Copycat Little Bites Fudge Brownies Recipe
These Copycat Little Bites Fudge Brownies are the perfect bite-sized treat for your kid's school lunch box! Loaded with chocolatey goodness, moist, and made with real ingredients, these mini brownie bites are sure to satisfy your sweet tooth!
Ingredients
Wet Ingredients
- 1/2 cup coconut oil, melted and cooled
- 3/4 cup sugar
- 3 eggs
- 2 tsp vanilla extract
Dry Ingredients
- 1/2 cup flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 325 degrees Fahrenheit and spray your mini muffin pan with cooking spray. Set aside.
- In a large bowl, mix together the wet ingredients.
- Add all of the dry ingredients and mix well.
- Fill you muffin cups halfway with brownie batter and bake in the oven for 12 minutes.
- Allow the mini brownies to cool on a wire rack for 5 minutes before removing them from the pan. Place them on a cooling rack to cool completely. Enjoy!
Notes
To store your mini fudge brownies, place them into an airtight container or wrap them with plastic wrap. Keep them on your counter for up to 4 days.
To freeze, place your cooled brownie bites in a single layer on a baking sheet or cooling rack. Freeze the brownies for about 1-2 hours until they are firm. Once frozen, transfer the brownies to a freezer-safe container or freezer-gallon bag. They will keep in the freezer for up to 3 months.
To defrost, thaw the mini fudge brownies in the refrigerator overnight or at room temperature for a couple of hours.