What are Brownie Bites?

Brownie bites are miniature versions of classic chocolate brownies. Think rich and chocolatey cupcake-sized treats with a delicious fudgy centre.

What is the difference between brownies and blondies?

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 flavour 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 ‘personalised’ with various additions like chocolate chunks and chopped nuts.

Can I use milk chocolate for these Brownie Bites?

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!

What is the difference between chocolate chunks and chocolate chips?

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.

Brownie Bites

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fudgy, chocolately bites of heaven - these brownie bites are quick, simple and utterly delicious. The perfect sweet treat.

Author: Margie
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 9 muffins 1x
Category: Baking
Method: Oven
Cuisine: British

Ingredients

Scale

For the brownie batter:

80g unsalted butter, plus extra for greasing
140g good-quality dark chocolate, roughly chopped
2 large eggs
100g caster sugar
100g soft light brown sugar
1 tsp vanilla extract
70g plain flour
½ tsp salt
80g good-quality dark chocolate, roughly chopped (optional)

To serve (optional):

Double cream
Ice cream
Fresh berries

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 180C 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 140g chopped dark chocolate into a medium heat-proof bowl. Set over a pan of barely simmering water, 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 whisk 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 double cream or ice cream and fresh berries.

Notes

Scroll up for a step by step guide with images on how to make this recipe.

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 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 clingfilm and a layer of foil. Place in freezer for up to 3 months. When ready to eat, defrost at room temp and eat when fully thawed.

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.

Find it online: https://desertislanddishes.co/brownie-bites/