When the cocoa craving hits, effortlessly bake these bite-sized chocolatey treats for the whole family.
I’ll be the first to admit that I get a hankering for chocolate from time to time. Since I was raised by chocolate-loving parents, I’m honestly surprised I don’t find myself craving it more often. But whenever the craving pops up, there’s a new method of satisfying it. Lately, I’ve gotten back into brownies because they’re super easy to bake, and they remind me of simpler times. Brownie bites are even easier because this recipe removes the step of cutting them. Each sweet nugget of fudgy chocolate pops right out of the mini muffin tin, ready to be enjoyed.
At first glance, these decadent morsels look like the kind of shiny brownie bites you’d buy in a store. But after tasting them fresh out of the oven, you’ll be hooked on that homemade flavor like I have been. Sure, you have to wait a few minutes to let them cool so you don’t burn your mouth, but once you get them in that sweet spot of warmth, all the chocolate chips are still melty, and one brownie bite by itself is uber-satisfying. All of that, plus a glass of milk? Talk about comfort food!
Can I add more than just chocolate chips?
Absolutely! When I was growing up, my grandma made brownie bites with chopped walnuts baked into them. For this recipe, I’d recommend using a third of a cup, and mixing them in alongside the chocolate chips. But feel free to experiment with the same amount of any kind of nut. I’ve always found peanuts to blend beautifully in brownies, for that sweet and savory combo that reminds me of childhood. Some folks also like to add dried fruit for a burst of fresh flavor that complements the robust cocoa nicely. As you can see, these bite-sized brownies are rich with potential.
How do I store leftovers?
Once your brownie bites have cooled to room temperature, transfer them to an airtight container and store them somewhere cool and dry for up to 24 hours. You can also keep them in the fridge for 3 days, or (individually wrapped in plastic) in the freezer for up to 3 months. If I freeze them, I prefer to thaw them in the fridge overnight and then warm them in the oven at 300°F for about 5 minutes. Then they’re ooey-gooey again and extra delicious!
Serving suggestions
Dish out these brownie bites with tall glasses of Homemade Almond Milk or Peanut Butter Milkshakes. I’ve also snuck these brownie bites into my morning routine by pairing them with a Vanilla Protein Shake or Raspberry Smoothie. Meanwhile, my grandma prefers her brownie bites with a scoop of Healthy Ice Cream With Chocolate And Pomegranate. And if you want to build a dessert buffet, serve some Coconut Cookies and Nanaimo Bars too, so your loved ones can have a sampling of each masterpiece.
Ingredients
- 10 tablespoons unsalted butter plus more for greasing pan
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/3 cup chocolate chips
Instructions
- Grease a 24-cup mini muffin pan with a small amount of butter or non-stick spray and preheat the oven to 350°F.
- In a medium saucepan over medium heat, melt 10 tablespoons of butter. Stir in the granulated sugar, brown sugar, unsweetened cocoa powder, vanilla extract, and salt. Remove from heat and allow the mixture to cool for about 5 minutes.
- Gradually whisk in the eggs until smooth. Then stir in the all-purpose flour and chocolate chips until no streaks of flour remain.
- Scoop the batter into the mini muffin pan, filling each cup almost full. Bake for 12-16 minutes until the brownie bites are set. Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Enjoy your delicious brownie bites warm or at room temperature.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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