Name: 27-Minute Mini Fudge Brownies: Irresistible Chocolate Bliss
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup cocoa powder; 1/2 tsp salt; 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup chocolate chips

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Oh my goodness, let me tell you about these mini fudge brownies! They’ve been my go-to party trick for years, bite-sized bursts of chocolatey heaven that disappear faster than I can bake them. I first stumbled upon this recipe when I needed something quick for a last-minute potluck, and now? They’re requested at every family gathering.

What makes these mini brownies so special is how ridiculously easy they are to whip up. We’re talking 25 minutes from bowl to plate! Yet they taste like you spent hours in the kitchen, rich, fudgy centers with just the right amount of chew. The mini size means you can pop three (okay, maybe five) without feeling guilty, and they’re perfect for when you want just a little chocolate fix.

I’ve made these probably a hundred times now, for book clubs, bake sales, even my nephew’s preschool class (those tiny hands love holding these tiny treats). The secret? Quality cocoa powder and do not overmix the batter. Trust me, once you try these, you’ll understand why my friends call them “dangerously good.”

Why You’ll Love These Mini Fudge Brownies

Listen, I don’t blame you if you fall head over heels for these little chocolate gems. Here’s why they’ve become my baking MVP:

Lightning-fast prep: You probably have all the ingredients in your pantry right now. We’re talking 10 minutes to mix, 15 to bake – done!
Rich, fudgy magic: That perfect balance between cakey and chewy? These brownies nail it every time thanks to the melted butter and just-right cocoa powder ratio.
Party superstars: No cutting, no mess – just pop them straight from the tin to a platter. Watch how fast they disappear at gatherings!
Your canvas, your rules: Toss in nuts, swirl in peanut butter, or dust with sea salt. I’ve tried them all, and they’re always delicious.

Honestly? The hardest part is not eating the whole batch yourself. I may or may not speak from experience.

Ingredients for Mini Fudge Brownies

Gathering your ingredients is the first step to brownie bliss! Here’s the lineup that makes these mini treats shine:

1 cup all-purpose flour: Spooned and leveled, no packing it down! This gives just the right structure without making them tough.
1/2 cup unsweetened cocoa powder: Sifted to banish any lumps. Go for the good stuff, it makes all the difference in flavor.
1/2 teaspoon salt: My secret weapon for balancing the sweetness. Don’t skip it!
1/2 cup unsalted butter: Melted and cooled slightly. I usually nuke it in 20-second bursts so it doesn’t get too hot.
1 cup granulated sugar: The perfect amount for sweetness that doesn’t overwhelm the rich chocolate.
2 large eggs: Room temperature is key, they incorporate so much better this way. I just set them out when I start gathering ingredients.
1 teaspoon vanilla extract: The vanilla-chocolate combo is magic. Pure extract, not imitation, for best results.
1/2 cup chocolate chips: Because more chocolate is always better! I use semi-sweet, but dark works great too.

See? Nothing fancy, just simple ingredients that transform into something amazing. Now let’s get mixing!

Equipment You’ll Need

Grab these trusty tools, and you’ll be whipping up mini fudge brownies like a pro:

Mini muffin tin: The star of the show! A standard 24-cup works perfectly. I use my well-loved non-stick one that’s seen countless batches.
Mixing bowls: Two medium ones—one for dry ingredients, one for wet. No fancy equipment needed here!
Whisk and spatula: My dynamic duo—whisk for blending, spatula for scraping every last bit of batter (no chocolate left behind!).
Measuring cups and spoons: Precision matters, especially with flour and cocoa powder.
Non-stick spray or liners: A quick spritz of baking spray saves the day. If you’re feeling fancy, mini parchment liners work too.

That’s it! Simple tools for seriously delicious results. Now let’s bake!

How to Make Mini Fudge Brownies

Alright, let’s get baking! These mini fudge brownies come together so easily, but there are a few key steps that make all the difference. Follow along, and you’ll have perfect little chocolate bites before you know it.

Preparing the Batter

First things first, preheat that oven to 350°F (175°C). While it’s heating up, let’s make the magic happen. In one bowl, whisk together your flour, cocoa powder, and salt. I like to sift the cocoa powder first to avoid any lumps, it makes for such a smooth batter.

In another bowl, mix your melted (but not hot!) butter with the sugar. You want it just combined, no need to go crazy here. Then crack in those room-temperature eggs one at a time, mixing well after each addition. This is when I add the vanilla too, that gorgeous aroma means we’re on the right track!

Now the important part: gently fold the dry ingredients into the wet mixture. I use a spatula and make figure-eight motions until just combined, a few streaks of flour are okay! Overmixing is the enemy of fudgy brownies. Finally, stir in those chocolate chips (or nuts if you’re feeling fancy). The batter should be thick and glossy, like chocolate lava ready to erupt!

Baking and Cooling

Spoon the batter into your prepared mini muffin tin, filling each cup about halfway. I use a small cookie scoop for this, makes it so easy and keeps everything uniform. Pop them in the oven and set your timer for 12 minutes.

At the 12-minute mark, do the toothpick test. You want a few moist crumbs clinging to it, if it comes out clean, they’re done! If not, give them another minute or two. These little guys bake fast, so keep an eye on them. Nothing worse than overbaked brownies!

When they’re perfect, take them out and let them cool in the pan for 5 minutes, no cheating! This helps them set properly. Then transfer to a wire rack (if you can wait that long). The smell will drive you crazy, but trust me, they’re worth the wait. Now try not to eat them all at once, I dare you!

Tips for Perfect Mini Fudge Brownies

After making more batches of these than I can count, I’ve picked up some foolproof tricks for brownie perfection every time:

Invest in good cocoa powder: That grocery store brand just won’t cut it. Splurge on Dutch-processed, the deep, rich flavor is worth every penny.
Set a timer!: These bake fast, and just 30 seconds too long can turn fudgy into dry. Start checking at 12 minutes like your chocolate dreams depend on it (they do).
Let them rest: I know it’s hard, but those 5 minutes cooling in the pan make all the difference for clean removal. They’ll keep cooking slightly from residual heat too.
Room temp eggs are key: Cold eggs can make your batter seize up. If you forgot to take them out, just pop them in warm water for 5 minutes.

Follow these simple tips, and you’ll have brownies so good, people will think you’re hiding a pastry chef in your pantry! If you’re looking for more quick dessert inspiration, check out what others are baking over at Family Tastes.

Variations and Substitutions

Oh, the fun part! These mini fudge brownies are like your favorite little black dress, perfect as is, but so easy to dress up. Here are my favorite ways to mix things up:

Gluten-free? No problem! Swap the all-purpose flour for your favorite gluten-free blend. I’ve used Bob’s Red Mill 1-to-1 with perfect results.
Nut lovers unite: Fold in 1/4 cup chopped walnuts or pecans for that classic crunch. My aunt swears by toasted hazelnuts, heavenly!
Sweetener switch: Coconut sugar works beautifully here if you want a slightly caramel note. Just pack it like brown sugar when measuring.
Minty fresh: Add 1/4 teaspoon peppermint extract with the vanilla for a cool twist. Perfect with dark chocolate chips!

See? Endless possibilities with this forgiving recipe. Just don’t tell my original version I’m cheating on it!

Serving and Storage

Now comes the best part, eating these little chocolate treasures! I love serving them slightly warm with a scoop of vanilla ice cream melting over the top. The contrast of cold creaminess against the fudgy brownie? Absolute perfection. They’re also fantastic dusted with powdered sugar or drizzled with caramel for special occasions.

For storage, pop any leftovers (ha!) into an airtight container at room temperature. They’ll stay fresh for about 3 days, if they last that long! You can also freeze them for up to 2 months. I like to wrap them individually in plastic wrap first, then toss them in a freezer bag. Perfect for when you need a quick chocolate fix, just thaw at room temperature or microwave for 10 seconds. Honestly though? They rarely make it to storage in my house!

Mini Fudge Brownies FAQ

I get asked about these little chocolate wonders all the time! Here are answers to the most common questions I hear from fellow bakers:

Can I use a regular muffin tin instead of mini?
Absolutely! Just fill each cup about 1/3 full and increase baking time to 18-20 minutes. You’ll get fewer brownies, but hey, bigger isn’t always worse when it comes to chocolate! If you enjoy bite-sized treats, you might also love these mini classic cheesecake bites.

What if I don’t have chocolate chips?
You can skip them, but they add that melty surprise I love. No chips? Chop up a chocolate bar instead, it works just as well. The brownies will be slightly less fudgy without them though.

Help! My brownies keep sticking!
Oh, I’ve been there! Make sure to grease every nook of that tin, I use a pastry brush to get into all the crevices. A light dusting of cocoa powder after greasing helps too (flour can leave white marks).

Got more questions? Just ask, I’ve made every mistake possible so you don’t have to!

Nutritional Information

Okay, let’s talk numbers, but remember, we’re here for joy, not judgment! These nutritional estimates are for one perfect mini fudge brownie (because who stops at one?). Keep in mind values can vary based on your specific ingredients and brands.

Each little bite of chocolate heaven contains roughly:

90 calories: Just enough to satisfy that sweet tooth without derailing your day
4g fat: Mostly from that glorious butter and chocolate, the good stuff!
12g carbs: A mix of natural and added sugars dancing with that cocoa
1g protein: Hey, eggs count as protein, right?

Now, let’s be real, I’m no nutritionist, just a chocolate enthusiast sharing approximate values. If you need precise numbers for dietary needs, I’d recommend plugging your exact ingredients into a calculator. But between you and me? Some things (like these brownies) are worth savoring without overanalyzing! For more quick and easy recipes, check out our selection of desserts.

Share Your Feedback

Did you make these mini fudge brownies? I’d love to hear how they turned out! Leave a star rating or comment below, your tips might help fellow bakers. Better yet, snap a pic and tag me on social media so I can see your chocolatey creations. Nothing makes me happier than seeing my recipes in your kitchen! If you are looking for other quick baking ideas, perhaps you’d enjoy these easy 4 ingredient lemon cake mix cookies.

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