These Homemade Brownie Bites have a perfect brownie edge and a fudgy center thanks to the use of the mini muffin pan. A delightful bite size treat to cure any sweet tooth craving.

This post was originally posted on 6/22/2020 and updated on 2/16/2023.
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Why We Love Homemade Brownie Bites
- An incredibly easy recipe to make from scratch.
- No special equipment needed and simple to clean up!
- This recipe is as fast as it is easy. Bite size fudgy brownies are ready to eat within 30 minutes.
- A perfect bite size treat to share with friends, family, send in school lunches or package them up cute and give as a gift.
- A chewy edge and a fudgy center in every bite, what else is there to love in a brownie? Exactly, nothing!
Brownie Bites Ingredients
- Unbleached All Purpose Flour
- White Sugar
- Baking Powder
- Unsweetened Cocoa Powder
- Salt
- Instant Coffee Granules
- Canola oil
- Eggs
- Pure Vanilla Extract
Brownie Bites Toppings
- Semi-Sweet Mini Chocolate Chips
- Chopped Walnuts
- Sprinkles
Substitution Suggestions:
- All Purpose Flour: White whole wheat flour or whole wheat flour can be substituted or use a blend of half wheat and half all purpose.
- Instant Coffee Granules: This ingredient is optional, but I strongly recommend using it. The coffee really enhances the flavor of the chocolate. You could also use instant espresso powder.
- Canola Oil: Vegetable oil or coconut oil can be used. You can even use melted butter, but I found that the oil yields a better texture.
- Pure Vanilla Extract: It is essential to always use pure vanilla extract. The imitation stuff is fake flavored water that is chemically made and you can taste it when you use it.
These two-bite brownies are full of big chocolate flavor and the perfect size for a quick sweet treat.
How to Make Homemade Brownies in Mini Muffin Pan
- Gather all the ingredients and heat oven to 400°F. Grease the mini muffins pans with nonstick cooking spray, and grease them well. This recipe will make 48 brownie bites.
- In a large bowl combine the dry ingredients: flour, sugar, cocoa powder, baking powder, salt and coffee granules in a large mixing bowl.
- In a small mixing bowl, whisk together the canola oil, eggs and vanilla until smooth.
- Next, add the wet ingredients to the dry and mix just until fully incorporated. The brownie batter will be on the thicker side.
- Make this recipe even easier, get out that small cookie scoop. Use the cookie scoop to fill the mini muffin cups about two thirds full.
- Top brownies with mini chocolate chips or chopped walnuts.
- Bake brownies for 8-10 minutes. I opt for the 8 minutes. It leaves the center fudgy and gooey.
- Let the brownies cool in the pan for 10 minutes then remove and cool completely on a wire rack or counter.
- Now get your chocolate fix and enjoy these homemade brownie bites!
Love bite size desserts? Try my Peanut Butter Temptations, Dark Chocolate Truffles or Russian Tea Cakes.
Storing Homemade Brownie Bites
Storing: Store brownie bites in an airtight container on the counter for 3-4 days-if they even last that long!
Freezing: These bite sized brownies freeze well. Place the cooled leftover brownie bites in a freezer safe airtight container between layers of wax paper. Label, date and freeze. They'll last at least 4 months in the freezer. When ready to enjoy thaw brownies on the counter for a hour or so.
Tips for Baking Bite Size Brownies
- Grease the mini muffin pans thoroughly. To eliminate the brownies from sticking in the pan, the mini muffin pans need to be greased extremely well. Slightly under baking these brownie bites keeps their centers fudgy, which may sometimes cause the bites to be a bit difficult to remove, so grease pans well.
- Use a light colored pan. These brownie bites prefer to be baked in a light mini muffin tin rather than a dark one. I had a lot of trial and error sessions before I figured this out! They are removed with ease in the light pan and the edges turn out better. Dark pans can cause the brownie bites to bake faster and possibly burn, which is not the result we are looking for.
- Use room temperature eggs. They blend into the batter better and mix more evenly.
- Don't skip the instant coffee! It's an essential ingredient that really enhances the flavor of the chocolate. If you are caffeine sensitive, substitute with decaf instant coffee. It will work the same without the caffeine.
- Don't overbake the brownies. They'll be dry and unpleasant.
- To help the brownie bites release from the pan even easier, let the bites cool for only 10 minutes in the pan. Then remove the brownies and cool completely.
More Delicious Brownie Recipes:
- S'mores Brownies
- Classic Homemade Brownies
- Butterscotch Brownies
- Dark Chocolate Walnut Brownies
- Peanut Butter Brownie Bars
- Rocky Road Brownies
- Strawberry Cheesecake Brownies
- Frosted Brownies
- Peanut Butter Banana Brownies
Homemade Brownie Bites
Equipment
Ingredients
- 1 cup unbleached all purpose flour
- 1½ cups sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon instant coffee granules
- ½ cup canola oil
- 4 large eggs
- 2 teaspoons pure vanilla extract
- ¼ cup semi-sweet mini chocolate chips
- ½ cup chopped walnuts
Instructions
- Preheat oven to 400°F and grease mini muffins pan very well with non stick cooking spray.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, salt, and instant coffee granules.
- In a small bowl, whisk together canola oil, eggs and vanilla extract.
- Add the wet ingredients to the dry and whisk well just until thoroughly combined.
- Using a small cookie scoop, fill mini muffin cups ⅔ full.
- Sprinkle chocolate chips and walnuts on top.
- Bake for 8-10 minutes.
- Let cool in pan for 10 minutes then remove to wire rack or counter to cool completely.
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