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With Brownie Bites, everyone wins. Corner brownie lovers get their chewy edges; middle brownie lovers get their ooey-gooey centers. And those of us who only want our brownies one way—as quickly as possible—score with this fast, easy recipe too!

Brownie bites with one brownie broken in half to reveal its fudgy chocolate center

When I worked in a corporate office, everyone’s favorite dessert was those deadly-yet-delicious two-bite brownies that came in the plastic tub.

  • Having a bad day?
  • Need a bit of courage before a meeting?
  • Out too late the night before?

A mini brownie (or three) would patch you right up!

Determined to recreate the magic of those fudgy little workday pick-me-ups, but with simple, real ingredients instead of a laundry list of additives, I got to work in my kitchen.

Chocolate brownie bites baked in a muffin tin with a fudgy chocolate center

5 Star Review

“Made these tonight! Perfect chocolate-y bite…rich and delicious!”

— Nicole —

Meet the best mini-brownies you’ll ever taste!

While my favorite brownie recipe of all time is the one in my cookbook (it’s worth a copy for that recipe alone!), these bite-size brownies win for the cuteness factor.

With my popular One-Bowl Brownies recipe as the foundation, these brownie bites are:

  • Deep, dark, and ultra chocolatey (just like my Chocolate Mug Cake).
  • Lightly crispy on the outside (for edge brownie lovers), and gooey on the inside (for middle brownie lovers)
  • A snap to make—requiring nothing more than a single bowl and a mini muffin tin.
  • Perfect for parties thanks to their fun, bite-size proportions (same with Butter Tarts).
  • Endlessly versatile with an array of brownie bite topping ideas (see below for suggestions).
Brownie bites on a cooling rack

How to Make Brownie Bites

With just a single bowl and eight everyday pantry ingredients, these fudgy, chewy bite-size brownies will have you saying goodbye to boxed brownie mix for good.

The Ingredients

  • Cocoa Powder. For intense chocolate flavor and that chewy brownie texture everyone loves (and rightfully expects).
  • Butter. I swear by butter over vegetable oil for the most fully flavored brownie bites.
  • Espresso Powder. An optional addition that deepens and intensifies the chocolate flavor. (This Brownie Pie certainly approves!)

Substitution Tip!

If you don’t have espresso powder, you may also try swapping for a an equal amount of instant coffee.

  • Sugar. Sweetens the brownies, and makes them moist and tender.
  • Eggs. The eggs whites give the brownies just enough lift, while the yolks add fat for flavor and richness.
  • All-Purpose Flour. Provides just enough structure to stabilize the brownie batter while baking without making these brownie bites cakey.
  • Vanilla Extract. Provides smooth flavor undertones that compliment the rich chocolate flavor of these brownie bites.
  • Salt. Just a pinch to balance everything out.

Dietary Note

The recipe for these brownie bites, as it is written, is not vegan. If you’d like to try your hand at making some killer vegan brownie bites, I recommend using this recipe for Vegan Brownies as a starting point.

The Directions

cocoa, sugar, butter and salt in a bowl over simmering water for brownies
  1. Heat the first four ingredients together over a pan of simmering water, until the butter melts.
stirring brownie ingredients over a bowl of simmering water until butter is melted
  1. Stir in the espresso powder and vanilla.
stirring eggs into brownie bite batter
  1. Add eggs one at a time (mix well after each).
adding flour to brownie bite batter
  1. Sprinkle the flour over the top and stir to combine.
a bowl of brownie bite batter
  1. Stir the batter for 40 additional turns, until it looks thick and glossy.
unbaked brownie bite batter in a mini muffin tin ready for the oven
  1. Spoon the batter into mini muffin tins and bake.
baked brownie bites cooling in a mini muffin tin
  1. Let cool in the pan for 15 minutes before transferring the bites to a wire rack to finish cooling. ENJOY!


Wondering how to get brownie bites out of a pan without destroying them? I find that generously greasing and flouring my mini-muffin tin makes all the difference difference in being able to cleanly remove the brownie bites after baking.

Mini fudgy brownie bites sprinkled with sea salt

Brownie Bite Variations

Jazz up the base recipe for these brownie bites with one (or more) of these tasty toppings or mix-ins.

Brownie Bite Mix-ins

All of these should be folded into the batter or sprinkled on top before baking.

  • Finely chopped pecans, walnuts, hazelnuts, or pistachios
  • Mini chocolate chips or M&Ms candies
  • Finely chopped peanut butter cups, caramel candies, or crushed Oreos

Brownie Bite Toppings

Drizzle or sprinkle over the warm brownie bites after they come out of the oven (or just before serving).

  • Mini marshmallows (I like to return the brownies to the oven for a few moments to make the marshmallows toasted and gooey)
  • Crushed graham crackers (delicious when paired with the aforementioned mini marshmallows)
  • Caramel sauce, homemade chocolate ganache, or your favorite frosting (try this Mocha Cream Cheese Frosting)
Mini chocolate brownie bites

Storage Tips

  • To Store. Keep leftover bites in an airtight storage container at room temperature for up to 3 days.
  • To Freeze. Brownie bites may be frozen for up to 3 months when stored in an airtight, freezer-safe storage container. Let thaw overnight in the refrigerator before serving.

Serve Your Brownies With

Recommended Tools to Make this Recipe

Brownie Bites

4.41 from 15 votes
Decadent bite size brownies baked in a mini muffin tin. Easy and versatile, try with an array of different brownie bite toppings.

Prep: 10 minutes
Cook: 20 minutes
Total: 45 minutes

Servings: 18 brownies


For the Brownie Bites:

  • 1/2 cup unsalted butter 1 stick
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon espresso powder optional—will enhance the chocolate flavor
  • 2 large eggs
  • 1/4 cup (plus 2 tablespoons) all-purpose flour

Optional for Topping(s):

  • Finely chopped pecans
  • Mini marshmallows
  • Crushed graham crackers
  • Sprinkles
  • Peanut butter cups or caramel cups


  • Place a rack in center of your oven and preheat the oven to 350°F. Generously grease and flour a mini-muffin tin. Or line with paper liners and coat the liners with nonstick spray (you’ll thank yourself later).
  • Place the butter, sugar, cocoa powder, and salt in a heat-proof bowl, then set the bowl over a pan of simmering water to create a double boiler ensuring that bottom of bowl and water do not touch. Heat until butter melts, stirring occasionally. This will take several minutes. Carefully remove the bowl from pan and stir to combine as best you can. Set aside and let cool until still warm to the touch, but not hot. The batter will be very gritty but will smooth out as you continue with recipe.
  • Add the vanilla extract and espresso powder. With a wooden spoon or heatproof spatula, stir to combine.
  • Add eggs one at a time, stirring thoroughly after each addition so that the eggs are fully combined before you add the next ingredient. Keep on stirring until batter looks thick and shiny.
  • Sprinkle the flour over the top. Stir until it disappears into batter.
  • As soon as you can no longer see the flour, stir the batter for 40 additional turns of the spatula (a.k.a. strokes). It will look thick and glossy.
  • With a small cookie scoop or spoon, dollop the batter into mini muffin tins, filling each about 3/4 of way to top. Add any additional toppings you might like (if doing peanut butter or caramel cups, unwrap and carefully place one in the center of each brownie bite).
  • Bake the brownie bites are just set, about 12 minutes. Place the pan on a wire rack and let cool in pan for 15 minutes. With a fork, carefully loosen the brownie bites and transfer to a wire rack to cool completely.


  • To Store: Keep leftover bites in an airtight storage container at room temperature for up to 3 days.
  • To Freeze: Store brownie bites in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving.
  • Adapted from my One Bowl Brownies.


Serving: 1(of 18)Calories: 110kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 32mgPotassium: 66mgFiber: 1gSugar: 11gVitamin A: 184IUCalcium: 9mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. I’ve made these several times with and without the s’mores topping (graham cracker & marshmallows) and they are gone with days! This is my go-to recipe for mini brownies. Thank you for sharing!5 stars

  2. Heather made some of these and brought a few home.  They were the best brownie bites I have ever had! It was just what I needed.  We are going to make a batch, maybe a double batch (yup, definitely double), this weekend!  And I’m right with you on the list! :)5 stars

    1. I’m so excited to hear how much you loved this Sandy! Enjoy every bite and have a great weekend!

    1. I’m so sorry you had trouble with this recipe, Ella. It’s hard to say what went wrong without being in the kitchen with you.
      I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too!

    1. Hi Amy! I’ve only tested the recipe as written, so I am unsure of this. If you decide to experiment, let me know how it goes!

      1. I made them for Valentine’s Day and they were amazing. I left out the espresso powder because I didn’t have any. My mix-in was mini dark chocolate chips. I put an indent in the middle of each one and put a small dollop of raspberry jam, then baked them. So, so good. I’m making them again now. This recipe is a keeper. Thank you!!5 stars

    1. Hi Jill! I’ve only tested the recipe as written, so I am not able to advise on how to do this in the microwave.

  3. Delicious. A keeper. One “minor complaint”. Most mini muffin pans are for 24 “muffins” it would be great if the recipe could be adapted to make 244 stars

  4. Has anyone tried this with a flax or chia seed egg? Just found out I’m allergic to eggs and am trying to navigate around it.

    1. Hi Tiffany! I’m sorry to hear that. I haven’t tried this recipe with a flax egg but I do have these brownies you’d might like: also anything on my site label vegan will be egg free or with a flax egg. You can check more recipes out here: