Irresistible Chewy Brownie Bites are a guaranteed crowd-pleaser in my household. From weeknight desserts to potlucks and bake sales, these little squares of chocolate heaven disappear in minutes, often prompting requests for seconds (and thirds!). There’s something utterly delightful about their intensely fudgy center and that satisfyingly chewy edge. Even my pickiest eater, usually skeptical of anything chocolate, can’t resist these brownie bites. They are incredibly easy to whip up, making them perfect for spontaneous baking sessions or when you need a quick treat to impress. Trust me, once you try this recipe, you’ll understand why they’re called “irresistible”—they truly are!
Ingredients
- Unsalted Butter: 1 cup (2 sticks), melted. Provides richness and contributes to the chewy texture.
- Granulated Sugar: 2 cups. Sweetens the brownies and helps create that crinkly top.
- Unsweetened Cocoa Powder: ¾ cup, unsweetened. Adds intense chocolate flavor. Use good quality cocoa for the best taste.
- All-Purpose Flour: 1 cup. Provides structure to the brownie bites.
- Large Eggs: 4. Bind the ingredients together and contribute to the fudgy texture.
- Vanilla Extract: 2 teaspoons. Enhances the chocolate flavor and adds warmth.
- Salt: ½ teaspoon. Balances the sweetness and enhances all the flavors.
- Chocolate Chips (optional): 1 cup. Adds extra chocolatey goodness and texture. Can be semi-sweet, milk, or dark chocolate chips depending on preference.
Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). While the oven is heating, prepare your baking pan. For brownie bites, a 9×13 inch baking pan is ideal. Line the pan with parchment paper, leaving an overhang on the sides. This parchment paper sling will make it incredibly easy to lift the brownie bites out of the pan once they are baked and cooled, ensuring clean and neat squares. Lightly grease the parchment paper as an extra precaution to prevent sticking.
- Melt the Butter: In a large, microwave-safe bowl, or in a saucepan over low heat, melt the unsalted butter completely. Melted butter is crucial for achieving that characteristic chewy texture in brownies. Ensure the butter is fully melted and smooth, without any lumps. If using a saucepan, be careful not to overheat or brown the butter. Once melted, remove from heat and let it cool slightly for a minute or two before proceeding to the next step. This slight cooling prevents the hot butter from cooking the eggs in the next step.
- Combine Butter and Sugar: To the slightly cooled melted butter, add the granulated sugar. Pour the sugar directly into the bowl with the melted butter. Using a whisk or a sturdy spoon, vigorously combine the melted butter and sugar until they are well incorporated and the mixture is smooth and homogenous. Continue whisking for about a minute or two. This step helps dissolve the sugar slightly in the warm butter and creates a base for the brownie batter. Don’t worry if it looks a little oily at this stage, it will come together as you add the other ingredients.
- Incorporate Cocoa Powder: Now, it’s time to add the unsweetened cocoa powder. Sift the cocoa powder directly into the butter and sugar mixture. Sifting is recommended to prevent any clumps of cocoa powder in your batter, ensuring a smooth and even chocolate flavor throughout the brownies. Using the whisk again, gently fold the cocoa powder into the butter and sugar mixture. Mix until the cocoa powder is fully incorporated and no streaks of cocoa remain. The mixture will become thicker and more like a brownie batter at this point.
- Add Eggs and Vanilla: Crack the large eggs one at a time into the batter. After adding each egg, whisk it in thoroughly until it is fully incorporated before adding the next. This ensures that the eggs are properly emulsified into the batter, contributing to the fudgy texture and structure of the brownie bites. Once all eggs are added and mixed, pour in the vanilla extract. Vanilla extract enhances the chocolate flavor and adds a touch of warmth to the brownies. Stir to combine the vanilla extract evenly throughout the batter.
- Incorporate Flour and Salt: In a separate small bowl, whisk together the all-purpose flour and salt. Whisking helps to aerate the flour slightly and ensures the salt is evenly distributed. Gradually add the flour mixture to the wet ingredients in the large bowl. Add the flour in two or three additions, mixing gently after each addition until just combined. Be careful not to overmix the batter at this stage. Overmixing can develop the gluten in the flour, resulting in tougher brownie bites. Mix until the flour is just incorporated and no streaks of flour are visible.
- Add Chocolate Chips (Optional): If you are using chocolate chips, now is the time to gently fold them into the brownie batter. Add the chocolate chips and use a spatula to gently fold them in until they are evenly distributed throughout the batter. You can use semi-sweet, milk, or dark chocolate chips depending on your preference. You could also use chunks of chocolate or even chopped nuts if you desire.
- Pour into Pan and Bake: Pour the brownie batter into the prepared 9×13 inch baking pan. Use a spatula or the back of a spoon to spread the batter evenly in the pan, ensuring it reaches all corners. Place the pan in the preheated oven and bake for 25-30 minutes. The baking time may vary slightly depending on your oven, so it’s important to keep an eye on the brownies. To check for doneness, insert a toothpick into the center of the brownies. For chewy brownie bites, you want the toothpick to come out with moist crumbs attached, not completely clean. If the toothpick comes out wet batter, bake for a few more minutes and check again. If the toothpick is completely clean, the brownies might be slightly overbaked and less chewy.
- Cool Completely: Once the brownies are baked to perfection, remove the pan from the oven and place it on a wire rack to cool completely. Allowing the brownies to cool completely in the pan is crucial for them to set properly and become fudgy and chewy. Resist the temptation to cut into them while they are still warm, as they will be too soft and may fall apart. Cooling typically takes about 1-2 hours at room temperature, or you can speed up the process by placing them in the refrigerator for about 30-45 minutes.
- Cut and Serve: Once the brownie bites are completely cooled, it’s time to cut and serve them. Using the parchment paper sling, lift the entire slab of brownies out of the baking pan and onto a cutting board. Peel away the parchment paper. Using a sharp knife, cut the brownies into bite-sized squares. You can cut them into whatever size you prefer, but approximately 2-inch squares are ideal for brownie bites. For clean cuts, you can wipe the knife clean with a damp cloth between cuts. Serve the irresistible chewy brownie bites and enjoy! They are delicious on their own or with your favorite toppings.
Nutrition Facts
(Per Serving, approximately 2-inch square, based on 24 servings. Note: Nutritional values are estimates and can vary based on specific ingredients used.)
- Servings: 24
- Calories per Serving: Approximately 220-250 kcal
- Total Fat: 12-15g
Preparation Time
- Prep time: 15 minutes
- Cook time: 25-30 minutes
- Total time: 40-45 minutes (excluding cooling time)
How to Serve
Irresistible Chewy Brownie Bites are incredibly versatile and can be served in many delicious ways:
- Classic Dessert:
- Serve them as is, straight from the pan or arranged beautifully on a platter.
- Pair them with a scoop of vanilla ice cream for a classic and satisfying dessert combination.
- Dust them with powdered sugar for a simple yet elegant presentation.
- Elevated Treats:
- Drizzle with melted chocolate or caramel sauce for added richness and flavor.
- Top with fresh berries like raspberries, strawberries, or blueberries for a touch of freshness and color.
- Add a dollop of whipped cream or a mascarpone cream for a luxurious touch.
- Party Perfect:
- Arrange them on a tiered dessert stand for a visually appealing centerpiece at parties or gatherings.
- Skewer them with fruit pieces like strawberries and grapes to create brownie bite skewers.
- Offer a variety of toppings and sauces in small bowls for a “brownie bite bar” allowing guests to customize their treats.
- Warm and Cozy:
- Slightly warm them in the microwave for a few seconds to enhance their fudgy texture and serve with a glass of cold milk or hot cocoa.
- Crumble warm brownie bites over a bowl of vanilla ice cream and drizzle with hot fudge sauce for a decadent brownie sundae.
- Creative Combinations:
- Use them as a base for mini trifles, layering them with pudding, whipped cream, and fruit.
- Incorporate them into ice cream sundaes or milkshakes for an extra chocolatey kick.
- Crumble them over yogurt or oatmeal for a decadent breakfast treat (in moderation, of course!).
Additional Tips for Perfect Brownie Bites
- Use Quality Cocoa Powder: The flavor of brownies heavily relies on the cocoa powder. Opt for a good quality unsweetened cocoa powder for a richer, more intense chocolate flavor. Dutch-processed cocoa powder will yield a smoother, less bitter taste, while natural cocoa powder will have a more pronounced chocolate flavor.
- Don’t Overbake: Overbaking is the enemy of chewy brownies. Keep a close eye on them towards the end of the baking time. They are ready when a toothpick inserted into the center comes out with moist crumbs attached. Slightly underbaked is better than overbaked for achieving that desirable fudgy and chewy texture.
- Cool Completely Before Cutting: Patience is key! Allow the brownie bites to cool completely in the pan before attempting to cut them. This allows them to set properly, making them easier to cut into clean squares and preventing them from crumbling. Cooling also enhances the fudgy texture.
- Parchment Paper Sling is Your Friend: Lining the pan with parchment paper and creating an overhang (parchment paper sling) is a game-changer. It makes lifting the entire batch of brownies out of the pan effortless and prevents sticking, ensuring neat and perfect brownie bites every time.
- Melt Butter Properly: Ensure the butter is fully melted and smooth. Melted butter is essential for the chewy texture. However, avoid overheating or browning the butter, as this can alter the flavor. Let it cool slightly before adding sugar to prevent cooking the eggs later.
- Measure Flour Correctly: Incorrectly measured flour is a common baking mistake. Always measure flour using the “spoon and level” method. Spoon flour into your measuring cup and then level it off with a straight edge. Avoid scooping directly from the bag, as this can compact the flour and result in using too much, leading to drier brownies.
FAQ Section
Q: Can I use salted butter instead of unsalted butter?
A: Yes, you can use salted butter if that’s what you have on hand. However, if you do, reduce the amount of salt you add separately to ¼ teaspoon instead of ½ teaspoon to avoid overly salty brownies. Unsalted butter is generally preferred in baking as it gives you more control over the salt content.
Q: Can I double this recipe?
A: Absolutely! This recipe can easily be doubled to make a larger batch. If doubling, use a 13×18 inch baking pan or bake in two 9×13 inch pans. The baking time may need to be slightly adjusted, so keep an eye on them.
Q: Can I add nuts to these brownie bites?
A: Yes, you can definitely add nuts! Walnuts, pecans, or almonds would all be delicious additions. Roughly chop about ½ to 1 cup of your favorite nuts and fold them into the batter along with the chocolate chips (or instead of).
Q: How should I store leftover brownie bites?
A: Store leftover brownie bites in an airtight container at room temperature for up to 3-4 days. For longer storage, you can keep them in the refrigerator for up to a week. Bring them to room temperature or slightly warm them before serving for the best texture.
Q: Can I freeze brownie bites?
A: Yes, brownie bites freeze very well! Once completely cooled and cut, arrange them in a single layer on a baking sheet lined with parchment paper and freeze for about 1-2 hours until solid. Then, transfer them to a freezer-safe bag or container and freeze for up to 2-3 months. Thaw them at room temperature for about 30-60 minutes before serving.
Q: What if I don’t have parchment paper? Can I still make these?
A: Yes, you can still make them without parchment paper. Grease and flour your 9×13 inch baking pan thoroughly before pouring in the batter. However, using parchment paper is highly recommended for easy removal and cleaner brownie bites. If you don’t have parchment paper, you can also use aluminum foil, greased well, as an alternative.
Irresistible Chewy Brownie Bites
Ingredients
- Unsalted Butter: 1 cup (2 sticks), melted. Provides richness and contributes to the chewy texture.
- Granulated Sugar: 2 cups. Sweetens the brownies and helps create that crinkly top.
- Unsweetened Cocoa Powder: ¾ cup, unsweetened. Adds intense chocolate flavor. Use good quality cocoa for the best taste.
- All-Purpose Flour: 1 cup. Provides structure to the brownie bites.
- Large Eggs: 4. Bind the ingredients together and contribute to the fudgy texture.
- Vanilla Extract: 2 teaspoons. Enhances the chocolate flavor and adds warmth.
- Salt: ½ teaspoon. Balances the sweetness and enhances all the flavors.
- Chocolate Chips (optional): 1 cup. Adds extra chocolatey goodness and texture. Can be semi-sweet, milk, or dark chocolate chips depending on preference.
Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). While the oven is heating, prepare your baking pan. For brownie bites, a 9×13 inch baking pan is ideal. Line the pan with parchment paper, leaving an overhang on the sides. This parchment paper sling will make it incredibly easy to lift the brownie bites out of the pan once they are baked and cooled, ensuring clean and neat squares. Lightly grease the parchment paper as an extra precaution to prevent sticking.
- Melt the Butter: In a large, microwave-safe bowl, or in a saucepan over low heat, melt the unsalted butter completely. Melted butter is crucial for achieving that characteristic chewy texture in brownies. Ensure the butter is fully melted and smooth, without any lumps. If using a saucepan, be careful not to overheat or brown the butter. Once melted, remove from heat and let it cool slightly for a minute or two before proceeding to the next step. This slight cooling prevents the hot butter from cooking the eggs in the next step.
- Combine Butter and Sugar: To the slightly cooled melted butter, add the granulated sugar. Pour the sugar directly into the bowl with the melted butter. Using a whisk or a sturdy spoon, vigorously combine the melted butter and sugar until they are well incorporated and the mixture is smooth and homogenous. Continue whisking for about a minute or two. This step helps dissolve the sugar slightly in the warm butter and creates a base for the brownie batter. Don’t worry if it looks a little oily at this stage, it will come together as you add the other ingredients.
- Incorporate Cocoa Powder: Now, it’s time to add the unsweetened cocoa powder. Sift the cocoa powder directly into the butter and sugar mixture. Sifting is recommended to prevent any clumps of cocoa powder in your batter, ensuring a smooth and even chocolate flavor throughout the brownies. Using the whisk again, gently fold the cocoa powder into the butter and sugar mixture. Mix until the cocoa powder is fully incorporated and no streaks of cocoa remain. The mixture will become thicker and more like a brownie batter at this point.
- Add Eggs and Vanilla: Crack the large eggs one at a time into the batter. After adding each egg, whisk it in thoroughly until it is fully incorporated before adding the next. This ensures that the eggs are properly emulsified into the batter, contributing to the fudgy texture and structure of the brownie bites. Once all eggs are added and mixed, pour in the vanilla extract. Vanilla extract enhances the chocolate flavor and adds a touch of warmth to the brownies. Stir to combine the vanilla extract evenly throughout the batter.
- Incorporate Flour and Salt: In a separate small bowl, whisk together the all-purpose flour and salt. Whisking helps to aerate the flour slightly and ensures the salt is evenly distributed. Gradually add the flour mixture to the wet ingredients in the large bowl. Add the flour in two or three additions, mixing gently after each addition until just combined. Be careful not to overmix the batter at this stage. Overmixing can develop the gluten in the flour, resulting in tougher brownie bites. Mix until the flour is just incorporated and no streaks of flour are visible.
- Add Chocolate Chips (Optional): If you are using chocolate chips, now is the time to gently fold them into the brownie batter. Add the chocolate chips and use a spatula to gently fold them in until they are evenly distributed throughout the batter. You can use semi-sweet, milk, or dark chocolate chips depending on your preference. You could also use chunks of chocolate or even chopped nuts if you desire.
- Pour into Pan and Bake: Pour the brownie batter into the prepared 9×13 inch baking pan. Use a spatula or the back of a spoon to spread the batter evenly in the pan, ensuring it reaches all corners. Place the pan in the preheated oven and bake for 25-30 minutes. The baking time may vary slightly depending on your oven, so it’s important to keep an eye on the brownies. To check for doneness, insert a toothpick into the center of the brownies. For chewy brownie bites, you want the toothpick to come out with moist crumbs attached, not completely clean. If the toothpick comes out wet batter, bake for a few more minutes and check again. If the toothpick is completely clean, the brownies might be slightly overbaked and less chewy.
- Cool Completely: Once the brownies are baked to perfection, remove the pan from the oven and place it on a wire rack to cool completely. Allowing the brownies to cool completely in the pan is crucial for them to set properly and become fudgy and chewy. Resist the temptation to cut into them while they are still warm, as they will be too soft and may fall apart. Cooling typically takes about 1-2 hours at room temperature, or you can speed up the process by placing them in the refrigerator for about 30-45 minutes.
- Cut and Serve: Once the brownie bites are completely cooled, it’s time to cut and serve them. Using the parchment paper sling, lift the entire slab of brownies out of the baking pan and onto a cutting board. Peel away the parchment paper. Using a sharp knife, cut the brownies into bite-sized squares. You can cut them into whatever size you prefer, but approximately 2-inch squares are ideal for brownie bites. For clean cuts, you can wipe the knife clean with a damp cloth between cuts. Serve the irresistible chewy brownie bites and enjoy! They are delicious on their own or with your favorite toppings.
Nutrition
- Serving Size: one normal portion
- Calories: 250
- Fat: 15g
