How Long To Cook Mini Brownie Bites

Brownie bites are dense, chocolaty brownie bites that are like the edge of a brownie with a soft, fudgy middle. So easy and so good! Brownie bite on a piece of parchment paper

I'm an edge-of-the-brownie kinda gal. I eat the edges first, and they're my favorite part. There's just something about that crisp/chewy/fudgy edge that I can't resist!

Unfortunately, there's only so much edge in a pan of brownies. These brownie bites are my way of getting more edge into a pan of brownies.

They're dense and rich and thick and fudgy in the center.

How to make brownie bites

Melted butter and chocolate in a saucepan

Melt the butter and chocolate in a saucepan. Set aside to cool.

Mix the eggs, sugar, vanilla, and salt until thick and well-combined. Don't cut this step short.

Brownie bite batter in a silver mixing bowl

Mix in the chocolate until combined. Add the dry ingredients and stir in just until incorporated.

Fold in the chocolate chips.

Baked and unbaked brownie bites in a muffin tin

Divide the batter between the prepared muffin tins. Bake.

Storing

I store the brownie bites loosely covered with plastic wrap for up to 3 days.

Brownie bites on a gold wire cooling rack

More brownie recipes!

Chocolate Mousse Brownie Recipe
How To Make Brownies
Brownie Cookie Recipe

Brownie bite with a bite taken out of it

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▢ 12 ounces bittersweet chocolate chips (60-70% cacao)
▢ ½ cup butter
▢ 3 large eggs
▢ 1 cup granulated sugar
▢ ¼ cup brown sugar (packed)
▢ 1 teaspoon vanilla extract
▢ ½ teaspoon salt
▢ ¾ cup all-purpose flour
▢ ¼ cup unsweetened cocoa powder ( not Dutch-processed)
▢ ½ cup mini semisweet chocolate chips

Preheat oven to 375 F. Grease and flour a 12-cup muffin tin or line with paper muffin tin liners. Set aside. Make sure you really grease the muffin tin so that the brownies don't stick.
Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
Remove from heat, and set aside.
In the bowl of a stand mixer, beat the eggs, sugars, vanilla, and salt on high speed 5 minutes, or until the batter is thick and creamy.
Reduce the speed to low, and mix in the melted chocolate until well-combined.
Stir in flour and cocoa powder just until combined.
Add chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.
Divide batter among muffin cups. They should be about ¾ full.
Bake 15-25 minutes. The brownies will be puffed and the top should be shiny and cracked. Bake toward the lower end of the baking time if you want fudgier middles and longer if you want a cakier brownie.
Let cool in muffin tin for 10 minutes, and then remove to a wire rack to finish cooling.

I've had good luck greasing the pan with baking spray that has flour in it. I've also had good luck using parchment paper liners.
Chocolate chips: I like to use bittersweet chocolate chips. If you like things sweeter, you can use dark chocolate or even semisweet chocolate chips.
Flour: Just like with regular brownies, using a light touch with the flour will help to keep the brownie bites fudgy. To measure the flour properly, stir or sift the flour to break it up, the lightly spoon it into the measuring cup and level.
I slightly underbake my brownies to keep those middles a fudgy. Since I underbake them, the middles fall a little as they cool, which makes the perfect little dip to set a scoop of ice cream in.
I've included a picture just above the recipe that shows the brownie bites more underbaked and the pictures above that show the brownie bites less underbaked to show the difference that baking times can make on the outcome.
Nutrition facts are estimates.

Serving: 1 brownie bite Calories: 485 kcal (24%) Carbohydrates: 49 g (16%) Protein: 5 g (10%) Fat: 30 g (46%) Saturated Fat: 14 g (70%) Cholesterol: 63 mg (21%) Sodium: 185 mg (8%) Potassium: 310 mg (9%) Fiber: 4 g (16%) Sugar: 35 g (39%) Vitamin A: 320 IU (6%) Vitamin C: 0.1 mg Calcium: 46 mg (5%) Iron: 3.5 mg (19%)

Originally published 5/26/17. Updated with new photos and tips 4/18/20.

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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