Bite Size Brownie Cups

Fudgy, moist, rich, and decadent, these Bite-Size Brownie Cups have all the goodness you want from a brownie batch but in a tiny size. Well, I am sure you want to have more than one 🙂

About These Bite-Size Brownie Cups

• These Bite-Size Brownie Cups are baked in a Mini Cupcake Pan to create a small treat. If you want larger brownie cups, make them in a regular cupcake pan.
• This is my Big Batch Brownie recipe, which is super easy to make and will give the most delicious Bite-Size Brownie Cups with the shiniest cracked tops.
• This Big Batch Brownie bakes in a 9X15-inch pan; making it in an 8X8 pan will yield thicker brownies.
• The beauty of these brownies is that you can have more than one without feeling overfilled with chocolate!
• These brownies use oil, butter, and cocoa powder, which results in a fudgier texture.
• One more essential ingredient is Mini Chocolate Chips, which are my favourite kind of chocolate chip.

• Cocoa powder adds flavour, deep colour, and texture to the brownies.
• We also need powdered sugar and brown sugar for the maximum fudgyness.
• This recipe can adapt to variations such as walnuts, raspberry, or M&Ms.

How To Make These Treats

• Melt the butter, add the oil, and then add the cocoa powder. The oil should warm up slightly to better absorb the cocoa powder. Mix everything together and let the cocoa powder bloom.
• Whisk sugars, eggs, and vanilla extract using the whisk attachment or hand mixture. Take your time with this step, as it contributes to a shiny, crackle top. Whisk for 3- 4 minutes until the mixture is smooth and light in colour.
• Add half the oil and cocoa powder mixture and whisk for 3-4 minutes. This will give your Bite Size Brownie Cups a shiny and cracked top.
• Sift all-purpose flour and salt in a separate bowl and add to the egg mixture. Gently fold the dry ingredients and scrape the bottom of the bowl to ensure all the ingredients are well incorporated.
• Add the remaining oil mixture and mix well.
• Mix in the chocolate chips and pour the batter into the greased mini cupcake pan cavities.
• Bake the brownies for 10-12 minutes. Do not overbake the brownies, which will result in dry brownies.

• Let the brownies cool down in the pan for ten minutes, then remove them from the pan and transfer them to the cooling rack.
• Enjoy these brownies warm.

See more brownie recipes here:

Caramel Pretzel Brownies,

Cosmic Biscoff Brownies,

The Fudgiest Cosmic Brownies,

Red Oreo Brownies

Storing: Brownies will last 3 to 4 days in an airtight container at room temperature and up to a week in the refrigerator.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND YOU LIKED IT.

📖 Recipe