These Brownie Bites are the best of both dessert worlds—featuring a soft and chewy chocolate chip cookie base topped with a rich, fudgy brownie center. Baked in a mini muffin tin, they’re the perfect bite-sized treat for parties, holidays, or when you’re just craving a little something sweet.
You get the soft and buttery taste of a classic cookie paired with gooey brownie perfection—all in one adorable, handheld tart. Bonus: no utensils required!
⭐ Why You’ll Love These Brownie Bites
- Two desserts in one – Cookie + brownie = dessert magic.
- Bite-sized – Perfect for snacking, sharing, or dessert platters.
- Easy to customize – Add sea salt, a drizzle of caramel, or mini peanut butter cups on top!
- No fancy equipment – Just a mixing bowl, muffin tin, and a few pantry staples.
🍪 Ingredients
Chocolate Chip Cookie Crust:
- 6 tablespoons unsalted butter, melted
- ½ cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour (about 187g)
- Pinch of kosher salt
- ½ cup + 1 tablespoon mini chocolate chips
Brownie Filling:
- 6 tablespoons unsalted butter
- ¼ cup granulated sugar
- 3 tablespoons unsweetened cocoa powder (not Dutch-processed)
- 1 large egg
- 1 tablespoon all-purpose flour
- Flaked sea salt (optional, but recommended for topping)
🧁 Instructions
1. Preheat the Oven:
Set your oven to 325°F (165°C). Grease a mini muffin pan (24 wells) or use a regular-sized muffin pan (see notes).
2. Make the Cookie Crust Dough:
In a medium bowl, mix melted butter with both sugars until smooth. Stir in the egg and vanilla. Add flour and salt, then mix until a dough forms. Fold in the mini chocolate chips. Chill the dough in the refrigerator while you prep the brownie filling.
3. Make the Brownie Batter:
In a small saucepan, melt the butter for the filling. Remove from heat and whisk in sugar and cocoa powder until smooth. Whisk in the egg and flour until combined. Let the mixture cool slightly (about 10 minutes), or speed things up by placing it in the fridge.
4. Assemble the Brownie Bites:
Divide the cookie dough evenly between the muffin cups. Roll each portion into a ball, then press it into the bottom and sides of the muffin well to form a thin shell. If the dough sticks, lightly wet your fingers. Spoon the brownie filling into each shell, filling almost to the top.
5. Bake:
Bake for 9–11 minutes, until the brownie filling is puffed and just set in the center.
6. Optional – Add Sea Salt:
Right after baking, sprinkle each bite with a pinch of flaked sea salt for a delicious sweet-salty finish.
7. Cool & Serve:
Let the brownie bites cool in the muffin tin before removing. Enjoy warm or at room temperature.
📝 Notes
No Mini Muffin Tin?
Use a regular muffin tin and double the brownie filling. You’ll get 12 larger brownie tarts. Bake for 16–18 minutes at 325°F.
🧊 Storage
- Room Temp: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a single layer in an airtight container for up to 2 months. Thaw at room temperature before serving.
🔥 Tips for Success
- Don’t overfill the brownie mixture—it will puff slightly while baking.
- Use high-quality cocoa powder for the best flavor.
- Sea salt on top balances the sweetness and adds a bakery-style touch.