Brownie Bites

These Brownie Bites are soft, chewy and fudgey. The inside stays soft and moist and the outside of the brownie has a nice chew to it! They make a great Christmas dessert and are a fun addition to holiday gift tins!

Love chocolate as much as I do? Then you’ve got to try my double chocolate muffins and my turtle brownies!

Ingredients for Brownie Bites

• Unsalted Butter: You can substitute salted butter. Just make sure to reduce the amount of salt in the recipe.
• Sugar: I substitute some of the granulated sugar with light brown sugar to add extra chewiness to the brownie.
• Unsweetened Cocoa Powder: I always recommend using a high quality cocoa powder. Dutch process cocoa will work in this recipe as well.
• Instant Coffee: Helps to bring out the chocolate flavor in the brownies. You can use espresso powder as well if you have that on hand.
• Baking Powder: Is used to give the brownies a little height.
• Eggs: I prefer to use cold eggs in the brownie batter. I find it helps keep the brownie mixture together versus room temperature eggs.
• Vanilla Extract: I use lots of vanilla! You can substitute peppermint or almond extract for a fun twist!
• All Purpose Flour: I tried to use as little flour as possible in this recipe for a fudgier brownie.
• Chocolate Chips: I have also used chocolate chips in this recipe, but you could also use chocolate chunks or chopped chocolate bars.

How To Make Brownie Bites

Preheat the Oven: To 350 degrees. Line a 9 x 9 or 8 x 8 pan with aluminum foil or parchment paper. Lightly spray with cooking spray or grease with butter. Set aside.

Brown the Butter: Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this.

Combine the Batter: Pour browned butter into a large bowl along with both sugars, cocoa powder, salt, instant coffee granules and baking powder. Stir until combined and allow to rest for 5 minutes or until the mixture has cooled down. Stir in the eggs and vanilla and mix until batter has a nice sheen to it.

Fold in the flour: And stir until combined. (Do not over mix). Fold in the chocolate chips.

Bake: Spoon the batter into the prepared pan and bake for 12-15 minutes or until the tops look set and a toothpick comes out mostly clean.

Cool: Let the bite size brownies cool in the pan for 10 minutes then run a knife along the edges of the brownie to release it from the pan. Place on a cooling rack to cool completely.

Storage Instructions

Store any cooled leftover brownie bites in an airtight container or plastic bag and store at room temperature for up to a week. You can also freeze them for up to 3 months. Let them come to room temperature or zap in the microwave for 30 seconds or so to reheat.

Tips and Variations

• Change up the mix-ins! I used semisweet chocolate chips, but you could use other chocolate chips like milk chocolate, dark chocolate, or white chocolate. You could also use peanut butter chips, butterscotch chips, chopped nuts, dried fruit, or candy pieces.
• Bake in fun muffin tins for holidays and special occasions. For example, you could bake these in heart-shaped muffin tins for Valentine’s Day.
• Make this homemade brownie bites recipe even simpler by using a boxed brownie mix.
• Make it Christmas themed! 🎅 🎄 Top each brownie with pipped whipped cream and a strawberry on top!

More Chocolate Recipes

• Double Chocolate Chip Cookies
• Cosmic Brownies
• The BEST Chocolate Cake
• No Bake Chocolate Cookies
• Double Chocolate Loaf Cake
• Hot Fudge Pudding Cake