Can I use milk chocolate instead of dark chocolate?

Absolutely, but keep in mind the flavor will be sweeter and less intense. If you prefer a milder chocolate flavor, milk chocolate is a tasty swap, but dark chocolate creates those classic, rich results.

Do I have to use a mini muffin tin?

No mini tin? No problem! You can use a standard muffin tin—but keep in mind the baking time will be a bit longer. Just check for doneness with a toothpick: you want moist crumbs, not totally dry centers.

How do I know when they’re done baking?

Look for set edges and slightly gooey centers. A toothpick should come out with moist crumbs, not raw batter. Remember, they’ll firm up as they cool.

Can I double the recipe?

Go for it! This recipe scales easily. Use two muffin tins and rotate them halfway through baking for even cooking.

Easy Brownie Bites Recipe

Name: Easy Brownie Bites Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 200 g dark chocolate; 150 g butter; 1/2 cup Dutch processed cocoa powder; 1 1/4 cups granulated sugar; 1/2 teaspoon kosher salt; 2/3 cup flour; 2 large eggs; 2 teaspoons vanilla extract

Craving something decadently chocolatey but don’t want to fuss with multiple bowls or complicated instructions? These Easy Brownie Bites are the answer to every sweet tooth’s prayers. Rich, slightly fudgy, and packed with real chocolate flavor, this recipe comes together in under 30 minutes—making it the perfect treat for busy weeknights, impromptu gatherings, or whenever you need a joyful pick-me-up. Each bite-sized brownie packs a punch with gooey centers, chewy edges, and pure, melt-in-your-mouth chocolate bliss.

Why You’ll Love This Recipe

Speedy and Simple: From start to finish, you’ll have warm, gooey brownie bites in under half an hour. Seriously—there’s no need for an electric mixer or complicated techniques.
One Bowl Wonder: Forget a pile of dirty dishes. Everything comes together in a single bowl, keeping cleanup blissfully minimal.
Ultimate Chocolate Flavor: Using both melted dark chocolate and Dutch-processed cocoa powder guarantees a deep, rich taste and beautiful fudgy texture.
Fuss-Free Portion Control: The mini muffin tin delivers perfectly portioned treats—ideal for sharing, lunchboxes, or a simple after-dinner indulgence.

Ingredients You’ll Need

Gather your essentials—each ingredient truly pulls its weight in this recipe!

Dark Chocolate: The backbone of that rich, decadent brownie flavor. For best results, choose high-quality dark chocolate—somewhere around 60–70% cacao.
Butter: Lends richness and that tender, melt-in-your-mouth texture. Salted or unsalted both work, but if using salted, reduce the added salt a bit.
Dutch-Processed Cocoa Powder: Balances the brownies’ sweetness and gives them a deep, dark chocolate boost.
Granulated Sugar: Sweetens up the batter and helps give that classic brownie crackle on top.
Kosher Salt: Don’t skip it! A little salt sharpens the chocolate flavor and balances sweetness.
Vanilla Extract: Brings warmth and depth to the chocolate—never underestimate good vanilla.
Eggs: Act as the binder for your brownies, creating that irresistible fudgy center.
Flour: Just enough to hold everything together—don’t overmix, or you’ll lose the tenderness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

There’s endless room for fun with Brownie Bites—here are some easy tweaks:

Nutty Crunch: Stir in a handful of chopped walnuts or pecans for texture.
Peanut Butter Swirl: Dollop a bit of peanut butter atop each brownie before baking; swirl gently with a toothpick.
Mocha Kick: Add a teaspoon of instant espresso powder to the batter for deeper flavor.
Gluten-Free: Swap the all-purpose flour with your favorite 1:1 gluten-free blend.
Festive Toppings: Sprinkle sea salt flakes, mini chocolate chips, or colorful sprinkles over the top before baking for an extra pop.

How to Make Easy Brownie Bites

Step 1: Prep Your Mini Muffin Tin

Preheat your oven to 350°F. Liberally grease the wells of a mini muffin tin, or just pop in some sturdy paper liners if you want an even easier cleanup.

Step 2: Melt Chocolate & Butter

Combine the dark chocolate and butter in a large microwave-safe bowl. Microwave in 45-second intervals, stirring between each, until the mixture is silky smooth. Let it cool so you don’t scramble the eggs in the next step.

Step 3: Mix in the Good Stuff

To the cooled chocolate, add cocoa powder, sugar, salt, vanilla extract, and eggs. Whisk until everything is beautifully combined and glossy—no streaks!

Step 4: Add Flour

Gently stir in the flour. Don’t overwork it—a few lumps are okay. This keeps your brownies tender and fudgy.

Step 5: Fill & Bake

Spoon 2–3 tablespoons of batter into each well of your tin. Bake for 12–15 minutes, until the tops are set but the centers still look slightly gooey. They’ll firm up as they cool.

Step 6: Cool & Remove

Let the brownies cool in the pan for at least 20 minutes. They’re delicate when hot but will lift out easily once they’ve had time to set. Transfer to a rack to cool completely—then devour.

Pro Tips for Making the Recipe

Don’t Skip Cooling: Let that chocolate-butter mixture cool before adding eggs to avoid curdling.
Slightly Underbake: For gooey centers, pull them at the lower end of the baking time. Don’t overbake—they’re meant to be fudgy!
Liberally Grease: Brownie batter likes to stick. Grease each muffin well well, or use liners.
Portion Size: Use a small cookie scoop or tablespoon for consistent, neat bites.

How to Serve

Brownie bites are fantastic all on their own, but here are some ways to make them extra special:

Dust with Powdered Sugar: Adds a lovely finish and a touch of sweetness.
Top with Ice Cream: Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for instant dessert magic.
Party Platter: Pile them high with berries for a gorgeous shareable treat.
Lunchbox Sweetness: Tuck a brownie bite into lunchboxes for a lunch-hour smile.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your brownie bites in an airtight container at room temperature for up to 4 days. They stay moist and delicious!

Freezing

Brownie bites freeze brilliantly. Just layer them between parchment in a freezer-safe container. Freeze for up to 3 months—thaw at room temperature before serving.

Reheating

If you like a warm, gooey bite, pop them in the microwave for just 10–15 seconds. Pair with ice cream and thank me later.

FAQs

Can I use milk chocolate instead of dark chocolate?

Absolutely, but keep in mind the flavor will be sweeter and less intense. If you prefer a milder chocolate flavor, milk chocolate is a tasty swap, but dark chocolate creates those classic, rich results.
Do I have to use a mini muffin tin?

No mini tin? No problem! You can use a standard muffin tin—but keep in mind the baking time will be a bit longer. Just check for doneness with a toothpick: you want moist crumbs, not totally dry centers.
How do I know when they’re done baking?

Look for set edges and slightly gooey centers. A toothpick should come out with moist crumbs, not raw batter. Remember, they’ll firm up as they cool.
Can I double the recipe?

Go for it! This recipe scales easily. Use two muffin tins and rotate them halfway through baking for even cooking.

Final Thoughts

Easy Brownie Bites are what busy weeknight dreams are made of. Fast, fail-proof, and wildly chocolatey—they’re a surefire crowd-pleaser for all ages. With just one bowl, basic ingredients, and a handful of minutes, incredible brownies are never out of reach. Go ahead, treat yourself and share the joy—these bite-sized brownies will be a new favorite in your baking lineup!

Easy Brownie Bites Recipe

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Author: Lisa
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 brownie bites 1x
Category: Desserts
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These easy brownie bites are rich, fudgy, and perfectly portioned for snacking or sharing. Made with dark chocolate and Dutch-processed cocoa, they’re deeply chocolatey, quick to prepare, and bake up moist with just the right balance of gooeyness and structure. Ideal for parties, lunchboxes, or whenever you crave a bite-sized chocolate treat.

Ingredients

Units Scale

Chocolate Mixture

200 g dark chocolate
150 g butter

Dry Ingredients

1/2 cup Dutch processed cocoa powder
1 1/4 cups granulated sugar
1/2 teaspoon kosher salt
2/3 cup flour

Wet Ingredients

2 large eggs
2 teaspoons vanilla extract

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease the wells of a mini muffin tin liberally or line them with paper liners to prevent sticking.
Melt Chocolate and Butter: Combine the dark chocolate and butter in a large microwave-safe mixing bowl. Microwave on HIGH in 45-second intervals, stirring between each, until the chocolate is fully melted and smooth. Set aside and allow to cool completely.
Add Cocoa, Sugar, Eggs, Salt, and Vanilla: Once the chocolate mixture has cooled, add the cocoa powder, eggs, granulated sugar, salt, and vanilla extract. Whisk until the mixture is smooth and well combined.
Incorporate the Flour: Gently mix in the flour until just combined. Be careful not to overmix; stop once there are no visible lumps of flour.
Fill the Muffin Tin: Spoon 2-3 tablespoons of the brownie mixture into each well of the prepared mini muffin tin.
Bake: Bake in the preheated oven for 12-15 minutes. The brownie bites should be firm but slightly gooey in the center. They will firm up further as they cool.
Cool and Serve: Let the brownie bites cool in the pan for 20 minutes before carefully removing them. Transfer to a cooling rack and allow them to cool completely before serving.