Brownie Bites
Updated Apr 19, 2026
Brownie bites are fun to make and enjoy! They're fudgy, chewy and a perfect bite-sized snack. Tip: Double the batch, they're going to go fast!
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Skip the Pan, Make brownie Bites!
These brownie bites were totally inspired by those Little Bites brownie packs that my kids (and let’s be honest, I) love so much. But instead of buying the pre-packaged brownie bites, I figured, why not make a homemade version that’s just as delicious but with ingredients I can actually pronounce? And here they are! You get a two-bite-sized portion that’s so good for lunchboxes or an after-dinner dessert!
Happy Baking!
– Yumna
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Ingredients to Make Brownie Bites
- Wet Ingredients: Semi-sweet chocolate chips, unsalted butter, granulated sugar, eggs and vanilla extract.
- Dry Ingredients: Use all-purpose flour, unsweetened cocoa powder and salt. I haven’t tested the recipe with any gluten-free flours, but I think a 1:1 gluten-free flour might work if you’ve used it in other brownie recipes before.
Popular Additions
- Add Some Nuts: I know there is always team nuts and team no nuts haha. But if you love a bit of crunch in your brownies, toss in some chopped walnuts, pecans, or almonds.
- Extra Flavor Boost: For a little something extra, try adding a teaspoon of instant espresso powder to the batter. It deepens the chocolate flavor without making the brownies taste like coffee.
- Mix in Some Extras: If you’re feeling adventurous, you can mix in mini chocolate chips, toffee bits, or even swirl in some peanut butter or caramel for an extra indulgent treat.
How to Make Brownie Bites
Brownie Bites
Ingredients
- Cooking spray
- ¾ cup chocolate chips
- ½ cup (1 stick) unsalted butter
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat oven to 350˚F and lightly coat a 24-cup mini muffin pan with cooking spray.
- In a medium-sized microwave-safe bowl, place the butter and chocolate chips, then microwave for approximately 1 minute until melted. Alternatively, you can use a bowl over simmering water, stirring until the melted mixture is smooth and well combined.
- Add sugar and cocoa powder to the melted mixture, whisking until fully combined. Whisk in the eggs, one at a time, and stir in the vanilla until combined.
- Add flour and salt and use a rubber spatula to fold together until no flour streaks remain.
- Using a medium spring-loaded cookie scoop, scoop about 1.5 tablespoons of the batter evenly into the muffin pan. Bake for 12 minutes or until the brownies are set on the sides, being careful not to over bake. Remember, the brownies will continue to set as they cool in the pan.
- Once baked, transfer the pan to a wire rack and allow the brownies to cool completely, about 30-45 minutes, before removing them from the pan.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Tips for Making the Best Homemade Brownie Bites
- Don’t Overmix the Batter. When you’re mixing in the flour, just go easy on it. Stop as soon as it’s combined. Overmixing can make the brownies a bit tougher, and we’re all about keeping them fudgy and soft.
- Keep an Eye on the Bake Time. These little guys only need about 12 minutes in the oven. They can go from perfectly fudgy to overbaked pretty quickly, so keep an eye on them. The edges should be set, but the centers should still look a bit soft.
- Let Them Cool Completely. I know it’s hard, but try to let the brownie bites cool in the pan before digging in. They’ll firm up nicely and won’t fall apart when you take them out.
Frequently Asked Questions
Store your brownie bites in an airtight container at room temperature for up to 3 days or in the fridge for up to 5. If you want to keep them longer, they freeze really well. Just pop them in a freezer-safe bag, and they’ll keep for up to 3 months.
If your brownie bites turned out dry, they may have been overbaked. They only need about 12 minutes in the oven. Make sure to remove them from the oven when the edges are set, but the centers are still slightly soft. Also, be careful not to overmix the batter, as that can make them tougher.
Sure! If you want to make larger brownies, you can use a full-sized muffin tin. Just keep in mind that the baking time will be a bit longer—start checking them around the 18-20 minute mark to avoid overbaking. The edges should be set, and the centers should still look slightly soft.
More Brownie Recipes:
- Date Brownies
- Zucchini Brownies
- Tahini Brownies
- Greek Yogurt Brownies
- Vegan Peppermint Brownies
- Fudgy Heart Shaped Brownies
If you try this feel good Brownie Bites recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Comments
I made batches of these for the school bake Sale. Added some piped frosting and some sprinkles, and they were the hit of the Sale! They were sooo good, had to make another batch for home. The only recipe I will use going forward! Thank you!
Love that you made them for the school bake sale and that they were a hit! Thank you for your comment!!
Just wondered if it was normal for mine to sink in the middle more than you picture shows, and to be real moist in the center like almost not done?
I cooked exactly 12 mins and cooled 30.
Love all your recipes!!
Yes, that can happen with brownie bites, especially since they’re meant to stay fudgy in the center. A slight sink in the middle is normal, but if they seemed almost underdone, they likely just needed a couple more minutes in your pan since mini muffin pans and ovens can vary a bit. Letting them cool fully is important too because they continue setting as they sit. Hope that helps!
l made these yesterday using less sugar and no salt because the butter was salted. Ended up cooking them for 18 mins after checking them at 12 and every 2 mins until the toothpick came out clean and they were set at the edges. I followed the directions for cooling them, but about half of them stuck in the pan. (I adapted to having brownie bites, tops and truffles!) Despite them sticking, I have to say they are absolutely delicious!! They’re fudgy, chewy and everything you want in a brownie! I will definitely be making these again being sure to spray the pan generously.
Spraying the pan generously first will definitely help. I’m so glad they turned out delicious and that you’ll make them again!
These brownies are So Good! I’ve made them several times, easy to make and easy to enjoy! Thank you
Awesome!! So glad you love them, Sara! Thanks so much!!
This was amazing! Late Friday night and I felt like baking something. Had random bags of choc chips and 1/4 block of baking chocolate which I chopped to make up 3/4 c. Used 1/3 c coconut oil instead of butter. Got 26 fudgy bites which I baked for 11 mins. Had to stop hubby from taking handfuls at a time ๐ so I could have some. Thanks Yumna…recipe is a keeper!
Aww, so happy you both love it!! Glad you were able to make the recipe with what you had in the house. Thanks so much, Renee!
Hi, I love all your recipes. Wondering if I could make this in an 8 x 8 pan? What would be the cooking time? Saves the time of scooping out each individual portion for the mini muffin tray. Just wondering to speed up time and cut later. Thanks.
Thanks, Chris! I haven’t tried making these brownie bites in a pan but I don’t see why it wouldn’t work. Please let me know how they turn out if you end up trying it out!
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