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Chewy Mini Brownie Bites Recipe

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4.1 from 76 reviews

  • Author: Ava
  • Total Time: 40 minutes
  • Yield: 36 brownie bites

Description

These Chewy Brownie Bites from scratch are rich, fudgy, and perfectly bite-sized treats. Made with a blend of bittersweet chocolate and cocoa powder, these mini brownies have a deep chocolate flavor, enhanced with a touch of espresso powder for complexity. They’re easy to make in a mini muffin pan, offering a chewy, indulgent experience in every morsel.

Ingredients

Chocolate Mixture

  • 142 grams unsalted butter (10 tablespoons)
  • 60 grams bittersweet chocolate, chopped (2 ounces)

Dry Ingredients

  • 200 grams sugar (1 cup)
  • 48 grams cocoa powder, sifted (1/2 cup)
  • 60 grams all-purpose flour (1/2 cup)
  • 1/2 teaspoon instant espresso powder (optional)
  • 1/4 teaspoon Kosher salt

Wet Ingredients

  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

For Serving

  • Flaky salt (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Generously grease the cups of a mini muffin pan with baking spray and set aside to ensure the brownie bites do not stick.
  2. Melt Chocolate and Butter: In a large microwave-safe bowl, combine butter and chopped bittersweet chocolate. Melt them together in 30-second increments, stirring between each, until the mixture is smooth, fully melted, and very warm.
  3. Add Sugar and Cocoa: While the chocolate-butter mixture is still hot, add the sugar. Use a hand mixer to beat the sugar into the melted mixture until it is mostly dissolved, approximately 2-3 minutes. Then, stir in the sifted cocoa powder until the batter is smooth.
  4. Incorporate Eggs and Vanilla: Add the eggs one at a time, ensuring each is fully mixed before adding the next. Then add the vanilla extract. Beat the mixture on high with a mixer until slightly lightened in color and texture, about 3-4 minutes.
  5. Fold in Dry Ingredients: Gently fold in the flour, instant espresso powder (if using), and Kosher salt just until fully combined, being careful not to overmix to keep the brownies chewy.
  6. Fill Muffin Cups and Bake: Using a #60 cookie scoop, portion the batter evenly into the greased mini muffin cups, filling each about 3/4 full. Bake for 10-12 minutes, testing doneness by inserting a toothpick which should come out with a few moist crumbs.
  7. Cool and Serve: Allow the brownie bites to cool completely in the pan for 15-30 minutes until set. Use a small butter knife to gently loosen the edges and remove each brownie. Optionally sprinkle with flaky salt before serving for a flavor contrast.

Notes

  • The instant espresso powder is optional but enhances the depth of chocolate flavor.
  • Do not overbake; the brownies should remain moist and chewy.
  • Room temperature eggs help achieve a smooth batter and better texture.
  • Flaky salt is an optional garnish that provides a pleasant salty contrast to the sweet brownies.
  • Use a mini muffin pan for perfectly sized bite-sized treats.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/chewy-mini-brownie-bites-recipe/