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.
What kind of chocolate chip did you use? Is it semi sweet?
whatever you prefer - I like semi-sweet or dark chocolate! but milk and white chocolate are delish too
Loved this recipe! It was really simple & I liked the one pot method for mixing the ingredients. I did have a like trouble getting some of them out. I'll have to try some different things on that. The taste was delicious!
These were excellent I will definately be making them again . I glazed them by microwaving some chocolate buttercream I had in my freezer and pouring it oven . Delicious and they disappeared really fast .
These were easy and delicious! I made them exactly by the instructions and they are rich and dense; waay better than the store bought brownie bites! The recipe makes 48:)
Best bites ever!! Wonderful, quick, and simple. Also, I am non-dairy so used thick coconut milk instead. IT WAS FANTASTIC! You can’t taste the coconut at all. Just gooey chocolate. Yum.
Hi, I found this recipe and was interested to try it out though I have a question about adding the sugar, salt and cocoa powder into the melted butter. Do you add the ingredients in the butter while it is on the stove?
yes! but turn the heat off before you add the eggs
How would cooking time and amount per cup change if I only have a regular cupcake tin versus one for minis?
Can’t wait to make these!
they'll bake a bit longer - you'll need to keep your eyes on them. I didn't test them that way so I'm not 100% sure off the top of my head
will it be diffrent without coca powder? will it still be choclate?
very different - won't work the same at all
Just made these they are absolutely delish will add some nuts next time
Made these in the silicone sphere molds I finally got today. Instead of chocolate chips I used mini M&Ms. They took a little longer to cook. (19 min) and I let them cool in the molds but they are so good.
Love this recipe! I think I would prefer it as bites (like the recipe says) but I didn’t have the pan so I used my 9x9 and it still worked great, just cooked it 25 min like Gaby said.
My first time making brownies! These were great! Slightly crisp edges and very rich and chewy. BUT, doubling the recipe ended up making 48, not 24 like i thought. I filled the mini tin almost to the top, and they took 14 mins. Used 1/2 black cocoa from Bulk Barn and 1/2 Hersheys cocoa powders. I am a Baker, and I WILL make these again!
They were perfect. My first time making them. Great n simple recipe. Thanks.
Hi, Can you make a video for this recipe?
sure! we'll do it on IGlive one day soon
hii just a doubt.. so when i removed the pan from heat do i immediately add the next ingredients immediately or let this cool first? becos i heard that if not the egge becomes kind of scrambled eggs idk HAHAH ..
does it make a difference if i just add cooled melted butter to all the other ingredients instead