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brownies in muffin pan!!!


Delightfully chewy and cute as can be, these muffin pan brownie bites are the perfect size for snacking. We love to keep them on hand in the freezer to throw in a lunch bag or warm up for a quick dessert.

It’s a good day because today I’m sharing my muffin pan brownie bite recipe with you. These muffin pan brownie bites are lovely chewy little morsels of delightfulness. I love that they freeze well so they are easy to defrost at room temperature or in the microwave.

They are a quick and easy way to bring a treat to an activity or pop in a lunchbox or gift bag to share with a friend.

And I’m even sharing an easy way to make them heart-shaped for valentines day (how fun is that?).

Brownie edges or brownie centers?
Which do you like better?

I like the edges, but they have to be perfectly done (not burnt). And the way I like them done usually means the center is extra gooey (sorry center-of-the-brownie people).

Well that’s where these muffin pan brownie bites comes in. They are the lovely brownie edges, my friends. The perfect ones that I always wish the entire brownie pan was made up of.

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The nice thing about the recipe is that you can still have gooey if you like gooey. Just cook the brownie bites a bit less and there you go. When undercooked, the tops will fall slightly (just like brownies do) and they make lovely little ice cream cups. Yum.

As for me, I love these brownie bites just barely underdone or done just to the point where their tops don’t fall. If you wait too long they will be overcooked and no one needs an overcooked brownie in their life.


1 cup (2 sticks) butter
2 1/4 cup (16.8 ounces) granulated sugar
3/4 cup (3 ounces) unsweeteneed cocoa powder
1/3 cup (4 ounces) honey
3/4 teaspoon salt
3/4 teaspoon vanilla extract
6 large eggs
2 1/4 cup (11.25 ounces) all-purpose flour
2 1/4 teaspoons baking powder
chocolate chips, for sprinkling (optional)


Position a rack in the lower third of the oven and preheat the oven to 325°F. Lightly grease two 12-cup muffin tins or line with paper liners and set aside (see note for mini muffin bites).

Combine the butter, sugar, cocoa, honey, and salt in a large microwave-safe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but it will become smooth once the other ingredients are added.

Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and baking powder and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Divide evenly between muffin tins (I use a level #20 cookie scoop). Sprinkle tops with chocolate chips, if desired.

Bake until a toothpick inserted into the center of a muffin emerges slightly moist with batter, 20 to 25 minutes. Let cool completely in muffin tins on a cooling rack before removing.

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