Gluten Free Brownie Bites

These gluten free brownie bites are fudgy, rich and so easy make. They’re the perfect two bite dessert for birthdays, parties, or just for fun. These brownies have a crackle top and you would never know they’re gluten and dairy free!

I was obsessed with two bite brownies as a kid. I cannot remember the brand, but they were my (very unhealthy) after school snack of choice. You guys have been loving my brownie cookies with the perfectly crinkly tops lately, and these brownie bites are take on those! Mini versions of things are always fun too.

They’re made in a mini muffin tin and bake up a lot faster than traditional brownies, which is a win for everyone. I love them with a generous pinch of sea salt on top and extra chocolate chips, but totally plain is also great.

They’re fudgy, gluten free, perfectly sweet and way better than the box mix you’ll get at Walmart or Costco! If you love this recipe, try my peanut butter brownies or vegan gluten free brownies next!

Before we get started

• You can use coconut oil or butter here! If using coconut oil, just make sure it is refined so there is not coconut flavor in the brownies.
• For flour, I used Bob’s Red Mill 1:1 Baking Flour, but any gluten free flour blend with xanthan gum should work just fine since we only need 1/3 cup for this recipe.
• To make removal easier, you can use mini muffin liners instead of just spraying the pan with oil.

How to make brownie bites

Preheat the oven to 350 degrees Fahrenheit. Spray a mini muffin tin (usually 24 cavity) with oil and set aside.

Add the 1 cup of chocolate chips and butter or coconut oil to a bowl. Melt in the microwave using 30 second increments, stirring between each until fully melted. This will take about 2-3 times. Meanwhile, beat together the eggs and sugar in a mixing bowl for one full minute. Beat in the vanilla.

Beat in the melted chocolate and butter mixture. Fold in all dry ingredients, then the final 1/2 cup of chocolate chips. Use a greased spoon or small greased cookie scoop to scoop the batter into the tin.

Bake for 14-20 minutes or until a toothpick comes out clean. Let cool completely, then use a knife to carefully lift each brownie out of the tray. Enjoy and try my almond flour brownies or M&M brownies next!

Key ingredients & swaps

CHOCOLATE. You need a mix of chocolate chips and cocoa powder to get that rich flavor and the crackly tops! I suggest semi sweet chocolate chips for best results.

OIL. You can use either refined coconut oil or butter for these brownie bites.

EGGS. You need two eggs which will help bind all of the ingredients together and give the brownie bites a bit of a rise. You can try subbing with flax eggs or a store bought egg replacer, but I have not tested that and cannot guarantee the results.

SUGAR. I suggest regular white granulated sugar to get the beautiful crackly tops, but you can opt for coconut sugar for a refined sugar free option. Keep in mind, the brownies won’t have the same crackly top as pictured if you use a different sugar. I do not recommend any liquid sweeteners here.

FLOUR. I used gluten free all purpose flour, but if you are not GF, regular all purpose flour will work well! I do not recommend any flour subs here. Instead, try my oat flour brownies!

How to get crinkle tops

This is something I have finally mastered after SO much trial and error. Whether you’re making traditional brownies, brownie cookies or brownie bites, there are a few things that you need to know if you want crinkly tops. One, use melted chocolate and not just cocoa powder. It works every time! I suggest a high quality semi-sweet chocolate for the best flavor.

Second is the eggs and sugar. Beating together the eggs and sugar for a generous minute before mixing in the other ingredients will force air into the batter and create an almost meringue like top when the brownies bake. You’ll definitely need an electric mixer (standing or handheld) for this recipe. A whisk won’t do the trick since we want to incorporate a lot of air into the mixture.

Frequently asked questions

How do you get brownie bites out of a pan?

Carefully with a knife! Be sure to grease your pan (even if it says non-stick) and let them cool completely before attempting removal. Once they’re cool, they should pop out very easily with a knife. Because of this, it’s important you don’t over bake the brownies since they will continue to sit in the pan for quite some time and continue cooking a bit.

How do you know when they’re done?

When the tops are nice and shiny and a toothpick comes out mostly clean. If you like them fudgier, simply bake for less time. About 15-18 minutes usually works best in my oven. Again, keep in mind they will continue to firm up/cook as they cool.

How to store and freeze

Once prepared, these gluten free brownie bites will store for about 3-5 days. Allow them to cool completely before transferring to an air tight container. I store them at room temperature, but they’ll keep for longer in the fridge!

To freeze, allow to cool completely, then slice and place in a ziplock bag or wrap tightly in plastic wrap and place in a freezer safe container. Reheat in the oven at 300 until warm through the center and enjoy!

More recipes for the chocolate lover!

• Flourless Brownies
• Gluten Free Brownie Cookies
• Vegan Brownies
• Gluten Free Mini Muffins
• Tahini Brownies
• Oatmeal Chocolate Chip Cookie Bars

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