These Valentine’s Day Mini Brownie Bites are bite sized treats that are just as fun to make as they are to eat. They are perfectly fudgy and topped with festive pink, red and white chocolate and sprinkles. Whether you drizzle, coat or sprinkle them with love, they add a sweet touch to your celebration.
These beauties are a great addition to your Galentine’s Day tea party, alongside these romantic Valentine’s Day ideas and Valentine cake cookies, or paired with a delicious cup of tea.
They look fancy on your dessert table or at a birthday party, and if you change up the sprinkles, you can make them year round. My kids love it when I make these, especially for Valentine’s Day. They take a little time, but the decorating is part of the fun.
Quick Look
- 🕒 Prep Time: 10 minutes, plus decorating
- 🌡️ Cook Time: 10 to 15 minutes
- ⏳ Total Time: about 30 minutes, plus cooling and setting
- 🍽️ Servings: 16 brownie bites
- ⚡ Calories: 205kcal per bite
- 🌶️ Flavor Profile: Rich, fudgy dark chocolate under sweet white chocolate with crunchy sprinkles
- ✋ Difficulty: Easy baking, fun decorating
Quick Answer
Melt butter and 70% chocolate, whisk eggs, sugar and vanilla, and fold in flour, cocoa and salt before stirring in the chocolate. Pipe the batter into a greased silicone brownie bite mold, filling each about two thirds full, and bake at 350°F for 10 to 15 minutes. Cool completely, then coat and drizzle with white chocolate tinted pink and red, and add Valentine’s sprinkles while the chocolate is still wet.
Jump to:
- Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations & Substitutions
- How to Make Mini Brownie Bites
- Recipe Tips & Tricks
- Serving Ideas & Suggestions
- Mini Brownie Bites FAQs
- Bake and Share More Valentine Treats
- Other Recommended Valentine’s Recipes
- Valentine’s Day Mini Brownie Bites
Why This Recipe Works
Click to see the technique science
- Melted butter and real chocolate. Melted fat, not creamed butter, is what makes brownies fudgy instead of cakey.
- Whisking the eggs and sugar, but not too much. It dissolves the sugar for a shiny top without whipping in so much air that the bites turn cakey.
- Folding the dry ingredients gently. Mixing only until combined keeps the gluten relaxed, so the bites stay soft.
- A silicone mold and a piping bag. Every bite comes out the same size and pops right out with clean edges for decorating.
- A short bake. Small brownies bake fast; pulling them when a toothpick shows moist crumbs keeps them fudgy.
- Oil in the white chocolate. A little oil thins the coating so it pours smoothly and sets with a soft shine.
- Sprinkles on wet chocolate. They stick as the coating sets, so nothing falls off later.
Why You’ll Love This Recipe
- Bite sized. Just enough chocolate to satisfy the craving.
- Fudgy and rich with good quality dark chocolate.
- Fun to decorate with the kids; every bite can look different.
- Looks fancy on a dessert table or a Galentine’s tea party tray.
- Any holiday: change the colors and sprinkles for Easter, the 4th of July, Thanksgiving, Mother’s Day or Christmas.
- A Valentine’s favorite: they belong with my other red velvet desserts.
Key Ingredients
Simple brownie ingredients plus a white chocolate glaze. Quantities are in the recipe card below.
- Chocolate. 70% cacao bittersweet, or 60% semisweet. The quality of the chocolate makes a big difference.
- Cocoa powder. A good quality unsweetened brand; Dutch process gives a deeper, fudgier taste.
- Unsalted butter. Melted with the chocolate for fudgy brownies.
- Large eggs. Fresh and at room temperature.
- Vanilla extract. Use your favorite brand or make your own.
- Sugar, flour and salt. The simple base of the batter.
- White chocolate and vegetable oil. For a smooth glaze you can tint with red gel food coloring.
- Valentine’s sprinkles of your choice.
See the recipe card below for exact quantities and full instructions.
Variations & Substitutions
- Vanilla: swap in almond extract or a splash of espresso for depth of flavor.
- Butter: coconut oil or margarine for a dairy free option.
- Chocolate: dark or milk chocolate, depending on your preference.
- Sugar: coconut sugar, brown sugar or a monk fruit sweetener.
- Salted caramel: drizzle with caramel sauce and sprinkle flaky sea salt on top.
- Strawberry bliss: add freeze dried strawberry powder to the batter for a fruity twist.
- Cheesecake brownie bites: swirl in a little sweetened cream cheese. My red velvet cheesecake brownies and strawberry cheesecake brownies use the same idea.
How to Make Mini Brownie Bites
- Preheat the oven to 350°F and grease a silicone brownie bite mold or square mold. Melt the butter and 70% chocolate together using a double boiler or the microwave in short 30 second intervals. Let it cool slightly, making sure it doesn’t burn.
- In a mixing bowl, whisk the eggs, sugar and vanilla until well combined, but avoid over mixing. This dissolves the sugar and prevents a sticky crust.
- Sift together the flour, cocoa powder and salt, and fold them into the wet mixture in two additions with gentle folding motions.
- Add the melted butter and chocolate mixture and stir until fully combined.
- Pour the batter into the prepared molds using a piping bag, filling each about two thirds full, and smooth the surface. Bake at 350°F for 10 to 15 minutes, until a toothpick in the center comes out with moist crumbs, not raw batter. Let the brownies cool completely.
- Melt the white chocolate with the oil until smooth. Divide it into bowls and tint with gel food coloring for shades of pink, red and white. Fully coat some of the brownies with a spoon or by dipping them.
- Once the coating sets slightly, drizzle another shade over the coated brownies, and drizzle different shades over the uncoated ones. A piping bag makes drizzling easier.
- Top all the brownies with Valentine’s sprinkles while the chocolate is still wet, then let them set at room temperature or freeze them briefly for faster results.
Recipe Tips & Tricks
- Use high quality chocolate and cocoa. It has the biggest impact on flavor.
- Melt gently. Use low heat or a double boiler, or microwave in 20 second bursts, stirring in between.
- Don’t over mix the batter once the flour goes in, or the bites turn dense and tough.
- Cool completely before decorating or the coating will melt and slide off.
- Gel coloring, not liquid. Liquid food coloring can make melted chocolate seize.
- Storage: keep them in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 2 months and thaw for an hour before serving.
Serving Ideas & Suggestions
Arrange them on a tiered tray for a Galentine’s Day tea party, add them to a Valentine’s Day charcuterie board, or tuck a few into a date night gift basket. They are lovely next to Valentine’s Day sugar cookies, red velvet fudge, red velvet crinkle cookies and Oreo pops.
Love brownies? Try my easy chocolate brownies, and browse all my brownies and desserts.
Mini Brownie Bites FAQs
Yes. Bake the batter in a lined square pan, let it cool completely, and cut it into small squares before decorating.
Insert a toothpick into the center. It should come out with moist crumbs, not raw batter. Small brownies bake fast, so start checking at 10 minutes.
Use gel food coloring and add it a little at a time to the melted white chocolate and oil. Liquid coloring can make chocolate seize.
In an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or frozen for up to 2 months. Thaw for about an hour before serving.
Absolutely. Just change the colors and sprinkles for Easter, the 4th of July, Thanksgiving, Mother’s Day or Christmas.
Usually the batter was over mixed after adding the flour, or the brownies baked too long. Fold gently and pull them as soon as a toothpick shows moist crumbs.
Bake and Share More Valentine Treats
Valentine’s Day is one of my favorite times to bake and share. If you love having everything in one place, I created the Bake • Share • Love Valentine eBook, which includes 14 Valentine-inspired recipes you can save or print and bake anytime. It also comes with printable Valentine gift tags, making it easy to turn homemade treats into meaningful gifts.
Valentine’s Day Mini Brownie Bites
Equipment
Ingredients
- 1 Stick Unsalted butter
- ½ cup Chocolate 70% Cacao
- ⅔ cup Sugar
- 2 Eggs Large
- 1 teaspoon Vanilla extract
- 2 3/4 Tablespoon Unsweetened cocoa powder
- ¾ cup All purpose flour
- ½ teaspoon Salt
- Valentine’s Day Sprinkles of your choice
Glaze
- 1 ½ cups White chocolate
- Food Coloring GEL RED
- 3 tablespoons Vegetable Oil or substitute with another odorless oil
Instructions
- Preheat oven to 350 degrees. Prepare the pan: Grease a silicone brownie bites mold or square mold.
- Melt the butter and chocolate: In a heatproof bowl, melt the butter and 70% chocolate together using a double boiler or in the microwave in short 30-second intervals. Let it cool slightly and make sure it doesn’t burn.
- Mix the sugar, vanilla, and eggs: In a mixing bowl, whisk the egg, yolk, and sugar until well combined, but avoid overmixing. This will help dissolve the sugar and prevent the formation of a sticky crust.
- Add the dry ingredients: Sift together the flour, cocoa powder, and salt. Gradually fold them into the wet mixture in two additions, using gentle folding motions. Avoid overmixing.
- Incorporate the chocolate mixture: Add the melted butter and chocolate mixture to the egg and sugar mixture. Stir until fully combined.
- Bake: Pour the batter into the prepared molds, using a piping bag and smooth the surface. Fill about ⅔ full. Bake at (350°F) for 10-15 minutes. Check by inserting a toothpick into the center— it should come out with moist crumbs, not raw batter.
- DECORATE
- Let the brownies cool completely before decorating.
- Prepare the glaze. Melt the chocolate with the oil until smooth. Divide the melted chocolate into separate bowls and mix in different food coloring to create various shades of pink, red, and white.
- Fully coat some brownies. Take a few brownies and completely coat them using a spoon or by dipping them in the glaze. Use whichever shade you prefer or stick to white chocolate for a classic look.
- Add drizzles. Once the coating sets slightly, drizzle another shade (or multiple shades) of chocolate over the fully coated brownies to create layered designs. (Easier if you use a piping bag to drizzle the chocolate.)
- Decorate the remaining brownies. Leave some brownies uncoated and drizzle different shades of chocolate over them.
- Add Valentine’s Day sprinkles. Top all the brownies with festive sprinkles while the chocolate is still wet to ensure they stick.
- Let the glaze set. Allow the decorated brownies to set at room temperature or freeze them briefly for faster results.
Notes
- 1. Use high-quality chocolate & cocoa: The quality of chocolate significantly impacts the flavor. Use good-quality semi-sweet 60% or dark chocolate 70% and a rich, unsweetened Dutch-process cocoa powder for a deep, fudgy taste.
- 2. Melt butter & chocolate gently when melting butter and chocolate together, use low heat or a double boiler to prevent scorching. If using a microwave, melt in 20-second intervals, stirring in between.
- 3. Don’t overmix the batter once you add the flour, mix only until combined to avoid activating too much gluten, which can lead to dense or tough brownies instead of soft and fudgy ones.
