Brownie Bites are adorable bite-sized triple chocolate brownies with a yummy surprise in the middle. Add a large candy eye-ball to make them look like a melted chocolate monster. You can leave off the eye-ball for a grown-up-friendly dessert.
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This Brownie Bite recipe is adapted from my favorite brownie recipe. The perfect amount of fudgy without being gooey. Unless you eat them warm, and then they will be oh so chocolaty and gooey. I’ve also hidden a mini peanut butter cup under the candy-eyeball for a fun peanut butter surprise. Even though I created this for the kiddos, it is super fun for all ages to enjoy. For More fun kiddo recipes, try my Fruity Monster Treats or my Monster Popcorn.
What do you need for these brownie bites?
Chocolate!!! Three kinds. YUMMY. You will need Cocoa Powder, Chocolate chips, and mini chocolate peanut butter cups. All that chocolate in every bite. Now that is a bite that will eliminate any chocoholic cravings.
In addition to all that chocolate, you will need the usual eggs, flour, sugar, butter, vanilla, and salt. I also add a little espresso powder to the batter. The espresso enhances the chocolate flavors. That’s right, even more, chocolate flavor.
How to Make the Brownie Bites
Mix up the batter:
- Start by mixing the cocoa, espresso powder, eggs, vanilla, salt, and baking powder. This mixture is very thick. Not to be worried though, as the warm sugar-butter mixture will think it right out.
- I melt the butter and then add the sugars to the melted butter. Heat the mixture to 110 degrees F. This gives the brownies a shiny topping.
- Add the butter-sugar mixture to the cocoa mixture and stir to mix in. Watch that thick, stiff batter thin out nicely.
- Add the flour to the brownie batter. Stir in.
- Add the chocolate chips and stir in.
Bake and Decorate:
For the brownie bites, you will need two mini muffin pan to make a total of 48 brownie bites. (click here to purchase)
Spray the pan with non-stick spray and use a 1 tablespoon cookie scoop to fill each well with a scoop of brownie dough. Press a mini peanut butter cup into the center of each scoop of dough—Bake in a pre-heated oven for 13 minutes. Add a large candy eye-ball to each brownie bite as soon as they come out of the oven. The soft peanut butter cup in the middle will “glue” the eyeball in place.
Let the brownies cool for about 1 hour in the muffin tins before removing them. If you try to remove the bites while they are still warm and soft, they won’t come out of the tin without breaking apart.
How to store the Brownie Bites.
Store in an airtight container for 2-3 days or freeze for up to 2 months. I love warming the bites up in the microwave for about 10 seconds before eating them.
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- mini muffin tins (2)
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- ¾ cup cocoa powder dutch process (62g)
- 1 tsp espresso powder
- 3 large eggs
- 1 tsp vanilla
- ½ tsp salt
- ¾ tsp baking powder
- ¾ cup granulated sugar(150g)
- ¾ cup light brown sugar(160g)
- 12 tbsp. melted butter(170g)
- 1 ⅛ cup flour(135g)all purpose
- 1 cup dark chocolate chips(170g)
- 48 mini mini peanut butter cups
- 48 large candy eyeballs
- Preheat oven to 350°F (176°C).
- Mix the cocoa, espresso powder, eggs, vanilla, salt, and baking powder.
- Melt the butter and add the white and brown sugars to the melted butter.
- Microwave the butter and sugar together until it is 110 degrees F. (43°C) .
- Add the butter sugar mixture to the cocoa misture and mix well.
- Add the flour and stir in.
- Add the chocolate chips and stir in.
- Spray the mini muffin tins (click here for where to purchase) with non-stick spray.
- Use a 1 tablespoon cookie scoop to fill each well. (smallest size scoop).
- Press a mini peanut butter cup into the center of each brownie.
- Bake at 350°F (176°C) for 13 minutes.
- Add a large eyeball to each brownie while the peanutbutter cup is still soft.
- Let the brownies cool completely about 1 hour before removing from the tins.