Best 20 Brownie Bites Recipes

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Indulge your sweet cravings with our delectable brownie bites, the perfect treat for chocolate enthusiasts and baking aficionados alike. These bite-sized morsels pack a rich, fudgy center enveloped in a crisp, crackly crust, making them an irresistible treat for any occasion. Our collection of brownie bite recipes caters to diverse dietary preferences and skill levels, ensuring that everyone can enjoy these chocolatey wonders. From classic brownie bites to gluten-free and vegan variations, we have a recipe for every brownie lover. Join us on this culinary journey as we explore the world of brownie bites, offering step-by-step instructions, helpful tips, and a range of flavor combinations to tantalize your taste buds. Whether you're a seasoned baker or just starting, our recipes will guide you towards creating perfect brownie bites that are sure to impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

DELICIOUS BROWNIE BITES



Delicious Brownie Bites image

Bite-sized brownies that are crisp on the outside and fudgy in the middle, bursting with flavor.

Provided by Mackie

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 50m

Yield 48

Number Of Ingredients 10

1 cup butter
2 cups white sugar
½ cup cocoa powder
4 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ cup chopped pecans
¼ cup peanut butter chips
¼ cup caramel syrup

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins.
  • Melt butter in a large saucepan over medium heat. Remove from heat. Add sugar, cocoa powder, eggs, and vanilla extract, in that order; beat until well blended. Add flour and baking powder. Beat slowly, gradually picking up speed until batter is smooth. Fold in pecans and peanut butter chips. Divide batter among mini muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Let brownies cool for 10 minutes. Drizzle caramel syrup on top.

Nutrition Facts : Calories 106.9 calories, Carbohydrate 13.5 g, Cholesterol 25.7 mg, Fat 5.6 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.1 g, Sodium 41.5 mg, Sugar 9.8 g

GANACHE-TOPPED BROWNIE BITES



Ganache-Topped Brownie Bites image

Indulge! Dress up Betty Crocker® brownie mix with a super-easy ganache made with chocolate chips and whipping cream.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 42

Number Of Ingredients 5

1 box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
2/3 cup whipping cream
1 cup semisweet chocolate chips (6 oz)
Fresh raspberries, if desired

Steps:

  • Heat oven to 350°F. Place mini paper baking cup in each of 42 miniature muffin cups. Make brownie batter as directed on box. Fill muffin cups about 3/4 full (about 1 tablespoon each) with batter.
  • Bake 18 to 21 minutes or until toothpick inserted in edge of brownie bites comes out clean. Do not overbake. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes. Carefully remove paper liners, if desired.
  • In 1-quart saucepan, heat whipping cream over low heat just to boiling. Remove from heat; stir in chocolate chips until melted. Let stand about 15 minutes or until mixture coats a spoon.
  • Spoon about 1 teaspoon chocolate mixture onto each brownie. Garnish with fresh raspberries.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 10 g, TransFat 0 g

BROWNIE NUT BITES



Brownie Nut Bites image

We used mini muffin cups and Betty Crocker fudge brownie mix to make our moist and chocolaty Brownie Nut Bites. Ready in only 40 minutes, they're a fun game-day treat.

Provided by By Sarah Caron

Categories     Dessert

Time 40m

Yield 24

Number Of Ingredients 5

1 pouch Betty Crocker™ fudge brownie mix
1/3 cup canola oil
2 tablespoons water
1 egg
1/2 cup chopped walnuts

Steps:

  • Heat oven to 325°F. Place mini paper baking cup in each of 24 mini muffin cups.
  • In medium bowl, stir together brownie mix, oil, water and egg until smooth. Fold in nuts. Divide batter evenly among muffin cups.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out almost clean. Cool 5 to 10 minutes; remove from muffin pan cups.

Nutrition Facts : ServingSize 1 Serving

PEANUT BUTTER BROWNIE BITES



Peanut Butter Brownie Bites image

I used to make these brownie bites with a cherry in the center. Then I discovered that my granddaughter Lily is big on peanut butter, so I switched it up. Now she loves to help me make them. -Donna McGinnis, Taylor Ridge, Illinois

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3-1/2 dozen.

Number Of Ingredients 8

1 package fudge brownie mix (13x9-inch pan size)
Frosting:
1/2 cup creamy peanut butter
3 ounces cream cheese, softened
2 cups confectioners' sugar
4 teaspoons 2% milk
1 teaspoon vanilla extract
Chopped salted peanuts, optional

Steps:

  • Preheat oven to 350°. Line 42 mini-muffin cups with paper or foil liners., Prepare brownie mix batter according to package directions. Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean (do not overbake)., Place pans on wire racks. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each brownie. Cool 10 minutes before removing from pans., For frosting, in a large bowl, beat peanut butter and cream cheese until blended. Gradually beat in confectioners' sugar, milk and vanilla until smooth. Spoon or pipe frosting into indentations. If desired, sprinkle with chopped peanuts. Refrigerate leftovers.

Nutrition Facts : Calories 134 calories, Fat 7g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 71mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.

PEANUT BUTTER CUP BROWNIE BITES



Peanut Butter Cup Brownie Bites image

Brownie bites with peanut butter cup centers! Store in airtight containers for 7 to 10 days, if they last that long.

Provided by footballmomnva

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 25m

Yield 50

Number Of Ingredients 6

baking spray
1 (18.25 ounce) package brownie mix
½ cup vegetable oil
3 tablespoons water
2 eggs
50 miniature chocolate-covered peanut butter cups, unwrapped, or more as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 50 mini muffin cups with paper liners and spray each liner with baking spray.
  • Combine brownie mix, vegetable oil, water, and eggs in a large bowl. Mix with a wooden spoon until well blended.
  • Place a dollop of batter into each of the prepared muffin cups, filling each about 1/2 full.
  • Bake in the preheated oven until tops are dry and edges have started to pull away from the sides of the muffin cups, 10 to 12 minutes. Remove from the oven and immediately push peanut butter cups into centers of brownie bites.
  • Remove from muffin pans and let cool on wire racks before serving.

Nutrition Facts : Calories 107.3 calories, Carbohydrate 12.3 g, Cholesterol 7.9 mg, Fat 6.3 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 1.5 g, Sodium 58.7 mg, Sugar 3.7 g

TURTLE BROWNIE BITES



Turtle Brownie Bites image

A sweet friend of mine was having a party and loved chocolate, so I whipped these brownie bites up for her party. They were a hit, and she has asked for them ever since. -Saleta Lawrence, Benbrook, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 4 dozen.

Number Of Ingredients 12

1 package fudge brownie mix (13-inch x 9-inch pan size)
1 package fudge brownie mix (8-inch square pan size)
1/2 cup plus 1/3 cup canola oil
3 large eggs
6 tablespoons water
TOPPINGS:
1-1/2 cups dark chocolate chips
1 cup plus 1-1/2 teaspoons heavy whipping cream, divided
3 tablespoons unsalted butter
3/4 cup Kraft caramel bits
1-1/2 teaspoons water
48 pecan halves, toasted

Steps:

  • In a large bowl, combine brownie mixes, oil, eggs and water. Transfer to a greased, parchment-lined 13x9-in. baking pan., Bake at 350° for 38-42 minutes or until a toothpick inserted in the center comes out clean. Cool. Cut brownies into 1-1/2-in. squares., Place a wire rack over a baking sheet lined with waxed paper. Transfer brownie squares to the wire rack., Place chocolate chips in a small bowl. In a small saucepan, bring 1 cup cream and butter just to a boil. Pour over chocolate; whisk until smooth. Spoon chocolate over each brownie, covering top and sides. Let stand for 30 minutes., In a microwave, melt the caramel bits, water and remaining cream; stir until smooth. Drizzle over chocolate. Top each with a pecan half.

Nutrition Facts :

BROWNIE BOURBON BITES



Brownie Bourbon Bites image

Chocolate and chopped pecans flavor these simple, spirited treats. Make a double batch so you can give some as gifts and savor the rest!-Paula Kirchenbauer, Newton, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2 dozen.

Number Of Ingredients 7

1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup bourbon
1 cup all-purpose flour
3 tablespoons baking cocoa
1/2 cup miniature semisweet chocolate chips
1 cup coarsely chopped pecans

Steps:

  • In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in bourbon. Combine flour and cocoa; gradually add to creamed mixture, beating until smooth. Stir in chocolate chips. Cover and refrigerate for 1-2 hours., Shape into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets. Bake at 350° until cookies are set, 8-10 minutes. Cool for 5 minutes before carefully removing from pans to wire racks to cool completely. Store in an airtight container.

Nutrition Facts : Calories 110 calories, Fat 7g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 35mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE-DIPPED BROWNIE BITES (BROWNIES)



Chocolate-Dipped Brownie Bites (Brownies) image

A rich, chocolate coating over decadent, double-chocolate bite-size brownies with festive toppings. I got this recipe at a TOH Christmas Show and they are INCREDIBLE!! They are probably the absolute best cookie/candy type treat I've ever made!! We noticed they tasted even better on day 2 & 3 so you might want to make them ahead of time. I used candy coating wafers to dip them in rather than more chocolate chips. One of the reasons was, I wanted to dip half of them in white chocolate. If you try that, make sure you do the white chocolate first...when the brownies are right out of the freezer. As they warmed up, I had trouble with crumbs getting in the coating. Both kinds, the white and dark chocolate, were fantastic though!

Provided by Marg CaymanDesigns

Categories     Bar Cookie

Time 1h5m

Yield 64 serving(s)

Number Of Ingredients 11

3/4 cup sugar
1/3 cup butter
2 tablespoons water
4 cups semi-sweet chocolate chips, divided
1 teaspoon vanilla extract
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons shortening
other christmas candies or candy sprinkles

Steps:

  • For Brownies: In a saucepan, bring the sugar, butter and water to a boil over medium heat; remove from the heat.
  • Stir in 1 cup chocolate chips and vanilla; stir until smooth. Cool for 5 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Combine flour, salt and baking soda; stir into chocolate mixture. Stir in 1 cup chocolate chips.
  • Pour into a greased 9-inch square baking pan. Bake at 325°F for 35 minutes or until set.
  • Cool completely. Place in the freezer for 30-40 minutes (do not freeze completely). Cut into squares.
  • For Coating: In a heavy saucepan or microwave, melt remaining chips with shortening; stir until smooth.
  • Using a small plastic fork with two middle tines broken off, dip brownies to completely coat; shake off excess.
  • Place brownies on waxed paper-lined baking sheets; immediately decorate with M&M's or other toppings as desired or drizzle with melted baking chips.
  • Let stand until set. Store in a sealed container in a cool place.

BROWNIE CHERRY BITES



Brownie Cherry Bites image

Make and share this Brownie Cherry Bites recipe from Food.com.

Provided by Mom2Rose

Categories     Bar Cookie

Time 45m

Yield 48 brownie bites, 48 serving(s)

Number Of Ingredients 9

1 (21 ounce) box family-size brownie mix
1/2 cup butter, melted
1/4 cup water
2 eggs
1/2 teaspoon almond extract
1/2 cup maraschino cherry, chopped, drained
1/2 cup bittersweet chocolate chips
powdered sugar
maraschino cherry, cut into quarters, if desired (optional)

Steps:

  • Heat oven to 350°F
  • Combine brownie mix, butter, water, eggs and almond extract in large bowl; stir just until combined.
  • Stir in 1/2 cup cherries and chocolate chips.
  • Place foil mini baking cups into mini muffin pans.
  • Spoon about 1 tablespoon chocolate mixture into each cup.
  • Bake for 13 to 18 minutes or until centers are just set.
  • Cool completely.
  • Remove from pan.
  • Sprinkle with powdered sugar.
  • Garnish with cherries, if desired.

BROWNIE BITES



Brownie Bites image

These little gems are very easy to make. I started baking this recipe when my kids were in elementary school and they loved those mini brownies that you can buy 5 to package (Hostess, I think) in their lunch boxes. I didn't like buying them so I found this recipe and the rest is history. I have never gotten 40 muffins out of this recipe -- more like 32. I don't always put a nut on the top of the brownie bites. I used pecans in the picture because that's what I had -- use your favorite nut.

Provided by Lvs2Cook

Categories     Quick Breads

Time 35m

Yield 40 muffins

Number Of Ingredients 7

1/2 cup butter
4 ounces unsweetened chocolate
1 1/2 cups sugar
1 teaspoon vanilla
3 eggs
1 cup flour
40 walnut halves (optional)

Steps:

  • In a medium-size pan, place butter and chocolate and heat over low heat. Stir occasionally until melted and smooth.
  • Remove pan from heat and stir in sugar and vanilla.
  • Add eggs, one at a time, stirring well after each addition.
  • Stir in flour.
  • Spoon batter into mini muffin pan sprayed with cooking spray, filling almost to the top. You can use mini muffin paper liners in the pan instead if you want.
  • Place a walnut half on the top of each brownie.
  • Bake in a 325º oven for about 20 minutes or until brownies look dry and feel firm to the touch. I do these in my convection oven and it takes about 15 minutes.
  • Let cool in pans for about 10 minutes then transfer to wire rack to cool completely.
  • Store in an airtight container.

Nutrition Facts : Calories 80.6, Fat 4.2, SaturatedFat 2.5, Cholesterol 20.1, Sodium 26.4, Carbohydrate 10.8, Fiber 0.6, Sugar 7.5, Protein 1.2

DOUBLE-CHOCOLATE BROWNIE BITES



Double-Chocolate Brownie Bites image

Cocoa powder and semisweet chocolate give these one-bite cookies their deep flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Time 1h30m

Yield Makes 6 dozen

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1/4 cup Dutch-process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 stick unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/2 cup honey
7 ounces semisweet chocolate, coarsely chopped (1 1/2 cups)
1/4 cup granulated sugar

Steps:

  • Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt. Beat butter and brown sugar with a mixer on medium speed until pale and fluffy. Add honey, and beat until fluffy. Reduce speed to low. Gradually add flour mixture, and beat until well combined. Mix in chocolate. Refrigerate for 30 minutes.
  • Drop heaping teaspoons of dough into granulated sugar. Roll to coat, shaping into balls. Transfer to parchment-lined baking sheets, spacing about 1 inch apart. Bake until tops are cracking and cookies are just set, about 9 minutes. Transfer sheets to wire racks, and let cool.

CHERRY AND SPICE BROWNIE BITES



Cherry and Spice Brownie Bites image

This is, without a doubt, one of the best brownie recipes I have ever tried. The recipe is from the AARP Nov/Dec magazine. Wanted to post here so it wouldn't be lost. A little does go a long way, because these are so rich! If needed for a cookie exchange, you could cut these into 1" squares. If for yourself, cut more generously. If you need to serve a crowd, increase the recipe by 2 1/2 times and bake in a 9"x13" pan. They will need a little more time in the oven this way. Make sure to test for doneness with a knife.

Provided by Darkhunter

Categories     Bar Cookie

Time 55m

Yield 64 bites

Number Of Ingredients 14

1/3 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1 pinch ground cloves
5 tablespoons unsalted butter, cut into 5 pcs
4 ounces bittersweet chocolate or 4 ounces semisweet chocolate, coarsely chopped
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
2 large eggs
1 teaspoon pure vanilla extract
1/2 grated orange, zest of
1 cup chopped walnuts (Used pecans because that is what we had and it was still great)
1/2 cup plump dried cherries (make sure they are soft)

Steps:

  • Center a rack in the oven and preheat to 325F degrees. Line an 8" square baking pan with aluminum foil and butter the foil or use nonstick foil.
  • In a medium bowl, whisk together the flour, salt and spices.
  • Put a heatproof bowl over a saucepan of gently simmering water. Put the butter in the bottom of the bowl, then add the chopped chocolates. Heat, stirring occasionally, just until the ingredients are melted - don't get them so hot that the butter separates. Remove the bowl from the pan.
  • Using a whisk, stir the sugars into the butter-chocolate mixture. Add the eggs, one at a time. Add the vanilla and the grated orange zest and whisk the mixture energetically. Gently mix in the dry ingredients, stirring only until they are incorporated. Switch to a rubber spatula and fold in the nuts and cherries. Turn the batter into the prepared pan and even the top with the spatula.
  • Bake the brownies for about 25 minutes, or until the top no longer looks wet and a thin knife inserted into the center comes out clean. Place the pan on a rack and cool to room temperature.
  • When the brownies are cool, turn them over onto the rack, peel away the foil, and invert them onto a cutting board. Using a ruler and a long, thin knife, cut the brownies into 1"x1" bites.
  • Storage tips: Wellpwrapped and uncut, the brownies will keep at room temperature for 4 to 5 days; cut, they will keep for about 3 days. They can be frozen for up to 2 months.

Nutrition Facts : Calories 34.2, Fat 2.3, SaturatedFat 0.7, Cholesterol 9, Sodium 20.9, Carbohydrate 3.2, Fiber 0.2, Sugar 2.5, Protein 0.6

COGNAC BROWNIE BITES



Cognac Brownie Bites image

Brownies with a chocolate cognac frosting. Definitely for adults.

Provided by MACBIRT

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h50m

Yield 20

Number Of Ingredients 7

1 (19.5 ounce) package brownie mix
⅔ cup vegetable oil
¼ cup water
2 eggs
½ cup heavy cream
5 ½ ounces semisweet chocolate
3 tablespoons cognac

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x9-inch pan with cooking spray.
  • Combine brownie mix, vegetable oil, water, and eggs in a large bowl. Mix with a wooden spoon until well blended. Spread into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely.
  • While brownies cool, bring heavy cream to a simmer over medium heat in a small saucepan. Remove from heat. Stir in chocolate until smooth. Whisk in cognac.
  • Refrigerate topping until thick enough to spread, about 1 hour. Spread topping over cooled brownies; cut into bite-sized squares.

Nutrition Facts : Calories 257.8 calories, Carbohydrate 25.8 g, Cholesterol 24.5 mg, Fat 16.5 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 4.7 g, Sodium 92.3 mg, Sugar 3.9 g

DARK CHOCOLATE BROWNIE BITES



Dark Chocolate Brownie Bites image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h5m

Yield 32 servings

Number Of Ingredients 9

Nonstick cooking spray, for greasing the pan
4 sticks (2 cups) salted butter
10 ounces unsweetened chocolate, chopped
1/2 cup unsweetened cocoa powder
4 cups sugar
2 tablespoons vanilla
6 large eggs
2 1/2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Grease an 18-by-13-inch pan (half sheet pan) with cooking spray.
  • In a medium-large saucepan, heat the butter and unsweetened chocolate over low heat, whisking occasionally, until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow to cool for about 5 minutes.
  • Stir the sugar and vanilla into the chocolate mixture until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.
  • Pour the batter (it will be very thick!) into the prepared pan, spreading to even out the top. Bake for 30 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then cut into small squares.

BRANDIED CHERRY BROWNIE BITES



Brandied Cherry Brownie Bites image

Dress Betty Crocker® dark chocolate fudge brownie mix with brandy macerated cherries and hazelnuts to make these decadent candy treats - perfect bite-sized desserts for gift giving.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 48

Number Of Ingredients 7

1 cup dried cherries
1/3 cup brandy
1 box (1 lb 3.9 oz) Betty Crocker™ dark chocolate fudge brownie mix
Water, vegetable oil and egg called for on brownie mix box
3/4 cup hazelnuts (filberts), toasted, skins removed and nuts chopped
12 oz semisweet baking chocolate, chopped
1/2 cup hazelnut spread with cocoa

Steps:

  • Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In 1-quart saucepan, heat cherries and brandy to simmering over medium heat. Remove from heat; let stand 15 minutes.
  • Make brownie mix as directed on box, using water, oil and egg, except stirring in cherries, any remaining brandy and 1/2 cup of the hazelnuts. Pour into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Refrigerate 1 hour.
  • Line cookie sheet with waxed paper. With spoon, scoop out brownies and shape into 1-inch balls; place on cookie sheet.
  • In microwavable bowl, microwave baking chocolate uncovered on High 1 minute or until melted, stirring after 30 seconds. Stir in hazelnut spread until well blended. With fork, dip brownie balls, one at a time, into chocolate mixture; tap off excess. Return to cookie sheet. Sprinkle with remaining 1/4 cup hazelnuts. Refrigerate 30 minutes or until set.

Nutrition Facts : Calories 170, Carbohydrate 22 g, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 45 mg

S'MORE BROWNIE BITES



S'more Brownie Bites image

Provided by Giada De Laurentiis

Categories     dessert

Time 45m

Yield 24 brownies

Number Of Ingredients 9

1/4 cup graham cracker crumbs or 4 large graham crackers, finely crushed
1 stick unsalted butter, at room temperature
1 1/4 cups mini chocolate chips
1/2 cup sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
1/2 cup quinoa flour *
3/4 cup mini marshmallows

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with paper liners.
  • Heat the butter in a small saucepan over low heat. Remove the pan from the heat and add 3/4 cup of the mini chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Transfer the mixture to a medium bowl. Stir in the sugar, eggs and vanilla. Gradually beat in the flour until the mixture is thick and smooth. Stir in the remaining 1/2 cup mini chocolate chips.
  • Using a small cookie scoop, fill each paper liner with about 2 heaping tablespoons of batter. Push 3 mini marshmallows halfway down into the center of the batter. Sprinkle 1/2 teaspoon of the graham cracker crumbs over the marshmallows. Bake until the marshmallows are puffed and light golden, 10 to 12 minutes. Cool for 20 minutes and serve.

GRASSHOPPER BROWNIE BITES



Grasshopper Brownie Bites image

These super-easy brownie cups are made extra special with crème de menthe frosting and a simple chocolate glaze.

Provided by Annalise Sandberg

Categories     Dessert

Time 50m

Yield 15

Number Of Ingredients 10

1 box (18.3 oz) Betty Crocker™ Fudge Brownie Mix
1/4 cup water
2/3 cup vegetable oil
2 eggs
1/2 cup butter, softened
2 cups powdered sugar
3 tablespoons crème de menthe liqueur
1 cup semisweet chocolate chips (6 oz)
6 tablespoons butter
Betty Crocker™ Chocolate Candy Sprinkles, if desired

Steps:

  • Heat oven to 350° F. Spray 15 regular-size muffin cups with cooking spray.
  • In large bowl, mix brownie mix, water, oil and eggs. Fill muffin cups two-thirds full of batter. Bake 15 to 18 minutes or until edges are dry but centers are still slightly soft. Cool 5 minutes in cups, then remove to cooling rack to cool completely while you make frosting.
  • In medium bowl, beat Crème de Menthe Frosting ingredients with electric mixer on medium-high speed until smooth and creamy. Add more liqueur a teaspoon at a time if necessary to reach desired consistency. Spread frosting on tops of cooled brownie cups.
  • Place Chocolate Glaze ingredients in heatproof bowl set over a saucepan of simmering water. Stir frequently as mixture melts; remove from heat just when no lumps remain. Pour a spoonful over frosting on each cup. Sprinkle with chocolate sprinkles, if desired. Let stand 15 minutes before serving.

Nutrition Facts : Calories 460, Carbohydrate 54 g, Cholesterol 55 mg, Fiber 1 g, Protein 2 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 43 g, TransFat 0 g

ROLO BROWNIE BITES RECIPE - (3.9/5)



Rolo Brownie Bites Recipe - (3.9/5) image

Provided by toobze

Number Of Ingredients 2

36 Rolo candies- unwrapped
1 box of brownie mix & ingredients with mix (egg, oil, water)

Steps:

  • Prepare brownie mix according to the directions on the box. Also, preheat oven to the temperature stated on the box. Using the Pampered Chef small scoop, scoop the brownie mix into the Pampered Chef mini muffin pan (sprayed first). Place an unwrapped Rolo into the center of the brownie mix. Bake for 20 minutes or until a toothpick comes out clean. As soon as they come out of the oven, take a knife and use it to go around the edge of the brownie. This will separate the brownie from the pan and will keep it from sticking or breaking when you take them out. Let them cool for a few more minutes before you put them on a cooling rack to cool completely.

ALMOND JOY* BROWNIE BITES RECIPE - (4.4/5)



Almond Joy* Brownie Bites Recipe - (4.4/5) image

Provided by á-17861

Number Of Ingredients 7

Ingredients
1 box family size (13 x9 in. pan) brownie mix
1 can(s) 14 oz. sweetened condensed milk
1 14 oz. bag coconut
1/4 c milk
1 c chocolate chips, melted
1/4 c almonds, chopped or crushed

Steps:

  • Directions 1. Preheat oven to 350 degrees. Line cupcake pans (regular size...not mini) with liners. Make sure to use the liners or they will stick. 2. Make the brownies according to directions and pour the batter only about halfway (or a little less) up the liners. 3. Bake in a preheated oven for 12 minutes. While the brownies are baking, mix together the coconut, sweetened condensed milk, and milk. 4. Remove the brownies from the oven and spoon on some of the coconut (I used a cookie scoop for that), and then return to the oven for 14-16 minutes. 5. Remove from oven and allow to cool COMPLETELY before removing the liners. Once they are completely cool, and the liners are removed, drizzle the melted chocolate over them and sprinkle with the nuts. 1. Preheat oven to 350 degrees. Line cupcake pans (regular size...not mini) with liners. Make sure to use the liners or they will stick. 2. Make the brownies according to directions and pour the batter only about halfway (or a little less) up the liners. 3. Bake in a preheated oven for 12 minutes. While the brownies are baking, mix together the coconut, sweetened condensed milk, and milk. 4. Remove the brownies from the oven and spoon on some of the coconut (I used a cookie scoop for that), and then return to the oven for 14-16 minutes. 5. Remove from oven and allow to cool COMPLETELY before removing the liners. Once they are completely cool, and the liners are removed, drizzle the melted chocolate over them and sprinkle with the nuts.

SNICKERS BROWNIE BITES



Snickers Brownie Bites image

A mini brownie with a snickes inside, from Woman's Day. My aunt made these for the kids for easter but there were more adults eating them! She made half with the m&m topping and half without.

Provided by Pumpkie

Categories     Drop Cookies

Time 1h16m

Yield 42 serving(s)

Number Of Ingredients 8

1/2 cup butter
4 ounces unsweetened baking chocolate
1 1/3 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup all-purpose flour
1 (13 ounce) bag Snickers miniature candy bars
1/4 cup miniature M&M baking bits, not candies

Steps:

  • Preheat oven to 350 degrees.
  • Line minature muffin pans with mini paper liners, liners measure 1 1/4 inch across bottoms.
  • Melt butter and chocolate in a medium saucepan over low heat. Stir to blend well.
  • Whisk in sugar, eggs, and vanilla until combined. Stir in flour just until blended.
  • Spoon 1 measuring tablespoon batter into each muffin cup. Press in a snickers bar until almost flush with surface, sprinkle with 4 or 5 baking bits.
  • Bake 16 to 18 minutes until risen and tops look dry and shiny (some may have melted caramel).
  • Cool in pan on a wire rack for 5 minutes, remove from pan using a tip of a knife if needed, to rack to cool completely.

Tips:

  • Use high-quality chocolate for the best flavor. A good rule of thumb is to use chocolate that contains at least 70% cocoa solids.
  • Don't overmix the batter. Overmixing will result in tough, chewy brownies.
  • Be careful not to overbake the brownies. Overbaked brownies will be dry and crumbly.
  • Let the brownies cool completely before cutting them. This will help to prevent them from falling apart.
  • Brownie bites can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

Brownie bites are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are perfect for parties, potlucks, or simply as a snack. With a few simple ingredients and a little bit of time, you can create delicious brownie bites that will satisfy your sweet tooth.

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