Brownie Bites

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!

Brownie bites on a wire rack.


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

Ingredients needed to make brownie bites.
  • 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 extractVanilla 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

Step by step photos showing 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

Step by step photos showing 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.

Brownie footballs on a wire rack.

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

How do you keep brownie bites from sticking to the pan?

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.

Why did my brownie bites sink in the middle?

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!

Do you bake brownies on the top or bottom rack?

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.

Two bite brownie being held in hand.

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Brownie Bites

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By: Aimee
These Brownie Bitesd are super fudgy and the perfect two bite brownie treat. Whether you enjoy them plain, with frosting, or a touch of powdered sugar, they are sure to please.
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 60 brownies

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.

Nutrition

Serving: 1brownie, Calories: 76kcal, Carbohydrates: 10g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 19mg, Sodium: 28mg, Potassium: 32mg, Fiber: 1g, Sugar: 7g, Vitamin A: 111IU, Calcium: 7mg, Iron: 0.4mg
Course: Brownies and Bars
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!


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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on November 8, 2023

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