Brownie Bites
Ultra fudgy in the middle and chewy around the edges, these homemade brownie bites are perfect for packing in lunchboxes or bringing to potlucks. Top with frosting or chocolate whipped cream, or enjoy as is!
Ingredients
- ½ cup unsalted butter melted and slightly cooled (115 grams)
- 1 cup granulated sugar (200 grams)
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup all-purpose flour spooned & leveled (65 grams)
- ½ cup unsweetened cocoa powder natural or Dutch process (45 grams)
- ¼ teaspoon salt
- ½ cup mini semi sweet chocolate chips optional (90 grams)
Instructions
- Preheat the oven to 350°F (180°C). Line a 24-count mini muffin pan with mini parchment paper cupcake liners (or regular liners!).
- In a large mixing bowl, mix together the melted butter and granulated sugar. Add the eggs and vanilla extract and mix until just combined.
- Sift in the flour, cocoa powder, and salt and mix until fully combined. Then, mix in the mini chocolate chips.
- Evenly distribute the brownie batter between all 24 mini muffin cavities, a little over one tablespoon per cavity.
- Bake for 12 to 15 minutes or until a toothpick inserted into the center of the brownies comes out clean with just a few moist crumbs. Transfer the pan to a wire rack and let the brownie bites cool for 5 to 10 minutes in the pan.
- Carefully remove the brownie bites from the pan and place them back onto the wire rack to cool completely. If using regular liners instead of parchment, I recommend peeling them off while they're still slightly warm.
Video
Notes
Storage Instructions: Store in an airtight container at room temperature for up to 5 days.
Freezing Instructions: Brownie bites will freeze well for up to 3 months. Store in a large freezer bag with layers of parchment paper in between, if needed. Thaw to room temperature before serving.