This post may contain affiliate links. Please see our disclosure policy.
These fudgy, moist, and deeply chocolatey brownie bites are a winner of a recipe. They are practically foolproof bites of heaven made with real dark chocolate to give irresistibly rich and gooey brownie bites with that signature crispy top and fudgy center.
Table of Contents
I love making brownies this way as it is much easier to get consistent results across the batch. When you make brownies in a big tray, some pieces are fudgier, whilst others don’t have that all-important crispy top. By making brownie bites in a muffin tin, you can guarantee that each one will be utterly delicious. If you want a classic brownie recipe, these Dark Choc Brownies with White Choc Chunks are delicious.
Why you’ll love this recipe
- These brownie bites are more foolproof than a tray of brownies – especially using this quick and simple recipe.
- They are perfect to make for a party — especially if you make them in muffin cases.
- They freeze well individually so you always have a stash when the brownie craving hits.
- The brownies stay really moist and gooey for more than just one day.
Ingredients
- Dark chocolate – Opt for a good-quality dark chocolate with 70% cocoa. This helps create the rich, chocolatey flavor.
- Butter – I recommend using unsalted butter so you can control the salt level.
- Eggs – Use free-range eggs if you can. I always choose large ones stamped with the British Lion.
- Superfine sugar (caster sugar) – This adds a delicate sweetness. You could also use golden caster sugar or granulated sugar.
- Soft light brown sugar – This adds a lovely molasses-caramel type flavor to the brownie bites. You could use soft dark brown sugar for an even deeper flavor.
- Vanilla extract – Always choose vanilla extract, vanilla bean paste, or vanilla pods (avoid vanilla essence, which will give you a synthetic flavor).
- Salt – This won’t make the brownie bites taste salty! It just helps balance the sweetness of the sugars and richness of the dark chocolate. I recommend Maldon Salt Flakes.
- All-purpose flour (plain flour) – Brownies don’t have too much flour to prevent them from becoming too ‘cakey’.
Substitutions and variations
Soft light brown sugar – You could use soft dark brown sugar for an even deeper flavor. It will almost be caramel-like. The mix of two sugars makes them chewy and rich.
Superfine (caster) sugar – You could also use golden caster sugar or granulated sugar.
Dark chocolate – Keep dark chocolate as the chocolate of choice for melting into the batter, but when it comes to other add-ins, you could mix it up. It would be good with milk chocolate chunks, white chocolate chunks, nuts such as pistachios or walnuts. You could try with some raspberries, but go sparingly, as you don’t want to make it too soggy.
How to make delicious brownie bites
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Put the butter and 5 oz (140 g) chopped dark chocolate into a medium heat-proof bowl. Set over a pan of barely simmering water (creating a double boiler), ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat), and allow it to slowly melt.
TWO: Meanwhile, place the eggs and sugars in a large mixing bowl and beat with an electric mixer on medium-high speed for about 1 minute, or until pale, thick, and roughly doubled in size.
THREE: Add the chocolate-butter mixture and vanilla extract and mix until combined.
FOUR: Sift in the flour and salt, then fold in until you have a smooth batter. Add the chopped chocolate, if using, and mix until evenly distributed throughout the batter.
FIVE: Scoop into the prepared muffin tins (I like to use an ice cream scoop) – this should make about 9 brownie bites.
SIX: Bake for about 13-15 minutes – or until the tops are puffed up. Remove from the oven and allow to cool in the tin.
Tips from Margie’s kitchen
- Serving suggestions: These Brownie Bites are delicious as a simple snack with a cup of coffee or as a teatime treat. I also love them served warm for pudding with a generous drizzle of heavy (double) cream and some seasonal berries (raspberries, cherries, and strawberries all work well). You could serve with a scoop of ice cream and a berry coulis instead.
- Cooking time: Always undercook rather than overcook anything brownie-related. If these brownie bites are too soft, you can put them in the fridge to firm up, and they will go fudgy and delicious. If you overcook, they will be too cake-like.
Frequently asked questions
Brownie bites are miniature versions of classic chocolate brownies. Think rich and chocolatey cupcake-sized treats with a delicious fudgy center.
Although they have similar-sounding names, and many people think that blondies are just white chocolate brownies, they are rather different. Brownies are known for having a dense, fudgy, and gooey texture, whilst blondies tend to be lighter, softer, and more ‘cakey.’ Tastewise, brownies have a rich, deep chocolate flavor due to common ingredients like dark chocolate and cocoa powder. On the other hand, blondies are sweeter with caramel-butterscotch notes. Both recipes are very versatile and can be ‘personalized’ with various additions like chocolate chunks and chopped nuts.
I would recommend sticking with the dark chocolate for the batter, but you can absolutely use milk or white chocolate for the chopped chocolate chunks. In fact, you could use a mixture for triple chocolate brownie bites!
Chocolate chips are small teardrop-shaped chocolate droplets that have been specifically designed to withstand high temperatures and hold their shape when baking. This means they don’t melt well. In contrast, chocolate chunks (made from chopping up your own chocolate bar) will vary in size and melt into gloriously gooey puddles of molten chocolate during baking.
Store in an airtight container at room temperature for up to 5 days.
Yes, you can if you like! Optional, of course, but then the middle melts, and it’s extra delicious. I like to pop them in the microwave for around 20 seconds, just until the middle is soft.
Yes, they freeze well! Either place in an airtight container once cooled, transfer to a freezer bag, or wrap tightly in plastic wrap and a layer of foil. Place in the freezer for up to 3 months. When ready to eat, defrost at room temp and eat when fully thawed.
Other recipes you may enjoy
Try my Chocolate Chunk Muffins for the best ever chocolate muffins. I love my chocolate chip cookie bars recipe too; it’s fudgy and so foolproof. For something a little impressive, this Melt-in-the-Middle Chocolate Cake is unbelievably good. If you want to mix it up from chocolate, try my Banana and Chocolate Muffin or my Banana Bread Bars with Burnt Honey Cream is banana bread leveled up.
Easy Lamb Recipes
One-Pan Slow Cooked Lamb with Baby Potatoes & Oregano
Pancake Recipes
Kaiserschmarrn (Traditional Austrian Pancakes)
High Protein Recipes
High Protein Dinner Recipes
Easy Baking Recipes
Cornflake Dream Cake with Mini Eggs
If you tried these Brownie Bites or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Brownie Bites
Ingredients
For the brownie batter:
- 2.8 oz unsalted butter, about 1/3 cup; plus extra for greasing
- 5 oz good-quality dark chocolate, roughly chopped, about 3/4 cup
- 2 large eggs
- 3.5 oz superfine sugar (caster sugar), about 1/2 cup
- 3.5 oz soft light brown sugar, about scant 1/2 cup, packed
- 1 tsp vanilla extract
- 2.5 oz all-purpose flour (plain flour), about generous 1/2 cup
- 1/2 tsp salt
- 2.8 oz good-quality dark chocolate, roughly chopped, about scant 1/2 cup (optional)
To serve (optional):
- Heavy cream (double cream)
- Ice cream
- Fresh berries
Instructions
- Preheat the oven to 390°F (200°C/180°C fan) and grease 9 holes of a muffin tin with butter (or use paper cases if you are worried about them sticking).
- Put the butter and 5 oz (140 g) chopped dark chocolate into a medium heat-proof bowl. Set over a pan of barely simmering water to create a double boiler, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat) and allow it to slowly melt, stirring often until smooth (alternatively, pop into a microwave-safe bowl and melt in 20 second bursts, stirring between each – this is the quickest method but you have to watch closely and ensure it doesn’t overheat). Set aside to cool slightly.
- Meanwhile, place the eggs and sugars in a large mixing bowl and beat with an electric mixer on medium-high speed for about 1 minute – or until pale, thick and roughly doubled in size.
- Add the chocolate-butter mixture and vanilla extract and mix until combined.
- Sift in the flour and salt, then fold in until you have a smooth batter. Add the chopped chocolate, if using, and mix until evenly distributed throughout the batter.
- Scoop into the prepared muffin tins (I like to use an ice cream scoop) – you should make about 9 brownie bites.
- Bake for about 13-15 minutes – or until the tops are puffed up. Remove from the oven and allow to cool in the tin.
- Serve with a cup of tea or coffee – or as a pudding with heavy (double) cream or ice cream and fresh berries.
Notes
Make-ahead and storage
To store: Store in an airtight container at room temperature for up to 5 days. To reheat: Optional, of course, but then the middle melts, and it’s extra delicious. I like to pop it in the microwave for around 20 seconds, just until the middle is soft. To freeze: Either place in an airtight container once cooled, transfer to a freezer bag, or wrap tightly in plastic wrap and a layer of foil. Place in the freezer for up to 3 months. When ready to eat, defrost at room temp and eat when fully thawed.Quick tip
Cooking time: Always undercook rather than overcook anything brownie-related. If these brownie bites are too soft, you can put them in the fridge to firm up, and they will go fudgy and delicious. If you overcook, they will be too cake-like.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
