Brownie Bites

Brownie Bites pack everything you love about brownies into delicious bite size treats. This quick and easy homemade brownie bites recipe knocks it out of the park when it comes to taste and texture. In less than 30 minutes, and with just a few simple ingredients, you can serve up a batch of these delicious mini fudgy brownies.

If you are like me, at some point you’ve either bought or enjoyed a container of brownie bites from a store like Costco. I’ve always found them to be a bit of a mom go-to when it came to desserts for sports, arts or school events and parties. They are the perfect size for kids.

While they are good, I always feel a bit disappointed when I have one. Don’t get me wrong, I’m not turning one down, but find myself thinking little more chocolate flavor, and a little better texture, would go a long way.

And THAT is where this Brownie Bites recipe comes in to save the day. Get ready to make your new favorite brownie recipe!

Ingredient Notes and Substitutions

This is an overview of the ingredients you will need to make this delicious brownie bites recipe. Important notes and substitutions for certain ingredients are discussed. The full printable recipe, with amounts and specific details, can be found at the bottom of the page.

Butter – Butter is used in both the brownies, and the optional frosting. I use salted butter, but you are welcome to use unsalted. I recommend adding an extra pinch of salt to the recipe if you go the unsalted butter route, unless you are overly sensitive to salt.

Unsweetened Cocoa Powder – Cocoa powder gives you a rich, chocolatey flavor. You can use regular or dutch process in this recipe. I personally am a fan of using dark cocoa powder. If you are a dark chocolate fan, give it a try!

Corn Syrup – Did you know that corn syrup gives brownies an amazingly chewy texture? I know, I know – most of us don’t use corn syrup often in our recipes, but the little bit in this recipe goes a long way to create an amazingly chewy brownie that your friends and family will love. I like dark corn syrup in this brownie bite recipe, but you can use light as well.

Eggs – Make sure to use room temperature eggs. Due to the warm butter mixture, eggs right out of the fridge run the risk of creating scrambled eggs instead of brownie batter. My favorite way to quickly bring my eggs to room temperature is to put them in a bowl and place them under the faucet in the sink, then start the water on cool and move it to hot. Let them sit in the hot water for a few minutes and you’ll be good to go.

Chocolate Chips – While you can leave them out, I love the extra pops of chocolate that adding chocolate chips provides. You can use milk chocolate chips, semisweet chocolate chips or dark chocolate chips. I think semi-sweet is a great choice that works for most tastes.

Powdered Sugar – If making the frosting, you will also need powdered sugar, also called confectioners sugar. While I typically do not sift mine, if you see a lot of clumps in yours, you can give it a quick sift.

Milk – Also for the frosting, you’ll need milk. You can use anything from whole milk to low-fat milk to skim milk, and can also use coffee creamer, half and half or even heavy whipping cream. If you do use a thicker fluid, such as heavy cream, you might need a teaspoon or two extra.

Berries – Berries are optional, but berries like strawberries, blueberries, raspberries and blackberries are toppings, Not only do they taste great, but they look beautiful.

How To Make Brownie Bites

Let’s discuss the steps you’ll take to make these two bite brownies. If you want to skip my discussion, tips, information and answers to frequently asked questions, just scroll to the bottom of this post for the printable recipe.

To begin, pre heat the oven to 350 degrees. Generously grease and flour the mini muffin pan. This recipe will make approximately 36 brownies.

1. Combine butter and cocoa in a medium saucepan stirring over low heat until melted and smooth. Set this aside and allow to cool for at least 5 minutes.
2. In a large bowl, beat together eggs and sugar. 
3. Next, beat the cooled chocolate mixture into the egg and sugar mixture.
4. Add the corn syrup, flour, and vanilla. Beat this until well blended. Stir in chocolate chips. This batter will be very thick.
5. Scoop batter into prepared mini-muffin pan. Try not to overfill the muffin cavities. Bake for 12 minutes, at which point the brownies should still be moist in the center. Allow brownie bites to cool in pan, sitting on a wire rack. Once cool, remove from pan. You may need to run a knife or spatula around the edges to loosen them. 
6. To prepare the optional frosting, beat the butter until very soft, then add in powdered sugar and beat well. Add in milk and beat until smooth. If the frosting feels too thick add more milk, 1 teaspoon at a time. If the frosting seems too thin, add more powdered sugar, 1 Tablespoon at a time. Frost the brownies, and then top with berries if desired.

Materials Used

• Mini Muffin Pan
• Electric Mixer
• Cookie Scoop
• Piping Bag
• Piping Tip

More Brownie Recipes

If you love brownie recipes, I’ve got some great easy recipes for you to try!

• Homemade Brownies – This is my go to, classic, quick and easy from scratch brownie recipe.
• Doctored Brownie Mix – How to make the BEST box brownies ever.
• Buckeye Brownies – These are a must make for peanut butter fans!
• M&M Brownies – Take your brownies to the next level with M&Ms candies.
• Brownie Cookies – Everything you love about brownies, in cookie form.
• Cheesecake Brownies – Always a hit with cheesecake lovers.
• Brownie Pie – The best of both worlds, brownies and pie, all in one incredibly easy recipe.