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Brownie Bites Recipe


Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings 48 bites
A green plate filled with brownie bites.
These Brownie Bites are made with the best ingredients and each one encompasses a fudgy center, crisp edge, and crinkle top. They're the ultimate bite-sized dessert!

Ingredients  

  • 1 cup unsalted butter 227g, I use Kerrygold
  • 2½ cups granulated sugar 500g, I use Domino
  • 2 tablespoons canola oil
  • 1 tablespoon vanilla extract
  • 5 large eggs I use Vital Farms
  • 1 cup all-purpose flour 130g, I use King Arthur
  • ¾ cup + 1 tablespoon unsweetened cocoa powder 80g, I use Ghirardelli
  • 2 tablespoons malted milk powder 20g, optional
  • ¾ teaspoon salt
  • ½ cup mini semi-sweet chocolate chips or 4oz. chopped baking chocolate

Instructions

  • Preheat the oven to 350°F. Grease a mini muffin pan with cake goop by brushing it in the wells of the pan (see notes) and set aside.
    A silicone pastry brush coating the inside of mini muffin tin wells with nonstick paste.
  • Melt 1 cup unsalted butter in a heavy-bottomed saucepan over low heat. Add 2½ cups granulated sugar and stir until smooth, the butter and sugar have started emulsifying, and no butter is separated from the sugar. Remove from heat and let the mixture cool for 5 minutes, stirring often to release heat.
    Sugar is added to melted butter in a saucepan.
  • Add 2 tablespoons canola oil and 1 tablespoon vanilla extract to the butter and sugar and beat them in with a rubber spatula until fully combined and there's no separation between the ingredients (no oil resting on top).
    Vanilla being stirred into butter and sugar in a saucepan.
  • Beat in 5 large eggs one at a time, beating with the spatula or a fork after each one. Mix until fully incorporated.
    An egg in a pot with melted butter and sugar.
  • Sift the 1 cup all-purpose flour, ¾ cup + 1 tablespoon unsweetened cocoa powder, 2 tablespoons malted milk powder, and ¾ teaspoon salt into the butter and sugar mixture, stirring gently with a rubber spatula just until almost all the dry streaks are gone.
    Dry ingredients being sifted into a pot with a butter and sugar mixture.
  • Fold in the ½ cup mini semi-sweet chocolate chips.
    Mini chocolate chips being added to a pot with brownie batter in it.
  • Divide the brownie batter evenly into the wells of the prepared baking pan (about 1½ tablespoons each) and bake for 14 to 16 minutes.
    Brownie batter being added to a mini cupcake pan with a cookie scoop.
  • Cool before removing them from the pan. Use a paring knife to help pop them out.
    Brownie bites in a mini muffin tin.

Notes

  • We tested this recipe 5 times using different methods of greasing the pan.
    • Regular butter did not let the bites release and crisped up the edges more than I liked.
    • Baking cooking spray made the batter that touched it bake up weirdly and sort of souffle out of the pan.
    • Regular nonstick spray did not release as easily as you'd think and had to be pried out with a knife.
    • No coating also stuck to the non-stick pan.
    • Mini muffin liners work, but some of the brownie will stick to the liners when pulled away from them.
    • Cake goop, though an extra step to prepare, ensures that the brownies pop right out of the pan without issue.

Nutrition

Calories: 115kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 45mg | Potassium: 47mg | Fiber: 1g | Sugar: 11g | Vitamin A: 149IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 1mg
Find it online: www.sugarandsoul.co/homemade-brownie-bites/