These are rich in chocolate, chewy in texture and a healthier alternative to little bites. These mini brownies are simple to make, use minimal ingredients, and sure to be a favorite with your kiddos!
❤️ Why You’ll Love Brownie Little Bites
Everyone knows the popular little bites brand, and (this year especially) I’ve been more conscious about ingredient lists and doing my best to make practical pantry swaps. These brownie little bites are one of them. They have simple ingredients, easy to make, and use your sourdough discard!
🍲 Ingredients
Sourdough Discard – Unfed, inactive sourdough starter that’s been stored on the counter or in the refrigerator.
Butter – One stick of melted butter.
Eggs – 2 large eggs.
Coconut oil – Melted coconut oil, to help with texture, or you can melt it with chocolate chips for more flavor and a fudgier texture.
Flour – Unbleached all purpose flour.
Cocoa Powder – I like the Simple Truth Unsweetened Cocoa Powder the best.
Sugar – Brown sugar, but you can easily substitute it for granulated sugar.
👩🍳 How to Make Brownie Little Bites
- Start by melting your butter and coconut oil together and letting it cool slightly.
- In a small mixing bowl, whisk together your dry ingredients. (flour, cocoa powder, baking soda, baking powder and salt). Set aside.
- In a large mixing bowl, whisk together your cooled butter, coconut oil and eggs until combined. Add the brown sugar and mix until light in color. Add in the sourdough discard and mix until there are no more streaks.
- Slowly add the dry ingredients and whisk until just combined.
- Grease your mini muffin tin and spoon a tablespoon of batter into each well.
- Preheat your oven to 350 degrees and bake for 10-12 minutes until fully cooked.
- Let cool and enjoy!
🪄 Tips and Tricks
- If you want a richer chocolate flavor with a fudgy texture, melt 1/2 cup of chocolate chips + 1 tablespoon of coconut oil in substitution for the 1/4 cup of coconut oil in the recipe.
- Sift the dry ingredients into the wet ingredients for a smooth brownie batter.
- Careful not to overbake the mini muffins, they will dry out quickly.
🗒 Variations
My sourdough discard little bites are the foundational inspiration for all my pantry swaps, and one of my most popular recipes to date!
🗒 Substitutions
You can easily substitute the brown sugar out for granulated sugar.
If you don’t have any sourdough discard, substitute it for 1/4 cup Greek yogurt.
Add mini chocolate chips to the muffins for a bit more sweetness and chocolate flavor or melt the chocolate chips to add to the batter for a more fudgy texture.
- Brown sugar – granulated sugar.
- Sourdough discard – Greek yogurt.
- Add chocolate chips.
🗒 Best served with
- Fruit for breakfast
- After dinner treat.
- After school treat.
- Dessert table.
👝 How to Store Leftovers
Store your leftover brownie bites in an airtight container on the counter for 3-4 days.
🤔 Common Questions
You can use active sourdough starter by stirring it down to release the air bubbles. Or if you don’t have any sourdough starter available, you can substitute it for Greek yogurt.
Yes! Bake in a regular muffin tin at 400 degrees for 15-18 minutes.
Brownie Little Bites
Equipment
- Mini muffin tin
- spoon
Ingredients
- ⅔ cup all purpose flour
- ½ cup cocoa powder
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¼ cup coconut oil
- ½ cup butter melted
- 2 eggs
- 1 cup brown sugar
- ½ cup sourdough discard
Instructions
- Start by melting your butter and coconut oil together and letting it cool slightly.
- In a small mixing bowl, whisk together your dry ingredients. (flour, cocoa powder, baking soda, baking powder, and salt). Set aside.
- In a large mixing bowl, whisk together your cooled butter, coconut oil, and eggs until combined. Add the brown sugar and mix until light in color. Add in the sourdough discard and mix until there are no more streaks.
- Slowly add the dry ingredients and whisk until just combined.
- Grease your mini muffin tin and spoon a tablespoon of batter into each well.
- Preheat your oven to 350 degrees and bake for 10-12 minutes until fully cooked.
- Let cool and enjoy!
Notes
Nutrition
Sign Up for a 🆓 Free Digital Seasonal Soup Book
Holy moly these are DELICIOUS! Def going to become a weekly staple in our home. Perfect flavor and texture!
These are perfection! Huge hit with my toddler & husband, and so easy to make. These will be on repeat weekly!
Can I substitute vegetable oil for the coconut oil? If so just equal parts?
Yes!
Yum! So easy and such a great way to incorporate sourdough discard. The only tweak would be to use unsalted butter because I found if a bit salty.
Thank you for all your cool recipes
You’re welcome.
These did not last long at my house, my kids loved them!
Perfect amount of chocolate flavor and so moist. I know they will be requested very often!
I tried the fudgy version with choc chips and 1 tbsp coconut oil like you said and they are amazing! I used the greek yogurt too bc I didnt have enough discard but I needed to bake for 16mins.
Thank you for this tip! I’m glad you liked them 🙂
Used lard instead of coconut oil. Made with coconut oil and could taste it too much. Second batch with lard is amazing. Used 1/8 of a cup
Of lard.
Great recipe!