Chocolate Brownie Bites Nuts (Printable)

Rich, fudgy bites studded with crunchy nuts, ideal for snacking or parties.

# What You'll Need:

→ Dry Ingredients

01 - 3/4 cup all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, melted
06 - 3/4 cup granulated sugar
07 - 1/4 cup light brown sugar, packed
08 - 2 large eggs
09 - 1 teaspoon pure vanilla extract

→ Add-Ins

10 - 1 cup mixed nuts, roughly chopped (walnuts, pecans, hazelnuts)
11 - 1/2 cup semisweet chocolate chips (optional)

# Step-by-step:

01 - Preheat the oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease thoroughly.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly blended.
03 - In a large bowl, whisk melted butter with granulated and brown sugars until smooth and well incorporated.
04 - Add eggs one at a time into the wet mixture, beating well after each addition, then stir in vanilla extract.
05 - Fold the dry ingredients into the wet mixture gently until just combined, avoiding overmixing.
06 - Carefully fold in chopped nuts and optional chocolate chips until evenly distributed.
07 - Spoon batter evenly into prepared muffin cavities, filling each about three-quarters full.
08 - Bake for 15 to 20 minutes until tops are set and a toothpick inserted in the center comes out with moist crumbs.
09 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • They're small enough to pop in your mouth but fudgy enough to feel indulgent, so you can convince yourself one more won't hurt.
  • Mixed nuts add a textural surprise that keeps them from feeling like a standard brownie.
  • They come together in under 40 minutes start to finish, which means you can have warm brownies before dinner without sacrificing your whole afternoon.
02 -
  • Don't overbake—those last 2 minutes turn a fudgy brownie bite into a cakey one, and there's no going back once they're out of the oven.
  • Overmixing the batter after you add the flour is the silent killer; a lumpy batter with visible flour streaks will smooth out in the oven and taste infinitely better than a smooth batter that's been mixed to death.
  • Mini muffin tins vary in depth, so check your first batch at 15 minutes rather than assuming the full 20 is needed; dark tins also bake faster than light ones.
03 -
  • Toast your nuts in a dry skillet for 2 to 3 minutes before chopping them—this deepens their flavor and makes them taste more like an intentional choice than an afterthought.
  • If you don't have mini muffin tins, a standard muffin tin works fine; just extend the baking time to 22 to 26 minutes and check with a toothpick to avoid overbaking.
  • Sift your cocoa powder into the bowl, or at least break up any lumps with the back of a spoon—visible cocoa lumps are the mark of an unfinished dish.

Go back