Mini Brownies
Craving a sweet, chocolatey treat that’s easy to make and fun to eat? These Mini Chocolate Chip Brownies in loaf pans are just what you need! They’re rich, fudgy, gooey in the center, and perfectly portioned. Each mini loaf is packed with melty chocolate chips, warm cinnamon, and sweet vanilla flavor. They’re great for sharing or keeping all to yourself.
Why You’ll Love These Mini Brownies
- Perfectly portioned: Baked in small loaf pans, these brownies are ideal for individual treats or easy sharing.
- Rich and fudgy: Each bite delivers that classic, gooey brownie texture you know and love.
- Simple ingredients: Made with pantry staples like cocoa powder, sugar, and flour. No fancy ingredients required.
- Flavorful twist: A hint of cinnamon and vanilla adds cozy warmth and depth.
- Great for any occasion: Whether it’s a weekday snack or party dessert, these brownies always hit the spot.
Recipe Tips
- Use quality cocoa powder: A rich, unsweetened cocoa powder makes all the difference in flavor.
- Don’t overmix the batter: Stir just until combined to keep the brownies soft and tender.
- Grease or line your pans: This helps the mini brownies pop out easily without sticking.
- Check early for doneness: Since loaf pans vary in size, start checking around 18 minutes.
- Let them cool before cutting: This helps them set and keeps the texture fudgy, not crumbly.
Brownie Variations
- Add chopped nuts: Stir in walnuts or pecans for crunch and extra richness.
- Try dark chocolate chips: Swap semi-sweet for dark chocolate for a deeper, bolder flavor.
- Mix in dried fruit: Add dried cherries or cranberries for a sweet-tart surprise.
- Top with sea salt: A sprinkle of flaky sea salt on top adds a gourmet touch.
- Make it double chocolate: Add a handful of white chocolate chips for contrast and creaminess.
Mini Brownies
These mini chocolate chip brownies are rich, fudgy, and perfectly portioned in small loaf pans. Warm hints of cinnamon and vanilla make every bite extra cozy. Great for parties, lunchboxes, or when you just want a little indulgence.
Equipment
- small loaf pans
Ingredients
- ½ cup unsalted butter (1 stick)
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line small loaf pans with parchment paper.
- Melt Butter: In a medium saucepan over low heat, melt the butter. Remove from heat and let it cool slightly.
- Mix Wet Ingredients: Stir in the sugar until well combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, salt, and ground cinnamon.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring until just combined. Avoid overmixing.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips.
- Fill the Pans: Divide the batter evenly among the prepared small loaf pans, filling each about halfway to allow room for rising.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Baking time may vary depending on the size of your loaf pans.
- Cool: Allow the brownies to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Notes
Nutrition Information (per mini loaf, estimated):
• Calories: 210
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 40mg
• Sodium: 70mg
• Total Carbohydrates: 27g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 3g
• Calories: 210
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 40mg
• Sodium: 70mg
• Total Carbohydrates: 27g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 3g
FAQ: Mini Brownies
Can I use a regular muffin pan instead of mini loaf pans?
Yes, just adjust the baking time to 12–15 minutes and check for doneness with a toothpick.
How do I know when the brownies are done?
They’re ready when a toothpick inserted in the center comes out with a few moist crumbs.
Do I need to grease the loaf pans?
Yes, grease or line with parchment paper to prevent sticking.
What kind of chocolate chips should I use?
Semi-sweet is great, but dark, milk, or even white chocolate chips all work well.
Can I leave out the cinnamon?
Sure! The cinnamon adds warmth but isn’t essential if you prefer a classic chocolate flavor.
What’s the best way to store leftovers?
Keep in a sealed container at room temperature or refrigerate for longer freshness.
Can I make them gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Can I add frosting?
Definitely! A simple chocolate ganache or cream cheese frosting would be delicious.
Check Out These Dessert Recipes:
- Chocolate Chip Bread: A soft, fluffy loaf bursting with melty chocolate chips. Perfect for breakfast or dessert.
- Raspberry Muffins: Light and tender muffins packed with juicy raspberries and a hint of vanilla.
- Snickerdoodle Banana Bread: A cinnamon-sugar twist on classic banana bread, with a crackly snickerdoodle top.
- Lemon Pound Cake: Buttery, rich pound cake infused with bright lemon zest and topped with a sweet glaze.
- Espresso Brownies: Fudgy, rich brownies with a bold espresso kick to deepen the chocolate flavor.
- Brownie Muffins: All the gooey richness of a brownie in a handheld muffin form. With crispy tops and chewy centers.