Chocolate Brownie Bites (Printable)

Fudgy chocolate bites with crisp tops and gooey centers, ideal for easy snacking or gatherings.

# What You’ll 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

# How to Prepare:

01 - Preheat oven to 350°F. Grease a 24-cup mini muffin pan or line with mini paper liners.
02 - Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl.
03 - In a large bowl, whisk melted butter and sugar until well combined. Add eggs and vanilla, whisking until smooth.
04 - Gradually fold dry mixture into wet ingredients until just combined, avoiding overmixing.
05 - Stir in chocolate chips and optional nuts evenly into the batter.
06 - Divide batter evenly among mini muffin cups, filling each about three-quarters full.
07 - Bake for 12 to 15 minutes until tops are set and a toothpick inserted comes out with moist crumbs.
08 - Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They bake in 15 minutes flat, which means you can go from zero to dessert faster than takeout arrives.
  • The texture is what people actually crave—fudgy inside, slightly set on top, like someone nailed the exact moment to pull them out.
  • A single batch makes 24 bites, so they're perfect for feeding a crowd or hiding some in a container for yourself.
02 -
  • The cooling time in the pan is non-negotiable—pull them out too early and they crumble, wait too long and they stick to the pan.
  • A toothpick with moist crumbs is your golden standard; if it comes out clean, you've slightly overcooked them, and they'll be more cake than fudgy.
  • Don't use hot eggs straight from boiling water or cold eggs from the fridge; room temperature eggs incorporate more smoothly into the batter.
03 -
  • Sift your cocoa powder if it's lumpy—lumps won't fully hydrate and you'll end up with bitter specks instead of smooth chocolate flavor.
  • Use a small cookie scoop to divide the batter; it ensures every brownie bite bakes in exactly the same time, eliminating the guesswork.

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