Chocolate Brownie Bites Nuts

The smell of melting chocolate and butter still makes me pause whatever I'm doing, even after all these years of baking. My sister-in-law brought these to a summer potluck last year, and I couldn't stop eating them. She laughed when I asked for the recipe, saying they were just brownies in miniature form. Something about the bite size makes them feel like a treat you can get away with eating three of.

Last Christmas I made six batches for neighbors and coworkers, and my kitchen looked like a chocolate explosion had occurred. The mini muffin tin was constantly rotating between the oven and cooling racks. My husband kept sneaking them warm, claiming quality control was necessary. We ended up having to bake an extra batch just for gift giving.

Ingredients

• 1 cup (125 g) all-purpose flour: The foundation that gives these bites just enough structure without becoming cakey
• 1/2 cup (40 g) unsweetened cocoa powder: Use a good quality brand here since chocolate is the star of the show
• 1/2 tsp baking powder: Just enough lift to give them that perfect crackly top
• 1/4 tsp salt: Enhances the chocolate flavor and balances the sweetness
• 1/2 cup (115 g) unsalted butter melted: Let it cool slightly before mixing so it doesn't cook the eggs
• 1 cup (200 g) granulated sugar: Whipped with butter until glossy for that signature brownie texture
• 2 large eggs: Room temperature eggs blend more smoothly into the batter
• 1 tsp vanilla extract: Pure vanilla makes a noticeable difference in the final flavor
• 3/4 cup (100 g) chopped mixed nuts: Walnuts pecans or hazelnuts add the most satisfying crunch
• 1/2 cup (90 g) semi-sweet chocolate chips: Optional but highly recommended for pockets of melted chocolate

Instructions

Getting your oven ready:

Preheat to 350°F (175°C) and grease your 24 cup mini muffin tin with butter or cooking spray

Mixing the dry team:

Whisk together flour cocoa powder baking powder and salt in a medium bowl until well blended

Making the glossy base:

Whisk melted butter and sugar in a large bowl until it looks shiny and smooth then beat in eggs one at a time

Bringing everything together:

Gently fold the dry ingredients into the wet mixture until just combined with a few streaks of flour remaining

Adding the crunch:

Fold in your chopped nuts and chocolate chips if using being careful not to overwork the batter

Filling the cups:

Spoon batter evenly into prepared muffin cups filling each about three quarters full

The bake:

Bake for 18 to 20 minutes until a toothpick comes out with moist crumbs not wet batter

The patient part:

Let them cool in the tin for 5 minutes before transferring to a wire rack or they might stick

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My daughter now asks to make these for every school function and bake sale. She's learned the importance of not overmixing the hard way after one batch turned out tough. Watching her carefully fold the nuts into the batter makes me realize recipes are really just traditions we pass down without meaning to.

Making Them Your Own

I've swapped in dried cranberries during holiday season and everyone loved the tart contrast. Dark chocolate chips work beautifully if you prefer less sweetness. A friend adds espresso powder to the dry ingredients for a mocha version that adults can't stop eating.

Storage And Sharing

These stay fresh in an airtight container for up to four days though they rarely last that long in my house. I've frozen batches before parties and thawed them overnight with great success. Wrap them individually if gifting or pack tightly in a cute container.

Serving Ideas

A light dusting of powdered sugar makes them look fancy for dessert buffets. I've served them with vanilla ice cream as an unexpected mini dessert course. They're perfect alongside coffee at brunch or packed into lunchboxes as a special treat.

• Try them warmed for 10 seconds in the microwave
• Serve alongside fresh berries to cut the richness
• Stack them in a tower for a stunning party display

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There's something universally appealing about food you can eat in one bite. These brownie bites have become my go-to for every occasion because they make people smile without fail.

Recipe FAQs

→ Can I use different types of nuts?

Yes, walnuts, pecans, or hazelnuts all work well and add unique flavors and textures to the bites.

→ How do I avoid overmixing the batter?

Fold the dry ingredients gently into the wet mixture until just combined to maintain a tender crumb.

→ Can I make these gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free option.

→ What is the best way to store these brownie bites?

Store in an airtight container at room temperature for up to three days or refrigerate for longer freshness.

→ Is it possible to make these nut-free?

Absolutely—replace the nuts with dried fruit for a nut-free variation without losing flavor.