Rich, fudgy brownie bites with a hint of Irish cream — perfect for parties, dessert trays, or a sweet St. Patrick’s Day treat.
These Irish cream brownie bites are everything I love about a good brownie, just in a smaller package. They’re baked in a mini muffin pan, so you get perfectly portioned, two-bite brownies with crisp edges and soft, fudgy centers — no cutting required.
A splash of Irish cream liqueur adds a subtle richness that pairs beautifully with deep chocolate flavor without overpowering it. They’re quick to make, easy to share, and a great option when you want something a little special but still simple and approachable.
If you’re looking for a full-size brownie with a flavored cream cheese layer instead, you might also like my Irish cream brownies.
Why You’ll Love These Brownie Bites
- Perfectly portioned. Bite-size brownies are ideal for parties, dessert platters, and gifting.
- Rich and fudgy. Melted chocolate and mini chocolate chips give these deep chocolate flavor.
- Quick and easy. One bowl and about 30 minutes from start to finish.
- Subtle Irish cream flavor. Just enough to add warmth and richness without tasting boozy.
You’ll definitely want to use mini chocolate chips because of the size of these brownies. Larger chocolate chips are just too big for these little bites. If you don’t have mini chips, then use chopped chocolate or try chopping regular size chocolate chips into smaller pieces. They’ll also be fine without any added chips, but just keep in mind that the yield will be reduced.
Using liners for the mini muffin pans make the brownies easier to remove from the pans once they’re ready. I prefer paper liners, and I most often use plain parchment liners. But for these I went with a variety of liners for a fun look.
When you’re divvying the batter, you’ll get the best results with a scoop. Brownie batter doesn’t behave like cookie dough or muffin batter. It’s thicker and can be a little tougher to divide for mini size brownies. A scoop makes quick and simple work of portioning the batter.
How to Make Fudgy Brownie Bites (Not Dry Ones)
Because these brownies are baked in a mini muffin pan, they go from perfectly fudgy to over-baked very quickly. A few small details make all the difference.
- Watch the bake time closely. Mini brownie bites need far less time than a pan of brownies. Start checking early, and pull them from the oven when a toothpick inserted in the center comes out with moist crumbs, not clean. They’ll continue to set as they cool.
- Fill the cups almost full. This batter is thick, and filling the cups generously helps the brownies stay soft in the center instead of baking up dry or crumbly.
- Let them cool in the pan. Brownie bites are delicate while warm. Letting them cool in the pan allows them to firm up just enough so they release cleanly without falling apart.
- Don’t overdo the Irish cream. A small amount adds richness and flavor without thinning the batter or overwhelming the chocolate. More isn’t better here.
How to Store
Once completely cooled, store the brownie bites in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, you can refrigerate them to help them keep their shape, but bring them back to room temperature before serving for the best texture.
For longer storage, these freeze well. Place the cooled brownie bites in an airtight container or freezer bag and freeze for up to 2 months. Thaw at room temperature before serving.
Irresistibly Fudgy Bites
These Irish cream brownie bites are a great option when you want something rich and chocolatey in a perfectly portioned, shareable form. Whether you’re baking for a party, a holiday dessert tray, or just because, they’re quick to make and easy to love.
If you enjoy bite-size treats like this, be sure to take a look at my mini dessert recipes for more small-format sweets.
More Brownie Recipes
Irish Cream Brownie Bites
Ingredients
- 12 ounces (340 g) semisweet chocolate
- 10 tablespoons (141 g) unsalted butter
- 4 large eggs, lightly beaten
- ¾ cup (150 g) granulated sugar
- 4 teaspoons Irish cream liqueur
- 1 cup (120 g) all-purpose flour
- ½ teaspoon salt
- ½ cup (88 g) mini semisweet chocolate chips
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Instructions
- Place the chocolate and butter in a microwave-safe bowl. Heat at half power in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool.
- Preheat oven to 350°F (175°C). Grease 48 mini muffin cups or line them with paper liners.
- Add the eggs, sugar, and Irish cream to the cooled chocolate mixture. Use an electric mixer (or mix by hand) to mix until thoroughly combined.
- Stir in the flour and salt, mixing just until combined. Stir in the chocolate chips.
- Divide the batter among the muffin cups, filling each almost full. (I use a#40 scoop.)
- Bake 10 to 15 minutes, or until a pick inserted into the center comes out with moist crumbs. Cool in the pan on a wire rack.
Notes
- Store in an airtight container at room temperature up to 3 days or freeze up to 2 months.
10 Comments on “Irish Cream Brownie Bites”
12 oz chocolate–do you mean a bag of chocolate chips?
Hi, Ronda. I prefer not to use chocolate chips for melting, as they don’t always melt reliably. But you can certainly use that if you like.
HELP!! Thank you for the quick reply. So what kind of chocolate do you use in this recipe?
Baking chocolate squares or discs will work. I most often use Guittard chocolate wafers.
You’ve done it again! How did you know this was exactly what I was searching for? It’s almost eerie. Thank you thank you!
Great minds, righ? 🙂 I hope you like them!
If you don’t want to make individual portions, what size baking dish and baking time would apply? Thank you so much!
Hi, Laurel. I’d guess that a 9×13 pan would be the best choice for this much batter, unless you want really thick brownies. In that case, maybe try a 9-inch square pan. I’d start checking for doneness after about 35 minutes.
These were so delicious and easy to make! It was the first recipe of yours I’ve made and am excited to try more! Thanks for the great recipe and super easy to follow instructions!
That’s wonderful to hear, Amy! Happy baking!