Chocolate Brownie Bites (Printable version)

Fudgy chocolate bites with crisp tops and gooey centers, ideal for quick treats and gatherings.

# List of ingredients:

→ 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 the oven to 350°F. Grease a 24-cup mini muffin pan or line it with mini paper liners.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly blended.
03 - In a large bowl, whisk melted butter and sugar until fully combined. Add eggs and vanilla extract, whisking until smooth.
04 - Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined to avoid overmixing.
05 - Stir in semi-sweet chocolate chips and nuts if using, ensuring even distribution throughout the batter.
06 - Divide the batter evenly among the 24 mini muffin cups, filling each approximately three-quarters full.
07 - Bake for 12 to 15 minutes until the tops are set and a toothpick inserted in the center comes out with moist crumbs.
08 - Allow the brownie bites to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They bake in fifteen minutes, which means you can have warm, fudgy chocolate in your mouth before the craving even fully settles in.
  • The gooey center paired with that crisp, slightly crackled top is exactly the texture contrast that makes you want another one immediately.
  • Mini bites feel like a treat without the guilt, and somehow you can convince yourself that portion control happened naturally.
02 -
  • The toothpick test is everything here—if it comes out clean, you've overbaked them and they'll be dry by tomorrow. Moist crumbs are your target, even though it feels slightly underdone the first time you check.
  • Don't skip cooling in the pan for those full 5 minutes, even when the smell is making you crazy. Those minutes let the structure set just enough that they won't crumble when you transfer them, but not so long that they dry out.
  • If you love these warm with that gooey center, the trick is baking them just 12 minutes instead of the full 15—that extra minute or two of baking time makes all the difference between fudgy and set.
03 -
  • Room temperature eggs mix in more evenly and prevent lumps in your batter, but honestly cold eggs work too if that's what you have—don't let that stop you.
  • If your chocolate chips keep sinking to the bottom, toss them lightly in a tiny bit of flour before stirring them in; it suspends them more evenly throughout the batter.
  • Use a small spoon or cookie scoop to divide the batter evenly—it sounds finicky but it guarantees they bake at the same rate and finish at the same time.

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