Brownie Bites are adorable bite-sized triple chocolate brownies with a yummy surprise in the middle. Add a large candy eye-ball to make them look like a melted chocolate monster. You can leave off the eye-ball for a grown-up-friendly dessert.
Key Takeaways:
- Triple Chocolate Delight: These brownie bites feature cocoa powder, chocolate chips, and a hidden mini chocolate peanut butter cup for rich, layered flavor.
- Kid-Friendly & Fun: Topped with candy eyeballs, they transform into playful “melted monster” treats perfect for kids.
- Versatile for All Ages: Skip the eyeball topping for a more grown-up-friendly version of this dessert.
- Enhanced Chocolate Flavor: A touch of espresso powder deepens the chocolate taste without making it taste like coffee.
- Fudgy But Not Gooey (Unless Warm): These bites are perfectly fudgy when cooled but become gooey and chocolaty when eaten warm.
- Make-Ahead Friendly: Store them in an airtight container for up to 3 days or freeze them for up to 2 months.
Overview
These Melted Monster Brownie Bites are the ultimate triple-chocolate treat—with a hidden peanut butter surprise inside! Adorably spooky with candy eyeballs or perfectly indulgent without them, these bite-sized brownies are soft, fudgy, and packed with cocoa powder, chocolate chips, and mini peanut butter cups. Whether you’re baking for a Halloween party or just craving something sweet, this kid-approved (and adult-loved) dessert is easy to make using simple pantry ingredients. You’ll whip up a rich brownie batter, bake it in mini muffin pans, and top with playful candy eyes for a fun monster effect. Best of all, you can store them for days—or freeze for future cravings!
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This Brownie Bite recipe is adapted from my favorite brownie recipe. The perfect amount of fudgy without being gooey. Unless you eat them warm, and then they will be oh so chocolaty and gooey. I’ve also hidden a mini peanut butter cup under the candy-eyeball for a fun peanut butter surprise. Even though I created this for the kiddos, it is super fun for all ages to enjoy. For More fun kiddo recipes, try my Fruity Monster Treats or my Monster Popcorn.
What do you need for these brownie bites?
Chocolate!!! Three kinds. YUMMY. You will need Cocoa Powder, Chocolate chips, and mini chocolate peanut butter cups. All that chocolate in every bite. Now that is a bite that will eliminate any chocoholic cravings.
In addition to all that chocolate, you will need the usual eggs, flour, sugar, butter, vanilla, and salt. I also add a little espresso powder to the batter. The espresso enhances the chocolate flavors. That’s right, even more, chocolate flavor.
How to Make the Brownie Bites
Mix up the batter:
- Start by mixing the cocoa, espresso powder, eggs, vanilla, salt, and baking powder. This mixture is very thick. Not to be worried though, as the warm sugar-butter mixture will think it right out.
- I melt the butter and then add the sugars to the melted butter. Heat the mixture to 110 degrees F. This gives the brownies a shiny topping.
- Add the butter-sugar mixture to the cocoa mixture and stir to mix in. Watch that thick, stiff batter thin out nicely.
- Add the flour to the brownie batter. Stir in.
- Add the chocolate chips and stir in.
Bake and Decorate:
For the brownie bites, you will need two mini muffin pan to make a total of 48 brownie bites. (click here to purchase)
Spray the pan with non-stick spray and use a 1 tablespoon cookie scoop to fill each well with a scoop of brownie dough. Press a mini peanut butter cup into the center of each scoop of dough—Bake in a pre-heated oven for 13 minutes. Add a large candy eye-ball to each brownie bite as soon as they come out of the oven. The soft peanut butter cup in the middle will “glue” the eyeball in place.
Let the brownies cool for about 1 hour in the muffin tins before removing them. If you try to remove the bites while they are still warm and soft, they won’t come out of the tin without breaking apart.
How to store the Brownie Bites.
Store in an airtight container for 2-3 days or freeze for up to 2 months. I love warming the bites up in the microwave for about 10 seconds before eating them.
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FAQ:
Q: Can I make these brownie bites without the peanut butter cup?
A: Yes, simply leave it out or replace it with a different mini candy if you prefer a nut-free or alternative filling.
Q: Do I have to use espresso powder?
A: No, but it enhances the chocolate flavor. If you skip it, the bites will still be delicious—just slightly less rich.
Q: How do I keep the brownie bites from sticking to the muffin tin?
A: Make sure to spray the mini muffin pans well with non-stick spray before adding the batter.
Q: Can I decorate them after they cool?
A: It’s best to add the candy eyeballs immediately after baking while the center is still soft so they stick properly.
Q: Can I make this recipe in a regular muffin pan?
A: You can, but they will be larger and may require a slightly longer baking time—monitor closely for doneness.
Q: How do I reheat the brownie bites for best taste?
A: Warm them in the microwave for about 10 seconds to make them gooey and extra chocolaty.
Melted Monster Brownie Bites
Equipment
- mini muffin tins (2)
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
Ingredients
- ¾ cup cocoa powder dutch process (62g)
- 1 tsp espresso powder
- 3 large eggs
- 1 tsp vanilla
- ½ tsp salt
- ¾ tsp baking powder
- ¾ cup granulated sugar(150g)
- ¾ cup light brown sugar(160g)
- 12 tbsp. melted butter(170g)
- 1 ⅛ cup flour(135g)all purpose
- 1 cup dark chocolate chips(170g)
- 48 mini mini peanut butter cups
- 48 large candy eyeballs
Instructions
- Preheat oven to 350°F (176°C).
- Mix the cocoa, espresso powder, eggs, vanilla, salt, and baking powder.
- Melt the butter and add the white and brown sugars to the melted butter.
- Microwave the butter and sugar together until it is 110 degrees F. (43°C) .
- Add the butter sugar mixture to the cocoa misture and mix well.
- Add the flour and stir in.
- Add the chocolate chips and stir in.
- Spray the mini muffin tins (click here for where to purchase) with non-stick spray.
- Use a 1 tablespoon cookie scoop to fill each well. (smallest size scoop).
- Press a mini peanut butter cup into the center of each brownie.
- Bake at 350°F (176°C) for 13 minutes.
- Add a large eyeball to each brownie while the peanutbutter cup is still soft.
- Let the brownies cool completely about 1 hour before removing from the tins.
