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

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

Cook Mode Prevent your screen from going dark

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.

Notes

Use good quality dark chocolate for the best flavor.
Do not overbake; they should be slightly gooey when done.
Add chopped nuts or chocolate chips for extra texture.
Store in an airtight container at room temperature up to 4 days.

Nutrition

Serving Size: 1 brownie bite
Calories: 110
Sugar: 9g
Sodium: 45mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 1g
Cholesterol: 17mg