Brownies in Muffin Pans

One winter afternoon, while organizing my baking pans, I rediscovered my mini muffin tin buried in the back of the cabinet (we’ve all been there). That happy accident led to these irresistible brownie bites – perfectly portioned two-bite brownies that have become a staple in our house. What makes these special isn’t just their size – it’s the stovetop method that creates an incredibly fudgy texture you just can’t get any other way.

These little gems have saved me countless times when I need a chocolate fix or when friends drop by unexpectedly. The best part? They freeze beautifully, so you can always have a stash of chocolate happiness waiting for you.

Why This Recipe Works

The secret to these brownie bites is blooming the cocoa powder in melted butter right on the stovetop. When cocoa powder hits hot butter, something magical happens – it releases intense chocolate flavor and creates this gorgeous fudgy texture that makes these brownies completely irresistible.

Kitchen Notes Before You Start

Before we dive in, let me share some tips that’ll make your brownie-making experience smooth sailing:

• Pull your eggs out of the fridge about 30 minutes before starting. Room temperature eggs blend much better into the batter
• Use natural cocoa powder rather than Dutch-processed for this recipe
• Your mini muffin tin should have 24 wells – if you only have a 12-well tin, you can bake in batches
• Line your counter with everything you need before starting. Trust me, once that butter starts melting, you’ll want to focus just on stirring

Ingredients

For the brownie bites (makes 24):

• 10 tablespoons unsalted butter (141g)
• 1 cup granulated sugar (200g)
• 2/3 cup cocoa powder (67g)
• 1/2 cup all-purpose flour (60g) – measured correctly, more on that below!
• 1/2 cup semi-sweet chocolate chips
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 teaspoon salt (use less if using fine grain salt)

Essential Equipment

• Mini muffin tin (24 wells)
• Medium to large saucepan
• Whisk
• Measuring cups and spoons (or better yet, a kitchen scale)
• Spatula
• Small cookie scoop or spoon for portioning

The Process

1. First things first – turn your oven to 350°F (175°C). While it’s heating up, hunt down that mini muffin tin. A quick swipe of butter in each well will prevent any sticking drama later. If you’re pressed for time, baking spray works too.
2. Here’s where organization is key – measure everything out before you start. Trust me on this one. I learned the hard way that trying to measure ingredients with one hand while stirring hot butter with the other is a recipe for disaster. (source: Ineskohl.info)
3. Grab your widest saucepan (you’ll want the space) and melt the butter over medium heat. Once it’s all melted, sprinkle in the sugar and stir until it’s well combined. Add the salt, cocoa powder, and vanilla. The mixture will look almost like hot fudge at this point – that’s exactly what you want.
4. Take the pan off the heat and let it cool for about 5 minutes. This step is crucial unless you want scrambled eggs in your brownies (been there, not great).
5. Add your eggs and whisk like you mean it. This extra mixing is what gives you that beautiful crackly top that makes brownies so instagram-worthy. The batter should look glossy and smooth, almost like chocolate pudding.
6. Now for the flour – and this is important. If you’re using cups instead of a scale, don’t just scoop the flour. Spoon it into the measuring cup like you’re sprinkling rain, then level it off. This keeps you from adding too much flour, which can make your brownies dry. Fold it in until just combined.
7. Stir in those chocolate chips. They’ll start melting into the warm batter, creating these amazing fudgy streaks throughout.
8. Fill each mini muffin well with about 1½ tablespoons of batter. They should all get filled pretty evenly.
9. Bake for 12-15 minutes. You’ll know they’re done when the tops are crackly and shiny, and the centers are just set.
10. Let them cool in the pan for 10 minutes before popping them out.

Troubleshooting Guide

Even experienced bakers run into issues sometimes. Here’s how to handle common brownie challenges:

• If your brownies stick to the pan: Let them cool a few minutes longer next time, and make sure you’re greasing those wells well
• If the tops aren’t shiny: You might not have mixed the batter enough after adding the eggs
• If they’re too cake-like: You probably added too much flour. Remember the gentle rain method!
• If they’re too gooey: Give them an extra minute or two in the oven. Every oven is different!

Make It Your Own

These little bites are perfect on their own, but they’re also an amazing canvas for creativity. Just remember to chop any add-ins pretty small since these are bite-sized treats:

• Chopped toasted nuts
• A sprinkle of sea salt on top
• A swirl of peanut butter
• Toffee bits
• Mini M&Ms

Perfect Pairings

Want to take these brownies to the next level? Try serving them:

• Slightly warmed with a scoop of vanilla ice cream
• Alongside a glass of cold milk
• With your morning coffee (I won’t judge!)
• Crumbled over a milkshake
• As part of a dessert charcuterie board

Storage Tips

These keep well in an airtight container for about a week in the fridge. But here’s a game-changing tip: pop them in a freezer bag and freeze them for up to two months. Nothing beats having emergency chocolate on demand.

Make-Ahead Tips

If you’re planning for a party or event, you can:

• Make the batter up to 24 hours ahead and store it in the fridge
• Bake them a day before and store in an airtight container
• Freeze them up to 2 months in advance and thaw when needed

Worth Noting

They’re the perfect size for dropping into a bowl of ice cream, and since they’re small, you can always have two (or three, I won’t tell). When I make these for parties, they’re usually the first thing to disappear from the dessert table.

Nutritional Notes

While I won’t pretend these are health food, their small size makes them perfect for portion control. Each brownie bite is about 2-3 bites, making them an ideal sweet treat when you want just a taste of something chocolate.

Final Tips for Success

• Don’t overbake! It’s better to slightly underbake than overbake these
• Cool completely before storing
• If freezing, place parchment paper between layers
• Let frozen brownies thaw at room temperature for about 30 minutes before serving

These brownie bites might seem simple, but they’re one of those recipes that proves sometimes the simplest things are the most delicious. Whether you’re making them for a party, a bake sale, or just because it’s Tuesday, I hope they bring as much joy to your kitchen as they’ve brought to mine.

Happy baking!