These Chocolate Fudge Brownie Bites are everything I love about brownies—rich, fudgy, and deeply chocolatey—but in a perfect bite-sized treat. They’re great for parties, lunch boxes, or just when I want a little chocolate indulgence without committing to a full brownie square.

Chocolate Fudge Brownie Bites

Why You’ll Love This Recipe

I love this recipe because it’s easy, quick, and incredibly satisfying. The batter comes together in minutes, and the small size means they bake much faster than regular brownies. I also find them easier to portion and store. They have that perfect chewy edge with a soft, gooey center, just the way I like my brownies.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
½ cup melted butter
¾ cup sugar
2 large eggs
1 teaspoon vanilla extract

Directions

I start by preheating my oven to 350°F (175°C) and lightly greasing a mini muffin pan or lining it with paper cups.
In a large bowl, I whisk together the melted butter, sugar, and vanilla until smooth.
I add the eggs one at a time, whisking well after each addition.
In a separate bowl, I mix the flour, cocoa powder, baking powder, and salt.
I gently fold the dry ingredients into the wet mixture until just combined—I try not to overmix to keep the bites fudgy.
I spoon the batter into the prepared muffin pan, filling each cup about three-quarters full.
I bake them for about 12-15 minutes, just until the tops are set and slightly cracked.
I let them cool in the pan for a few minutes before transferring them to a wire rack to finish cooling.

Servings and Timing

Makes about 24 brownie bites
Prep time: 15 minutes
Bake time: 12-15 minutes
Total time: around 30 minutes

Variations

I sometimes add chocolate chips or chunks into the batter for extra richness. For a fun twist, I might swirl in peanut butter, caramel, or Nutella before baking. A sprinkle of sea salt on top adds a wonderful balance to the sweetness. When I want a crunch, I mix in chopped nuts like walnuts or pecans.

Storage/Reheating

Once the brownie bites are completely cool, I store them in an airtight container at room temperature for up to 5 days. If I make a large batch, I freeze them in a sealed container for up to 2 months. To reheat, I pop one or two in the microwave for about 10 seconds—they taste freshly baked again.

FAQs

What type of cocoa powder should I use?

I prefer using unsweetened cocoa powder because it gives a rich, deep chocolate flavor without making the bites overly sweet.

Can I make these without a mini muffin tin?

Yes, I can use a regular muffin pan for slightly larger bites or bake them in a small square pan and cut them into mini squares after baking.

How do I know when they’re done?

I look for slightly cracked tops and set edges. The centers should still look a bit soft—that’s what keeps them fudgy once cooled.

Can I add mix-ins to the batter?

Absolutely. I like adding chocolate chips, chopped nuts, or even bits of candy to create different flavors and textures.

How do I prevent them from sticking to the pan?

I always grease my muffin tin well or use paper liners. Letting them cool for a few minutes before removing them also helps prevent sticking.

Conclusion

These Chocolate Fudge Brownie Bites are one of my favorite treats to bake. They’re quick, simple, and always hit that chocolate craving perfectly. Whether I serve them at gatherings or keep them for my own sweet moments, they never disappoint.