Easy Homemade Brownie Bites Made with Cocoa

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Easy Brownie Bites Made with Cocoa from Spinach Tiger

When it comes to parties, I find that people like to sample a little bit of everything and little mini desserts work so well. I wanted to bring brownie bites to a farm party for the little ones. Kids love sprinkles and chocolate, but I didn’t have any baking chocolate on hand, only cocoa, and whipped these little brownie bites up.

I used a cookie scooper to put them into a mini cupcake pan and they were done in about 15 minutes. There are a lot of eggs in the recipe, making them more cake like. You can reduce the eggs to 3 for more density. If you want more chocolate, add chocolate chips to the top before before into the oven.

How to Make Easy Brownie Bites Made with Cocoa Powder from Spinach Tiger

I kept a few back and put then in the freezer and they were even better heated up. I call this the little no-guilt chocolate fix. You could make these well in advance and freeze in freezer bags and sit out (outside of the bag) at room temperature to defrost. That makes these a great treat for hot outdoor events.

Brownie Bites Made with Cocoa from Spinach Tiger

Take Brownie Bites them frozen; they’ll be read to eat once you get to the party.

If you get the little round sphere-type sprinkles, they stay intact and hold their color.

How to Make Easy Brownie Bites with Mini Cupcake Pan from Spinach Tiger

Followup: Since this post, I made the brownies below with three kinds of chocolate. Here is that grown up brownie with a gluten free option.

Gluten Free Ultra Chocolate Brownie Recipe by Spinach Tiger

More Chocolate Recipes from Spinach Tiger

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4.27 from 15 votes

Brownie Bites Made with Cocoa Powder

Mini brownie bites with sprinkles are perfect for a summer party
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 24
Author: Angela Roberts


  • 1/2 cup melted butter
  • 1/2 cup oil
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 1/2 cups flour
  • 1/2 cup plus two tablespoons cocoa powder
  • 1 teaspoon vanilla
  • 4 eggs 3 eggs if you like dense
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips optional
  • sprinkles
  • Kitchen Tools Needed
  • Mini Cupcake Pan Order Here


  • Melt butter. Mix with oil.
  • Mix in sugar, eggs and vanilla.
  • Combine flour, baking powder, salt and cocoa powder and sift. I always use this kind of sifter.
  • Add dry mixture to wet and stir.
  • Add in chocolate chips if you are using them.
  • Spray a mini cupcake pan or grease with butter or oil
  • Use a cookie scoop or tablespoon and fill 3/4 full.
  • Bake at 350 degree F for 15 minutes.
  • Let cool completely before removing.

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  1. 5 stars
    Delicious brownies! Such an easy recipe too. The 2 extra tablespoons of cocoa I swapped out for black onyx cocoa powder. I also added a teaspoon of espresso powder. These were rich and so yummy. Doing some more this weekend

  2. 5 stars
    when do you add the sprinkles? But otherwise this was great! I’m a horrible cook but these were super easy to make and turned out very nice.

  3. 5 stars
    Used Hershey’s Special Dark cocoa and one less egg as you suggested and omitted the chocolate chips… my 10 year old could not get enough! The batter was almost black in color and it smelled heavenly. Thank you SO much for a delicious morsel! Just a small thought to pass along… for those of us that are not bakers by nature, might I suggest putting the directions in a more natural order. I think a person should preheat the oven…Step 1, then prepare the pan…Step 2. And by ‘mix’ is that by hand or with an electric mixer? Instead of ‘combine together the dry ingredients’ – perhaps sift together. Those small bits of information that are common knowledge for a professional, can make the process so much easier to the new baker. Just a thought. Thank you again.

  4. 4 stars
    i enjoyed the batter, but with my mini-muffin pans, the cooking time (30 minutes) was far too much. Cut it in half for the second batch, and they were better.

  5. Oh, I do love an all-American brownie–and the more edges the better! I have tried, cocoa, dark and/or semi-sweet based recipes and I have tried brownies with chocolate and cocoa. I like the depth that cocoa adds to any brownie recipe. And then the gloves come off! Otherwise genteel people like me become combative about texture. For my taste, if I want “cakey,” I’ll have a cupcake. If I want “fudgy,” I’ll whip up up some dense fudge.Ah, but for the brownie, c-h-e-w-e-y is what I want, each and every time, as deep and dark chocolaty as it can get. Sadly, it is not an easy quest. I shall try your recipe with one less egg, as you recommended and look to ST for further updates. Enjoy your quest for deep, dark, shiny-topped, chewey brownies!

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