These easy Brownie Bites are the perfect two-bite treat for game day or any day of the week! Rich and fudgy, they’re guaranteed to disappear fast—it’s a good thing they’re so easy to make!
Have a weakness for brownies? These Coconut Brownies are over-the-top delicious, with a layer of chewy, sticky coconut in the middle. For a more classic option, you’ll love my Chocolate Chip Brownies!
Why You’ll Love These Brownie Bites
This is the time of year when we’re always looking for treats to bring to game day get-togethers, potlucks, and celebrations—and a cake just won’t cut it because, let’s be honest, it’s pain to cut and serve cake for a crowd. Enter: brownie bites.
They’re the perfect two-bite portion, which means people can grab one and go mingle—no plate needed! And brownie bites are a guaranteed crowd-pleaser because everyone loves a rich, fudgy brownie, right?
Here’s why I love this brownie bite recipe:
- Homemade brownie bites are so much better than store-bought. Yes, just about every grocery store bakery stocks packages of brownie bites, but the from-scratch version is richer, fudgier, and all-around better.
- This recipe is easy to customize. Serve them as-is, dust them with powdered sugar, or top them with icing. I love adding frosting footballs to the top!
- Brownie bites are great for a party—not just because they’re perfect finger food and everyone will love them (and they will!), but also because they’re easy to transport and great for making ahead of time.
For a gooey gluten free treat, try these almond flour brownies for a decadent treat!
Important Ingredient Notes
- Unsalted butter – Using unsalted butter gives you more control over the flavor of the brownie bites.
- Semi-sweet chocolate chips – Melting these with the butter forms a rich chocolate base for our brownies.
- Vanilla extract – Vanilla extract isn’t just for adding vanilla flavor! It also enhances the overall taste of a recipe.
- Unsweetened cocoa powder – I like to use natural cocoa powder, which gives these brownies a more classic flavor, but you can use Dutch process if that’s what you have on hand.
How to Make Brownie Bites
Prepare: Preheat your oven to 350ºF and coat a mini-cupcake tin with baking spray.
Make the Batter:
- Melt the butter in a medium saucepan set over medium heat.
- Remove from the heat and stir in the chocolate chips and granulated sugar until the chocolate is melted and completely smooth.
- Add the eggs one at a time, stirring after each addition, then stir in the vanilla extract.
- Stir in flour, cocoa powder, salt, and baking powder just until combined.
Bake:
- Use a 1 Tablespoon cookie scoop to divide the batter into the mini muffin tin, filling each cup about 2/3 full.
- Bake for 12-15 minutes—a shorter baking time will give you fudgier brownie bites.
- Remove from the oven and cool in the pan for 5 minutes, then use a butter knife to pop each brownie out of pan
- Let the brownies cool completely on a wire rack.
How to Make Brownie Bite Footballs
To make your brownie bites into footballs, you’ll need two piping bags:
- One with the tip snipped off and filled with a melted 4-ounce white chocolate bar.
- One fitted with a star tip and filled with chocolate buttercream.
The rest is easy! Pipe a zig-zag of chocolate frosting onto each brownie bite. Then, use the white frosting to pipe on the football laces—a horizontal line down the middle with three shorter vertical lines going through it.
Tips and Tricks
- Don’t over-mix the batter! For that soft, rich, fudgy texture, mix only until almost all of the dry ingredients are incorporated. Over-mixing the batter will give you tough brownies.
- Dark chocolate chips can be substituted for the semi-sweet morsels. You can also toss in a few extra to the batter, or add some toasted pecans or walnuts too!
- Store cooled brownies in airtight container at room temperature for up to one week.
- Freeze brownies in a freezer safe container for up to 3 months.
Recipe FAQs
Use a generous amount of nonstick spray (or my Homemade Cake Release) to grease the mini muffin tin, making sure to get not just the bottoms but all around the sides. After the brownies have cooled a bit, run a butterknife along the edges to loosen them.
Brownie bites will sink a little bit in the middle if you under-bake them to get a fudgy texture. This is fine! The rich, fudginess will more than make up for the sunken centers—and if it bothers you, just add frosting!
Neither! The best rack for baking brownies is actually the middle rack. This is true of most baked goods, although you’ll always want to follow the recipe you’re using in case they have a different recommendation.
More Crowd-Pleasing Brownie Recipes
- German Chocolate Brownies
- Lemon Brownies
- Slutty Brownies
- Strawberry Brownies
- Mint Chocolate Chip Brownies Recipe
- Nutella Brownies
Easy Brownie Recipes
See all Brownies and Bars recipes
Brownie Bites
Ingredients
- 1 cup unsalted butter
- ½ cup semi-sweet chocolate chips
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
Instructions
- Preheat oven to 350 degrees. Spray a mini-cupcake (or mini muffin) tin with baking spray. Set aside.
- In a medium sized saucepan on medium heat, melt butter. Remove from heat and stir in chocolate chips and granulated sugar. Stir until chocolate is completely melted and incorporated.
- Add in eggs, one at a time, stirring after each addition. Add vanilla extract.
- Add flour, cocoa powder, salt, and baking powder. Stir JUST until combined and you no longer see dry ingredients. Do not over stir.
- Using a 1 Tablespoon cookie scoop, spoon batter into mini muffin tin (about 2/3 full). Bake for 12-15 minutes (I prefer mine to be extra moist and fudgy at the 11 minute mark). Remove from oven and cool in pan 5 minutes, then use a butter knife to pop each brownie out of pan and cool them completely on a wire rack.
Notes
- Dark chocolate chips can be substituted for the semi-sweet morsels. You can also toss in a few extra to the batter, or add some toasted pecans or walnuts too!
- To make brownie footballs, make a batch of our chocolate frosting. Pipe onto each brownie bite (see photos in blog post). Melt a 4-ounce white chocolate bar according to package directions. Spoon into a ziploc bag, snip off the tip, and pipe laces onto the frosting (see photos in blog post).
- Store cooled brownies in airtight container at room temperature for up to one week.
- Freeze brownies in a freezer safe container for up to 3 months.
- See blog post for more recipe tips and tricks.
these will be perfect.. I am baking for upcoming wedding and have been waiting to make the brownies.. I couldn’t decide how to cut/display brownnies and saw these they would be perfect. I saved some chocolate candy hearts after Valentines day and these will be a wonderful way to have the brownies that have been requested. will let you know how it goes!!!
Does this recipe really make 60 brownies?
I could get lost in all these decadent recipes and would like to know if in any chocolate recipe that requires water if I can use espresso powder instead? Also, more importantly, I want a CRUNCHY, not soft or cake like chocolate chip cookie recipe. I like them to have chips and chunks included. Let me know if you have such a recipe. Thanks so much. Judy MacFayden