Brownie In Muffin Tin Recipe
Moist, fudgy, and filled with chocolate flavors, this Brownie Bites recipe is the perfect individual treat! These mini brownie bites are great for those who love the crispy edge brownie pieces but also want that gooey soft center. Perfect for a party or whenever you’re craving just a bite of brownies.
Whether you know these bite-sized desserts as mini brownies, two-bite brownies, or brownie bites, these fudgy little brownies are so easy to make from scratch. They’re crisp but chewy and full of rich chocolatey goodness.
You don’t need any fancy equipment to make this. This recipe is made all in one bowl, or more specifically, one saucepan. Everything is mixed together by hand in the pan and then scooped into a mini muffin pan. Cleaning up is as easy as making this recipe! Try my peanut butter brownies recipe, my homemade brownie recipe, or brownie in a mug recipe if you want another tasty chocolate-filled treat.
Fudgy Mini Brownie Bites
Cocoa powder — I use unsweetened cocoa powder for this recipe. However, if you do not have that, you can substitute Dutch-processed cocoa powder as there’s no baking soda or baking powder called for in the recipe to change the reaction.
Chocolate chips — for extra chocolatey brownie bites, you’ll want to stir in chocolate chips to the brownie batter. You can use bittersweet chocolate, dark chocolate, or semi-sweet chocolate chips. Alternatively, you can use mini chocolate chips or a roughly chopped chocolate bar instead.
6. Butter the wells of a 24-cup mini-muffin pan or spray with baking spray before scooping the batter into the pan. Bake for 12 to 15 minutes and let cool for 10 minutes before transferring to a wire rack to cool completely.
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Store any leftover brownie bites in an airtight container at room temperature for up to 1 week. A cool, dry spot is ideal for them.
These freeze wonderfully! Once they have completely cooled, transfer them to a lined sheet pan in the freezer to flash freeze for an hour or two. Once frozen, transfer them to a freezer-safe bag. This way, the mini brownies do not stick together, and you can pull them out individually when the craving hits. Freeze for up to two months and leave it on the counter to thaw.
If you want to change things up, try mixing in or sprinkling on top some crushed nuts, finely chopped caramel candies, or roughly chopped cookies. You can even top them off with my caramel sauce recipe, homemade chocolate ganache, or my buttercream frosting recipe if you want some fun toppings for your bite-sized brownies.
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If you’ve tried this Brownie Bites recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Made with a few simple ingredients, these brownie bites are a delightful bite-sized treat! These mini bites are so moist, fudgy, and chocolatey.
Calories: 229 kcal | Carbohydrates: 29 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 57 mg | Sodium: 165 mg | Potassium: 94 mg | Fiber: 2 g | Sugar: 22 g | Vitamin A: 353 IU | Vitamin C: 1 mg | Calcium: 23 mg | Iron: 1 mgDelightfully chewy and cute as can be, these muffin pan brownie bites are the perfect size for snacking. We love to keep them on hand in the freezer to throw in a lunch bag or warm up for a quick dessert.
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It’s a good day because today I’m sharing my muffin pan brownie bite recipe with you. These muffin pan brownie bites are lovely chewy little morsels of delightfulness. I love that they freeze well so they are easy to defrost at room temperature or in the microwave.
They are a quick and easy way to bring a treat to an activity or pop in a lunchbox or gift bag to share with a friend.
I like the edges, but they have to be perfectly done (not burnt). And the way I like them done usually means the center is extra gooey (sorry center-of-the-brownie people).
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Well that’s where these muffin pan brownie bites comes in. They are the lovely brownie edges, my friends. The perfect ones that I always wish the entire brownie pan was made up of.
The nice thing about the recipe is that you can still have gooey if you like gooey. Just cook the brownie bites a bit less and there you go. When undercooked, the tops will fall slightly (just like brownies do) and they make lovely little ice cream cups. Yum.
As for me, I love these brownie bites just barely underdone or done just to the point where their tops don’t fall. If you wait too long they will be overcooked and no one needs an overcooked brownie in their life.
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Mix up a quick brownie batter. Once all the flour is mixed in, mix the batter 40 good strokes with a rubber spatula or wooden spoon to make sure everything is mixed well.
Use muffin liners in the muffin tins. Then scoop the brownie batter in and pop a marble on one side of the tins. They will bake in a heart shape.
If you are going for extra festive you can frost them and add pink sprinkles. Or just leave them as they are. Simple but cute.
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I used a heaping #60 scoop and divided the batter evenly between 48 mini muffin cups (they were pretty full – almost to the top of the cups).
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They baked up in about 16 minutes in my oven. The tops were overflowing over the top of the tins (because they were so full), but they were really cute and they tasted delicious.
I think if I was perfecting the recipe, I would cut down the amounts a bit so the mini cups weren’t so full or use a few larger muffin cups for the excess batter.
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1. You can make these muffin pan brownie bites into hearts by scooping the batter into muffin liners. Then add a marble on one side of the tin. They will bake heart-shaped.
I’m Heather and I take my cook’s treat privileges seriously, especially when it comes to chocolate. I’m a wife and a mom to 3 kiddos whom I adore.
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