Brownie Bites

These fudgy, chocolate-rich Brownie Bites are simple to make from scratch and feature a gooey center that stays irresistibly soft. Think of them as miniature lava-filled cookie cups!

The Best Brownie Bites

My top two favorite desserts are brownies and cookies. It might sound cliché, but it’s true. Now, imagine merging them into a cookie-brownie fusion. This could easily become my new go-to treat!

These mini bites offer the chewiness of brownies with a chocolate center that remains soft and gooey. Doesn’t that remind you of a miniature molten lava cake? A molten lava cookie-cake? Count me in!

These Brownie Bites are crafted from scratch, yet they’re incredibly straightforward to make. They come together quickly and deliver an impressive flavor. Below, you’ll see a brief photo guide detailing the Brownie Bites creation process, followed by some helpful tips to ensure perfection.

Ingredients In Brownie Bites

• Flour: Provides structure for the brownie bites.
• Dutch-process cocoa powder: Imparts a rich chocolate flavor and dark color.
• Light brown sugar & white sugar: Sweeten the brownie bites, with brown sugar adding moisture and a caramel note.
• Baking powder & salt: Baking powder gives a bit of rise, while salt enhances and balances flavors.
• Chocolate chips: Add chocolatey bursts and contribute to a fudgy texture. The semi-sweet chips, when melted with butter, create a smooth chocolate base for the batter.
• Unsalted butter: Adds richness and moisture.
• Large egg: Acts as a binder and provides a slightly cakey structure.
• Lindt dark or milk chocolate bar: Melts in the middle of the brownie bites, creating a gooey center.

How To Make Brownie Bites

1. Combine dry ingredients: flour, cocoa powder, sugars, baking powder, salt, and mini chocolate chips.
2. In a separate bowl, microwave semi-sweet chocolate chips and butter in 15-second intervals, stirring after each until smooth.
3. Mix in the egg.
4. Combine wet and dry mixtures, stirring until just combined.
5. Scoop dough into mini muffin tins. Expect around 15 Brownie Bites.
6. Top each with a piece of chopped chocolate bar; no need to press in.
7. Bake and enjoy when freshly out of the oven.

Tips For Success

• Prep the Pan: Generously spray a mini muffin tin with cooking spray. For pans prone to sticking, a light dusting of cocoa powder or flour helps. I highly recommend this mini muffin pan.
• Cocoa Choice: For a standout flavor, opt for Dutch-process cocoa powder over regular cocoa. It elevates the Brownie Bites’ taste. Here’s an article explaining why.
• Cooling Time: After baking, allow the Brownie Bites to set. The center remains soft for a while due to the chocolate bar used. Wait for around 45 minutes to an hour for the ideal chewy texture with a gooey center.

More Chocolate Desserts:

• Chocolate Cookie Recipe readers favorite
• Bakery Style Chocolate Muffins
• Best Chocolate Cake Recipe 
• Toffee Chocolate Chip Cookies
• Chocolate Pudding Pie six ingredients

SaveSaved Pin Print

5 from 10 votes

Brownie Bites

By Chelsea Lords

Fudgy, chocolate-packed Brownie Bites with a gooey molten center! These easy, from-scratch treats are like mini molten-lava cakes in bite-sized form.

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Standing time (in pan): 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 15 brownie bites

Equipment

• Mini Muffin Pan not regular muffin pan

Ingredients 

USMetric

 

1x2x3x

• ▢ Cooking spray
• ▢ 1/3 cup flour
• ▢ 1-1/2 tablespoons Dutch-process cocoa powder see note 1
• ▢ 1/4 cup light brown sugar firmly packed
• ▢ 2 tablespoons granulated sugar
• ▢ 1/4 teaspoon baking powder
• ▢ 1/4 teaspoon 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 a milk chocolate bar
• ▢ Maldon sea salt flakes optional

Instructions 

• Preheat oven to 350℉. Generously grease a mini muffin pan (these don’t work in regular-sized muffin tins) with cooking spray.
• Combine flour, cocoa powder, brown sugar, granulated sugar, baking powder, salt, and mini chocolate chips. Whisk to combine, then set aside.
• Use a separate, small microwave-safe bowl to combine semi-sweet chocolate chips with 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 back to room temperature. Add egg and stir again until smooth.
• Use a spatula to scrape all chocolate mixture into dry ingredients. Mix until completely combined. Keep stirring until you have a thick dough. Scrape edges of the bowl as needed, and don’t overmix.
• Use a tablespoon measuring spoon to measure out dough and place in each mini muffin pan cavity. You should get 15 brownie bites. Open 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 down much; it doesn’t need to be covered by dough. Bake 10–12 minutes, and be careful to not overbake.
• Remove pan from oven and let stand 10–15 minutes or until firm enough to easily coax out of muffin pan. I use a small spoon and fork to gently pull them out. It’s okay if the middle sinks a little. Because we’re using a chocolate bar instead of chocolate chips (which are resistant to melting), the chocolate should stay soft and gooey for about 45 minutes after baking. If you want gooey leftovers, microwave any remaining cookies 5–10 seconds. If you like salty-sweet flavors, add a sprinkle of Maldon sea salt flakes to the top of these. Enjoy warm.

Recipe Notes

Note 1: Brownie Bites need Dutch-process cocoa powder instead of standard cocoa; read the post for my favorite or use Hershey’s® Special Dark cocoa powder.

Storage: Store leftover brownie bites in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Warm slightly before serving for the best texture.

Nutrition

Serving: 15servings | Calories: 170kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 11mg | Potassium: 122mg | Fiber: 2g | Sugar: 13g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!