Quick Fudgy Brownie Bites

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These brownie bites are made with a box brownie mix and baked in a mini muffin pan for quick, fudgy brownies with soft centers. Espresso powder mixed with water deepens the chocolate flavor, and the short bake time keeps them fudgy. Perfect for lunchboxes, after-school snacks, and stocking your freezer.

Prep Time5

Cook Time13

Total Time18

Course: Dessert

Cuisine: American

Diet: Kosher

Servings: brownie bites

Calories: 60kcal

Author: Marni Katz

Equipment

Ingredients

1 box Brownie mix 18–19 oz
2 Eggs
⅔ cup Vegetable oil
1 teaspoon Vanilla extract
1 TB Espresso powder
2 TB Water (to dissolve the espresso powder in)

Instructions

Preheat the oven according to the brownie mix package directions, typically 350℉. Line a mini muffin pan with mini muffin liners.
In a medium bowl, stir the espresso powder into the water until fully dissolved, then add the brownie mix, eggs, oil, vanilla, to the bowl and stir until combined.
Using a small cookie scoop or teaspoon, fill each mini muffin cup about ¾ full. Bake for 12–15 minutes, until the tops are set and the centers no longer look wet. Do not overbake. Let the brownie bites cool in the pan for a few minutes, then remove and transfer to a rack to cool completely.

Notes

Don’t overbake. Brownie bites bake quickly. Pull them as soon as the centers are set — they will continue to firm up as they cool.
Espresso powder matters. Mixing it with water boosts the chocolate flavor and adds a little extra liquid. The brownie bites will not taste like coffee.
Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition