The ultimate mini brownie bites! These quick and easy brownies made in a mini muffin tin are the perfect bitesize treat for a crowd.
For these bitesize brownies, you'll need:
- Eggs - always best to use room temperature eggs when baking, so I like to leave mine out for a few hours or overnight (depends on how much time you have and how warm your kitchen is!)
- Oil - a flavorless oil like canola oil or sunflower oil works best here. You can also use olive oil, but any flavored oils will add a flavour to the final bake, so if you are unsure how you feel about olive oil with chocolate, you may want to avoid this.
- Water - a couple tablespoons of tap water is all you need to add a touch extra moisture to the batter.
- Vanilla extract - good quality vanilla is always key to my bakes!
- Flour - either all-purpose flour or plain flour will work in this recipe.
- Cocoa powder - a good quality Dutch processed cocoa powder is best for ensuring a deep chocolate brownie.
- Powdered sugar - also known as icing sugar or confectioner's sugar.
- Light brown sugar - or light brown muscovado sugar, firmly packed.
- Mini chocolate morsels or other add-ins - I like to use peanut butter morsels, butterscotch morsels or white chocolate in these brownie bites.
Preparing Mini Muffin Tin for Brownie Bites
The first step to making these miniature single bite brownies is to prepare your pan. You might be wondering how do you bake brownie bites? Well, while you could just make a tray of brownies and cut them up into tiny squares - where's the fun in that?!
For my bitesize treats, I use a mini muffin tin. Mine is a 24-hole classic mini muffin tin, but you can now also get these in silicone. The guidance I provide below is relevant to a standard metal baking tray - if you're using silicone, you don't need to prep this before baking.
Begin by greasing each cavity - you can accomplish this with a non-stick spray or simply with a piece of kitchen paper and some extra oil. I add a little oil to one of the cavities and then use the towel to rub this around the bottom and sides of each hole. A little will go a long way!
Then, a top tip for baking anything chocolatey - dust the tray with cocoa powder. This will work in the same way as flour to prevent sticking. It also means that you won't have white patches of flour on your treats.
Making the Batter
The batter for these chocolate mini brownies is made in the same way as my other brownie recipes, like these Samoas Brownies or my fave Salted Caramel Turtle Brownies.
In a large mixing bowl, begin by whisking the wet ingredients together (image 1 below). Meanwhile, in a separate bowl, stir together the dry ingredients - the flour, sugars and cocoa powder (image 2).
Add the dry to the wet and stir to create a thick batter (image 3). Avoid overmixing this, but try to ensure you've gotten rid of any clumps of flour or powdered sugar. Finally add in some chocolate or peanut butter morsels (image 4), folding to distribute.
A couple top tips:
- You don't absolutely need to sift your dry ingredients in this recipe. If your powdered sugar or other dry ingredients are a bit clumpy, you may find sifting helps to break down the lumps. This will make it easier to mix together smoothly with the wet ingredients when the time comes.
- These brownie bites are truly tiny! To ensure you have a few morsels in each brownie bite, reserve about a third of the chips when adding to the batter. After spooning the batter into the prepared baking tray, add these reserved morsels to the top of each - this will help keep your chips more evenly distributed.
- Mix things up a bit by using different types of morsels or chips. I like making peanut butter brownie bites by adding peanut butter chips. You can also use salted caramel, butterscotch, milk or white chocolate.
Baking Brownie Bites
These brownie bites using a mini muffin pan are quick and easy to bake. Simply dollop the batter into your prepared pan and place in a preheated oven for about 20 minutes.
For easy of spooning the mixture out, I like to use a tablespoon measure. Each cavity will hold about a tablespoon and a half of mixture, so use a bit of a heaped tablespoon as your guide.
The batter is thick and doesn't raise when baked. This means that if you've slightly over filled any of the cavities, you're in luck since it is unlikely to spread and run into other brownies in the pan.
You'll be able to tell when the brownie bites are done by using a toothpick. Insert this into the middle of one of the brownies in the centre of the pan. If this comes out clean (or with only a speck or two), you'll know the brownies are done.
Let these cool in the tray until you are able to handle the pan without gloves, then flip out and cool completely on a wire rack.
Yes, absolutely! Brownie bites freeze great. All you'll need to do is allow to cool completely once baked and then store in a freezer safe bag or container. These should keep for about 3 months.
Allow to defrost thoroughly before eating.
Well, the easiest answer here is to eat them! These tiny bitesize treats are great on their own and make a quick and easy sweet snack for a crowd.
You can also serve them as part of a tea party or make a sundae with brownie bites, ice cream and other toppings. The options are limitless.
You most certainly can! This is a recipe for tiny brownies made using a mini muffin pan for ease of creating individual bitesize pieces.
Looking for more mini treats? Try:
Mini Brownie Bites
- 24-hole mini muffin tin
- 2 eggs
- ½ cup flavorless oil such as canola oil or sunflower oil, plus extra for greasing pan
- 2 tablespoon water
- 1 teaspoon vanilla extract
- ⅔ cup all purpose flour or plain flour
- ⅔ cup cocoa powder plus extra for dusting
- ½ cup powdered sugar or icing sugar
- ½ cup light brown sugar (muscovado) firmly packed
- 2 oz chocolate, white chocolate or peanut butter chips optional
- Begin by preheating your oven to 350°F (175C/155C Fan) and preparing your mini muffin tin. Lightly oil each hole in the muffin tray and dust with cocoa powder (see images in blog post for demonstration).
- In a large mixing bowl, whisk together the oil, water, eggs and vanilla extract until combined.
- Meanwhile, in another mixing bowl, stir together the dry ingredients - the flour, cocoa powder, brown sugar and powdered sugar. (see note)
- Add the dry ingredients to the bowl of wet ingredients and stir together with a spatula until just combined, taking care to avoid leaving any unmixed pockets of flour.
- If using any sweet morsels, such as chocolate chips, white chocolate chips, peanut butter chips, etc. - add these at the end and fold through, reserving a small handful.
- Spoon the batter evenly into the prepared baking tray. I dollop mine with a 1 tablespoon measure. Add the reserved chips to the top.
- Place in the centre of a preheated oven and bake for about 20 minutes, checking for a toothpick inserted in the centre of one of the central mini brownies to come out mostly clean.
- Remove the tray from the oven and allow to cool for about 15 minutes, until you are able to handle the baking tin without gloves. Tip the brownie bites out and place on a wire rack to cool completely.
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