These crackly crinkle top brownies are super moist, uber chocolatey and the perfect size to pop in your mouth for a quick treat!
Table of Contents
Why I Love This Recipe
My love for a good brownie runs deep. It's seriously one of my favorite sweets to make... right up there with chocolate chip cookies! These crinkle top brownie bites are soft and chewy on the inside and just slightly crispy on the outside, which is the perfect combo if you ask me. It's basically a bunch of corner brownie pieces if you really think about it. And because there is no such thing as too much chocolate in my book, these little mini morsels of delicious chocolate brownie are sprinkled with a few chocolate chips throughout just for good measure.
They are super easy to make and only require one pot so there is minimal cleanup, which we love!! They are finished baking in about 15 minutes which means you can have these prepped and ready to eat within 20 minutes flat! I mean it doesn't get better than that!
Plus, these bite-sized brownies are the perfect sharing dessert to bring to your next gathering since they can be made at a moment's notice and everyone can pop one right into their mouth. They taste way better than the store bought brownie bites, and take just as much time to make, if not less, as you would spend going to the store and buying a box.
Ingredients & Substitutions
- Unsalted Butter
- White Sugar
- Unsweetened Cocoa Powder
- Kosher Salt
- Vanilla Extract
- Eggs
- All Purpose Flour
- Chocolate Chips
*For a full list of ingredients and instructions please see recipe card below.
How to Make Crinkle Top Brownie Bites
Step 1: Preheat oven to 350 degrees F and spray a mini cupcake tin with non-stick baking spray.
Step 2: Melt the butter in a medium pot.
Step 3: Once melted, add the sugar, cocoa power and salt and mix until smooth. Remove from heat and let cool for at least 10 minutes.
Step 4: Add the vanilla and eggs and combine.
Step 5: Add the flour and Chocolate chips until no more flour is visible.
Step 6: Using a spoon, scoop the brownie mixture into the mini cupcake tins and bake for 12-15 minutes.
Step 7: Run a knife along the edge of the mini Crinkle Top Brownie Bites to lift it out of the pan and let cool on a cooling rack before serving.
How to Store Crinkle Top Brownie Bites
You can store these for a few days outside or in the fridge if you want to extend the shelf life.
How to Freeze Crinkle Top Brownie Bites
You sure can freeze these! Once these are baked, removed from the pan and cooled, you can pop them into a zip top bag or tupperware and place them in the freezer. They'll last for weeks if you're able to not eat them all!
Tips & Tricks
You can stuff a variety of flavors into these and that makes this recipe so versatile!! The recipe below is stuffed with chocolate chips but you can also stuff these with any other kind of chocolate, caramel, peanut butter, butterscotch etc. Just use smaller pieces of chocolate or candy and press them down into the muffin pan once you've filled the cavities with the brownie batter.
FAQs
How do you get brownies out of mini muffin pans?
Good question - that's a key part to making these brownie bites. You'll want to 1: use a muffin pan that's non stick (linked below) and 2: spray it with non stick baking spray to be extra sure that these are easy to remove!
How much batter should I scoop into each muffin tin?
I use a 2-3 tablespoon cookie scoop to scoop the batter into the muffin tins.
What kind of chocolate chips do you use?
Use whatever you prefer - I like semi-sweet or dark chocolate, but milk and white chocolate are delish too! You can also omit the chocolate chips if you prefer.
Need a mini muffin pan?
This one is my favorite and it's super non-stick which makes it very easy to remove these!
If you're a fan of brownies just as much as I am here are a few other brownie recipes that you'll love:
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Crinkle Top Brownie Bites
Ingredients
- 10 tablespoons unsalted butter
- 1 ¼ cups white sugar
- ¾ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ cup all purpose flour
- ½ cup Chocolate Chips
Instructions
- Preheat oven to 350 degrees F and spray a mini cupcake tin with non-stick baking spray.
- Melt the butter in a medium pot. Once melted, add the sugar, cocoa power and salt and mix until smooth. Remove from heat and let cool for at least 10-15 minutes.
- Add the vanilla and eggs and combine. Add the flour and Chocolate chips until no more flour is visible.
- 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 Crinkle Top Brownie Bites to lift it out of the pan and let cool on a cooling rack before serving.
Notes
- Can you freeze Crinkle Top Brownie Bites?
- You sure can! Once these are baked, removed from the pan and cooled, you can pop them into a zip top bag or tupperware and place them in the freezer. They’ll last for weeks if you’re able to not eat them all!
- How do you get brownies out of mini muffin pans?
- Good question – that’s a key part to making these brownie bites. You’ll want to 1: use a muffin pan that’s non stick (linked below) and 2: spray it with non stick baking spray to be extra sure that these are easy to remove!
- How much batter should I scoop into each muffin tin?
- I use a 2-3 tablespoon cookie scoop to scoop the batter into the muffin tins.
I love how easy your recipe is! I want to make a full pan of brownies with your recipe. Any suggestions?
Yummmm these are tooooo good! Only lasted a day in our house hehe, going to make more today! These showcase the best parts of brownies in every bite- the edge pieces plus chewy center. Thank you sooo much, really love this recipe!!
Absolutely amazing brownies! I used Hershey's Special Dark cocoa and mini semi sweet chocolate chips. Soft and chewy inside with a nice crinkle on top and very easy to remove from mini muffin tin. Thank you!
Fabulous for satisfying chocolate craving. Perfect amount of moist chewiness. Makes 24 in mini cupcake pan when adding chocolate chips.
What brand cocoa powder did you use for this recipe?
Do you beat in the eggs or just mix with a spoon?
Thank you!
either or - it's a very forgiving recipe. Eggs just need to be fully incorporated
? Does it make a difference which type of cocoa powder you use in these? Thanks
nope! they all work
Have you ever substituted almond flour for the ap flour for gluten free ?
I haven't - but its not a 1:1 swap
These were good but we’re more of a deep chocolate tasting cake. I couldn’t find details of what cocoa you used, so maybe that’s where I went wrong. I used Dutch processed and not natural….. thanks for the recipe! They are yummy
So easy to make! I used silicone mini cup pans and let the brownies cool in the pans. They popped out easily! This will now be my go-to recipe.
A+ Recipe! This was sooo good and the brownies keep really well in an airtight container.; still moist on the inside two days later. I used a 1 1/2 tablespoon cookie scoop and got 20 bite sized brownies.
These little brownie bites are awesomely "chocolatey" and totally hit the spot! Wow! This recipe is a keeper. I followed the recipe exactly and wouldn't change a thing. They are perfection.
Excellent brownie and super easy. A little too sweet for my taste so will reduce the sugar a bit when I make them again. Great recipe.
This was an easy recipe and very chocolate-y! I actually just made drop cookies instead of putting in mini muffin tin and they came out fine. 9-91/2 minutes was plenty of time in my oven, so I would suggest starting with less time and check as they bake so they don't burn. Also, they were still good the next day, but not as good as most cookies, which last for a few days if stored in an airtight container. Overall, we enjoyed, and it tasted like a chewy brownie with edges in every bite. Thanks for the recipe!
Ummmmm yes.
I have a very very good brownie recipe.
But I didn’t have enough chocolate chunks and also I didn’t have butter.
Read through the comments, people said you could substitute coconut oil - 10tblespoons - and I did.
It was such a hit.
Dad had 3 in 25min.
Yum yum!
We added 1/2 cup of walnuts too
Thanks so much! Will be saving this recipe!