Brownie Bites are delightful on their own, but they become downright indulgent when topped with a fluffy cloud of salted fudge frosting. Make them for special occasions—or just because.

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I’m a lifelong fan of brownies. They’re easily one of my favorite desserts: for years, I’ve had the habit of keeping a stash of brownies in the freezer. I take some out as we start dinner, put them in a low oven for a few minutes, then leave them to rest. They’re perfectly warm and oozy come dessert time. I truly believe a warm brownie is one of life’s little pleasures.

Sure, you could bake a whole pan of brownies, but why not switch things up and make them mini instead? These treats, a wink to the Two-Bite Brownies (so many bags of which I indulged in as a young adult), are guaranteed to disappear as fast as you frost them. Although these Brownie Bites are delightful on their own, they become downright indulgent when topped with a fluffy cloud of salted fudge frosting. Make them for special occasions—or just because!

Helpful Tips for Making Brownie Bites

• Use the best chocolate you can afford—the darker the better: For simplicity’s sake, I recommend using chocolate chips in this recipe. The deep, chocolatey, addictive flavor of brownies is achieved with dark—not milk—chocolate Indulge in chocolate chips with 60%+ cocoa content, or go for semisweet or bittersweet chocolate chips. My go-to dark chocolate chips are Callebaut’s Semisweet Chocolate Chips, but feel free to use any brand of dark chocolate chips you can get your hands on. You can also use chopped dark chocolate instead of chips.

• Don’t overbake—I repeat, DO NOT overbake: Brownies need to be on the under-baked side of things to be as fudgy and delicious as expected. These Brownie Bites bake in just about 10 minutes, so stay close. You should start monitoring at the 9-minute mark: you want to take them out of the oven right as the tops dry up. At 9 minutes, they should be puffed but still look a bit wet in the center. From there, they’ll set within about a minute. As soon as they lose their raw batter shine, pull them out of the oven. Transfer the pan to a rack and let cool completely before frosting.

• Be patient: These Brownie Bites are extremely easy to make—in fact, the hardest part will be to wait for the Salted Fudge Frosting to cool down. The 5-ingredient frosting comes together in seconds, but it does require refrigeration. This cooling down allows the frosting to thicken and become perfect for slathering, or piping, over the Brownie Bites.

This Recipe for Brownie Bites with Salted Fudge Frosting is:

• Easy: The Brownie Bites come together in a few simple steps, and the frosting literally melts together in seconds. This is a great dessert for novice bakers, and a delicious baking project for kids.

• Scalable: Making these treats for a crowd? Simply double or triple the measurements and make the Brownie Bites in several batches.

• Freezer-friendly: I usually make a double-batch of these treats, frost them, then freeze them as is. They look festive and they’re super quick to thaw, so having a stash of them in the freezer means you’re always minutes away from a bite of comfort.

• Any and all occasions-friendly: Kids go crazy for these chocolatey bites. They’d be perfect for a birthday party—or a shower, or a wedding, or any and all dinner parties. Feeling blue? Make them just because—one or three of these delicious treats is guaranteed to lift your mood.

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Brownie Bites with Salted Fudge Frosting

Brownie Bites are delightful on their own, but they become downright indulgent when topped with a fluffy cloud of salted fudge frosting. Make them for special occasions—or just because!

Prep Time:25 minutes mins

Cook Time:10 minutes mins

Total Time:1 hour hr 35 minutes mins

Servings 30 brownie bites

Author Marie Asselin, FoodNouveau.com

Ingredients

For the Brownie Bites

• 1/2 cup 85 g dark chocolate chips, divided
• 1/2 cup 113 g / 1 stick butter, cut into cubes
• 1/2 cup 63 g all-purpose flour
• 2 tbsp 10 g dark cocoa powder (also called Dutch-processed cocoa powder), or regular cocoa powder
• 1/4 tsp 1 ml kosher salt, or fine sea salt (omit if using salted butter)
• 2 large eggs
• 3/4 cup 150 g granulated sugar

For the Salted Fudge Frosting

• 1/2 cup 85 g dark chocolate chips
• 1/3 cup 67 g granulated sugar
• 1/4 cup 57 g butter
• 1/4 cup 60 ml milk
• 1/4 tsp 1 ml kosher salt, or fine sea salt (omit if using salted butter)

To Garnish

• Fleur de sel or flaky sea salt

Instructions

• For the Brownie Bites: Preheat the oven to 350°F (175°C). Line mini muffin pans with mini parchment paper cups.
• Add the dark chocolate chips along with the butter to a small saucepan. Set over low heat and stir until completely melted and smooth. Remove from the heat and let cool while you go on to the next steps.
• In a small bowl, sift the flour, cocoa powder, and salt together. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl if using a hand mixer, beat the eggs and sugar together until the mixture is pale and thick (2 to 3 minutes.) Turn the speed down to low and pour the reserved melted butter and chocolate mixture into the mixing bowl, stirring just until combined. Using a spatula, fold the flour and cocoa mixture into the batter until just a few streaks of flour remain.
• Divide the batter between the cups of the prepared mini muffin pan. (You can use a 1½ tbsp (7 ml/medium) cookie scoop to do this swiftly.) Bake for 10 to 11 minutes. Do not overbake: Start monitoring the brownie bites at the 9-minute mark: you want to take them out of the oven right when the tops dry up. At 9 minutes, they should be puffed but still look a bit wet in the center. From there, they’ll set within a minute or two. Transfer the pan to a rack and let cool completely.
• For the Salted Fudge Frosting: Add all the ingredients to a medium saucepan. Set over medium-low heat and stir until the chocolate and butter are melted and the mixture is smooth. Transfer to a large, shallow bowl, or to a large container. Refrigerate about 2 hours, or until the frosting is thick. (Whisking the frosting once or twice during that time will help it cool faster.)
• SERVING: Transfer the salted fudge frosting to a piping bag set with a large, round tip. Pipe a generous amount of frosting over each brownie bite. Alternatively, you can use a butter knife or an icing spatula to spread the frosting over the brownie bites. Sprinkle with additional fleur de sel or flaky sea salt, if desired.
• Always serve the brownie bites at room temperature.
• STORAGE: Store the frosted brownie bites in an airtight container at room temperature for up to 2 days, refrigerate for up to 1 week, or freeze for up to 1 month. Make sure to bring the brownie bites to room temperature before serving (30 minutes if refrigerated, 60 to 90 minutes if frozen.)

Did you make this?

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