Moist Mini Brownies

Brownies are a sensitive subject when it comes to different people. Some people like them dense and rich, like myself… and some people like them a little more cakey and less chocolaty. This recipe is for a dense, rich and almost fudge like brownie. They will rock your world and totally satisfy any sweet tooth imaginable!

These brownies can be made in a pan or in mini cupcake tins. I’m opting for the mini bite sized brownies for my Superbowl party menu. Easy to eat and no mess! What more could you ask for from a dessert while watching the game. These little morsels are the perfect sweet note for any Super Bowl party and your guests are going to love them! Make sure to make a double batch too – because you will watch these things disappear before your eyes!

Moist Mini Brownies

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Yield: Serves 12

Moist Mini Brownies


  • 10 tbsp unsalted butter, room temp
  • 1 1/4 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 tsp vanilla paste or 2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup AP flour
  • 1/2 cup Chocolate Chips


  1. Preheat oven to 350 degrees.
  2. Spray a mini cupcake tin with an ample amount of PAM baking spray.
  3. In a mixer combine the butter, sugar, cocoa power and salt and mix for 2 minutes. Add the vanilla paste and eggs and combine. Add the flour and Chocolate chips until no more flour is visible.
  4. Using a spoon, scoop the brownie mixture into the mini cupcake tins and bake for 12-15 minutes. Run a knife along the edge of the mini brownie to lift it out of the pan and let cool on a cooling rack.
  5. Once cooled, place your cream cheese frosting into a piping bag and carefully pipe little football designs onto each brownie.


For another great Super Bowl recipe – check out these mini Potato Skins with Guacamole!

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  1. YUM! I like any kind of brownie, and I am definitely going to have to try these, they are just the right size!

  2. Pingback: Super Bowl Recipes
  3. Thank you for sharing this fantastic recipe! I just bought a gold touch mini-muffin pan from Williams-Sonoma and have been on a minii-brownie bite craze trying all sorts of recipes & your recipe wins as the best ever! I only modified it slightly because of what we had on hand & exchanged the choc, chips for ground up 60% cocao ghiradelli choc. & added walnuts because my guy likes it that wa (always use dutch proc. cocoa). Wow! These knocked our socks off & will forever use your recipe On a huge choc. high here & only had two. The W/S pan rocks. I have a very small pocket oven & am challenged with items cooking evenly & each one of these brownies were cooked to perfection without variations that I’ve experienced with other pans.

  4. Assuming you must mean 24-count mini-muffin pan? I began to fill my pan of 12 and obviously needed an additional pan. As I am baking them they are rising over the edge. Hope I will be able to run the knife alongside the edge without problems. Batter was nice and rich and I’m sure they will taste yummy! Fingers crossed that they can be removed so they look as nice as those that are pictured!

  5. Where is the recipe for the cream cheese frosting? Please share. 🙂
    These look adorable. Can’t wait to try making a batch!

    1. its just

      4 ounces unsalted butter, softened.
      4 ounces cream cheese, softened.
      2 cups powdered sugar.
      1 teaspoon vanilla extract.

      whip together until smooth!

  6. Will the cream cheese frosting harden or does it stay soft? I’d like to stack a ton of these and I’m worried the design will be crushed. Thank you!

  7. OMG- these were decadent! Used sharfenberger cocoa and Giradelli semi sweet chips. Doubled the recipe and made 38 mini bites. Made some plain. Added walnuts to some. For the last third (my fav) I made salted caramel brownie bites, Took some caramel chips and buried 2 inside with one on top and ground some gray salt on top after they came out of the oven (Maldon flakes would probably work as well).
    This recipe is a keeper!!! Thank you!

  8. I make these every time we have a party. They are loved by all.

    I add 1 t cinnamon and 1 t instant coffee to the batter.

    Instead of cream cheese frosting, we pipe apricot jam and melted chocolate on. We say they’re black forest brownies.

  9. We make these all the time – love love love them! Would the recipe work for a full tray of brownies vs. brownie bites? Any adjustment to amounts/temp/baking time? Thanks so much!

  10. This is the bests brownies I ever eat. They are moist, sweet, perfectly cooked. I totally recommend these brownies!

  11. I made these and they taste great but i had trouble getting them out of the mini tins. I already used a nonstick metal mini cupcake pan and sprayed pam. The recipe said to run a knife and let cool but dont know if i needed to cool it down before running a knife so i assumed to run the knife right after it comes out of the oven. I did so and tried to lift them up and it just became so crumbly. I knew it wasnt overcooked because it was still moist, it wasnt just holding its shape. I have an electric oven so i decided to turndown the heat to 340 degrees and it turnout a little better but still a little hard to not get them crumbly…

  12. This is such an easy recipe and they are so delicious! I put a bit of chocolate frosting on them and sprinkled crushed up candy cane for a yummy but easy holiday treat.

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