Double Chocolate Brownie Bites

The classics just get sweeter with age! No one can resist these snack-size brownies, and you bakers will appreciate not having to cut them into squares. Bite-sized and bursting with decadent chocolate flavour and the rich sweetness of our Dark Brown Sugar, they’re perfect for dessert trays, adding to epic ice cream sundaes, or for treats on the go.

Prep Time
25 minutes
15 minutes chilling time
Cook Time
10 to 13 minutes
Heart-shaped Double Chocolate Brownie Bites on a marble counter, show with a piping bag of pink icing.

Mini muffin pan (24-piece)

Scale OR dry measuring cups

Measuring spoons

Small bowl


Large saucepan

Large bowl (heatproof, preferably stainless steel)

Heatproof spatula x 2

Small heavy-bottomed saucepan

Fine mesh sieve

22 mini brownies
  • ½ cup (63 g) all-purpose flour
  • 3 tbsp (18 g) cocoa powder
  • 1 tbsp (8 g) cornstarch
  • ⅔ cup (113 g) dark chocolate (at least 60% cocoa), finely chopped
  • 1 tsp (1 g) espresso powder
  • ⅓ cup + 2 tbsp (104 g) butter, cubed (divided)
  • ⅓ cup + 1 tbsp (86 g) Redpath® Dark Brown Sugar, packed
  • ⅓ cup (40 g) Redpath® Icing Sugar
  • 1 egg
  • 1 egg yolk
  • 1½ tsp (7 ml) pure vanilla extract
  • ¼ tsp (2 g) salt
  • ½ cup (85 g) milk chocolate chips, roughly chopped
Garnish (optional):
  • “Sweet and Simple Buttercream”
  • “Quick Buttercream”
  • “Swiss Buttercream”
  • “Royal Icing”
  • Nonpareils

Step 1

Preheat oven to 350°F (177°C). Grease a 24-piece mini muffin pan and dust the inside of each well with cocoa powder or flour.

Step 2

In a small bowl, whisk together the all-purpose flour, cocoa powder, and cornstarch until no lumps remain.

Step 3

Place 2 to 3 inches of water into a large saucepan and bring to a boil. Reduce heat to medium-low.

Step 4

In a large heatproof bowl, combine the finely chopped chocolate and espresso powder. Fit the bowl over the pot of just simmering water, making sure that the bottom of the bowl does not touch the water. Slowly melt the chocolate while occasionally stirring (see Chef’s Tips for more on this technique).

Step 5

In a small, heavy-bottomed saucepan, place ⅓ cup (76 grams) of the cubed butter. Place saucepan over medium heat and stir continuously with a heatproof spatula until butter is melted, foam has subsided, milk solids in the bottom of the pot are golden brown, and butter has a nutty aroma; do not increase temperature to quicken the process or the milk solids may burn. Quickly remove from heat and stir in the remaining 2 tablespoons of butter (28 grams).

Step 6

Remove the bowl of melted chocolate from the saucepan. Wipe any condensation from the bottom of the bowl. Add the Redpath® Dark Brown Sugar and sift the Redpath® Icing Sugar into the bowl of melted chocolate. Whisk until combined.

Step 7

Whisk in the hot butter, scraping any browned bits from the bottom of the pot into the chocolate-sugar mixture, and thoroughly whisk until mixture is smooth. Add and whisk in the egg until fully incorporated. Add and completely whisk in the egg yolk until the mixture is smooth and glossy. Stir in the vanilla extract and salt.

Step 8

Add in the dry ingredients. Using a large rubber spatula, fold in until the mixture is homogeneous. Fold in the chopped milk chocolate chips until evenly distributed throughout the batter.

Step 9

Using a small trigger-style ice cream scoop or a tablespoon, scoop brownie mixture into the prepared pan, filling the wells ¾-full. Place the filled pan into the fridge to chill and allow ingredients to meld, sugars to dissolve, and the flour to hydrate; 15 minutes.

Step 10

Place the chilled brownie bites into the preheated oven and bake for 10 to 13 minutes or until the tops are set, and a skewer inserted into the centre comes out with a few moist crumbs attached.

Step 11

Allow brownies to cool in the pan before attempting to remove them; 10 to 15 minutes or until firm, but still warm. Run a small offset spatula around each brownie bite and carefully remove from the pan. Place the brownies onto a wire cooling rack to cool completely. 

Step 12

If desired, make one of the suggested buttercreams (Sweet and Simple Buttercream, Quick Buttercream or Swiss Buttercream) or icings (Royal Icing). Place into a piping bag fitted with a plain or star tip and decorate the completely cooled brownies (see “Simple Decorating Tips Using a Plain or Round Piping Tips” and “Simple Decorating Tips Using an Open or Closed Star Tip”) and sprinkle with nonpareils.

Three double chocolate brownie bites with pink icing and sprinkle decorations on a plate on a pink tablecloth.