Brownie Bites – Fudgy & Bite-Sized.

Brownie bites are the ultimate solution to the “edge vs. center” debate. By using a mini-muffin tin, every single serving gets that slightly chewy, caramelized edge while maintaining a dense, fudgy core. They are perfectly portioned for parties, lunchboxes, or a quick “treat yourself” moment.¹

The Bite-Sized Advantage

Because of their small surface area, brownie bites cook much faster than a traditional tray. This requires a specific approach to ensure they don’t turn into dry mini-cakes.

Feature	Tray Brownies	Brownie Bites
Bake Time	25–35 minutes	12–15 minutes
Texture	Soft center, chewy edges	Uniformly fudgy with “all-around” edges
Portability	Requires slicing	Grab-and-go
Customization	Single flavor profile	Easy to top individually

Ingredients

1/2 cup (115g) Unsalted Butter: Melted and slightly cooled.²
1 cup Granulated Sugar.
1 Large Egg + 1 Egg Yolk: (The extra yolk adds to the fudgy richness).
1 tsp Vanilla Extract.
1/3 cup Dutch-Processed Cocoa Powder: (For that dark, intense color).
1/2 cup All-Purpose Flour.
1/4 tsp Salt.
1/2 cup Mini Chocolate Chips: (Optional, but highly recommended for texture).³

Instructions

1. The Prep

Preheat your oven to 350°F (175°C).⁴ Generously grease a 24-count mini-muffin tin with butter or non-stick spray.

The Pro Tip: Even if your pan is non-stick, brownies contain a lot of sugar that can “glue” to the sides. Greasing is mandatory for a clean release.

2. The One-Bowl Batter

In a medium bowl, whisk the melted butter and sugar until combined.

Add the egg, egg yolk, and vanilla. Whisk vigorously for about 1 minute. You’ll notice the batter becoming lighter in color and glossy—this creates that crackly top.
Sift in the cocoa powder, flour, and salt. Use a spatula to fold the dry ingredients in until just combined. Over-mixing leads to tough, cakey brownies.
Fold in the mini chocolate chips.

3. The Scoop

Fill each mini-muffin cavity about 3/4 full.

The Tool: A small cookie scoop (1 tablespoon size) is the perfect tool for this. It keeps the portions even and the edges of the pan clean.

4. The “Flash” Bake

Bake for 12–15 minutes.

The Doneness Test: Insert a toothpick into the center of a bite. It should come out with a few moist crumbs attached. If it comes out clean, they are overbaked. If it’s liquid, give them 2 more minutes.

5. The Release

Let the bites cool in the pan for at least 10 minutes. Brownies are structurally fragile when hot. Once cooled, use a thin knife or offset spatula to gently pop them out.

Creative Variations

The Peanut Butter Cup: Press a mini peanut butter cup into the center of each bite immediately after they come out of the oven.
Salted Caramel: Use a small spoon to press a “well” into the warm brownie and fill with a drop of salted caramel.
Walnut Crunch: Top each bite with a single walnut half before baking for a classic nutty finish.

Culinary Tips for Success

Don’t Overbake: This is the golden rule. Because they are small, 60 seconds can be the difference between fudgy and dry. Set your timer for 12 minutes and check them immediately.
The “Tapping” Method: If your brownie bites look too “puffy” when they come out, gently tap the pan on the counter. This collapses the air bubbles and intensifies the fudgy density.
Storage: These stay moist for up to 4 days in an airtight container. They also freeze beautifully; just pop one out and let it thaw for 15 minutes whenever a craving hits.

Would you like me to find a recipe for a “Quick Vanilla Bean Glaze” to drizzle over these brownie bites for a decorative finish?