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Two bite brownies are dangerous in the best way, because no one can eat just one of these little fudgy rounds. I started making them in my mini muffin pan when Lizzie wanted brownies but I did not want to cut a whole pan, and now they are our go-to last-minute treat. If you love a good chocolate fix, you have to try our butterfinger brownies too.
Baked in a mini muffin pan, they turn out perfectly portioned with crackly tops and gooey, fudgy centers in every bite.
Two Bite Brownies Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 16 minutes
- ⏳ Total Time: 26 minutes
- 🍽️ Serving: 42 mini brownies
- ⚡ Calories: 95kcal
- 🌶️ Flavor Profile: Rich, deeply chocolatey, and fudgy with melty pockets of chocolate chips
- ✋ Difficulty: Easy, no mixer needed, like our chocolate brownies with strawberry frosting
Quick Answer
Melt butter with semi-sweet chocolate chips until smooth, then stir in sugar, eggs, and vanilla. Whisk flour, cocoa powder, and baking powder together, fold the dry into the wet, and stir in mini chocolate chips. Scoop the batter into a greased mini muffin pan and bake at 350 degrees F for 14 to 16 minutes, until a toothpick comes out with a few moist crumbs. Let the two bite brownies cool in the pan for 10 minutes before lifting them out.
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Why This Recipe Works
Click to see the technique science
- A mini muffin pan portions them perfectly. Every brownie bakes up the same size with crackly edges all around, no cutting or uneven pieces required.
- Melted chocolate plus cocoa means deep flavor. Using both melted chips and cocoa powder layers the chocolate so these little bites taste as rich as a full-size brownie.
- Melting butter with the chocolate keeps them fudgy. Starting from a smooth melted base gives that dense, moist, almost truffle-like center.
- A quick bake protects the gooey middle. Mini brownies only need about 15 minutes, so they stay soft and fudgy instead of drying out.
- A cookie scoop makes it effortless. Scooping equal portions keeps them uniform and makes filling the pan fast and mess-free.
- No mixer, one bowl. Everything comes together by hand, so they are quick to make and easy to clean up after.
Why You’ll Love This Recipe
- They are perfectly portioned, so you get a rich chocolate fix in a poppable little bite with built-in portion control.
- With crackly tops and gooey centers, they taste like the best corner piece of a brownie pan, every single time.
- They come together in one bowl with no mixer, just like our crowd-pleasing white chocolate brownies.
Key Ingredients
Just a handful of pantry staples make these rich little bites. Here is what each one does.
- Semi-Sweet Chocolate Chips: Melted right into the batter for deep, fudgy chocolate flavor and that signature dense texture.
- Cocoa Powder: A scoop of unsweetened cocoa doubles down on the chocolate so every bite is intensely rich.
- Salted Butter: Melted with the chocolate for moisture and a touch of salt to balance the sweetness.
- Eggs: They give these little brownies their chewy, glossy-topped structure.
- Mini Chocolate Chips: Folded in and sprinkled on top for melty pockets and a pretty finish.
See recipe card for exact quantities.
Variations and Substitutions
These little brownies take well to all kinds of add-ins. Here are a few favorites.
- Minty: Stir in a little peppermint extract and top with crushed candy canes.
- Nutty: Fold in chopped walnuts or pecans for a little crunch.
- Peanut butter: Press a dot of peanut butter into the center of each before baking.
- Ice cream sandwiches: Sandwich a small scoop of our no churn cookie dough ice cream between two cooled brownies.
- Extra fudgy: Underbake by a minute or two and chill for a dense, truffle-like texture.
How to Make Two Bite Brownies
- Melt the butter and semi-sweet chocolate chips together in the microwave in 30 second bursts, stirring between each, until smooth.
- Stir the granulated sugar into the warm melted chocolate until combined.
- Add the eggs one at a time, mixing well after each, then stir in the vanilla.
- Whisk the flour, cocoa powder, and baking powder together, then pour the wet mixture into the dry and stir until just combined.
- Fold in the mini chocolate chips, saving a few to sprinkle on top.
- Scoop about a tablespoon and a half of batter into each greased mini muffin cup, sprinkle with chips, and bake at 350 degrees F for 14 to 16 minutes. Cool 10 minutes before removing.
Recipe Tips & Tricks
- Grease the pan well. A good coat of baking spray means these little brownies pop right out without sticking.
- Use a cookie scoop. It keeps the portions even so they all bake at the same rate.
- Do not overfill. About a tablespoon and a half per cup gives the perfect domed two-bite size.
- Pull them early. A few moist crumbs on the toothpick means fudgy centers; clean means overbaked.
- Cool before removing. Let them set in the pan for 10 minutes so they hold together when you lift them out.
- Save chips for the top. Sprinkling a few on before baking makes them look bakery-pretty.
Serving Ideas and Suggestions
These two bite brownies are the ultimate grab-and-go treat. Pile them on a platter for a party, tuck a few into lunchboxes, or stack them on a dessert table where guests can pop one (or three) without a plate or fork. They are made for sharing.
For a fun dessert, warm a couple and serve them with a scoop of vanilla ice cream and a drizzle of chocolate sauce, or build a brownie board with our white chocolate brownies and butterfinger brownies so everyone gets variety.
They are also a wonderful homemade gift or bake-sale staple. Stack them in a treat bag with a ribbon, or box them up next to our easter cookie bars for a sweet little something to share with friends and neighbors.
Two Bite Brownies FAQs
The most common reason is not greasing the pan thoroughly. Coat every mini muffin cup well with baking spray, getting into the bottom edges. Letting the brownies cool in the pan for about 10 minutes before removing also helps; they firm up just enough to release cleanly with a small offset spatula.
Keep cooled brownies in an airtight container at room temperature for up to four days. For longer storage, freeze them in a zip-top bag for up to three months and thaw at room temperature. They are so small they thaw in minutes, which makes them a perfect make-ahead treat.
A mini muffin pan gives the signature two-bite shape with crackly edges all around, but you can bake the batter in a regular muffin pan for larger brownie bites, adding a few minutes to the bake time. You can also bake it in an 8×8 pan and cut it into small squares.
Start checking at 14 minutes. The tops should look set and slightly crackly, and a toothpick inserted into the center should come out with a few moist crumbs, not wet batter and not totally clean. They continue to set as they cool, so pulling them with moist crumbs keeps the centers fudgy.
Yes, this recipe doubles easily for a crowd. Simply double every ingredient and bake in batches if you only have one mini muffin pan. The batter holds up fine on the counter between batches, so you can keep scooping and baking until it is all used up.
The combination of melted chocolate, plenty of butter, and a short bake time keeps them dense and fudgy. Avoid overbaking and do not overmix the batter once the flour goes in, since too much air and too much time in the oven are what turn brownies cakey.
Want a full pan next? Bake our rich, chewy white chocolate brownies for a different kind of bite.
Two Bite Brownies
Ingredients
- 1/2 cup salted butter
- 6 ounces semi-sweet chocolate chips
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/3 cup mini chocolate chips plus more for garnish
Instructions
- Preheat the oven to 350°F. Spray a mini cupcake pan with baking spray and set aside.
- Cut the butter into tablespoons.1/2 cup salted butter
- Place the chocolate chips in a large bowl and add the cut-up butter on top—place in the microwave and microwave for 30 seconds.6 ounces semi-sweet chocolate chips
- Stir, microwave for another 30 seconds, and stir again. Continue to microwave in 15-second intervals, stirring in between, until everything is melted and smooth.
- Add the sugar to the chocolate mixture and stir to combine.1 1/2 cups granulated sugar
- Add the eggs one at a time, mixing them in completely before adding the next.3 large eggs
- Stir in the vanilla.2 teaspoons vanilla extract
- Whisk together the flour, cocoa powder, and baking powder in a large bowl.1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder
- Pour the wet mixture into the dry and stir until combined with no dry patches left.
- Stir in the chocolate chips.1/3 cup mini chocolate chips
- Add 1 ½ tablespoons of the batter into each mini cupcake section. I like to use a cookie scoop for this.
- Sprinkle more chocolate chips on top if desired.
- Bake for 14-16 minutes until a toothpick inserted into the center comes out mostly clean; you still want a few moist crumbs.
- Allow them to cool in the pan for 10 minutes, and gently lift them out. Serve immediately or allow to cool completely.
Notes
- Use a mini cookie scoop to make sure your brownies are all the same size for even baking.
- Melt butter and chocolate slowly in the microwave in 15-second bursts to avoid burning.
- Don’t overmix the batter after adding the dry ingredients—it keeps the texture fudgy, not tough.
- Spray your mini muffin tin well or use mini cupcake liners for easy removal.
- Check early! Ovens vary. Start checking at 14 minutes with a toothpick.
- Top with extra mini chocolate chips before baking to create a gorgeous, bakery-style large image for your blog or social media.
Nutrition
Love This Recipe?
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These were so much fun to make and tasted delicious.