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 😉
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Enjoy!
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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
Brownie Bites
Ingredients
- 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
Ganache filling (optional)
- 1 cup semisweet chocolate chips 170g
- ¼ cup heavy cream 60ml
- ½ Tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon bourbon optional
- ⅛ teaspoon salt
Instructions
- 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.
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).
Nutrition
Cynthia ONeil says
If I could give this recipe 10 stars I would! It was spot on. I needed to have some chocolate goodies around during this lockdown in MA. However, I wanted some small treats that could be frozen and warmed in a microwave so we could avoid being hoggers. They came out perfectly-I did underbake a bit on purpose. I used bittersweet chips and of course the coffee powder for depth of flavor and added chopped walnuts cuz we like them that way! Thanks so much for this great brownie bites recipe.
Sugar Spun Run says
I am so glad that they made the perfect treat to reheat and that you enjoyed them, Cynthia! Thank you for trying my recipe and for commenting. 🙂
Rachel says
Hi there! I’m wondering if I do not have natural cocoa powder could I not add it in for this recipe ?:) is there a replacement like more
Chocolate chips?
Sam says
Hi Rachel! I haven’t tried it, but I would just try skipping it and adding a few more chocolate chips. 🙂
Venus says
I’m making these tomorrow with my toddler (gotta keep her busy these days!) I was going to make your original brownie recipe, but I found this one and I like making mini things with my mini me 🙂 I’m curious though, how does your original brownie recipe turn out in a mini muffin pan? Thanks for sharing all these recipes! We’ve made a few so far. All delicious!
Sam says
Hi Venus! These two recipes are actually very similar with a few differences in the sugars used, but the regular brownies should turn out just fine in the mini muffin pan. I would follow the same baking guidelines to make them. Enjoy! 🙂
Glowknows says
Made these today and they are a good brownie. I put a rollo in the middle after baking. Now the trick is to oil the mini muffin pan well. I use coconut oil and it works great.
Sugar Spun Run says
I am so glad that you enjoyed the brownie bites. Thanks for sharing your tips! 🙂
Alexandria Owen says
I followed the recipe to a tee, my brownies were hard a s a rock, what went wrong I did not overvcook them. I tested them and made sure they were not wet. Can’t severe them they ate burnt.
Dark on the outside.
Ave says
Same with mine! Followed it exactly, sprayed my muffin tin excessively and not only did they turn out hard, they were so difficult to remove without breaking. Had a bad experience with the peppermint bark fudge and the funfetti cookies too. 0/3 have turned out…
Sam says
Hi Ave! Did you use baking spray (the kind that says it has flour in it, NOT regular cooking spray)? If so I’m not sure why they would have stuck. If they came out hard I am wondering if maybe your oven temperature might be running hotter than it leads on. Happy to help troubleshoot further with this and any other recipes!
Sam says
Hi Alexandria! If they came out burnt but you didn’t cook them longer than indicated in the recipe then it sounds like your oven temperature is running hotter than it is letting on. I would get an oven thermometer to keep in your oven to make sure the temperature is accurate. I hope that helps!
Heather Manz says
Anyone tried making them gluten free yet? How did they turn out?
Lauren says
I’ve made these using Bob’s Red Mill All Purpose Baking Flour, and they came out quite similar to those I made with regular flour.
For the ganache I skipped the bourbon. I could definitely taste the difference, but they were still delicious.
Dad Life says
These look like a perfect fit to help my wife’s chocolate fix… only wish there was a way to get these already made hot and fresh.. Guess I will make a run to the store and try making these tonight to surprise her.
Sam says
I hope she loves them! 🙂
Pat Phinney says
Hi Sam – made these brownie bites for Super Bowl yesterday and they are fabulous!!! Thank you for sharing another wonderful recipe!! Pat
Sam says
Thank you so much Pat! I am so glad you enjoyed them. 🙂
Larry says
Made these yesterday. Turned out great. I don’t think they will last long
Sam says
I am so glad you enjoyed them, Larry! 🙂
Doug says
Made the brownie bites tonight with my youngest son, everyone in the house loved them. Thanks for the recipe
Sam says
I am so glad everyone enjoyed them, Doug! 🙂
Joan says
I love the chocolate raspberry combo. There is brand called Solo that makes different fillings. Think I will give it a go. Will let you know how it turns out.
Sam says
Please do!
Joan says
I just ran across this recipe on Pintresr after talking your no bake chocolate, peanut butter cookie recipe to try. Would love to try these brownie bites with a raspberry filling. Have you ever done that?
Sam says
Hi, Joan. I have not done these particular brownie bites with a raspberry filling, but it sounds delicious! 🙂
Jennifer says
I made these for a friend who absolutely loves brownies. She didn’t even want to wait for the ganache 😂. I did bake mine for 19 minutes and didn’t have to spray my Wilton mini muffin pan. I got exactly 24 as stated. I didn’t have instant coffee so I used espresso powder.
Thanks for the great recipe ! 💜
Sam says
Sometimes waiting is the hardest part! 😂 I am so glad you enjoyed them.
Lorraine says
I made these yesterday for a 12th night party, they were a huge hit, especially the batch I made with Andes candy mint ganache!
Sam says
Um Andes candy mint ganache!?! YUM, that sounds amazing!! So glad they were a hit, thank you for commenting, Lorraine!! 🙂
Liana says
How wonderful to open my email and see this recipe, as just this morning my lecreuset mini muffin tins was delivered!! I know what I will be doing this weekend! Thanks for all your wonderful recipes!
Sam says
It’s fate! Also I didn’t even know Le Creuset made mini muffin tins but I’m kind of obsessed with their stuff so I’m looking them up now! Thank YOU for letting me know about that! I’m so glad you are enjoying the recipes, Liana, have a wonderful weekend!
Liana says
Shucks just after Christmas all the metal bake ware was 50% ! I went crazy a little…. have you tried the cookie sheet?? They are amazing!
Sam says
I don’t blame you, I would go a little crazy on that sale, too! I haven’t, I honestly only have their cast iron but you just opened me up to a whole new world, thank you!!