Chocolate Brownie Bites (Printable)

Fudgy chocolate bites with a crisp top and gooey center, ideal for easy snacking.

# What You Need:

→ 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. Grease a 24-cup mini muffin pan or line with mini paper liners.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly mixed.
03 - In a large bowl, whisk the melted butter and sugar until fully combined. Add eggs and vanilla extract; whisk until smooth.
04 - Gradually fold the dry mixture into the wet ingredients until just blended. Avoid overmixing to maintain a tender texture.
05 - Stir in the semi-sweet chocolate chips and nuts if using, distributing them evenly throughout the batter.
06 - Divide the batter evenly among 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 into the center comes out with moist crumbs.
08 - Allow the bites to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They bake in 15 minutes, which means you can satisfy a chocolate craving faster than delivery would arrive.
  • One batch makes 24 bites, so you've got enough for sharing or, let's be honest, strategic snacking throughout the week.
  • The fudgy center stays gooey even after cooling, like they were designed to be slightly imperfect in the best way.
02 -
  • Don't overbake these—I learned this the hard way when I thought "just a few more minutes" would make them safer, and instead turned them into cake.
  • The moist crumb in the center isn't a mistake; it's the whole point and the thing that makes them better the next day.
03 -
  • Use a small cookie scoop to fill the cups evenly—it takes the guesswork out and means everything bakes at the same pace.
  • Let your butter fully cool to room temperature after melting, then add it to the bowl; warm butter can scramble the eggs and ruin the texture.

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