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.
This will probably be my go-to Brownie recipe until the day I die. I've made these a dozen times over several years and they always come out PERFECTLY. They are the best tasting, fudgy, gooey brownies with perfectly crispy edges. Baking them in a mini muffin pan makes them instantly into picture-perfect, no mess, single serving bites. My mini muffin pan has silicone holes, which makes it completely effortless to remove the brownies from the pan. These couldn't be any easier to make, transport to a function, and DEVOUR. Thanks!
Sooooooo good! Just love the crunchy top and fudgy center! I’ve tried many brownie recipes so far and this one is my favorite! Thank you, Gaby!
This is the perfect chewy decadent little brownie. Just what I have been searching for! Thank you
Well, now I have the only brownie recipe I need for the rest of my life. These are dead easy to make and insanely good. Word to the wise - I think these tasted even better 24 hours after baking them than they did fresh out of the oven. The texture of the centers settled into something more fudgy on day 2, which is lovely contrast to the crisp tops and sides. I just ate the last one, now 4 days old, and it still had that great texture - so they keep really well too! I baked them in the silpat mini muffin tray so I didn’t have to use any extra butter or oil to grease the slides and they slid out easy-peasy.
Super fast, came out exactly as described, I used mini-muffin plan liners, and ended up with about 30 bebe brownies. Added some homemade salted caramel and sprinkles, and CHEFS KISS!
Do mini muffin pans only come in “dark”? How does that change temperature and baking time?
mine at home is light!
So delicious! These are light and smooth with pockets of sweetness. Thank You
I never leave reviews. I followed this recipe to a t and they came out perfectly. I used oil, not spray, to grease my muffin pan and that worked just fine. Thank you for a great recipe!
THANK YOU!
These are absolutely delicious, however, I do find them a touch too sweet. Can you reduce the sugar without affecting the final result? If so, by how much?
Made the brownie bites this morning.very quick,easy to make and very good to eat.Thank you
i made these but my toxic trait is i don't measure precisely, so i didn't follow the recipe 100% and they turned out absolutely amazing but now i feel like i need to remake them following the recipe to see if it's even better the intended way because oh my god. so good. first time my from-scratch brownies have had that crackly top, i'm in awe
Came out great! Much better than the box mix
Note to author: the instructions say "cocoa POWER" not cocoa powder 🙂
These came out great! I used 3 kinds of chocolate chips because I am just a little bit extra!!!
I brought these to my church potluck Wednesday night dinner and everyone loved them. So easy to transport and no messy cutting. Definitely one of my go-to recipes for all of my sweet tooth friends! (I'll let you know how they travel when the weather cools down by my friend, because I will ship her a batch!)
These sound and look amazing! Can I make them in regular-sized cupcake tins? If so, have you tested the baking time and how many might it yield?
Just came out of the oven. The only thing I did different was use peanut butter chips instead of chocolate chips. I have been looking for a recipe like this for a long time. And they really taste good. Thanks.