Brownie Bites

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Recipe photo
Hands-on time:
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Yield: about 40 brownie bites

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Dress up your classic brownies for a special occasion; all you need is a round biscuit cutter. We decorate here with shaved chocolate, but how about crushed peppermints at Christmas, or candy corn at Halloween? The possibilities are limitless.

Read our blog about these brownies, with additional photos, at flourish.

Brownie Bites

star rating (50) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 40 brownie bites
Published: 01/01/2010



Preheat the oven to 350°F. Lightly grease a 10" x 15" jelly roll pan or a 9" x 13" pan. For guaranteed easy removal of the brownies, line the greased pan with parchment, and grease the parchment.

1) In a microwave-safe bowl, or in a saucepan set over low heat, melt the butter.

2) Add the sugar, stirring to combine. Remove from heat.

3) Stir in the cocoa, espresso powder, salt, baking powder, and vanilla.

4) Whisk in the eggs, stirring until smooth.

5) Add the flour, chips, and optional nuts, again stirring until smooth.

6) Spoon the batter into the prepared pan.

7) Bake the brownies for 28 to 34 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges, and barely set in the center.

8) Remove the brownies from the oven, and cool for at least 1 hour before cutting.

9) Use a 1 1/2" round cutter to cut as many circles as possible (about 46) out of the brownies in a 10" x 15" pan. You'll get about 38 from a 9" x 13" pan. Wrap well; enjoy the leftover scraps.

10) Just before serving, garnish the brownies with whipped cream, shaved chocolate, and a dusting of espresso powder.


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  • star rating 03/15/2015
  • Marisk from KAF Community
  • Made these to give to our midnight shift officers. I followed the recipe exactly (minus the nuts) and they turned out moist and onolicious with the perfect texture. My 9x13 pan turned out 24. Could have made a few more brownies with all the leftover edging and I cut them as close as I could get. I was going to try your Fudge Brownies too but it's the same recipe with the ingredients in a different order.
  • star rating 02/07/2015
  • Salma from
  • These were very good, and I love the fact that there was no chocolate needed. I have four stars because they could've been a bit more moist, though to be fair, it might have been just my oven. One question- how would these brownies, with all those chocolate chips, fare in a mini-muffin pan?
  • star rating 10/03/2014
  • joe from nc
  • Very good best brownies recipe ever.
  • star rating 03/25/2014
  • Evey's Mia from KAF Community
  • It's hard to believe the batter that went into the pan came out as such delicious brownies!! I was skeptical at first, but it really worked. I didn't have any bar chocolate so I looked for a recipe using cocoa powder, and I struck gold! These are the darkest, moistest brownies I've ever made. I left them as-is and four days after baking they were still moist. A winner of a recipe that'll be my go-to from now on.
  • star rating 03/07/2014
  • Russ from Philly
  • Just made this recipe in a non-stick brownie bite pan. At first I thought it was on the thick side, and wouldn't melt down and shape correctly. But everything worked fine and this recipe is tasty. I would add, that if you're using a non-stick or a dark grey pan, to lower the temp to 335F. I used a sorbet scoop to portion out into the brownie bite sections (small muffin type) and it took 15 mins to cook perfect in a convection oven. I'm always on the look out for "keeper" recipes, and this is one. I ended up making turtle brownies with these, made a batch of caramel and poured some on each while hot and then stuck a toasted pecan to the top. Cheers!
  • star rating 02/25/2014
  • Cheryl Long from Sachse TX
  • I love this recipe. It is the right amount of chewy, chocolatey richness. I do like coffee flavor but I prefer a little less than the tablespoon it calls for. The espresso powder really does increase the chocolate flavor. This is my go-to brownie recipe.
  • star rating 12/14/2013
  • Johanna from NYC
  • These are ALWAYS a hit... by far the best brownies I have made/had.
  • star rating 12/12/2013
  • barbarawoods from KAF Community
  • This is a wonderful recipe. My daughter and I tinkered with it a bit after making it for the fourth time. We added 1/2 cup of blueberry yougert...just amazing!
  • star rating 06/09/2013
  • from KAF Community
  • The BEST brownies I have ever made and with 4 children, I have made a lot of brownies!! My husband also gives them 5 stars. So moist and tender. I will toss out my other brownie recipes.
  • star rating 11/20/2012
  • Kay from Michigan
  • I always thought I wanted a fudgy brownie recipe until I tried multiple and they all came out way too dense and rich. I could never even finish a normal square. This recipe is the perfect blend of the fudgy yet cake-like brownie that is rich but not overly so. Used with a blend of Bensdorp Dutch Processed & Black Cocoa from King Arthur and it is truly devine.
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