Description
These Chewy Fudgy Brownie Bites are a decadent treat made without a mixer. Featuring a rich chocolate flavor and a glossy, crackly top, these mini brownies are baked in a 24-cup mini muffin pan, perfect for bite-sized indulgence. The butter and cocoa powder are gently melted and blended with sugar and chocolate, then combined with eggs and flour for a fudgy, chewy texture. Finished by creating a small well in each brownie bite, they can be filled with your favorite fillings to customize each bite.
Ingredients
Brownie Bites
- 8 tbsp unsalted butter (cold from the fridge is fine)
- 3 tbsp neutral oil (such as vegetable or canola oil)
- ¾ cup granulated sugar
- ⅓ cup packed brown sugar
- ½ cup dutch process cocoa powder (can substitute with unsweetened natural cocoa powder)
- ½ cup dark chocolate, chopped (semi-sweet chocolate chips also work)
- 2 large eggs (room temperature)
- ⅔ cup all-purpose flour
- ½ tsp salt
Instructions
- Preheat and prepare pan: Preheat oven to 350℉. Grease a 24-cup mini muffin pan thoroughly with baking spray to prevent sticking. If sticking is a concern, cut two long, thin pieces of parchment paper and crisscross them in each well to ensure easy removal. For best results, use baking spray containing flour.
- Melt butter and combine ingredients: In a medium saucepan over medium heat, melt the butter completely. Remove from heat and add neutral oil, granulated sugar, brown sugar, cocoa powder, and chopped dark chocolate.
- Heat and stir mixture: Return saucepan to medium heat, stirring constantly until smooth, chocolate is fully melted, and no clumps remain. This step deepens the chocolate flavor by blooming the cocoa powder. Use a spatula or whisk, but be careful not to burn the mixture.
- Cool chocolate mixture: Remove the pan from heat and let the mixture cool for 5 to 7 minutes to prevent eggs from cooking when added.
- Add eggs and whisk: Once cooled, vigorously whisk in the eggs for 1 to 2 minutes until the batter is smooth and glossy. The mixture may initially look separated but will come together; this whisking also helps create the signature shiny, crackly top.
- Add flour and salt: Fold in the flour and salt carefully using a spatula until just combined and no flour streaks remain.
- Fill muffin pan: Using a cookie scoop or spoon, portion the batter into each muffin cup, filling about two-thirds to three-quarters full, totaling 24 brownie bites.
- Bake brownies: Bake for 13 to 15 minutes, starting to check at 12 minutes if your oven runs hot. Brownies should rise slightly with glossy, crinkly tops. Avoid overbaking for best chewy, fudgy texture.
- Cooldown and remove: Let brownies cool in the pan for at least 15 minutes. To remove, twist each brownie gently in its cup, then use a butter knife to lift it out. Twisting ensures cleaner release and prevents sticking.
- Create wells for filling: After initial 10-minute cooling, press the back of a 1 tsp round measuring spoon into the center of each brownie to create an indent. Adjust depth as preferred without going through the bottom.
- Final cooling and filling: Allow the brownies to cool another 5 minutes, then twist and remove them from the pan fully. Let cool completely before filling each well with your choice of filling (such as caramel, peanut butter, or frosting).
Notes
- For easier release, baking spray with flour works better than just butter or oil due to the fudgy texture.
- If your pan tends to stick, use parchment paper crosses inside each muffin cup prior to adding batter.
- Neutral oils like canola or vegetable are recommended as they do not alter flavor.
- Watch closely during baking to avoid overbaking as that can dry out the chewy brownies.
- Filling options can be sweet spreads, ganache, or flavored frostings depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
