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Brownie Bites are fudgy, chocolatey, little bites of happiness. These are way better than store bought bites and can be ready in less than 30 minutes.
Brownie Bite Recipe
I am losing my mind over how good these are! I have to admit to you, the first couple of times I tried to make these they were just plain not good. But after much troubleshooting and many iterations, I have perfected the recipe for you. These are fudgy and rich with the right mixture of brownie edge + brownie center vibes. Surprisingly the bites might be even better on day 2, so save a few if you can.
A quick note: you can absolutely customize the flavor profile of these brownies. If you don’t love a super rich brownie, you can do half bittersweet chocolate and half milk chocolate. They will be a little lighter in color but really, really good! You can also add in mini chocolate chips, if you like that sorta thing.
Ingredients
*You can find instructions and exact quantities in the recipe card at the bottom of this post.
- Butter – I use salted butter, but you can sub in unsalted butter if you’d prefer. If you make the swap, I recommend adding an extra pinch of salt to the dough.
- Bittersweet chocolate, chopped – You can also use half bittersweet and half milk chocolate if you’d like!
- Granulated sugar
- Corn syrup – The corn syrup helps these be very fudgy.
- Egg
- Vanilla extract – The vanilla provides the best base flavor for the brownies.
- All-purpose flour
- Salt
How to Make Brownie Bites
- Preheat the oven to 350° F (180°C). Spray a silicone mini muffin pan with non-stick spray and set aside.
- Add the butter and chopped chocolate to a microwave safe bowl. Microwave for 30 seconds at a time, stirring in between until completely melted.
- Whisk in the granulated sugar and corn syrup. Let stand for 5 minutes.
- Add the egg and vanilla extract. Use an electric hand mixer and beat for 2 minutes.
- Fold in the flour and salt until just combined.
- Portion out the batter into the prepared silicone mini muffin pan.
- Bake at 350°F (180°C) for 20-22 minutes or until the tops are glossy and are beginning to crack.
- Allow the brownie bites to cool completely before removing from the pan.
- Store in an airtight container for up to 4 days. Enjoy!
How should I store these Brownie Bites?
Once cooled, store your brownies in an airtight container on the counter for 4 days!
Can I freeze these bites?
Yes! You can freeze these for up to 3 months! I recommend placing all cooled brownie bites onto a cookie sheet and then placing the entire cookie sheet into the freezer to ‘flash freeze’ until they start to harden slightly. Move the bites to a ziptop bag or airtight container and freeze.
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Hand Mixer – I like using a hand mixer for this recipe because it is quick and we don’t have to dirty the whole Kitchen Aid.
- Spatula – I love these silicone spatulas for scraping down the sides of the mixer.
- Microwave safe bowls – I love these bowls. They’re the perfect size and hold up in the microwave time after time.
- Silicone Mini Muffin Tin – I love this pan! The silicone makes the brownie bites super easy to remove. And the reinforced sides mean the pan won’t collapse on itself when you’re transferring to and from the oven.
Can’t miss brownie recipes
- Edible Brownie Batter
- Best Brownie Recipe
- Brownie Mix Cookies
- Buckeye Brownie Cookies
- Brownie Batter Fudge
Brownie Bites
Ingredients
- 6 Tbsp butter
- 4 oz bittersweet chocolate, chopped
- 2/3 cup (152g) granulated sugar
- 1 Tbsp corn syrup
- 1 egg
- 1/2 Tbsp vanilla extract
- 3/4 cup (114g) all-purpose flour
- 1/2 tsp salt
Instructions
- Preheat the oven to 350° F (180°C). Spray a silicone mini muffin pan with non-stick spray and set aside.
- Add the butter and chopped chocolate to a microwave safe bowl. Microwave for 30 seconds at a time, stirring in between until completely melted.6 Tbsp butter , 4 oz bittersweet chocolate, chopped
- Whisk in the granulated sugar and corn syrup. Let stand for 5 minutes.2/3 cup (152g) granulated sugar, 1 Tbsp corn syrup
- Add the egg and vanilla extract. Use an electric hand mixer and beat for 2 minutes.1 egg, 1/2 Tbsp vanilla extract
- Fold in the flour and salt until just combined.3/4 cup (114g) all-purpose flour, 1/2 tsp salt
- Portion out the batter into the prepared silicone mini muffin pan.
- Bake at 350°F (180°C) for 20-22 minutes or until the tops are glossy and are beginning to crack.
- Allow the brownie bites to cool completely before removing from the pan.
- Store in an airtight container for up to 4 days. Enjoy!
No microwave at the moment and I really want to try these! Can I just heat on the stove or in a double boiler?
You can heat in a sauce pan on the stove. I recommend medium-low heat, stirring constantly so it doesn’t burn.
I don’t have a silicone pan. I have the Pampered Chef mini muffin pan, will it work?
Yes, just make sure to spray the pan well with a nonstick spray and it will work great!
Can you substitute unsweetened cocoa powder? If so, how much? Thank you
Yes, you can.
Is there another type of chocolate I can use in place of the Bittersweet Chocolate? Thats something I rarely buy. TIA
I haven’t tested these with anything but bittersweet or a mixture of bittersweet + milk chocolate. You can give semisweet a try and see what you think!
Is there a substitute for corn syrup by any chance? Not sure I can get it here in Ireland. Love the idea of these!
You can omit the corn syrup!
Can a person use Bittersweet chocolate chips in this recipe?
Yes, you absolutely can.
Do you put a cookie sheet under silicone pan? Thanks!
Is their a substitution I could use for the corn syrup?
You can omit from this recipe!
Delicious and easy !!!