Fudgy brownie bites filled with an (optional) chocolate ganache filling! These are chocolatey, soft, and chewy treats that can be made in a mini muffin tin!
I adapted my popular from-scratch Brownie recipe to make these brownie bites. While they taste great by themselves without any filling, I love making indents in the centers and filling them with chocolate ganache or piping on a swirl of chocolate frosting.
Today’s brownie bite recipe is an adaptation of my favorite one bowl brownie recipe.
While I love that recipe (and so many of you have commented that you do, too!) and its simplicity and rich, fudgy results, I knew I didn’t want to just drop that batter into a mini muffin pan and call it a day. A few alterations were in order.
A bit of extra flour and a pinch of baking powder were added to give these brownie bites just a slight rise in the oven. My original brownie recipe is deliciously dense with very little rise, but since I knew I wanted to indent these and fill them with ganache, some levity was in order.
These additions make them puff just enough for you to be able to indent them for your ganache once they come out of the oven, but not so much that they end up dry or crumbly if you decide you don’t want to fill them after all.
Brownie Bite Fillings
Good news for anyone not in the mood for extra recipe steps, these brownie bites taste great on their own, no filling required!
However, if you do decide to turn things up a (chocolatey) notch I’ve included instructions for filling your brownie bites with a simple ganache. This firms up as it cools and has a smooth, fudgy texture.
I’ve made these brownie bites plenty of times with lots of different fillings, here are a few of my favorites:
- Chocolate frosting
- Peanut Butter Frosting (this pairs SO well with the chocolate brownie bottoms!)
- Cream cheese frosting (Great for coloring and getting creative, I used this technique to make my Halloween Brownie Bites).
- Whipped Cream
- Salted Caramel
Can Brownie Bites Be Frozen?
Yes! These Brownie Bites can be frozen and they store very well (with or without the ganache filling).
Let your brownie bites cool completely (if you have added the ganache topping, make sure that has cooled completely, too). Place in an airtight, freezer-proof container and they will keep for several months. Be sure to let them thaw completely before enjoying!
While brownie bites freeze well, I don’t recommend refrigerating them. Refrigerating will make them dry and crumbly. If you’re not freezing, store them at room temperature in an airtight container for up to one week.
I just realized I shared two “bites” recipes in a row. First my healthy-ish energy bites, now these brownie bites. The name might be similar but I probably don’t have to tell you how different the two actually are 😉
Treat yourself to a FREE E-BOOK!
You Might Also Like:
Recipe video at the bottom of the post! If you enjoy watching my cooking videos, I’d love it if you would consider subscribing to my YouTube channel <3
- 12 Tablespoons unsalted butter cut into Tablespoon-sized pieces
- ½ cup semisweet chocolate chips 100g
- 1/2 cup natural cocoa powder 50g
- 1/2 teaspoon instant coffee grounds optional
- 1 cup tightly packed light or dark brown sugar 200g
- 1/2 cup granulated sugar 100g
- 2 large eggs + 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup + 2 Tablespoons all-purpose flour 140g
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat your oven to 350F and spray a 24-count mini muffin tin with baking spray*
- Combine butter and chocolate chips in a large, microwave-safe bowl. Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.
- Stir in cocoa powder and instant coffee (if using).
- Add sugars and stir again until combined.
- Add eggs and egg yolk, one at a time, stirring well after each addition. Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to wet and stir until well-combined.
- Drop batter by about 1 1/2 Tablespoon into prepared mini muffin tin (I like to use a cookie dough scoop to do this, just makes the process cleaner and easier).
- Transfer to 350F (175C) oven and bake for 18 minutes or until a toothpick inserted in the center comes out clean or with a few fudgy crumbs (not wet batter!).
- If filling with ganache, immediately take a rounded teaspoon or Tablespoon and press into each brownie bite to make a well (if not filling, then simply allow brownie bites to cool and then enjoy!).
- Allow brownies to cool for about 10 minutes before removing from muffin tin and placing on cooling rack. Prepare ganache.
- Combine chocolate chips, heavy cream, and butter in a small saucepan over medium-heat.
- Stir frequently until chocolate is completely melted and mixture is smooth.
- Remove from heat and stir in vanilla extract, bourbon (if using), and salt. Stir well.
- Allow mixture to cool slightly at room temperature, about 10 minutes.
- Use a small spoon to pour ganache into the indent of each brownie.
- Allow ganache to firm up before eating (about 1-2 hours -- or you can enjoy them warm, it'll just be a bit messier).