This Homemade Two Bite Brownies Recipe yields fudgy bite-sized brownies with crackly tops and crispy edges. These mini brownies are easy to make and don't require fancy equipment. All you need is a mini muffin tin, and a few simple ingredients to make your own mini brownie bites to satisfy chocolate cravings!
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If I am craving a chocolate dessert, nine times out of ten it's brownies. Brownies are also my go-to for bringing to parties and gatherings because most people like them, but sometimes it is nicer to have minis that are easier to grab. That's where this homemade two bite brownies recipe comes in. I've tried A LOT of brownie recipes because I am picky about brownies. I really like chewy brownies with a crackly top, and the best recipe I've found so far for this criteria is Scientifically Sweet's brownies, with a few changes. I replace some of the butter with oil for moisture longevity, and I include a pinch of MSG and some black cocoa powder for flavor depth. If you don't have black cocoa, any other dutch-processed cocoa powder will work, but black cocoa really is incredible in replicating that box mix flavor. If you need another black cocoa recipe to use it up, I recommend my chocolate oreo cake!
You don't need special equipment for this recipe other than a mini muffin pan and hand beaters, but you could whisk by hand in a pinch. The beating/whisking is the key to the crackly top though, so don't skip out on getting a good whip on the eggs and sugar. The moisture from the eggs melts some of the sugar into the brownie batter, which is key in forming the recrystallized sugar crust during baking. Melted chocolate also really helps with the crackly top, so don't skip it. Chopped chocolate bar or chocolate chips will work! You can even add chocolate chips in the batter for even more chocolate.
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Why you'll love this recipe
- Two bite brownies are easy to share! Perfect for taking to parties, or portioning for yourself.
- The chocolate flavor is just right, thanks to melted chocolate and cocoa powder.
- You'll get a crackly top every time, thanks to whipping the eggs and sugar!
Ingredients
- Unsalted butter is key for providing fat, flavor and moisture to the brownies. It is also crucial in greasing the pan, but shortening can be substituted for greasing, if necessary.
- All-purpose flour provides a tender crumb for the brownies.
- Oil adds moisture longevity so these fudgy brownies stay moist for days! I use avocado oil, but any neutral-flavored oil will work.
- Bittersweet chocolate flavors the brownies and helps the crackly top form. Dark chocolate would also be great, but avoid milk chocolate as the brownies would be too sweet.
- Cocoa powder adds even more chocolate flavor. I use black cocoa powder, but any dutch processed cocoa powder will work.
- Eggs provide moisture and structure for the brownies. The moisture from the eggs is crucial to dissolving the sugar during whipping, which creates the crackly top. Use room temperature eggs for easier mixing.
- Granulated sugar sweetens the brownies. If you want to use brown sugar, I recommend substituting only up to ⅓ cup. Brown sugar can make the brownies too wet to create the dry crackly top.
- Vanilla extract, kosher salt and a pinch of MSG balance the overall flavor profile. Vanilla and MSG are optional.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here's how to customize this homemade two bite brownies recipe to your liking:
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- Cocoa powder — You can eliminate the addition of cocoa powder completely, if desired, without issue. I like dutch process black cocoa powder to give them a brownie mix quality and deep chocolate flavor, but any cocoa will work.
- Chocolate chips — mix in ⅓ cup of regular or mini chocolate chips to the brownie batter at the end before portioning it out. I recommend semi-sweet chocolate chips, dark chocolate chips or white chocolate chips.
- Another pan — you can bake these in a 12-cavity traditional muffin/cupcake pan, or an 8x8 square pan if you'd like traditional brownies.
- Cupcake liners — an alternative to greasing and flouring the mini-muffin tin is using mini cupcake liners in the cavities. I still recommend greasing the liners with spray oil for easier release.
- Peanut butter — add 1 teaspoon of peanut butter to the centers of the brownies before baking to make peanut butter brownies. You could also do this with peanut butter cups, nutella or mini marshmallows.
- Garnish — garnish mini brownies with a dollop of chocolate ganache, cream cheese frosting, a drizzle of melted chocolate or caramel sauce.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make Homemade Two Bite Brownies Step-By-Step
Step 1: Whisk together the flour and cocoa powder in a small bowl. Heavily grease a 24-cavity mini muffin pan with butter or shortening. Sprinkle the flour cocoa mixture into the cavities, either by hand or with a little sieve. Tap and shake the pan to evenly distribute the mixture, then gently tap the excess out.
Step 2: Preheat the oven to 350°F. In a medium heatproof bowl, combine the chocolate, butter and oil. Microwave in 20-second bursts until melted together. Stir with a rubber spatula to combine in between heating. Set aside to cool a bit.
Step 3: In another medium bowl, whisk together the flour, cocoa powder, salt and MSG (if using). Set aside.
Step 4: In a large mixing bowl, beat the eggs and sugar together with an electric mixer until light and fluffy, about 2 minutes. Alternatively use a stand mixer, or whisk by hand. Don’t skip this step if you want crackly tops.
Step 5: To the eggs and sugar mixture, add the vanilla and melted chocolate mixture. Stir to combine. Sift in the dry ingredients and fold in with a rubber spatula just until no dry flour spots remain.
Step 6: Add about 2 tablespoons of brownie batter into each cavity of the prepared 24-cavity mini cupcake tin using a small cookie scoop. Bake for 13-16 minutes. Let cool in the pan for 10 minutes before gently running a butter knife around the edges and removing to a wire rack to finish cooling.
Top tips
- If you have trouble getting the brownie bites out, try carefully heating the bottoms of the cavities with a kitchen torch or burner. Take care not to burn yourself! Forcefully shake the pan upside down onto a wire rack. Repeat as necessary.
- Store the two-bite brownies in an airtight container for 4-5 days. To freeze, store in a freezer-safe container for up to 3 months.
More recipes you'll love
Lastly, if you make this Homemade Two Bite Brownies Recipe recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Homemade Two Bite Brownies Recipe
Ingredients
For greasing and flouring
- ¼ cup all-purpose flour
- 1 tablespoon cocoa powder black or another dutch processed cocoa powder
- 2 tablespoon unsalted butter or shortening
Homemade two bite brownies
- 5 ¼ oz bittersweet chocolate chopped
- 5 tablespoon unsalted butter
- 2 tablespoon oil
- ½ cup all-purpose flour
- 2 tablespoon dutch processed cocoa powder I prefer black cocoa powder but any will work
- ½-¾ teaspoon kosher salt
- pinch MSG
- 2 large eggs room temp
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
Prepare the pan
- DO NOT SKIP THIS STEP: Whisk together the flour and cocoa powder in a small bowl. Heavily grease a 24-cavity mini muffin pan with butter or shortening. Sprinkle the flour cocoa mixture into the cavities, either by hand or with a little sieve. Tap and shake the pan to evenly distribute the mixture, then gently tap the excess out.
Make the brownie batter
- Preheat the oven to 350°F.
- In a medium heatproof bowl, combine the chocolate, butter and oil. Microwave in 20-second bursts until melted together. Stir with a rubber spatula to combine in between heating. Set aside to cool a bit.
- In another medium bowl, whisk together the flour, cocoa powder, salt and MSG (if using). Set aside.
- In a large mixing bowl, beat the eggs and sugar together with hand beaters until light and fluffy, about 2 minutes. Alternatively use a stand mixer, or whisk by hand. Don’t skip this step if you want crackly tops.
- To the eggs and sugar mixture, add the vanilla and melted chocolate mixture. Stir to combine. Sift in the dry ingredients and fold in with a rubber spatula just until no dry flour spots remain.
- Add about 2 tablespoons of brownie batter into each cavity of the prepared 24-cavity mini cupcake tin.
Bake
- Bake for 13-16 minutes. Let cool in the pan for 10 minutes before gently running a thin knife around the edges and removing to a wire rack to finish cooling.
Notes
Nutrition
Originally published 8/06/2026.
