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Fudge-y, chocolate loaded, molten brownie bites. Easy from-scratch brownies filled with chocolate that stays gooey! These brownie bites are like miniature molten lava cookie cups.
My two all-time favorite desserts are brownies and cookies. I know, I’m not very exciting or original, but it’s true. So when the two are combined into a cookie-brownie hybrid? Yes, this just might be my new favorite treat!
These mini bites of chewy, soft, and fudge-y brownies are filled with a chocolate center that stays soft and melty; kind of like a miniature molten lava cake. Molten lava cookie-cake? Yes, please!
These brownie bites are made from scratch, but so simple to make. They’re quick to whip together and truly impressive tasting. Below you’ll find a quick photo overview of the process for making these brownie bites and then a few tips for success.
How to make brownie bites:
- Dry ingredients: flour, cocoa powder, brown sugar, white sugar, baking powder, salt, miniature chocolate chips
- Mix dry ingredients until combined
- Combine semi-sweet chocolate chips and butter
- Microwave in bursts of 15 seconds, stirring in between each burst, until melted and smooth
- Add in egg and ix until smooth
- Pour wet ingredients into dry ingredients — use a spatula to get every bit of wet into dry
- Gently mix until ingredients are completely combined — do not over mix
- Use a tablespoon measuring spoon to measure 1 tablespoon of dough per muffin cavity
- The dough should make about 15 brownie bites
- Chop a chocolate bar to get small squares
- Place the squares of chocolate right on top of the unbaked brownie. Do not press down, don’t cover with dough
- Bake! Here’s how they look right out of the oven.
Brownie bites tips
- Generously grease your miniature muffin tin with cooking spray. If your muffin tin typically sticks, add a light dusting of cocoa powder or flour. Here are my favorite mini muffin pans — they work like a charm! (Not sponsored; affiliate link).
- Use dutch process cocoa powder: the cocoa powder MAKES these brownie bites. Seriously! You want to make sure to use dutch process cocoa powder (as opposed to regular cocoa powder). (Regular cocoa powder will make these brownie bites less flavorful.) Here’s the exact cocoa powder I use and LOVE (affiliate link).
- Allow time to cool: right out of the oven, these look irresistibly fudge-y and delicious, BUT they need some time to firm up and set up. The chocolate center stays “molten” and soft for quite a while so allow time for the rest of the brownie to firm up. (Chocolate chips are made to resist melting and firm up quickly so that’s why we use a chocolate bar). I think these brownie bites are best after cooling for about 45 minutes to an hour — they’re soft, chewy, and the center is still gooey!
More chocolate desserts:
- Chocolate Cookie Recipe
- Bakery Style Chocolate Muffins
- Best Chocolate Cake Recipe
- Toffee Chocolate Chip Cookies
- Chocolate Pudding Pie six ingredients
Fudge-y, chocolate loaded, molten brownie bites. Easy from scratch brownies filled with gooey melty chocolate. These brownie bites are like miniature molten lava cookie cups!
- 1/3 cup white flour
- 1 and 1/2 tablespoons dutch process cocoa powder (Note 1)
- 1/4 cup packed light brown sugar
- 2 tablespoons white sugar
- 1/4 teaspoon EACH: baking powder, fine sea salt
- 1/4 cup miniature chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 large egg
- 1 (4 ounce) Lindt dark chocolate bar (or milk chocolate bar, whichever chocolate you like better)
- Optional: Maldon sea salt flakes
DRY INGREDIENTS: Combine the 1/3 cup white flour, 1 and 1/2 tablespoons dutch process cocoa powder, 1/4 cup light brown sugar, 2 tablespoons white sugar, 1/4 teaspoon baking soda, 1/4 teaspoon salt, and 1/4 cup miniature chocolate chips. Whisk to combine and set aside.
WET INGREDIENTS: In a separate small microwave-safe bowl, combine 1/2 cup semi-sweet chocolate chips with 2 tablespoons butter. Microwave for 25 seconds, stir for 15 seconds, and return to the microwave for another 15 seconds. Remove and stir until smooth (return to the microwave another 15 seconds as needed until melted). The mixture will be thick. Stir until smooth and at room temperature. Add in the egg and stir until smooth.
COMBINE: Using a spatula scrape all of the wet ingredients into the dry. Mix until completely combined. It may not seem like it's coming together at first, but keep stirring until you have a thick dough. Use a spatula to scrape the edges of the bowl as needed. Don't overmix.
BAKE: Generously grease a MINIATURE muffin tin (these don't work in regular sized muffin tin) with cooking spray. Use a tablespoon measuring spoon to measure out 1 tablespoon of dough and place it in each cavity. You should get 15 cookies. Open the chocolate bar. There should be large squares; cut each chocolate square into 4 smaller squares and gently place one square into the top of each cookie. Don't press it down much, it doesn't need to be covered by dough. Bake for 10-12 minutes being careful to not overbake so these stay soft and fudgy.
REMOVE: Remove the pan from the oven and let stand for 10-15 minutes or until firm enough to easily coax out of the muffin tin (I use a dessert spoon and tines of a fork to gently pull them out). They are a bit gooey coming out of the oven so they need time to firm up a bit. It's okay if the middle sinks a little, it should stay soft from that chocolate added in the center. Because we're using a chocolate bar instead of chocolate chips (that are resistant to melting), the chocolate should stay soft and gooey for about 45 minutes after baking. If you want leftovers gooey, microwave any leftover cookie for 5-10 seconds. IF you like salty sweet, add a sprinkle of Maldon sea salt flakes to the top of these!
Note 1: these brownie bites need dutch process cocoa powder; read the post for my favorite or use Hershey's Special Dark cocoa powder in these.