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+ servings
A stack of 3 brownie bites with other brownie bites on a marble plate in the background
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Ultimate Two Bite Brownie Muffins

The ultimate two bite brownie muffin stuffed to the brim with chocolate chips and boasting a gooey fudge brownie center. The perfect afternoon treat, or a fun addition to a lunchbox. Make a double batch, and freeze for a great grab-and-go baked treat for a busy week.
Prep Time10 minutes
Active Time9 minutes
Total Time19 minutes
Course: Snack
Cuisine: American
Keyword: brownie muffin, mini brownie bite, two-bite muffins
Yield: 24 muffins
Calories: 118kcal

Materials

  • ¾ cup all-purpose flour (plain flour)
  • 1 cup white sugar
  • ¾ cup cocoa powder either sweetened or unsweetened
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup unsalted butter melted and cooled slightly
  • 2 eggs at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup mini semi-sweet chocolate chips

Instructions

  • Preheat the oven to 350F (175C) and grease a mini muffin pan with non-stick cooking spray or melted butter. Set aside until needed.
  • In a large mixing bowl use a whisk to combine the flour, sugar, cocoa powder, baking powder, and salt.
    ¾ cup all-purpose flour, 1 cup white sugar, ¾ cup cocoa powder, ½ teaspoon baking powder, 1 teaspoon salt
  • Add the butter, eggs, and vanilla extract and mix well until completely combined. This can also be done in a stand mixer if preferred. Add in the chocolate chips and gently fold through.
    ½ cup unsalted butter, 2 eggs, 1 teaspoon vanilla extract, ½ cup mini semi-sweet chocolate chips
  • Use a spoon or a cookie scoop to fill the cups of the muffin pan up about ¾ of the way full.
  • Bake in the oven for 9-11 minutes. Remove at 9 minutes if you prefer a gooey brownie-like muffin, or remove at 11 minutes if you prefer it to be more muffin-like.
  • Transfer to a wire rack to cool.

Notes

Storing and Freezing
Muffins should be allowed to cool completely before being stored.
They can be stored in an airtight container at room temperature for about 3 days.
Muffins can also be frozen for up to 3 months.

Nutrition

Calories: 118kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.3mg | Sodium: 395mg | Potassium: 108mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 0.02mg | Calcium: 21mg | Iron: 1mg