100 Calorie Fudgy Brownie Bites
Of all the sweet treats, brownies are my weakness. These brownie bites have a rich chocolate flavor, with fudgy, chewy centers and perfect crackly tops. They come together quickly and bake in a fraction of the time as regular brownies.
Because these babies are little, they’re perfect for dessert meal prepping. Whip up a batch of these over the weekend and log them into your day for an evening Netflix treat. These are also delicious as a topping on my go-to high-protein cottage cheese bowls or for cute little desserts at parties.
For more bite-sized treats, try these Mini Pumpkin Pie Cheesecakes or mini strawberry cheesecakes.
Why you’ll love this recipe:
- Only 108 calories each.
- Simple ingredients.
- Perfect for meal prepping.
Ingredients and Substitutions:
These are the main ingredients and substitutions for these mini brownie bites. See the recipe card below for the full ingredients list and instructions:
- Unsalted Butter: or coconut oil.
- Semi-Sweet Chocolate Chips: for a less sweet brownie, use dark chocolate chips.
- Cocao Powder: use 100% natural unsweetened cocao powder in this recipe. I used Hershey’s brand.
- Granulated Sugar
- Light Brown Sugar: I prefer light brown sugar because it has a lighter caramel flavor. Use dark brown sugar if you prefer a richer flavor.
- Whole Eggs
- Vanilla Extract
- All-Purpose Flour: these have only been tested with all purpose flour. Whole wheat flour can be used but may change the taste and texture.
- Mini Chocolate Chips: these are optional to sprinkle on top. I sometimes like using mini white chocolate chips or dark chocolate chips.
Variations
- Drizzle cooked and cooled brownies with low calorie peanut butter syrup or a chocolate drizzle.
- Top with a scoop of vanilla ice cream.
- Lower the calories by using swerve or your favorite sugar replacement. This will change the taste.
Dietary Modifications
- For gluten-free brownie bites, use a gluten-free flour.
- To make these dairy-free, use coconut oil for butter and dairy-free chocolate chips.
How to make these fudgy brownie bites (a visual step-by-step guide):
Step 1: preheat and prep
Preheat the oven to 325 degrees Fahrenheit. Add the granulated sugar, brown sugar, eggs and vanilla in a large mixing bowl (image 1). Using an electric mixer or stand mixer, beat the eggs and sugar on medium high speed until thickened – about 3 to 4 minutes (image 2).
Step 2: mix the chocolate sauce
In a separate bowl, melt the butter in the microwave until just melted (image 1). Add the chocolate chips and cocoa powder and stir together until the chocolate is melted, it’s ok if some chip remain (image 2).
Step 3: add chocolate and butter to wet ingredients
Pour the melted chocolate mixture into the thickened eggs and sugar (image 5). Stir together with a spoon or spatula until well incorporated (image 6).
Step 4: mix dry ingredients
Fold the flour and salt into the wet ingredients (image 7) until no dry flour remains (image 8).
Step 5: scoop into a small muffin tin
Using a small cookie scoop (image 9), scoop the brownie batter into the mini muffin cups (image 10). Sprinkle approximately ½ teaspoon mini chocolate chips on top of each brownie (optional).
Step 6: bake and cool
Bake brownie bites in the preheated oven for 13-15 minutes, until the edges are set. Allow the brownies to cool completely before removing them from the pan (image 11). When completely cooled, twist the brownie bites gently and they should lift out easily.
Expert Tip!
Do not over-mix your brownie batter. Mix only until no streaks of flour remain. This ensures fudgy brownies with crispy edges. DO NOT OVER BAKE. Remove when edges are set but center is still slightly undercooked.
Recipe FAQs
Store leftovers in an airtight container for 3-5 days.
These are perfect for freezing. Simply store leftover brownies in a Ziploc freezer bag, and warm them up as needed to get your brownie fix! They will last 2-3 months in the freezer. Remove as much air as possible from the bag before freezing to avoid freezer burn.
Given the small size of these brownies, they are easy to overcook. When removing from the oven, the edges should be set but the middles should still depress slightly when touched. Once they are cooled, this will result in a chewy/fudgy center. If you bake them until the centers are fully set and spring back when touched, the brownies may be dry.
Allow the brownie bites to cool completely (about 20 minutes) before trying to remove them from the pan. If you remove them when still warm, they will break apart. Once the brownies are fully cooled, you should be able to twist them lightly and they should lift easily from the pan. If you are concerned about sticking, use mini muffin tin liners.
Check out our other dessert recipes!
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Brownie Bites
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Equipment
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1/2 cup unsalted butter
- 1/2 cup semi-sweet chocolate chips 80g
- 1/2 cup unsweetened cocoa powder, Hershey's 43g
- 1/2 cup all-purpose flour 60g
- 1/2 tsp. salt
- 1/4 cup mini chocolate chips, optional topping
Instructions
- Grease a mini muffin tin well with butter or nonstick spray. Preheat oven to 325 degrees F.
- Add the granulated sugar, brown sugar, eggs and vanilla in a large mixing bowl. Using a hand mixer or stand mixer, beat the eggs and sugar on medium high speed until thickened – about 3 to 4 minutes.
- In a seperate bowl, melt the butter in the microwave until just melted. Add the chocolate chips and cocoa powder and stir together until mixed, it is ok if some chip remain.
- Pour the chocolate mixture into the thickened eggs and sugar. Stir together with a spoon or spatula until well incorporated.
- Fold the flour and salt into the wet ingredients until no dry flour remains.
- Using a cookie scoop, scoop the batter evenly into the prepared 24 capacity mini muffin tin. Sprinkle approximately ½ teaspoon mini chocolate chips on top of each brownie (optional).
- Bake the brownie bites for 13-15 minutes, until the edges are set.**
- Allow the brownies to cool completely before removing them from the pan. When completely cooled, twist the brownie bites gently and they should lift out easily.
Notes
- Grease the muffin tin very well before baking or use a silicone mold for easy removing.
- Allow the brownie bites to cool completely (about 20 minutes) before removing from the pan. If you remove them when still warm, they will break apart. Once the brownies are fully cooled, you should be able to twist them lightly and they should lift easily from the pan.
- Given the small size of these brownies, they are easy to overcook. When removing from the oven, the edges should be set but the middles should still depress slightly when touched. If you bake them until the centers are fully set and spring back when touched, the brownies may be dry.
- Nutritional information is an estimate and will vary with substitutions.
