• 150 grams (5.30 ounces) dark chocolate
  • 150 grams (5.30 ounces) butter
  • 2 eggs
  • 180 grams (6.35 ounces) sugar
  • 110 grams (3.90 ounces) flour
  • 1.5 tablespoons cocoa powder
  • 1 teaspoon baking powder

Chocolate ganache

  • 180 grams (6.35 ounces) dark chocolate
  • 180 grams (6.35 ounces) cream (33-36%)
  • chopped chocolate shortbread cookies for sprinkling


  • Baking Pans

    You will need either two 18cm (7inch) pans or one 24cm (9.45inch) pan. Ensure they are non-stick or lined with parchment paper to make removal easier.

  • Whisk

    A sturdy whisk will help you thoroughly combine the eggs and sugar, achieving that perfect fluffy blend.

  • Sieve

    Essential for aerating your dry ingredients, making your brownie sponge beautifully light and even.

  • Plastic Wrap

    Vital for wrapping the sponge securely to help it set perfectly in the fridge, enhancing the flavors and texture.

  • Blender

    Optional, but a blender can help achieve a smoother consistency in the brownie-ganache mix if you prefer.


Step 1

Step 1: Melt the butter and chocolate together on low heat or in a double boiler, then let it cool slightly. Be patient and stir occasionally to avoid burning the chocolate.

Step 2

Step 2: Whisk the eggs and sugar thoroughly until the mixture becomes pale and fluffy, then slowly add the cooled chocolate and butter mixture; continue whisking until fully combined. Make sure the chocolate mixture isn't too hot to prevent scrambling the eggs.

Step 3

Step 3: In a separate bowl, combine the flour, cocoa powder, and baking powder, and sift the dry ingredients into the chocolate and egg mixture. Mix until the batter is smooth and no dry spots remain.

Step 4

Step 4: Pour the batter evenly into two 18 cm (7 inch) baking pans or one 24 cm (9.45 inch) baking pan, and bake in a preheated oven at 180°C (356°F) for about 15 to 20 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.

Step 5

Step 5: Once the brownie sponge has cooled, remove it from the pan and wrap it in plastic wrap. Refrigerate for about 4 to 6 hours or overnight for the best results. Chilling helps develop the texture and flavor.

Step 6

Step 6: To make the ganache, heat the cream until it’s steaming but not boiling, then pour it over the chopped dark chocolate. Let it sit for 30 to 40 seconds before stirring until smooth. Cover the ganache with plastic wrap, pressing it to the surface, and refrigerate for 4 to 6 hours or overnight.

Step 7

Step 7: When ready to assemble, remove the ganache from the fridge and let it soften at room temperature for 15 to 30 minutes. This makes it easier to work with.

Step 8

Step 8: Crumble the brownie sponge by hand, mixing it with the softened ganache. If needed, use a blender for a smoother consistency.

Step 9

Step 9: Form the mixture into small balls and roll them in cookie crumbs, cocoa powder, or coconut flakes if desired. Refrigerate the brownie bites for 2 to 3 hours to set. If the mixture sticks to your hands, chill it for another 15 to 30 minutes before shaping.

Step 10

Step 10: Enjoy your delicious brownie bites!


Picture this: your table adorned with bite-sized chocolate dreams, meticulously rolled in a medley of textures - from crunchy cookie crumbs to velvety cocoa powder and tropical coconut flakes. These brownie bites aren't just delightful on their own; pair them with a scoop of vanilla bean ice cream, drizzle them with caramel sauce, or serve them alongside a platter of fresh fruits and berries. Your guests will not only devour them but will also laud your culinary prowess. Want to make a statement? Arrange these bites on a stylish dessert stand at your next party, or gift them in decorative boxes tied with a ribbon. The rich, fudgy interior contrasted with a crisp, flavorful coating makes these bites an unforgettable delight that leaves everyone craving more!


For a gluten-free alternative, simply substitute the all-purpose flour with a gluten-free blend in the brownie sponge. You won't even notice the difference! To make this recipe vegan, swap out the butter for a vegan butter substitute and replace the eggs with flax eggs (2 tablespoons of flaxseed meal mixed with 5 tablespoons of water). Ensure the dark chocolate used in both the sponge and ganache is dairy-free. You’ll still get the same lush and indulgent results that everyone will love.


  • How do I know when the brownie sponge is fully baked?

    The sponge is ready when a toothpick inserted into the center comes out with only a few moist crumbs. It should not be overly wet.

  • Can I use milk chocolate instead of dark chocolate?

    Yes, but keep in mind that it may alter the flavor and sweetness of both the sponge and the ganache.

  • What's the best way to store these brownie bites?

    Store them in an airtight container in the fridge. They can last up to a week, retaining their delightful textures and flavors.

  • Can I freeze the brownie and ganache mix?

    Absolutely! Wrap it tightly and it can be frozen for up to a month. Thaw in the fridge overnight before forming the bites.

  • How can I make the brownie bites more decorative?

    Try rolling them in colorful sprinkles, edible glitter, or finely chopped nuts. These additions will add both beauty and crunch.

  • Can I add extra flavors to the brownie bites?

    Yes! Try incorporating a pinch of sea salt, a splash of vanilla extract, or even a dash of espresso powder to elevate the chocolate flavor.

Nutrition facts

Brownie bites
Recipe Yield:24 servings
Calories:120-150 calories per serving
Calories (Min - Max):120 - 150
Total Fat:9g
Saturated Fat:5g
Total Carbohydrate:17g
Total Sugars:13g