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.
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.
- 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.
Took a lot more time in our gas oven to cook - Thank you to the commenters that stated they had then in for 17 mins. I was just over this and they turned out nicely but the tops are not too smooth. Taste great though!
Could I add some canned pumpkin to make them chocolate pumpkin?
I havent tested it that way so unsure if it would yield the same results
Love these! I put these in mini muffin tins and I got 41 ! So chocolately! Had to bake for 17 minutes- but I have a gas stove - I wouldn’t change a thing !
These are perfection! So much chocolate flavor in such a lovely little bite.
I made these tonight and they were delicious! My husband loved them too. He is a picky eater! We liked the crunchy tops, fudgy centers and that they were just the perfect bite size. Thanks for another great recipe!
I love this recipe! The flavor and texture is great. However, the tops of my brownies always seem to spread all over the pan. My eggs are room temp and my butter is melted. However when I add the chocolate chips, the hot mixture seems to melt them. Could that be contributing to them spreading out while baking? What am I doing wrong? I want them to look like yours!
I made these yesterday and they came out delicious. I only used 1 cup of sugar and baked for a full 15 minutes.
I just made these, and they taste so salty. I made sure I was using the correct measuring spoons. Anyone know what the metric conversion for 1.5 cups of cocoa powder is. I ended up using 177 grams of unsweetened cocoa powder. Cant figure out where I went wrong.
Is the white sugar granular or powdered?
Regular white sugar!
It took me a few tries to get this right but this 3rd batch was killer and this is my new go to recipe. I love that its all done in 1 pot, easy cleanup and I can take the butter right out of the freezer. I overmixed the first batch, I learned you really just need to lightly combine the ingredients. I like to be a bit heavy on the flour by a tablespoon or 2, and BUTTERSCOTCH chips, trust me, it's out of this world.
I'm going to try Stephanies tip of sea salt next, maybe with some caramel?
The 2 best batches I made my eggs were still pretty cold, sat at room temp for maybe 30 minutes, not sure if thats the best but it came out good. Would love to hear other peoples findings.
These are the best!!!
Favorite brownie recipe ever. Soooo easy and soo delicious. The only change I make is I add a little flaky sea salt on top when they come out of the oven. YUMMM
These were delicious! I used a tiny muffin pan with little muffin papers, which worked great. Greasing the little muffin cups did not work so well. Go for the papers! It made a lot - way more than 22. Took them to work and they were gone before lunch - and we have a small work team:-)
I have made this recipe many times and each time it comes out perfect. I notice that the crispness level of the outside of the little brownies depends on if you let them cool in the tin or not. They are so simple to make and so delicious!
I just attempted these for the first time but with coconut oil. Others seem to have had success but my batter looked separated before going into the oven, with oil on the sides of the brownie pan. I’m wondering if the eggs were too cold because I didn’t temper them, although the recipe didn’t say. I’m baking them so we’ll see if they turn out. I didn’t see others have this issue at all so hoping they turn out!
I haven't tested it with coconut oil yet!! I don't know