These brownie bites are great for a crowd! They’re simple to prepare in just 25-minutes with pantry staples. With so many ways to customize these mini brownies, let your creative side take the lead and have fun!
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If you’ve tried my recipe for fudgy double chocolate brownies and loved it, there is no doubt you will love these mini brownies as well. Although they are basically the same thing in different forms, they offer some benefits that the others don’t.
What you’ll love about this recipe
- It’s super easy! There is really no excuse not to make brownies from scratch. They are incredibly simple to prepare, don’t demand any special kitchen tools, require few ingredients – most of which you already keep on hand, and take less than 30-minutes. Even the clean-up is minimal – you don’t even need a spatula to serve them!
- It’s great for sharing! Whether it’s an office party, a birthday party, or a holiday celebration, these chocolatey morsels are a great choice for get-togethers. People tend to get a kick out of bite-sized servings, especially in these times of Coronavirus. And who doesn’t like brownies? I’ve yet to meet a person who doesn’t so it’s pretty safe to say they will be a hit.
- The plethora of ways you can alter and customize it! The skies the limit when it comes to ways you can alter and customize them. You can frost them, stuff them, and explore different types of baking chips. I encourage you to get creative with these mini brownies. And don’t forget to invite your little ones to help – they will have an absolute blast!
Ingredients (+ notes & substitutions)
- Eggs: For this recipe, the egg does NOT need to be warmed to room temp.
- Brown sugar: I like to use brown sugar in brownies because the higher molasses content adds moisture and flavor. For this recipe, you can use either light or dark.
- Granulated sugar: For strucuture.
- Neutral oil: You have options as far as the oil goes. A neutral oil such as vegetable and canola works great. Alternately you could use olive oil, however, make sure it’s light or extra-virgin to avoid a strong olive oil taste in your brownies. I love good olive oil, but it’s not exactly what you want to taste when you bite into a brownie. A healthier option would be coconut oil, although it does give the brownies a subtle coconut flavor. If you prefer, to use butter that is an option as well. It will need to be melted and make sure it’s unsalted.
- All-purpose flour
- Unsweetened cocoa powder: If you can, skip the off-brand stuff in favor of a higher quality cocoa powder like Hershey’s or even better, Ghiradelli.
- Kosher salt
- Chocolate chips: I highly recommend Ghiradelli brand chocolate chips. They are simply the best! If you wanna get creative, you could swap the chocolate chips for peanut butter, white chocolate, butterscotch, etc.
How to make brownie bites (+tips)
1. oven to 350 degrees. Liberally spray your mini muffin pan with non-stick cooking spray and set aside. If you do not thoroughly grease the pan you risk the brownie bites sticking to it so don’t go light here – they’re brownies after all!
2. In a medium mixing bowl, whisk the eggs together with the granulated and brown sugar. Add the oil and vanilla extract and whisk until well combined.
3. Add the cocoa powder, flour, and salt and stir until just combined then fold in the chocolate chips.
4. Spoon the brownie batter into the mini muffin pan. There should be enough batter to completely fill the cups.
5. Bake for minutes 13-18 minutes on the middle oven rack. Baking for 13-minutes will result in a gooier center, while 18-minutes will result in fully cooked brownies with crispy edges. Remove from the oven and rest on a wire cooling rack for five minutes then release from the pan. You may need to run a knife along the edges to loosen them.
Store in an airtight container for up to four days at room temperature. And if you’re wondering if they can be frozen, the answer is yes! Just make sure to seal them tightly in a freezer-safe bag/container. They will keep for up to three months.
Alteration and customization ideas:
- Swap out the milk chocolate chips for a different type of baking chips. There are so many varieties to choose from. nowaday. Suggestions include mint, white chocolate, peanut butter, butterscotch, and caramel-flavored.
- Frost them! Doing so is a great way to dress them up a bit and take them to the next level. There are so many different types of frosting that would pair beautifully with these mini brownies, including chocolate, peanut butter, vanilla cream cheese, and mint. Once they’re frosted you can go even further and top them with candy bits or sprinkles.
- Use nuts like walnuts, pecans, or almonds instead of baking chips. Or in combination!
- Stuff them with mini peanut butter cups or other chocolatey candies!
More simple chocolatey desserts made with pantry staples:
- Brookies: Brownies + chocolate chip cookies = brookies!!! A simple dessert made with pantry staples; this irresistible combination is definitely worthy of its own name.
- Soft and Chewy Chocolate Chip Cookies: These easy soft and chewy chocolate chip cookies are prepared with pantry staples are everything that chocolate chip cookies should be; soft, chewy, and chocolatey!!!
- Fudgy Double Chocolate Brownies: Super fudgy double chocolate brownies made from scratch. These babies melt in your mouth and are exploding with chocolatey goodness. Ditch the store-bought brownie mix. I guarantee you won’t regret it! So easy and (at least) 100 times better.
If you make these brownie bites I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
- 3 large eggs
- 3/4 cup brown sugar, light or dark
- 3/4 cup granulated sugar
- 3/4 cup canola, vegetable, light olive oil, or coconut oil (see notes)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 cup milk chocolate chips
- 3/8 teaspoon kosher salt
- Preheat your oven to 350 degrees. Liberally spray your mini muffin pan with non-stick cooking spray and set aside.
- In a medium mixing bowl, whisk the eggs together with the granulated and brown sugar. Add the oil and vanilla extract and whisk until well combined.
- Add the cocoa powder, flour, and salt and stir until just combined. Fold in the chocolate chips.
- Spoon the brownie batter into the mini muffin pan. There should be enough batter to completely fill the cups.
- Bake for minutes 13-18 minutes on the middle oven rack. Baking for 13-minutes will result in a gooier center, while 18-minutes will result in fully cooked brownies with crispy edges. Remove from oven and rest on a wire cooling rack for five minutes then release from the pan. You may need to run a knife along the edges to loosen them.
Storage: Store in an airtight container at room temperature for up to four days or freeze for up to three months.
- You have options as far as the oil goes. A neutral oil such as vegetable and canola work great. Alternately, you could use olive oil, however, make sure it's light or extra-virgin to avoid a strong olive oil taste in your brownies. I love a good olive oil, but it's not exactly what you want to taste when you bite into a brownie. A healthier option would be coconut oil, although it does give the brownies a subtle coconut flavor. If you prefer, to use butter that is an option as well. It will need to be melted and make sure it's unsalted.
Nutrition Information:Yield: 24 Serving Size: 2
Amount Per Serving: Calories: 112Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 35mgCarbohydrates: 19gFiber: 1gSugar: 14gProtein: 2g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc