Chewy Brownie Bites

Chewy brownie bites are the perfect mini dessert. Bite sized chewy brownies with a soft fudgy centre. Easy to make and so delicious!

Who doesn't love those Two Bite Brownies!? Did you know that they're super easy to make from home? They take less time to bake than regular brownies and are even more tasty than the store bought version.

My two young children love baking brownies, I think it's because of all the chocolate. My little ones loved how "cute" these chewy brownie bites were.

Step By Step Instructions

Preheat oven to 350F and grease mini muffin pan with spray or cooking oil.

Chop the bakers chocolate and microwave in 15 second increments, stirring in between, until melted.

In a large mixing bowl combine melted butter and sugar. Whisk by hand until smooth. Add in the eggs and vanilla and continue to mix. Whisk vigorously, by hand, until eggs are well incorporated and mixture is smooth.

Do this for a few minutes. Pour in the melted chocolate and whisk until mixture is well combined.

Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients just until combined. Do not over mix. Fold in the chocolate chips.

Scoop 1.5 tablespoons worth of batter into each muffin tin. I like to use a small cookie scoop. Once all tins are filled, hit the pan a few times on the counter to help spread the batter.

Cook brownies for 11-13 minutes or until the tops are shiny and crinkled. You don't want to over bake.

Let the brownie bites cool in the pan until they are room temperature. Gently run a knife around the edges to pop them out.

FREQUENTLY ASKED QUESTIONS

STORING THE BROWNIES

These brownie should be stored in an airtight container at room temperature and are good for 3 days.

WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?

Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.

DO I NEED TO USE ROOM TEMPERATURE EGGS?

Yes, you do. Room temperature eggs allows the eggs to break down easier in the batter, giving you chewy brownies.

If you make these chewy brownie bites please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

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Chewy Brownie Bites

Jessie M

Chewy brownie bites are the perfect mini dessert. Bite sized chewy brownies with a soft fudgy centre. Easy to make and so delicious!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course dessert

Cuisine American, Canadian

Servings 24 brownie bites

Equipment

• mini muffin pan
• sifter

Ingredients

  

• 1/2 C salted butter melted
• 1 C white sugar
• 2 large eggs at room temperature
• 2 tsp vanilla extract
• 4 oz semi sweet bakers chocolate melted
• 3/4 C all purpose flour spooned and levelled
• 1/4 C unsweetened cocoa powder
• 1/2 tsp salt
• 1 C semi sweet chocolate chips

Instructions

 

• Preheat oven to 350F and grease mini muffin pan with spray or cooking oil.
• Chop the bakers chocolate and microwave in 15 second increments, stirring in between, until melted.
  4 oz semi sweet bakers chocolate
• In a large mixing bowl combine melted butter and sugar. Whisk by hand until smooth.
  1/2 C salted butter, 1 C white sugar
• Add in the eggs and vanilla and continue to mix. Whisk vigorously, by hand, until eggs are well incorporated and mixture is smooth. Do this for a few minutes. Well whisked eggs is what gives these brownies that shinny crackled top.
  2 large eggs, 2 tsp vanilla extract
• Pour in the melted chocolate and whisk until mixture is well combined.
  4 oz semi sweet bakers chocolate
• Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients just until combined. Do not over mix.
  3/4 C all purpose flour, 1/4 C unsweetened cocoa powder, 1/2 tsp salt
• Fold in the chocolate chips.
  1 C semi sweet chocolate chips
• Scoop 1.5 tablespoons worth of batter into each muffin tin. I like to use a small cookie scoop. Once all tins are filled, hit the pan a few times on the counter to help spread the batter.
• Cook brownies for 11-13 minutes or until the tops are shiny. You don't want to over bake.
• Let the brownie bites cool in the pan until they are room temperature. Gently run a knife around the edges to pop them out.

Notes

Store in an airtight container at room temperature up to 5 days. 

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