These Easy Fudge Brownie Bites are so easy, so fudgy and gone in two heavenly bites! Way better than any store bought bites and ready in under 30 minutes. What’s not to love?
Two Bites of Heaven
Go from chocolate craving to two bites of heaven in less than 30 minutes with these Easy Fudge Brownie Bites. I took my favorite brownie recipe and made them bite-sized! They’re so much better than store-bought and you can’t beat how quick they are to make and bake. Just one bowl, some pantry staples and tada! brownie perfection!
It’s hard to beat a warm fudgy brownie bite right out of the oven. Especially when they’re this easy to make! Honestly, waiting for them to cool is the hardest part! They’re easily the best bite-sized brownies I’ve ever eaten. And I’ve had my fair share!
Your Go-To Brownie Recipe
I based this recipe off my favorite One Bowl Fugde Brownies. I think everyone needs a good, quick, easy, irresistible homemade brownies recipe. So if you don’t have a go-to brownie recipe that completely knocks your socks off, then just have to try this one.
What Do I Need to Make Easy Bowl Brownie Bites?
Ingredients:
- Unsalted butter: provides richness, moisture, and helps with the fudgy texture. Melting it with chocolate also creates a smooth base. You can substitute with a salted butter, but you would need to adjust the added salt unless you want them extra salty.
- Semi-sweet chocolate chips: they give deep chocolate flavor and contribute to that fudgy chew. You can substitute with milk chocolate chips or dark chocolate chips, if desired.
- Granulated sugar: sweetens the brownie bites, but also helps create that shiny crackly top by bonding with the eggs. You can substitute with brown sugar which will make them even moister and a little chewier.
- Eggs: bind everything together and add structure while also keeping them rich. They’re key to the shiny top when beaten with the sugar.
- Vanilla extract: enhances the chocolate flavor and gives warmth.
- All-purpose flour: provides structure and keeps them from being too gooey.
- Kosher salt: balances the sweetness and sharpens the overall chocolate flavor. If you substitute with table salt, use slightly less since it’s finer. A little flaky sea salt sprinkled on top before or after baking would give you a fancier finish.
- Baking powder: gives a little lift so the brownie bites aren’t too heavy.
- Unsweetened cocoa powder: boosts chocolate intensity without extra sweetness. It also balances the melted chocolate.
Supplies:
How to Make Brownie Bites
- Preheat the oven to 350°F. Lightly spray a 24-cup mini muffin pan with nonstick cooking spray and set aside.
- Place the butter and chocolate chips in a large microwave-safe bowl. Heat in the microwave for 60 to 90 seconds, whisking every 30 seconds, until the chocolate chips are melted and smooth.
- Whisk in the sugar, then add the eggs, one at a time, and stir until smooth. Stir in the vanilla.
- Add the flour, salt, baking powder, and cocoa powder, and stir until well incorporated. Scoop the batter evenly into the prepared muffin cups, filling each one almost full.
- Bake for about 12-15 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, rotating the pan halfway through the baking time. Try not to overbake! Pulling the brownie bites out when a toothpick has moist crumbs is the secret to fudgy bites instead of cakey ones.
- Tip for Perfect Fudgy Brownie Bites: For that rich, fudgy texture, remove the brownie bites when a toothpick inserted in the center comes out with a few moist crumbs. They’ll finish setting as they cool. If the toothpick comes out completely clean, they’ll end up more cake-like. If it’s still coated with wet batter, bake a little longer and test again until you see just a few moist crumbs.
- Remove the brownie bites from the oven. Let the brownie bites cool completely in the pan. To remove, run a sharp knife around the edge of each bite and pop it out of the muffin cup.
How to Store Easy Fudge Brownie Bites
Store leftover brownie bites in an airtight container on the counter for up to 4 days or in the refrigerator for up to a week. If stored in the refrigerator, I’d suggest letting them come to room temperature before serving. Leftover brownie bites can also be heated in the microwave for 5-10 seconds to warm them up before enjoying again.
To freeze, I recommend wrapping them individually in plastic wrap. Then place in a freezer-safe container or in individual freezer-safe baggies to store in the freezer for up to 3 months.
To defrost frozen brownie bites, let them set at room temperature for 1-2 hours, loosely covered, so they don’t absorb too much of the moisture.
More Brownie Recipes to Crave
- 5-Ingredient Flourless Brownies: Flour-free and ready to go in the oven in minutes! They bake into fudgy, crackly-topped brownie perfection every time!
- Salted Caramel German Chocolate Brownies: Chewy, chocolaty brownies covered with a rich salted caramel coconut pecan topping! AMAZING!
- Cookie Dough Frosted Fudge Brownies: Rich fudge brownies topped with a dreamy chocolate chip cookie dough frosting for an outrageous brownie eating experience!
- One Bowl Fudge Brownies: Anything but basic, they’re easy, irresistible and better than any brownie mix you’ll ever bake!
If you make these Easy Fudge Brownie Bites, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Easy Fudge Brownie Bites
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 24 brownie bites
Description
These Easy Fudge Brownie Bites are so easy, so fudgy and gone in two heavenly bites! Way better than any store bought bites and ready in under 30 minutes. What’s not to love?
Ingredients
- 1⁄2 cup (1 stick) unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3⁄4 cup all-purpose flour
- 1⁄4 teaspoon kosher salt
- 1⁄2 teaspoon baking powder
- 1⁄2 cup unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F. Lightly spray a 24-cup mini muffin pan with nonstick cooking spray and set aside.
- Place the butter and chocolate chips in a large microwave- safe bowl. Heat in the microwave for 60 to 90 seconds, whisking every 30 seconds, until the chocolate chips are melted and smooth.
- Whisk in the sugar, then add the eggs, one at a time, and stir until smooth. Stir in the vanilla. Add the flour, salt, baking powder, and cocoa powder, and stir until well incorporated. Scoop the batter evenly into the prepared muffin cups, filling each one almost full.
- Bake for about 12-15 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, rotating the pan halfway through the baking time. Try not to overbake! Pulling the brownie bites out when a toothpick has moist crumbs is the secret to fudgy bites instead of cakey ones.
- Remove the brownie bites from the oven. Let the brownie bites cool completely in the pan. To remove, run a sharp knife around the edge of each bite and pop it out of the muffin cup.
Notes
Tip for Perfect Fudgy Brownie Bites: For that rich, fudgy texture, remove the brownie bites when a toothpick inserted in the center comes out with a few moist crumbs. They’ll finish setting as they cool. If the toothpick comes out completely clean, they’ll end up more cake-like. If it’s still coated with wet batter, bake a little longer and test again until you see just a few moist crumbs.
Thanks for the suggestion about balancing out the muffin pan— would have never thought of that. 48 mini brownie bites will not be wasted, especially if they are as tasty as you claim. Making sure I have all the ingredients now.
Have you ever doubled this recipe? I have a mini cupcake pan that makes 48. By the time I get the pan filled , will it have an effect on the brownie bites-
Hi Suzanne! Yes, I have doubled the recipe numerous times and it works great. Just fill each muffin cup nearly full. You could also fill only half of your 48-cup pan and leave the rest empty. I would just recommend placing the pan on a baking sheet to help balance the muffin pan and don’t spray the muffin cups that you aren’t using as the spray will blacken and burn as the pan bakes. I hope this helps and that you enjoy!
These brownies are amazing!!! Though I will agree with the other comments that they took about twice as long to cook. I have an oven thermometer and it is accurate. So just keep that in mind when baking! Otherwise, they are amazing and I will definitely make them again!
Hi Maureen! Thanks so much for sharing your experience. I just baked them again to confirm the baking time and they did take right at 15 minutes to bake this time for the toothpick inserted in the centers to come out clean. I can’t imagine them taking more than 20 minutes if you want them to still be fudgy and chewy like they should be. I updated the recipe baking time to between 12-15 minutes, but I certainly don’t want anyone to over-bake them or they’ll be dry and crumbly. What type of pan did you use? A dark metal pan bakes faster so if you happen to be using a silicone or glass pan, it would take longer. I actually used a lighter metal pan this time which I why I think it took a little longer than it normally does when I bake them because I usually use a dark metal mini muffin pan. I hope this helps and that you continue to enjoy them again and again.
I made these yesterday and they came out great! I put half a walnut in the middle of each brownie and that worked. Thanks for a great, easy recipe!
Hi, Alexis! Oh yum! I love the idea of the walnut in the middle. Thank you so much for sharing. I’m so happy you enjoyed them!
Can these be bake in mini paper muffin cups?
Hi Leo! Absolutely, using mini muffin liners would make removing them super easy and serving them so convenient. Enjoy!
The cocoa powder at the end I think is unnecessary. I ended up having to bake these for over 20 minutes and they came out very chalky. I’m not sure if it was my mistake or not, but I don’t know if I’ll be using this recipe again!!!
Hi Han! Oh no, I’m sorry to hear they didn’t bake up like they’re supposed to. I’m not sure why they took so long to bake. Are you sure your oven temperature is calibrated correctly? The cocoa powder should help make them extra fudgy, not chalky. Are you sure you stirred it and the flour in well?
Not sure what the problem is but I made this recipe twice today after making several rounds of beautiful sugar cookies this morning. Baked at 15mins because they were still gooey at 13 mins. Cooled completely in the pan and they were over-baked. Tried a second time and took them out at 12 mins. Completely cooled in pan once again and they fell apart under cooked. Need to get off the emotional rollercoaster after today. Not a new baker at all and not sure I’ll try this recipe again. Disappointed and sick of brownies at this point. This is the first review I’ve ever given on any recipe.
Hi Cindy! Oh no, what brand of mini muffin pan are you using? I’m just wondering if it has something to do with the quality of the pan.
Has anyone frozen these to use at a future date?
Hi Carmela! They freeze great! Just let them cool completely and then place them in a freezer-safe airtight container or plastic bag, with parchment paper between each layer. Place them in the freezer for up to 3 months. You could also wrap each bite in plastic wrap before placing in the container or baggie if you plan to enjoy one or a few at a time from the freezer. When ready to enjoy, let defrost at room temperature. I hope this helps. Enjoy!
These are delicious. They baked in 12 minutes as said. They were the favorite treat at our holiday gathering for both young and old! I used gluten free flour and they were perfect.
Hi, Virlenn! I’m so happy to that everyone enjoyed them. Happy Thanksgiving!
Delicious and fudgy! I also baked them for 22 minutes and they were perfect. I’m guessing the longer baking time is due to a silicon baking pan as it looks like you’re using metal.
Hi, Sara! I’m so glad you like them. Yes, it could be the pan, or a difference in altitude or oven temperature. Not all ovens heat the same and so I often recommend an oven thermometer to make sure it’s heating to the right temp.
My granddaughters snd I made these brownies and they’re excellent. The only issue we had was the bake time took a lot longer than what was posted in the recipe. It took a total of 22 minutes.
Hi Ellen! So happy to hear you baked and enjoyed them. Did you bake them in a mini muffin pan? Are you sure your oven temperature is reading correctly? We bake these often and if they bake longer than 12 minutes, they would burn on top and not be as fudgy as they should be.