20 Delicious Mini Brownie Bites Recipes for Every Occasion

Who can resist the allure of bite-sized chocolatey goodness? Whether you’re hosting a party, looking for a sweet treat to brighten your day, or simply in need of a quick dessert fix, our roundup of 20 Delicious Mini Brownie Bites Recipes has got you covered. From classic fudgy delights to inventive twists, there’s a mini brownie bite for every occasion. Dive in and discover your next favorite recipe!

Classic Chocolate Mini Brownie Bites

Just when you thought brownies couldn’t get any better, these bite-sized delights prove you wrong. Packed with intense chocolate flavor and a fudgy center, they’re the ultimate treat for any occasion.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, fine and sparkling
• 4 large farm-fresh eggs, at room temperature
• 2 tsp pure vanilla extract, aromatic and rich
• 1 cup all-purpose flour, sifted for lightness
• 3/4 cup cocoa powder, Dutch-processed for depth
• 1/2 tsp salt, finely ground
• 1 cup semi-sweet chocolate chips, melty and luxurious

Instructions

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and glossy.
3. Add the eggs one at a time, whisking well after each addition to incorporate air and ensure a light texture.
4. Stir in the vanilla extract, blending it thoroughly for a uniform flavor throughout the batter.
5. Sift together the flour, cocoa powder, and salt directly into the wet ingredients to avoid lumps and ensure even distribution.
6. Fold the dry ingredients into the wet mixture gently, stopping just when combined to keep the brownies tender.
7. Mix in the chocolate chips, reserving a handful to sprinkle on top for extra gooeyness.
8. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to allow for rising.
9. Bake for 12-15 minutes, until the tops are set but a toothpick inserted comes out with a few moist crumbs.
10. Let the brownie bites cool in the tin for 5 minutes, then transfer to a wire rack to cool completely, ensuring they firm up perfectly.

Absolutely irresistible, these mini brownie bites boast a crackly top and a molten center. Serve them warm with a scoop of vanilla ice cream for a decadent twist, or pack them as a sweet surprise in lunchboxes.

Peanut Butter Swirl Mini Brownie Bites

Look no further for your next party hit—these Peanut Butter Swirl Mini Brownie Bites are bite-sized bliss. Loaded with gooey peanut butter swirls and rich chocolate, they’re a crowd-pleaser that disappears fast.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, fine and sparkling
• 4 large farm-fresh eggs, room temperature
• 1 tsp pure vanilla extract, aromatic and sweet
• 1 cup all-purpose flour, sifted for lightness
• 3/4 cup cocoa powder, rich and dark
• 1/2 tsp salt, finely ground
• 1/2 cup creamy peanut butter, smooth and velvety

Instructions

1. Preheat your oven to 350°F (175°C) and grease a mini muffin pan generously.
2. In a large bowl, whisk together the melted butter and granulated sugar until combined.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Sift in the flour, cocoa powder, and salt, folding gently until just combined—avoid overmixing.
5. Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full.
6. Drop small dollops of peanut butter onto each brownie bite, then use a toothpick to swirl it into the batter.
7. Bake for 12-15 minutes, or until the edges are set but the centers are still slightly soft.
8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Fresh from the oven, these mini brownie bites boast a fudgy center with a crackly top. The peanut butter swirl adds a creamy contrast, making them irresistible. Serve them stacked high on a platter or tucked into lunchboxes for a sweet surprise.

Salted Caramel Mini Brownie Bites

Yield to your sweet tooth with these bite-sized delights—rich, fudgy brownie bites swirled with luscious salted caramel. Perfect for popping in your mouth, they’re a guaranteed crowd-pleaser.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, fine and sparkling
• 4 large farm-fresh eggs, room temperature
• 1 tsp pure vanilla extract, aromatic and smooth
• 1 cup all-purpose flour, sifted for lightness
• 3/4 cup cocoa powder, rich and dark
• 1/2 tsp salt, finely ground
• 1/2 cup salted caramel sauce, thick and gooey
• Sea salt flakes, for sprinkling

Instructions

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a large bowl, whisk together the melted butter and granulated sugar until fully combined.
3. Add the eggs one at a time, whisking well after each addition to create a smooth batter.
4. Stir in the vanilla extract, blending it evenly into the mixture.
5. Sift the flour, cocoa powder, and salt directly into the wet ingredients, folding gently to avoid overmixing.
6. Spoon the batter into the prepared muffin tin, filling each liner about 3/4 full.
7. Drizzle a small amount of salted caramel sauce over each brownie bite, then use a toothpick to swirl it into the batter.
8. Bake for 12-15 minutes, or until the edges are set but the centers are still slightly soft.
9. Remove from the oven and immediately sprinkle each bite with a pinch of sea salt flakes.
10. Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Enjoy the contrast of the fudgy brownie against the sweet-salty caramel, with a texture that’s perfectly chewy. Serve these mini bites on a platter for a party or pack them in a cute box for a thoughtful homemade gift.

Mint Chocolate Chip Mini Brownie Bites

Snag your spoon and dive into these bite-sized delights that blend cool mint with deep chocolate—perfect for when you crave something sweet but don’t want to commit to a full slice.

Ingredients

• 1 cup unsweetened cocoa powder, rich and dark
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup granulated sugar, fine and sparkling
• 2 large eggs, farm-fresh and room temperature
• 1 tsp pure vanilla extract, aromatic and smooth
• 1/2 tsp peppermint extract, bold and refreshing
• 1/2 cup all-purpose flour, sifted and light
• 1/4 tsp salt, finely ground
• 1/2 cup mini chocolate chips, melty and sweet
• Green food coloring, vibrant and optional

Instructions

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners for easy removal.
2. In a large bowl, whisk together the cocoa powder, melted butter, and sugar until the mixture is glossy and smooth.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, for a uniform texture.
4. Stir in the vanilla and peppermint extracts, and a drop of green food coloring if using, until the batter is evenly tinted.
5. Gently fold in the flour and salt, mixing just until combined to keep the brownies tender—overmixing leads to toughness.
6. Sprinkle in the mini chocolate chips, reserving a handful for topping, and stir lightly to distribute.
7. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full, and top with the reserved chocolate chips.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft for that perfect fudgy bite.
9. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely, resisting the urge to eat them hot—they’ll hold together better.

Light as air yet rich in flavor, these mini brownie bites offer a playful crunch from the chocolate chips against their velvety interior. Serve them on a platter with a dusting of powdered sugar for a party, or keep them all to yourself—no judgment here.

Double Chocolate Mini Brownie Bites

Unleash your inner chocolatier with these bite-sized bliss bombs—perfect for when you need a quick, decadent fix.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, fine and sparkling
• 4 large farm-fresh eggs, at room temperature
• 2 tsp pure vanilla extract, aromatic and rich
• 1 cup all-purpose flour, sifted for lightness
• 1 cup cocoa powder, dark and intense
• 1/2 tsp salt, finely ground
• 1 cup semi-sweet chocolate chips, melty and luxurious

Instructions

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners for easy release.
2. In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and glossy.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, for a uniform texture.
4. Stir in the vanilla extract, blending it thoroughly into the mixture for that deep, aromatic flavor.
5. Sift together the flour, cocoa powder, and salt directly into the wet ingredients to avoid lumps and ensure a smooth batter.
6. Fold in the chocolate chips gently, distributing them evenly throughout the batter for pockets of melted chocolate.
7. Using a small scoop, fill each muffin liner three-quarters full to allow room for the brownies to rise.
8. Bake for 12-15 minutes, or until the tops are set but still soft to the touch—this keeps them fudgy inside.
9. Let the brownie bites cool in the tin for 5 minutes before transferring to a wire rack to cool completely, preventing them from becoming soggy.

Fudge-like centers with crackly tops make these mini brownies irresistible. Serve them warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an extra indulgent treat.

White Chocolate Raspberry Mini Brownie Bites

Outrageously indulgent and bite-sized, these treats blend fudgy brownie layers with tart raspberry jam and creamy white chocolate chunks. Perfect for popping in your mouth by the handful.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, fine and sparkling
• 4 large farm-fresh eggs, room temperature
• 1 tsp pure vanilla extract, aromatic and sweet
• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup cocoa powder, rich and dark
• 1/4 tsp salt, finely ground
• 1/2 cup raspberry jam, seedless and vibrant
• 1 cup white chocolate chunks, creamy and luxurious

Instructions

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a large bowl, whisk together the melted butter and granulated sugar until smooth and glossy.
3. Add the eggs one at a time, whisking vigorously after each addition to incorporate air.
4. Stir in the vanilla extract until the mixture is fragrant and homogenous.
5. Sift in the flour, cocoa powder, and salt, folding gently to avoid overmixing.
6. Divide the batter evenly among the muffin cups, filling each halfway.
7. Drop 1/2 tsp of raspberry jam into the center of each brownie bite, then top with a few white chocolate chunks.
8. Bake for 12-15 minutes, until the edges are set but the centers are still slightly soft.
9. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Softer than a traditional brownie, these bites offer a gooey center with bursts of raspberry and pockets of melted white chocolate. Serve them warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an extra decadent touch.

Espresso Mini Brownie Bites

Viral on every feed, these Espresso Mini Brownie Bites pack a caffeinated punch in a bite-sized treat. Perfect for your next coffee break or party platter.

Ingredients

• 1 cup high-quality dark chocolate chips
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup granulated sugar
• 2 large farm-fresh eggs
• 1 tsp pure vanilla extract
• 1/2 cup all-purpose flour, sifted
• 2 tbsp finely ground espresso powder
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F and line a mini muffin tin with paper liners.
2. In a microwave-safe bowl, melt the dark chocolate chips with the butter in 30-second bursts, stirring until smooth.
3. Whisk in the sugar until fully combined, then add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract for that aromatic depth.
5. Gently fold in the sifted flour, espresso powder, and sea salt until just combined—avoid overmixing for fudgy texture.
6. Divide the batter evenly among the prepared mini muffin cups, filling each about 3/4 full.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft for that perfect chew.
8. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Melt-in-your-mouth with a crackly top, these bites are espresso-forward with a deep chocolate backbone. Serve them warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for contrast.

Red Velvet Mini Brownie Bites

Absolutely irresistible, these Red Velvet Mini Brownie Bites pack a punch of velvety texture and rich cocoa flavor in every bite-sized piece. Perfect for parties or a sweet treat, they’re as easy to make as they are to devour.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, fine and sparkling
• 4 large farm-fresh eggs, room temperature
• 2 tsp pure vanilla extract, aromatic and smooth
• 1/2 cup cocoa powder, rich and unsweetened
• 1 tbsp red food coloring, vibrant and liquid
• 1 1/2 cups all-purpose flour, sifted and fluffy
• 1/2 tsp salt, finely ground

Instructions

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and glossy.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, for a uniform texture.
4. Stir in the vanilla extract and red food coloring until the batter achieves a deep, uniform red hue.
5. Sift together the cocoa powder, flour, and salt, then gently fold into the wet ingredients until just combined—avoid overmixing to keep the brownies tender.
6. Using a small scoop, fill each muffin liner 3/4 full with batter, ensuring even baking.
7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The brownies will continue to set as they cool, so don’t wait for a clean toothpick.
8. Allow the brownie bites to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Tip: For an extra glossy finish, brush the tops with a simple syrup while still warm.
9. Serve these mini delights dusted with powdered sugar or drizzled with white chocolate for a stunning contrast. Tip: Store in an airtight container to maintain their chewy texture.

Now, these Red Velvet Mini Brownie Bites boast a fudgy center with a slight crunch on the outside, making them a textural dream. Pair them with a scoop of vanilla ice cream for an indulgent dessert or pack them as a sweet surprise in lunchboxes.

Pumpkin Spice Mini Brownie Bites

These Pumpkin Spice Mini Brownie Bites are your new fall obsession. **Whip** up these decadent, spice-infused treats in under 30 minutes—perfect for that cozy autumn vibe.

Ingredients

• 1 cup rich, dark chocolate chips
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup granulated sugar, fine and sparkling
• 2 farm-fresh eggs, room temperature
• 1 tsp pure vanilla extract, aromatic and smooth
• 1/2 cup all-purpose flour, sifted for lightness
• 1/4 cup cocoa powder, Dutch-processed for depth
• 1 tbsp pumpkin spice blend, warm and fragrant
• 1/4 tsp sea salt, finely ground

Instructions

1. **Preheat** your oven to 350°F (175°C) and lightly grease a mini muffin tin.
2. **Melt** the dark chocolate chips with butter in a double boiler, stirring until silky.
3. **Whisk** in sugar, eggs, and vanilla extract until the mixture is glossy and smooth.
4. **Fold** in flour, cocoa powder, pumpkin spice, and sea salt until just combined—don’t overmix.
5. **Spoon** the batter into the prepared tin, filling each cup 3/4 full.
6. **Bake** for 12-15 minutes, until the tops are crackly and a toothpick comes out with moist crumbs.
7. **Cool** in the tin for 5 minutes, then transfer to a wire rack to set completely.

**Hint**: These bites are fudgy inside with a crisp top—drizzle with caramel or dust with powdered sugar for extra flair. Serve warm with a scoop of vanilla ice cream for the ultimate fall dessert.

Coconut Chocolate Mini Brownie Bites

These bite-sized delights pack a double punch of tropical coconut and deep, dark chocolate. Perfect for snacking or sharing, they’re irresistibly moist with a crackly top.

Ingredients

• 1 cup unsweetened cocoa powder, rich and dark
• 1/2 cup melted coconut oil, fragrant and smooth
• 1 1/4 cups granulated sugar, fine and sparkling
• 2 large eggs, farm-fresh and room temperature
• 1/2 cup all-purpose flour, sifted and light
• 1/4 tsp salt, finely ground
• 1 tsp pure vanilla extract, aromatic and warm
• 1/2 cup shredded coconut, sweet and chewy
• 1/2 cup dark chocolate chips, melty and luxurious

Instructions

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners for easy removal.
2. In a large bowl, whisk together the cocoa powder, melted coconut oil, and sugar until smooth and glossy.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next for a uniform texture.
4. Gently fold in the flour and salt until just combined to keep the brownies light and airy.
5. Stir in the vanilla extract, shredded coconut, and chocolate chips for layers of flavor and texture.
6. Spoon the batter into the prepared muffin tin, filling each cup 3/4 full to allow for rising.
7. Bake for 12-15 minutes, or until the tops are set but still soft to the touch for fudgy centers.
8. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely, preventing sogginess.

You’ll love the contrast between the crispy edges and the gooey middle, with coconut adding a subtle crunch. Serve them warm with a scoop of vanilla ice cream for an decadent twist.

Almond Joy Mini Brownie Bites

Outrageously delicious, these bites blend chewy brownie, creamy coconut, and crunchy almonds. Perfect for snacking or gifting, they’re a no-fuss crowd-pleaser.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, for that sweet, crackly top
• 4 large farm-fresh eggs, at room temperature
• 1 tsp pure vanilla extract, for aromatic depth
• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup cocoa powder, rich and unsweetened
• 1/4 tsp salt, to balance the sweetness
• 1 cup sweetened shredded coconut, for tropical flair
• 1/2 cup chopped almonds, for a nutty crunch
• 1/2 cup mini chocolate chips, for melty pockets

Instructions

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a large bowl, whisk together the melted butter and granulated sugar until smooth.
3. Add the eggs one at a time, whisking well after each addition to incorporate air.
4. Stir in the vanilla extract for flavor enhancement.
5. Gently fold in the sifted flour, cocoa powder, and salt until just combined to avoid overmixing.
6. Mix in the shredded coconut, chopped almonds, and mini chocolate chips for texture and taste.
7. Scoop the batter into the prepared muffin tin, filling each cup 3/4 full for the perfect rise.
8. Bake for 12-15 minutes, or until a toothpick comes out with moist crumbs attached.
9. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Unbelievably moist and fudgy, these mini bites pack a punch of flavor in every bite. Serve them on a platter with a drizzle of melted chocolate for an extra decadent touch.

Cherry Chocolate Mini Brownie Bites

Kickstart your day with these irresistible Cherry Chocolate Mini Brownie Bites—packed with gooey chocolate and bursts of tart cherry in every bite.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, fine and sparkling
• 4 large farm-fresh eggs, room temperature
• 1 tsp pure vanilla extract, aromatic and smooth
• 1 cup all-purpose flour, sifted for lightness
• 3/4 cup cocoa powder, rich and unsweetened
• 1/2 tsp salt, finely ground
• 1 cup dark chocolate chips, luxuriously melted
• 1 cup dried cherries, plump and tangy

Instructions

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until the mixture is glossy and smooth.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, for a uniform texture.
4. Stir in the vanilla extract, blending it thoroughly into the mixture for a fragrant depth of flavor.
5. Gently fold in the sifted flour, cocoa powder, and salt, mixing just until combined to avoid overworking the batter.
6. Fold in the melted dark chocolate chips and dried cherries, distributing them evenly throughout the batter for consistent flavor in every bite.
7. Spoon the batter into the prepared mini muffin tin, filling each liner about 3/4 full to allow for rising.
8. Bake for 12-15 minutes, or until the edges are set but the centers are still slightly soft for that perfect fudgy texture.
9. Let the brownie bites cool in the tin for 5 minutes before transferring to a wire rack to cool completely, ensuring they hold their shape.

Yield: These mini brownie bites boast a decadently fudgy center with a crisp edge, and the cherries add a delightful chew. Serve them warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an extra indulgent treat.

Cookies and Cream Mini Brownie Bites

Melt into bliss with these bite-sized delights that blend the crunch of cookies with the fudgy depth of brownies. Perfect for on-the-go indulgence or a chic dessert platter.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, fine and sparkling
• 4 large farm-fresh eggs, room temperature
• 1 tsp pure vanilla extract, aromatic and rich
• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup cocoa powder, dark and intense
• 1/2 tsp salt, finely ground
• 1 cup cookies and cream pieces, chunky and crunchy

Instructions

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and glossy.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, for a uniform texture.
4. Stir in the vanilla extract, blending it thoroughly into the mixture for a fragrant depth.
5. Gently fold in the sifted flour, cocoa powder, and salt, mixing just until combined to avoid overworking the batter.
6. Carefully mix in the cookies and cream pieces, distributing them evenly throughout the batter for consistent crunch in every bite.
7. Spoon the batter into the prepared mini muffin tin, filling each liner about 3/4 full to allow for rising.
8. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
9. Let the brownie bites cool in the tin for 5 minutes, then transfer to a wire rack to cool completely, ensuring they set properly.

Serve these mini brownie bites slightly warm for a gooey center, or chilled for a firmer texture. The contrast between the fudgy brownie and the crisp cookie pieces is a textural dream, making them irresistible at any gathering.

Banana Bread Mini Brownie Bites

Make your taste buds dance with these Banana Bread Mini Brownie Bites—moist, chocolatey, and packed with banana goodness. Perfect for snacking or impressing at potlucks, they’re bite-sized happiness.

Ingredients

• 1 cup mashed ripe bananas (about 2 large, speckled bananas)
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup granulated sugar, for that sweet crunch
• 1 large farm-fresh egg, at room temperature
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 cup all-purpose flour, sifted for lightness
• 1/2 cup cocoa powder, rich and unsweetened
• 1/4 tsp salt, to balance the sweetness
• 1/2 cup mini chocolate chips, for melty pockets of joy

Instructions

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a large bowl, whisk together the mashed bananas, melted butter, sugar, egg, and vanilla extract until smooth.
3. Gently fold in the flour, cocoa powder, and salt until just combined—avoid overmixing to keep the bites tender.
4. Stir in the mini chocolate chips, saving a handful for topping.
5. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the reserved chocolate chips on top.
6. Bake for 12-15 minutes, or until a toothpick comes out with a few moist crumbs. Let cool in the tin for 5 minutes, then transfer to a wire rack.
7. Tip: For extra gooey bites, slightly underbake. Tip: Swap chocolate chips for nuts if you prefer a crunch. Tip: Serve warm with a scoop of vanilla ice cream for an indulgent twist.

These mini bites boast a fudgy center with a crackly top, blending banana bread’s comfort with brownie’s decadence. Try drizzling with caramel or pairing with coffee for a next-level treat.

Smores Mini Brownie Bites

Elevate your dessert game with these bite-sized delights that pack a punch of chocolatey goodness and gooey marshmallow perfection.

Ingredients

• 1 cup of rich, melted dark chocolate
• 1/2 cup of unsalted butter, creamy and softened
• 1 cup of granulated sugar, fine and sparkling
• 2 farm-fresh eggs, beaten until fluffy
• 1 tsp of pure vanilla extract, aromatic and sweet
• 1/2 cup of all-purpose flour, sifted and light
• 1/4 cup of cocoa powder, dark and intense
• 1/2 tsp of salt, finely ground
• 24 mini marshmallows, soft and pillowy
• 12 graham cracker squares, crunchy and honey-kissed, halved

Instructions

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a large bowl, whisk together the melted dark chocolate and softened butter until smooth and glossy.
3. Add the granulated sugar to the chocolate mixture, stirring until fully incorporated and the mixture lightens in color.
4. Fold in the beaten eggs and vanilla extract, mixing until the batter is homogenous and slightly thickened.
5. Sift in the all-purpose flour, cocoa powder, and salt, gently folding until just combined to avoid overmixing.
6. Spoon the batter into the prepared muffin tin, filling each liner halfway to allow room for rising.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft to the touch.
8. Immediately press a mini marshmallow into the center of each brownie bite, allowing the residual heat to soften it.
9. Broil for 1-2 minutes, watching closely, until the marshmallows are golden and puffed.
10. Let cool for 5 minutes, then top each with a halved graham cracker square, pressing gently to adhere.

Delight in the contrast of the fudgy brownie base against the toasted marshmallow and crisp graham cracker. Serve these mini bites on a platter for a shareable treat or package them individually for a sweet on-the-go snack.

Lemon Zest Mini Brownie Bites

Perfect for when you crave something sweet but don’t want to commit to a full-sized dessert, these Lemon Zest Mini Brownie Bites pack a punch of flavor in every bite.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, for that perfect sweetness
• 4 large farm-fresh eggs, at room temperature
• 1 tsp pure vanilla extract, for a hint of warmth
• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup cocoa powder, rich and unsweetened
• 1/4 tsp salt, to balance the flavors
• Zest of 2 lemons, finely grated for a citrusy zing

Instructions

1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin with butter or non-stick spray.
2. In a large bowl, whisk together the melted butter and granulated sugar until well combined.
3. Add the eggs one at a time, whisking after each addition, then stir in the vanilla extract.
4. Sift in the flour, cocoa powder, and salt, folding gently until just combined to avoid overmixing.
5. Fold in the lemon zest until evenly distributed throughout the batter.
6. Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Let the brownie bites cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Light and fudgy with a bright lemon twist, these bites are a game-changer. Serve them dusted with powdered sugar or alongside a scoop of vanilla ice cream for an extra indulgent treat.

Orange Chocolate Mini Brownie Bites

These Orange Chocolate Mini Brownie Bites are your next obsession. Tiny, tangy, and packed with deep chocolate flavor—they’re impossible to resist.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, fine and sparkling
• 4 large eggs, room temperature and whisked
• 1 tsp pure vanilla extract, aromatic and smooth
• 1 cup all-purpose flour, sifted and light
• 3/4 cup cocoa powder, rich and unsweetened
• 1/2 tsp salt, finely ground
• 1 tbsp orange zest, freshly grated and vibrant
• 1/2 cup dark chocolate chips, melted and glossy

Instructions

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a large bowl, whisk together the melted butter and granulated sugar until smooth and glossy.
3. Add the eggs one at a time, whisking vigorously after each addition to incorporate air.
4. Stir in the vanilla extract and orange zest, mixing until the aroma is unmistakable.
5. Sift in the flour, cocoa powder, and salt, folding gently to avoid overmixing.
6. Fold in the melted dark chocolate chips until the batter is uniformly dark and lustrous.
7. Spoon the batter into the prepared muffin tin, filling each liner 3/4 full for the perfect rise.
8. Bake for 12-15 minutes, until the edges are set but the centers are still slightly soft.
9. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Light and fudgy with a citrusy zing, these bites are a dream. Serve them stacked high on a vintage plate for a photo-worthy dessert spread.

Maple Walnut Mini Brownie Bites

Nailed it! These Maple Walnut Mini Brownie Bites are your next obsession—packed with gooey chocolate, crunchy walnuts, and a sweet maple kick. Perfect for snacking or impressing at parties, they’re bite-sized bliss.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, for that sweet, crackly top
• 4 large eggs, farm-fresh and room temperature
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 cup pure maple syrup, the darker the better for robust flavor
• 1 cup all-purpose flour, sifted for lightness
• 3/4 cup cocoa powder, rich and unsweetened
• 1/2 tsp salt, to balance the sweetness
• 1 cup walnuts, roughly chopped for texture

Instructions

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a large bowl, whisk together the melted butter and granulated sugar until well combined.
3. Add the eggs one at a time, whisking after each addition to incorporate fully.
4. Stir in the vanilla extract and maple syrup until the mixture is smooth and glossy.
5. Sift in the flour, cocoa powder, and salt, folding gently to avoid overmixing.
6. Fold in the chopped walnuts, reserving a handful for topping.
7. Spoon the batter into the prepared muffin tin, filling each liner about 3/4 full.
8. Sprinkle the reserved walnuts on top for extra crunch.
9. Bake for 12-15 minutes, or until a toothpick comes out with moist crumbs.
10. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Keep it fresh! These mini bites boast a fudgy center, crispy edges, and a nutty crunch. Drizzle with extra maple syrup or serve with a scoop of vanilla ice cream for an indulgent twist.

Tiramisu Mini Brownie Bites

Now, let’s dive into these irresistible Tiramisu Mini Brownie Bites that blend the bold flavors of coffee and cocoa with the creamy dreaminess of mascarpone.

Ingredients

• 1 cup unsweetened cocoa powder, dark and velvety
• 1/2 cup espresso, freshly brewed and robust
• 1 cup all-purpose flour, finely sifted
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup granulated sugar, fine and sweet
• 2 large eggs, farm-fresh and room temperature
• 1 tsp vanilla extract, pure and aromatic
• 1/4 tsp salt, finely ground
• 1 cup mascarpone cheese, rich and creamy
• 1/2 cup heavy cream, cold and whippable
• 2 tbsp powdered sugar, lightly sweetened
• Cocoa powder, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a large bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until smooth.
3. Sift in the cocoa powder, flour, and salt, then gently fold until just combined.
4. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
5. Bake for 12-15 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let cool completely.
6. Meanwhile, whip the heavy cream and powdered sugar to soft peaks, then fold in the mascarpone until smooth.
7. Pipe or spoon the mascarpone mixture onto each cooled brownie bite.
8. Lightly dust with cocoa powder before serving.

Perfect for parties, these bites offer a fudgy brownie base topped with a cloud-like mascarpone cream. The espresso kick and cocoa dusting make them a sophisticated yet easy treat.

Chocolate Hazelnut Mini Brownie Bites

Just when you thought brownies couldn’t get any better, these Chocolate Hazelnut Mini Brownie Bites come along. Packed with intense flavor and a bite-sized punch, they’re your next obsession.

Ingredients

• 1 cup rich, dark chocolate chips
• 1/2 cup creamy hazelnut spread
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup granulated sugar
• 2 large farm-fresh eggs
• 1 tsp pure vanilla extract
• 1/2 cup all-purpose flour, sifted
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F and line a mini muffin tin with paper liners.
2. In a microwave-safe bowl, melt the dark chocolate chips in 30-second bursts, stirring until smooth.
3. Whisk the melted butter and granulated sugar together in a large bowl until well combined.
4. Beat in the eggs one at a time, then stir in the vanilla extract and hazelnut spread.
5. Fold in the melted chocolate, ensuring the mixture is uniformly chocolatey.
6. Gently mix in the sifted flour and sea salt until just combined—avoid overmixing for fudgy bites.
7. Spoon the batter into the prepared muffin tin, filling each liner 3/4 full.
8. Bake for 12-15 minutes, or until the tops are set but still soft to the touch.
9. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These mini brownie bites boast a crackly top with a fudgy center, blending deep chocolate with nutty hazelnut. Try serving them warm with a scoop of vanilla ice cream for an irresistible contrast.

Conclusion

We hope this roundup of 20 Delicious Mini Brownie Bites Recipes inspires your next baking adventure! Perfect for any occasion, these bite-sized treats are sure to delight. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the sweetness. Happy baking!