If you've ever walked past a package of mini brownie bites at the store and been tempted to toss them in your cart, you're not alone. But here’s the best part — you can easily make homemade mini brownie bites right in your own kitchen, and they taste even better!
These bite-sized treats are rich, fudgy, and full of chocolatey goodness. Made with a boxed brownie mix and just a few simple add-ins, these brownie bites come together in no time. Whether you're looking for a quick after-school snack, a fun party dessert, or a sweet addition to your holiday dessert table, this recipe is always a crowd-pleaser.
Not only are these easy brownie bites fast and foolproof, but they’re also great for getting kids involved in the kitchen. With minimal prep and maximum flavor, you’ll be making these again and again. Let’s get baking!
These are perfect ALL YEAR! After school, on the way to the beach, holiday parties...you name it. Kids and Adults alike can't resist them!
You can find a few brownie recipes on my blog! I love them! Here are a couple more for you to try! Peanut Butter Swirl Brownies and Killer Symphony Brownies!
Ingredients
Using a box mix is what makes this recipe even quicker!
- Boxed Brownie Mix
- Ingredients for Boxed Mix
- Hersheys Syrup
- Mini Chocolate Chips
- Cooking Spray
See recipe card for quantities.
Instructions
This recipe can not be simpler. Mix the brownie mix as called for on your boxed mix. Add in about 1 Tablespoon Chocolate Syrup and ¼ cup mini morsels.
Spray and mini muffin pan with cooking spray. Then using your smallest cookie scoop (1 Tablespoon) scoop batter into prepared pan.
Bake for about 11 minutes.
Hint: Let them cool slightly then using a butter knife gently work the sides and they will pop right out!
Variations
- Nuts - add chopped walnuts or pecans if you like these in your brownies. ⅓ cup usually is enough.
- M&M- add a few mini M&Ms to the tops of each brownie before baking.
Equipment
Equipment can have a big impact on how a recipe turns out. For mini muffin pans I prefer to use a light colored pan. In my video above I am showing a dark pan...but it is not the best choice. Darker pan tend to cook a little quicker and hotter.
This pan is one of my favorites! And this is a great scoop as well.
Storage
These store fantastic in an airtight container! Store at room temperature for about 4-5 days. These can also be frozen for up to 2 months. I like to flash freeze mine on a cookie sheet just until frozen. Then pop in freezer zip top bag to keep all together.
Top Tip
Do not over bake! They should still appear a little fudgy on top.
Related
Looking for other recipes like this? Try these:
Mini Brownie Bites
Ingredients
- 1 boxed brownie mix I used Duncan Hines chewy fudge
Ingredients according to Mix directions
- ¼ cup water
- 2 eggs
- ½ cup vegetable oil
Extras
- 1 tablespoon chocolate syrup
- ¼ cup mini semi sweet chocolate chips
Instructions
- Preheat oven according to package directions.Mix the brownie mix according to the box directions. Add in the chocolate syrup and chocolate chips. Stir until completely combined.Spray mini muffin pan with cooking spray. Using a 1 Tablespoon cookie scoop scoop batter into each well. Bake for about 11 minutes or until brownies are just done. Do not over bake. A toothpick should have a little crumb clinging. Let cool slightly in pan then loosen edges with a butter knife and then remove completely.
Notes
- Be careful not to over bake.
- Store in an airtight container for up to 4-5 days.
- These freeze great! See my notes above.
Madelyn Tannery says
My husbands favorite!! These are perfect and so easy
Misty Tannery says
They ARE easy! Thank you for the review!