Chocolate Brownie Bites (Printable version)

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

# 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

# Directions:

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 fully incorporated. Add eggs and vanilla extract; whisk until smooth.
04 - Gradually fold dry mixture into wet ingredients until just combined, avoiding overmixing.
05 - Stir in semi-sweet chocolate chips and chopped nuts, if using.
06 - Divide batter evenly among mini muffin cups, filling each about three quarters full.
07 - Bake for 12 to 15 minutes, or until tops are set and a toothpick inserted into the center 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're done in 30 minutes start to finish, which means you can have warm brownies before anyone realizes you're baking.
  • The tiny size means you actually get that crispy-edged, gooey-centered contrast in every single bite instead of just the corners.
  • One pan makes 24, so you have enough to share, hide, or bring to someone without looking like you're showing off.
02 -
  • Don't overbake these out of fear—the centers will set as they cool, and pulling them out slightly underdone is the only way to get that fudgy texture you're after.
  • If your cocoa powder is clumpy or old, it'll taste dusty, so smell it first and replace it if it's been sitting opened for more than six months.
  • The mini muffin pan size matters; full-sized muffin cups will bake differently and you'll lose the precise texture these depend on.
03 -
  • Use a kitchen scale to weigh your flour and cocoa powder—scooping straight from the bag compresses them and throws off the whole ratio.
  • If your batter seems thick, it's perfect; if it seems runny, you probably added too much melted butter or accidentally used oil instead.

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