No Bake Brownie Bites Recipe

There is something truly magical about a sweet treat that is as easy to make as it is delicious, which is exactly why I am so excited to share this No Bake Brownie Bites Recipe with you. These little bites pack all the rich, fudgy goodness of a classic brownie without ever needing to warm up the oven. Whether you’re pressed for time, avoiding baking on a hot day, or just love the simplicity of no-bake desserts, these brownie bites are a perfect crowd-pleaser that bring smiles all around. With their melt-in-your-mouth texture, a luscious chocolate coating, and a sprinkle of mini chips inside, they’re as fun to make as they are to snack on.

Ingredients You’ll Need

Don’t let the simplicity of this recipe fool you—the ingredients are a carefully chosen team, each playing a starring role in flavor, texture, and that unmistakable chocolatey richness that makes these brownie bites so irresistible.

• 1 cup all-purpose flour (heat treated): Ensures a safe, smooth base without any raw flour concerns—essential for that perfect bite.
• 1/4 cup Dutch process cocoa powder: Adds a deep, robust chocolate flavor and beautiful dark color.
• 1/2 teaspoon salt: Balances sweetness and enhances the chocolate taste.
• 1 cup semi-sweet chocolate chips: Melts smoothly with butter to form the luscious chocolatey foundation.
• 6 tablespoons unsalted butter: Provides rich creaminess and helps bind the mixture.
• 1/2 cup granulated sugar: Brings sweetness and a slight crunch in texture.
• 3/4 cup light brown sugar: Adds warmth and moisture for fudgy consistency.
• 1/4 cup heavy cream: Makes the batter luxuriously smooth and tender.
• 1 teaspoon vanilla extract: Brightens and rounds out the chocolate flavors beautifully.
• 1/2 cup mini chocolate chips: Little bursts of chocolate surprise inside every bite.
• 2 cups milk chocolate chips (or semi-sweet or dark): For coating the brownie bites in a silky, shiny chocolate shell.
• 2 teaspoons coconut oil (or shortening): Ensures the coating melts perfectly and hardens with a gorgeous glossy finish.

How to Make No Bake Brownie Bites Recipe

Step 1: Heat Treat the Flour

This step is crucial for safety since the recipe uses raw flour. Heat treat your flour either in the microwave or oven until it reaches at least 165°F. Let it cool completely before measuring and mixing to avoid any unpleasant texture changes or off-flavors.

Step 2: Combine the Dry Ingredients

Once cooled, whisk together the heat-treated flour, Dutch-process cocoa powder, and salt in a medium bowl. This mixture forms the backbone of your brownie bites’ fudgy texture and intense chocolate flavor.

Step 3: Melt Butter and Chocolate Chips

In a microwave-safe bowl, melt the semi-sweet chocolate chips and butter together in 30-second bursts, stirring between intervals. This silky blend is what will make your batter irresistibly rich and chocolaty.

Step 4: Mix in Sugars and Cream

Next, using your mixer, combine the melted chocolate and butter with granulated and brown sugars. Beat this for about two minutes to ensure smoothness. Then, add in the heavy cream and vanilla extract and continue mixing until the batter feels light and luscious.

Step 5: Add Dry Ingredients and Mini Chocolate Chips

Gently fold your dry mix into the wet ingredients to avoid overmixing, which can toughen the bites. Once combined, fold in the mini chocolate chips to add delightful pockets of chocolate surprise to every bite.

Step 6: Shape and Chill

Portion out the batter using a tablespoon measuring spoon to form about 35 evenly sized balls. Roll them carefully with your hands and chill covered in the fridge for 15 minutes, which helps them hold their shape during the coating process.

Step 7: Prepare the Chocolate Coating

Melt the milk chocolate chips and coconut oil together in short bursts, stirring thoroughly to avoid scorching. This silky coating will add a shiny, crisp shell that perfectly complements the fudgy interior.

Step 8: Dip and Set

Using a fork, dip each brownie bite into the melted chocolate. Spoon extra chocolate on top for full coverage, then tap off any excess. Slide the coated bites gently onto parchment-paper-lined pans and allow them to set at room temperature until firm.

Step 9: Ready to Enjoy

Allow the chocolate to fully harden, then dig in! These No Bake Brownie Bites Recipe creations are best savored the same day for maximum freshness and fudginess.

How to Serve No Bake Brownie Bites Recipe

Garnishes

For a festive touch, sprinkle sea salt flakes or a dusting of powdered sugar over the set bites. You can also roll them in crushed nuts, coconut flakes, or colorful sprinkles before the chocolate sets to add texture and visual appeal.

Side Dishes

These brownie bites shine alongside a scoop of vanilla ice cream or a dollop of whipped cream. They also pair beautifully with a hot cup of coffee or cold glass of milk, making snack time feel more like a treat-filled celebration.

Creative Ways to Present

Try displaying the brownie bites in pretty cupcake liners or arrange them artfully on a dessert platter with fresh berries or edible flowers. For a party, serve them on skewers alternating with marshmallows or strawberries for a whimsical dessert kabob everyone will love.

Make Ahead and Storage

Storing Leftovers

Keep your leftover brownie bites in an airtight container in the refrigerator. They will stay fresh and fudgy for up to 3-4 days. Just be sure to let them come to room temperature or give them a quick chill before serving again.

Freezing

You can freeze the brownie bites without the chocolate coating to maintain the best texture. Wrap each ball individually or place them in a freezer-safe container, then thaw in the fridge when ready to enjoy. The coating is best done fresh for the nicest finish.

Reheating

Since these are no bake and meant to be enjoyed chilled or at room temperature, reheating is not necessary. However, if you like them a little softer, let the bites sit out for 10-15 minutes before serving or a few seconds in the microwave, but be careful not to melt the chocolate coating.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Absolutely! Regular cocoa powder will work fine though Dutch process gives a smoother, more mellow chocolate flavor and darker color. Adjust sweetness if needed based on your preference.

Why do I need to heat treat the flour?

Heat treating flour helps eliminate any harmful bacteria from raw flour, making it safe to eat without baking. Since this recipe is no bake, this step keeps your brownie bites safe and delicious.

Can I make these gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that’s suitable for no-bake recipes. Just make sure to heat treat the gluten-free flour as well for safety.

What if my chocolate coating is too thick to dip properly?

Add a small amount of coconut oil or shortening bit by bit to the melted chocolate to thin it out until it reaches a dipping-friendly consistency. Stir thoroughly between additions.

How long do these brownie bites last?

When stored in the fridge, they last 3-4 days at their best. For longer storage, freeze the uncoated brownie bites for up to a month and coat fresh before serving.

Final Thoughts

I truly hope you fall in love with this No Bake Brownie Bites Recipe as much as I have. It’s a simple yet decadent treat that requires minimal effort but delivers maximum joy. From casual snacks to party desserts, these bites always impress and satisfy every chocolate craving. Give them a try, and I promise they’ll become one of your favorite easy-to-make sweet indulgences!

No Bake Brownie Bites Recipe

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These No Bake Brownie Bites are decadent, fudgy chocolate treats that come together quickly without an oven. Made with heat-treated flour, melted chocolate, butter, sugars, and cream, these bites are rolled into balls and coated in a smooth layer of melted chocolate, creating the perfect bite-sized indulgence. Ideal for chocolate lovers looking for an easy, no-bake dessert that’s rich and satisfying.

• Author: Paula
• Prep Time: 20 minutes
• Cook Time: 10 minutes (mostly melting and mixing)
• Total Time: 2 hours 55 minutes (including chilling and heat treating flour)
• Yield: 35 servings
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Dry Ingredients

• 1 cup all-purpose flour (heat treated—see note 1)
• 1/4 cup Dutch process cocoa powder (see note 2)
• 1/2 teaspoon salt

Chocolate Mixture

• 1 cup semi-sweet chocolate chips
• 6 tablespoons unsalted butter

Wet Ingredients

• 1/2 cup granulated sugar
• 3/4 cup light brown sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

Additional Mix-ins and Coating

• 1/2 cup mini chocolate chips
• 2 cups milk chocolate chips (or semi-sweet or dark, see note 3)
• 2 teaspoons coconut oil (or shortening)

Instructions

1. Heat Treat Flour: Heat treat the all-purpose flour by microwaving or baking to ensure it reaches a safe temperature of 165°F to eliminate any harmful bacteria. Allow the flour to cool completely to room temperature before using to maintain its texture and avoid cooking the batter prematurely.
2. Combine Dry Ingredients: In a medium bowl, mix the cooled heat-treated flour with Dutch process cocoa powder and salt until evenly combined. Set aside.
3. Melt Butter and Chocolate: In a microwave-safe bowl, add semi-sweet chocolate chips and butter cut into chunks. Microwave in 30-second intervals, stirring thoroughly after each, until the mixture is fully melted and smooth, approximately 1 minute 30 seconds.
4. Add Wet Ingredients: Using a stand or hand mixer, beat the melted chocolate and butter mixture with granulated sugar and brown sugar on medium speed for 2 minutes until smooth. Then add heavy cream and vanilla extract, continuing to beat for another 1 to 2 minutes until the batter becomes light and creamy.
5. Combine: Slowly add the dry ingredient mixture into the wet ingredients, mixing until just combined to avoid developing gluten. Scrape the bowl’s sides as needed and gently fold in mini chocolate chips. Adjust texture by adding more heat-treated flour if too wet or more heavy cream if too dry.
6. Roll: Using a 1-tablespoon measuring spoon, scoop out portions of the brownie batter, roll each into even-sized balls, and place them onto a tray. Chill the batter balls in the refrigerator, covered, for 15 minutes to firm up.
7. Melt Chocolate for Coating: Line a baking sheet with parchment paper or a silicone liner. In a microwave-safe bowl, combine the 2 cups of milk chocolate chips with coconut oil. Heat in 20-second bursts, stirring well between each to ensure smooth, even melting and prevent burning.
8. Dip in Chocolate: Using a fork, dip each chilled brownie ball into the melted chocolate to coat thoroughly. Pour additional melted chocolate over the truffle using a spoon to ensure full coverage. Tap the fork’s edge gently to shake off excess chocolate and slide the coated truffle onto the lined sheet pan. If the chocolate is too thick, thin with small increments of coconut oil.
9. Enjoy: Allow the chocolate coating to set at room temperature before serving. These bites are best enjoyed the same day but can be stored for 3–4 days. For longer storage, freeze uncoated brownie bites. They are delicious chilled, offering a fudgy texture straight from the fridge.

Notes

• Heat treating the flour is essential to eliminate potential bacteria; this can be done by microwaving in short bursts or baking until the interior reaches 165°F.
• Dutch process cocoa powder is preferred for its rich, smooth flavor, but natural cocoa can be used with slight flavor differences.
• Chocolate chips for coating can be milk, semi-sweet, or dark depending on your preference; coconut oil assists in creating a smooth, glossy finish.
• If the batter is too sticky to roll, add a tablespoon or two of heat-treated flour; if too dry and crumbly, add a tablespoon or two more heavy cream.
• Store the finished brownie bites in an airtight container in the refrigerator for best freshness.