These Mini Chewy Fudgy Brownie Bites have shiny, crinkly tops, soft fudgy centers, and perfectly crispy edges. Packed with melted chocolate, cocoa powder, and plenty of butter, they're quick to make and ideal for parties, gatherings, or anytime you need a chocolate fix.
Personally, I love a fudgy, chewy brownie straight from the middle of the pan, but everyone fights over the corner pieces because they get the best of both worlds, fudgy and crispy in one bite. That's exactly why I created these mini Brownie Bites. They have everything you want in a brownie: crispy edges, crackly tops, and soft, fudgy centers. And the best part? They're incredibly easy to make and don't require a mixer or any fancy equipment.
These Brownie Bites are up there with my Crinkle Brownie Cookies, but somehow even easier to make, and you end up with 24 bite-sized brownies, perfect for sharing. They start with just one pot, a stick of butter, and a ton of chocolate, and come together in no time.
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♥ Why You'll Love This Recipe
Crispy edges and fudgy centers - Enjoy the best of both worlds in every bite, just like your favorite corner brownie.
Crackly, shiny tops - Beautifully glossy tops make these bites look as good as they taste.
Blooming the cocoa powder - These brownie bites are extra delicious because the cocoa powder is added directly to the hot melted butter along with the chocolate and sugars. This blooms the cocoa powder, helping release a deeper, richer chocolate flavor.
Quick and easy - All you need is one pot, a whisk, and a spatula, and you're on your way to the best brownies!
No mixer required - Honestly? I love a recipe that doesn't require a mixer!
Perfect for sharing - Makes 24 bite-sized treats that are ideal for parties, gatherings, or just keeping all to yourself.
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
- Butter - You can use salted or unsalted butter in this recipe. If using salted, reduce the salt by ¼ tsp.
- Neutral Oil - The oil in this recipe creates more moisture in the brownie bites. You can use any type of neutral oil.
- Cocoa Powder - I like using dutch process cocoa powder in all my baked goods, but for these brownies, you can also use unsweetened cocoa powder.
- Chocolate - I have tried this recipe with chopped dark chocolate as well as semi-sweet chocolate chips, and both work great!
- Sugar - I use a combination of granulated sugar and brown sugar. Do not reduce the sugar because that will change the texture and final result of this recipe.
See recipe card for quantities.
🍴Special Equipment
Kitchen Scale: It's so important to use a kitchen scale for accurate results.
Muffin Pan: You'll need a mini muffin pan.
✨ Variations
Espresso powder - Add a teaspoon or more of espresso powder to make Espresso Brownies.
Frosting - You can frost them like my Espresso Brownies with Cream Cheese Frosting.
Fillings - You can fill them with chocolate ganache, or press peanut butter cups immediately after they come out of the oven. For a fancier dessert, try my mini Pistachio Brownies using this brownie bites recipe.
Sea salt - Sprinkle a little sea salt for a nice finishing touch.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Step 1
In a medium sauce pan, melt the butter completely over medium heat, then add the oil, granulated sugar, brown sugar, cocoa powder, and chopped chocolate and, using a spatula, stir all together until it's completely combined and smooth. Don't boil the mixture.
Just stir it together over the heat until there are no clumps. Remove the pot from the heat and let sit for 5-7 minutes for the mixture to cool.
💡 Hint: Make sure your eggs are at room temperature!
Step 2
Once cooled, add both eggs and whisk vigorously for 1-2 minutes. At first the mixture will act like it wants to separate and feel weird, but it will come together. Just trust the process. Whisk until it's smooth and glossy!
Step 3
Lastly, add the flour and salt and fold in using a spatula until just combined and all streaks of flour have been combined.
Step 4
Using a cookie scoop or a measuring spoon, pour batter into each muffin well, about ¾ full. The batter will fill all 24 wells.
Bake for 13-15 minutes until the brownie bites have risen and the tops are glossy and crinkly. Don't over bake. Remove from the oven and let cool for at least 15 minutes before removing from the pan.
🎩Trick: The best way I found to remove them is to twist the brownie in the pan, then lifting them out using a butter knife. You definitely want to twist before lifting because twisting ensures that all bits of the brownie will come out. I found that if I don't twist, some brownie bits will remain stuck to the pan.
💬 FAQ
No, because the entire recipe is created in a sauce pan. Just use a spatula to combine the ingredients, then a whisk after adding the eggs, then back to a spatula to fold in the flour. No fuss of using a mixer.
The edges will look set, the tops will have a glossy/shiny, and crackly finish.
Dry brownies are the result of over baking or adding too much flour. It's important to properly measure your flour and to bake until just set.
💡Pro Tips
Measure Flour Correctly - As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Grease pan - Make sure to grease your pan using butter or a non-stick baking spray. This will help release the brownie bites from the pan once baked.
Cool chocolate - After melting the butter and combining the sugars and chocolate, make sure to cool the mixture for 5-7 minutes, otherwise you risk scrambling the eggs.
Room temperature ingredients - It's always important to start with room temperature ingredients when the recipe calls for it. With these brownie bites, the butter can be cold straight from the fridge, but the eggs need to be room temperature to ensure they are properly combined with the chocolate mixture.
Whisk eggs - Make sure to whisk the eggs vigorously for 1-2 minutes. This will help all the ingredients incorporate, but it will also create a glossy, silky mixture that will result in the signature crackly tops.
Do not reduce sugar - Sometimes it's tempting to reduce sugar, but with brownies it can be tricky because sugar helps lock in moisture and helps in the overall structure and rise of the brownies. It also contributes to the glossy, crackly tops.
Do not over mix - Avoid over mixing once you add the flour. Just fold it in until you don't see any streaks.
Don't over bake - Just bake for 12-14 minutes, checking at around 10 minutes, if your oven runs hot.
Twist and remove - Once baked and cooled, it helps to twist the brownie bites and then removing them.
❄ Storage
Once cooled, store these chewy brownie bites in an airtight container at room temperature for 5-7 days. They can also be refrigerated.
📖 Recipe Card
Chewy Fudgy Brownie Bites (No Mixer)
Equipment
- 1 medium sauce pan
- 1 whisk
- 1 Spatula
Ingredients
- 8 tablespoon (113 g) unsalted butter cold from the fridge is fine
- 3 tablespoon neutral oil (vegetable, avocado, canola, etc.)
- ¾ cup (150 g) granulated sugar
- ⅓ cup (66 g) brown sugar packed
- ½ cup (50 g) dutch process cocoa powder (you can use unsweetened natural too)
- ½ cup (100 g) dark chocolate chopped (semi-sweet chocolate chips work too)
- 2 large eggs room temperature
- ⅔ cup (80 g) all purpose flour
- ½ teaspoon salt
Instructions
- Preheat the oven to 350℉ and prep your 24-cup mini muffin pan by greasing it with melted butter or spraying it with a baking spray. This will help release the brownies from the pan and prevent sticking.
- In a medium sauce pan, melt the butter completely over medium heat, then add the oil, granulated sugar, brown sugar, cocoa powder, and chopped chocolate and, using a spatula, stir all together until it's completely combined and smooth. Don't boil the mixture. Just stir it together over the heat until there are no clumps. Remove the pot from the heat and let sit for 5-7 minutes for the mixture to cool.Note: Adding cocoa powder to melted butter blooms cocoa powder, which deepens the chocolate flavor.8 tablespoon unsalted butter, 3 tablespoon neutral oil, ¾ cup granulated sugar, ⅓ cup brown sugar, ½ cup dutch process cocoa powder, ½ cup dark chocolate
- Once cooled, add both eggs and whisk vigorously for 1-2 minutes. At first the mixture will act like it wants to separate and feel weird, but it will come together. Just trust the process. Whisk until it's smooth and glossy!2 large eggs
- Lastly, add the flour and salt and fold in using a spatula until just combined and all streaks of flour have been combined.⅔ cup all purpose flour, ½ teaspoon salt
- Using a cookie scoop or a measuring spoon, pour batter into each muffin well, about ¾ full. The batter will fill all 24 wells.
- Bake for 13-15 minutes (start checking at 12 if your oven runs hot) until the brownie bites have risen and the tops are glossy and crinkly. Don't over bake. Remove from the oven and let cool for at least 15 minutes before removing from the pan.
- The best way I found to remove them is to twist the brownie in the pan, then lifting them out using a butter knife. You definitely want to twist before lifting because twisting ensures that all bits of the brownie will come out. I found that if I don't twist, some brownie bits will remain stuck to the pan.
Notes
- Vanilla extract: I find that it's not necessary in this recipe because the rich chocolate over powers any vanilla flavor, but if you want to add some, you can add 1 tsp.
- Espresso powder: If you want to enhance the chocolate flavor, add ¼ teaspoon of espresso powder. If you want the espresso powder to come through, add at least a tsp.
- Neutral oil: You can use any type of neutral like, like vegetable, canola, avocado, light olive oil.
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