There’s something magical about a tiny, rich brownie just a few bites of pure chocolate comfort. These mini fudgy brownies come together quickly, bake beautifully, and are perfect when you want a treat without making a whole pan.
Ingredients
- 4 tbsp unsalted butter
- 1/3 cup semi-sweet chocolate chips (or chopped dark chocolate)
- 1/4 cup granulated sugar
- 2 tbsp brown sugar
- 1 large egg
- 1/4 cup all-purpose flour
- 2 tbsp cocoa powder
- 1/8 tsp salt
- 1/4 tsp vanilla extract
- Optional: a pinch of espresso powder for deeper chocolate flavor
- Optional swap: use milk chocolate chips for a sweeter brownie
Steps
- Melt the butter and chocolate together in a small bowl, either over low heat or in the microwave. Stir until smooth and glossy.
- Whisk in the sugars, then add the egg and vanilla. The mixture will look thick that’s exactly what you want for fudgy brownies.
- Fold in the flour, cocoa, and salt just until combined. Don’t overmix; stopping early keeps the texture dense and gooey.
- Spoon the batter into a lightly greased mini muffin tin, filling each cup about 3/4 full.
- Bake at 350°F for 10–12 minutes, or until the tops look set but the centers still feel soft.
- Cool for 5 minutes before lifting them out they firm up as they rest.
Chef’s Tips
- Remove them from the oven while they still look slightly underbaked for maximum fudginess.
- If the tops crack too much, you may have baked them a minute too long shorten the bake time next round.
- Store leftovers in an airtight container for up to 3 days; they stay beautifully soft.
Variations
- Salted Caramel Minis: Drizzle with a little caramel sauce and a tiny pinch of flaky salt.
- Peanut Butter Swirl: Add 1/2 teaspoon of peanut butter on top of each cup and swirl lightly.
- Mint Chocolate: Fold in 1 tablespoon of chopped mint chocolate candies.