Recipe: Itty Bitty Brownie Bites

updated Jan 21, 2020
Itty Bitty Brownie Bites
A recipe for fudgy flourless brownies made in a mini muffin tin.


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(Image credit: Leela)

Itty bitty means you can eat more than a few of these brownie bites and no one will take a second glance. That’s exactly the kind of treat we like to feature on our cookie plates and holiday dessert spreads. These are especially awesome because they also happen to be gluten-free, thanks to the exclusive use of almond flour. Almond flour makes treats extra fudgy and moist, like your favorite flourless cake, but in perfect two-bite portions.

(Image credit: Leela)

Flourless Brownie Bites for the Holiday Season and Beyond

These brownie bites are something to make now and remember in the year to come, as they fit so many situations beyond the holiday season. They’re a welcome addition to just about any party or gathering. And thanks to their one-bowl, easy-to-throw-together status, they even fit the bill on that random night midweek when you just desperately need something chocolatey.

And yet, they still do feel special enough to be an elite member of the holiday cookie plate — especially when they’re dressed in festive muffin cups and dusted with powdered sugar.

Itty Bitty Brownie Bites

A recipe for fudgy flourless brownies made in a mini muffin tin.

Makes 24

Nutritional Info


  • 8 tablespoons

    (1 stick) unsalted butter, melted

  • 1 1/2 cups

    granulated sugar

  • 1 cup

    unsweetened cocoa powder

  • 4

    large eggs

  • 1 teaspoon

    vanilla extract

  • 1/2 teaspoon


  • 1 1/2 cups

    almond flour (not almond meal)

  • Powdered sugar, for dusting (optional)


  1. Arrange a rack in the center of the oven and heat to 350°F. Line a (24-well) mini muffin tin with paper liners.

  2. Whisk the butter, sugar, cocoa powder, eggs, vanilla, and salt together in a large bowl. Stir in the almond flour until just combined. Divide the batter evenly among the mini muffin cups.

  3. Bake until the tops of the brownie bites puff up and begin to crack, and a toothpick inserted into the center comes out still slightly moist with batter, 16 to 18 minutes.

  4. Place the tin on a wire rack and cool 3 minutes. Transfer the brownie bites to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

Recipe Notes

Storage: Store the brownie bites in an airtight container at room temperature for up to 2 days.

Using a standard muffin tin: These brownies bites can also be baked in a (12-well) standard muffin tin to make larger brownies. They'll just take a little longer to bake, about 23 to 25 minutes.