2 tablespoons sea salt for garnish Optional
Instructions
- Preheat the oven to 350°F and spray the bottom and sides of your mini muffin pan with non-stick cooking spray. Set aside.
- Melt the butter and dark chocolate in a small saucepan over low heat. Mix slightly with a wooden spoon, until you can see only melted chocolate and no lumps. Let it cool slightly.1/2 cup (113.5 g) unsalted butter, 100 grams (100 grams) (3.5 ounces) 60%-70% dark chocolate
- Whisk together the cocoa powder, baking powder, and salt in a large mixing bowl. Stir in the butter-chocolate mixture and freshly brewed coffee to the dry ingredients until thick and smooth.1/2 cup (43 g) dutch processed cocoa powder, 1/2 teaspoon (0.5 teaspoon) baking powder, 1/4 teaspoon (0.25 teaspoon) salt, 1/2 cup (118.5 g) freshly brewed coffee
- Add the sugar, eggs, and vanilla extract to the bowl. Stir until just combined.2 cups (400 g) granulated sugar, 3 large eggs, 1 teaspoon pure vanilla extract
- Gently fold the flour into the wet ingredients, being careful not to overmix. Finally, fold in the chocolate chips.1 1/2 cup (187.5 g) all-purpose flour, 1/2 cup (90 g) semi-sweet chocolate chips, 1/2 cup (90 g) milk chocolate chips
- Use a small 1.5 Tbsp cookie scoop to divide the brownie batter evenly into the prepared mini muffin tin. Fill each cup about ¾ full.
- Bake in the preheated oven for 15–20 minutes. To check for doneness, insert a toothpick into the center—it should come out with a few moist crumbs.
- Let the brownies cool completely before removing them from the tin. Sprinkle with sea salt if desired.2 tablespoons sea salt for garnish
Notes
Add-Ons & Substitutions
- For a nutty twist, fold in chopped pecans or walnuts.
- Dark chocolate chips: Swap the semi-sweet chocolate chips with your preferred darkness of chips or chunks (or even use mini Reese’s peanut butter cups)
- Extra topping: drizzle melted chocolate or chocolate ganache over the tops for extra indulgence
- Serve alongside a scoop of vanilla ice cream
- Try adding cream cheese frosting for a tangier twist.
Expert Tips
- Always let the brownies cool completely before removing them from the muffin tin to prevent breaking them.
- Don’t overbake! A few moist crumbs on a toothpick mean they’re perfectly fudgy.
- Avoid overmixing after adding the flour—this keeps the brownies tender.
- Use parchment paper liners if you want to skip greasing the pan
- Toothpick test: insert a toothpick in the center and it should come out with a few crumbs. The inserted toothpick should NOT come out clean (dry brownies) or with wet batter (raw brownies).
