Brownie Bites

I have a bit of an obsession with bite-sized desserts. For someone like me who can’t make fewer than three desserts when we’re having friends over it’s the best way to ensure that guests can taste everything I baked. Making minis can be a little time consuming, but I think it’s worth the extra effort since they are so cute and can be eaten with (slightly) less guilt.

Here are the naked brownies straight from the pan. These would be delicious and you could stop here, but it’s fun to dress them up a bit.

A quick dip in a chocolate bath and they become extra decadent. I used milk chocolate since it’s my favorite, but you could use dark chocolate or white chocolate.

The final step is to decorate them: sprinkles, nuts, or coconut are just a few options.

Brownie Bites

I used the Pioneer Woman’s recipe for the glaze and inspiration. Definitely check out her post -she has a million fun ideas for decorations and amazing photos. For the actual brownies, I used my favorite brownie recipe (posted below). Definitely feel free to substitute your favorite recipe – if it makes an 8 x8 pan of brownies you’ll get 48 bites.

  • 1 stick of unsalted butter – cut into pieces
  • 8 ounces of bittersweet chocolate, coarsely chopped

I always use Trader Joe’s Semisweet Chocolate Chips because they taste great, are cheap, and you don’t have to bother with chopping chocolate.

  • 1 1/2 cups of sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 tsp. salt

Preheat oven to 350 degrees. Line mini muffin pan with cupcake liners. Place butter and chocolate in a large glass bowl over a pan of simmering water. Stir frequently until butter and chocolate are melted, about 7 minutes. Remove from heat and allow chocolate mixture to cool while you measure other ingredients.

Stir sugar into chocolate mixture until completely combined. Whisk in eggs, one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.

Pour batter into prepared pan, and smooth the top. Bake until a toothpick inserted comes out with a few moist crumbs. About 13 minutes. Let cool for a few minutes then flip out onto wire rack to cool.

Make glaze and dip brownies. Decorate with your choice of toppings.


  • 8 whole 1-ounce Squares Semi-sweet Chocolate, Chopped
  • 1 cup Cream, Heated
  • 2 Tablespoons Light Corn Syrup
  • 2 teaspoons Vanilla Extract

Place chocolate, cream, and corn syrup in a microwave-safe bowl. Microwave on high in 30-second intervals stirring in between. Once the chocolate is completely melted stir in vanilla extract.

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