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

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5 from 10 votes

Brownie Bites

By Chelsea Lords

Fudge-y, chocolate loaded, molten Brownie Bites are easy from-scratch brownies filled with gooey melty chocolate. These Brownie Bites are like miniature molten-lava cookie cups!

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Standing time (in pan): 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 15 -16 brownie bites

Ingredients 

USMetric

 

1x2x3x

• ▢ 1/3 cup white flour
• ▢ 1 and 1/2 tablespoons Dutch-process cocoa powder See 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 a milk chocolate bar
• ▢ Optional: Maldon sea salt flakes

Instructions 

• PREP: Preheat the oven to 350 degrees F. Generously grease a mini muffin tin (these don't work in regular-sized muffin tins) with cooking spray.
• 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 then set aside.
• WET INGREDIENTS: Use a separate small microwave-safe bowl to 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 back to room temperature. Add in the egg and stir again until smooth.
• COMBINE: Use a spatula to 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. Scrape the edges of the bowl as needed and don't over-mix.
• BAKE: Use a tablespoon measuring spoon to measure out dough and place in each mini muffin pan cavity. You should get 15 brownie bites. 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 over-bake, 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. It's okay if the middle sinks a little, because it will stay soft from that chocolate added in the center. 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 for 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: Cocoa: 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.

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.

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