Homemade Brownie Bites

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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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

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

1. 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.
2. In a large bowl combine the dry ingredients: flour, sugar, cocoa powder, baking powder, salt and coffee granules in a large mixing bowl.
3. In a small mixing bowl, whisk together the canola oil, eggs and vanilla until smooth.

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4. Next, add the wet ingredients to the dry and mix just until fully incorporated. The brownie batter will be on the thicker side.
5. 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.
6. Top brownies with mini chocolate chips or chopped walnuts.

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7. Bake brownies for 8-10 minutes. I opt for the 8 minutes. It leaves the center fudgy and gooey.
8. Let the brownies cool in the pan for 10 minutes then remove and cool completely on a wire rack or counter.
9. 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