Oh my goodness, you have to try these mini chocolate hazelnut brownie bites! I swear, they disappear faster than I can make them whenever I bring them to parties. Imagine rich, fudgy brownies packed with crunchy hazelnuts and melty chocolate chips, but in adorable bite-sized portions that make portion control totally impossible (trust me, you’ll eat at least five).
I first made these little guys when I needed a quick dessert for book club, and now they’re my go-to whenever I need something chocolatey that feels fancy but takes barely any effort. The best part? That heavenly chocolate-hazelnut combo tastes like a grown-up version of your favorite childhood candy bar, but way more sophisticated. And at just over 100 calories per bite, you can totally justify “sampling” a few… for quality control purposes, of course.
Why You’ll Love These Mini Chocolate Hazelnut Brownie Bites
Let me count the ways these little bites of heaven will steal your heart (and probably your willpower):
- Quick to make: From bowl to table in under 30 minutes, perfect for last-minute cravings or surprise guests
- Rich, fudgy texture: That perfect brownie density with melty chocolate pockets and crunchy hazelnut surprises
- Party-perfect size: No plates or forks needed, just grab and go (though good luck stopping at one)
- Customizable: Swap hazelnuts for your favorite nut or add a pinch of espresso powder for extra depth
- Portion control: Okay, maybe that’s wishful thinking, but at least they’re pre-portioned for sharing (if you’re feeling generous)
Seriously, these are the little treats that make people ask for your recipe every single time.
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1-Ingredient Flawless Mini Chocolate Hazelnut Brownie Bites
- Total Time: 25 mins
- Yield: 24 mini brownie bites 1x
- Diet: Vegetarian
Description
Mini chocolate hazelnut brownie bites are rich, fudgy treats packed with chocolate and hazelnut flavor. Perfect for parties or snacking.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped hazelnuts
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin pan.
- In a bowl, whisk flour, cocoa powder, baking powder, and salt.
- In another bowl, mix melted butter and sugar. Add eggs and vanilla.
- Combine wet and dry ingredients. Fold in hazelnuts and chocolate chips.
- Spoon batter into the mini muffin pan. Bake for 12-15 minutes.
- Let cool before serving.
Notes
- Store in an airtight container for up to 3 days.
- For extra richness, drizzle melted chocolate on top.
- Replace hazelnuts with walnuts if preferred.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini brownie bite
- Calories: 120
- Sugar: 10g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Ingredients for Mini Chocolate Hazelnut Brownie Bites
Here’s everything you’ll need to make these irresistible little treats. I promise, there’s nothing fancy here, just good, simple ingredients that work magic together. The hazelnuts really make these special, so don’t skip them! (Unless you’re allergic, of course, more on substitutions later.)
- 1 cup all-purpose flour: The foundation of our brownie bites, spoon and level it for perfect measurement
- 1/2 cup cocoa powder: Use the good stuff here, Dutch-processed gives that deep chocolate flavor
- 1/2 tsp baking powder: Just enough lift to keep them tender
- 1/4 tsp salt: Balances all that sweetness beautifully
- 1/2 cup unsalted butter, melted: I always use real butter for that rich flavor
- 1 cup granulated sugar: The perfect amount of sweetness
- 2 large eggs: Room temperature blends better
- 1 tsp vanilla extract: Pure vanilla makes all the difference
- 1/2 cup chopped hazelnuts: Toast them first for extra crunch and flavor
- 1/2 cup chocolate chips: Because more chocolate is always better
See? Nothing complicated, just pantry staples that come together to create something magical. Now let’s get mixing!
How to Make Mini Chocolate Hazelnut Brownie Bites
Okay, let’s get baking! These mini brownie bites come together so easily you’ll wonder why you ever bought store-bought treats. Just follow these simple steps and you’ll have a tray of chocolatey goodness in no time.
Preparing the Batter
First things first, grab two mixing bowls. In the first bowl, whisk together your dry ingredients: flour, cocoa powder (sift it if it’s lumpy!), baking powder, and that pinch of salt. Set this aside while you work your butter magic.
In the second bowl, mix the melted butter and sugar until they’re best friends, about a minute of vigorous stirring should do it. Now add the eggs one at a time, mixing well after each, then splash in that vanilla. The mixture should look smooth and slightly glossy.
Here’s where the magic happens: gradually add your dry ingredients to the wet mixture. Stir just until combined, overmixing makes tough brownies, and we want these babies tender! Finally, gently fold in those glorious hazelnuts and chocolate chips. The batter will be thick and fudgy, exactly what we want!
Baking and Cooling
While you were mixing, your oven should have been preheating to 350°F (175°C). Now grab your mini muffin pan and give each cup a quick spray with baking spray or rub with butter. Trust me, you don’t want to skip this step!
Spoon the batter into the cups, filling each about 3/4 full. I like using a small cookie scoop for this, it keeps my portions even and my fingers clean. Pop them in the oven for 12-15 minutes. You’ll know they’re done when the tops look set but still slightly soft to the touch.
Here’s the hardest part: let them cool in the pan for 5 minutes before transferring to a wire rack. I know, I know, the smell is irresistible! But this cooling time helps them set perfectly. After about 15 minutes, they’re ready to devour… if you can wait that long!
Tips for Perfect Mini Chocolate Hazelnut Brownie Bites
After making these dozens of times (okay, maybe hundreds), I’ve learned all the little tricks to make them absolutely foolproof. First, the toothpick test is your friend, but don’t wait for it to come out completely clean! A few moist crumbs mean perfectly fudgy brownie bites.
Want to take them over the top? Drizzle melted chocolate over the cooled bites for extra decadence. If you’re feeling fancy, sprinkle some flaky sea salt on top, the salty-sweet combo is incredible.
For storage, keep them in an airtight container at room temperature. They’ll stay fresh for 3 days… if they last that long! Pro tip: freeze extras between parchment paper layers, they thaw perfectly for sudden chocolate emergencies.
Ingredient Substitutions and Variations
Don’t have hazelnuts? No problem! These brownie bites are super flexible. Walnuts or pecans make great substitutes, just toast them first for maximum flavor. If you’re feeling adventurous, try swapping half the chocolate chips for butterscotch or white chocolate chips. My cousin swears by adding a tablespoon of instant espresso powder to the dry ingredients for a mocha twist. And for my gluten-free friends, a 1:1 gluten-free flour blend works beautifully here. The possibilities are endless!
Serving and Storing Mini Chocolate Hazelnut Brownie Bites
These little guys shine brightest at room temperature, when the chocolate is perfectly soft and the hazelnuts give that satisfying crunch. I always let mine sit for at least 15 minutes after baking, the wait makes that first bite even more magical! For parties, I arrange them on a pretty platter with small forks (though fingers work just fine).
Store leftovers (ha! as if there ever are any) in an airtight container at room temperature for up to 3 days. If you’re the planning-ahead type, they freeze beautifully too, just layer between parchment paper in a freezer bag. A quick 10-second microwave zap brings them back to gooey perfection when the craving hits!
Nutritional Information
Here’s the scoop on these mini chocolate hazelnut brownie bites, each little morsel comes in at about 120 calories, with 7g fat (3.5g saturated), 14g carbs (1g fiber, 10g sugar), and 2g protein. Now, let’s be real, these numbers might wiggle a bit depending on your exact ingredients and how generous you are with those chocolate chips (no judgment here!). I always say life’s too short to stress over dessert calories, just enjoy every delicious bite! For more general baking inspiration, check out Family Tastes.
FAQs About Mini Chocolate Hazelnut Brownie Bites
I get so many questions about these little chocolate hazelnut wonders! Here are the ones that pop up most often:
Can I use Nutella instead of hazelnuts?
Absolutely! Swap the chopped hazelnuts for 1/4 cup Nutella swirled into the batter. You’ll get that same delicious hazelnut flavor with an extra creamy texture. Just reduce the sugar slightly since Nutella is already sweet.
How do I make these gluten-free?
Super easy! Just use your favorite 1:1 gluten-free flour blend instead of regular flour. I’ve had great results with Bob’s Red Mill and King Arthur blends. The texture comes out just as fudgy and delicious.
Can I bake these in a regular muffin tin?
Of course! They’ll just be bigger, more like brownie cupcakes. Increase the baking time to about 18-20 minutes. Keep an eye on them, and do the toothpick test to check doneness.
Why did mine turn out cakey instead of fudgy?
This usually means you overmixed the batter or baked them too long. Next time, mix just until combined and pull them out when the tops look set but still soft. They continue cooking as they cool!
Can I freeze these brownie bites?
Yes, and you totally should! They freeze beautifully for up to 3 months. Just pop them in a single layer on a baking sheet to freeze, then transfer to a freezer bag. Thaw at room temperature or give them a quick 10-second microwave zap when the craving hits.
I’d love to see your chocolate hazelnut creations! Snap a photo of your brownie bites and tag me, I might even feature your masterpiece. And don’t forget to rate the recipe below if you loved it as much as I do. Happy baking!