Two bite brownies Recipe

2 Bite Brownies are rich, fudgy, and packed with deep chocolate flavors, but in a cute, tiny form that fits perfectly in a mini muffin pan.

Pin

If you love traditional brownies but want something a little smaller and easier to share, you’re going to love these 2 Bite Brownies!

They have perfect crackly tops, just like bakery brownies, but you don’t even need a fancy electric mixer to make them.

You’ll only need a few quality ingredients like cocoa powder, semi-sweet chocolate, and cane sugar. Just melt, mix, and bake!

Because they’re small, people can grab one (or two!) without feeling too full.

Plus, 2 Bite Brownies are easy to pack in lunchboxes or serve on a cookie tray.

1. Melting butter and chocolate together makes a super rich, smooth base, giving you fudgy brownies every time.
2. Small size bakes quickly in a mini muffin tin, making it perfect for busy days or party prep.
3. Lots of chocolate chips inside and on top give an extra pop of flavor in every two-bite treat!

• salted butter
• semi-sweet chocolate chips
• granulated sugar
• large eggs
• vanilla extract
• all-purpose flour
• unsweetened cocoa powder
• baking powder
• mini chocolate chips

Pin

Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE 2 BITE BROWNIES:
• FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHY DID MY TOPS CRACKLE?
• HOW TO GET THEM OUT?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Two bite brownies Recipe

1. Preheat the oven to 350°F. Spray a mini cupcake pan with baking spray and set aside.
2. Cut the butter into tablespoons. 
3. 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. 
4. 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.
5. Add the sugar to the chocolate mixture and stir to combine. 
6. Add the eggs one at a time, mixing them in completely before adding the next. 
7. Stir in the vanilla.
8. Whisk together the flour, cocoa powder, and baking powder in a large bowl.
9. Pour the wet mixture into the dry and stir until combined with no dry patches left.
10. Stir in the chocolate chips.

Pin

1. Add 1 ½ tablespoons of the batter into each mini cupcake section. I like to use a cookie scoop for this.
2. Sprinkle more chocolate chips on top if desired.
3. Bake for 14-16 minutes until a toothpick inserted into the center comes out mostly clean; you still want a few moist crumbs.
4. Allow them to cool in the pan for 10 minutes, and gently lift them out. Serve immediately or allow to cool completely.

Pin

WHY DID MY TOPS CRACKLE?

Just like traditional brownies, these brownie bites form a beautiful crackly top.

The slight crackling and any small air pockets are totally normal.

That’s what gives these brownie bites their wonderful texture, perfect treat, and classic look.

HOW TO GET THEM OUT?

Once baked, let the brownies cool for about 10 minutes.

Then, use a butter knife gently around the edges and lift them out of the mini muffin pan.

They should pop right out with no problem if you used baking spray.

Pin

ANY ADDITIONS?

The best experiences in life involve melted chocolate.

Maybe start there, haha!

• Sprinkle sea salt on top before baking for a sweet and salty combo
• Stir in chopped walnuts or pecans
• Add mini marshmallows to the batter for a s’mores twist
• Press a peanut butter cup into the center for peanut butter brownies
• Mix in crushed candy canes for a minty holiday feel
• Stir in dark chocolate chunks for even richer flavor – talk about a heavenly moment of pure chocolate bliss!
• Drizzle melted white chocolate over the top after baking for a pretty main image

ANY SUBSTITUTIONS?

Let me know how yours turn out! I love hearing about it.

• Use chia eggs instead of regular eggs to make them egg-free
• Swap semi-sweet chocolate for dark chocolate if you prefer a less sweet flavor
• Replace all-purpose flour with a gluten-free blend if needed
• Use dairy-free chocolate chips to make a dairy-free version
• Substitute coconut sugar for cane sugar if you want a more natural sweetener
• Try almond flour instead of wheat flour for a low-carb option

Pin

ROOM TEMPERATURE:  Store your brownies in an airtight container at room temperature for up to 4 days.

They stay soft, fudgy, and perfect!

REFRIGERATOR: Keep them in the fridge for up to a week.

Just let them warm up a bit before eating for the best soft texture.

FREEZER: Freeze your brownies in a single layer first, then move them to a container or freezer bag.

They’ll stay fresh for up to 3 months.

Let them thaw at room temperature or microwave briefly for a quick treat!

These 2 Bite Brownies are the ultimate little dessert!

Made with simple, quality ingredients, they deliver a huge punch of rich chocolate flavor in every bite.

With a slightly crispy edge and a soft, chewy middle, every bite of these small two-bite brownies is pure happiness.

Pin

Learn more about the author, Dana DeVolk, on our ABOUT ME page!