These brownie bites are fudgy, rich and so easy make. They’re the perfect two bite dessert for birthdays, parties, or just for fun. You’ll 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!
Key ingredients
CHOCOLATE. You need a mix of chocolate chips and cocoa powder to get that rich flavor and the crackly tops!
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.
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.
FLOUR. I used gluten free all purpose flour, but if you are not GF, regular all purpose flour will work well!
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 oil to a bowl. Melt in the microwave using 30 second increments, stirring between each until fully melted.
Meanwhile, beat together the eggs and sugar for 1 minute. Beat in the vanilla.
Beat in the melted chocolate. 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!
What chocolate is best for brownies?
I suggest semi-sweet chocolate chips and a high quality cocoa powder. Since we’re only using three tablespoons of cocoa powder, dutch processed or regular should be fine.
You can use another kind of chocolate chips such as bittersweet, but this will change the final flavor of the 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!
Frequently asked questions
Can I make them vegan?
Unfortunately, I don’t think that will work for this recipe. You can try subbing with flax eggs or a store bought egg replacer, but I have not tested that and cannot guarantee the results.
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.
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.
More recipes for the chocolate lover!
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Fudgy Brownie Bites
by: claire cary
Ingredients
Wet
- 1 cup semi sweet chocolate chips
- ⅓ cup refined coconut oil or butter
- 2 large eggs room temperature
- ¾ cup + 2 tbsp sugar
- 1 tsp vanilla extract
Dry
- 3 tbsp cocoa powder
- ⅓ cup gluten free all purpose flour can sub regular
- 1 tbsp corn starch
- ¼ tsp salt
- ½ cup chocolate chips
Instructions
- 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 oil to a bowl. Melt in the microwave using 30 second increments, stirring between each until fully melted.
- Meanwhile, beat together the eggs and sugar for 1 minute. Beat in the vanilla.
- Beat in the melted chocolate.
- 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!
Sejal says
Let me start by saying having eatwithclarity has been a saving grace for my kids ! With gluten egg and nut allergies all her recipes have the option to swap the option for vegan and always gluten free ! I am thankful for this . Now for the brownie bites ! OMG I have tried many gluten free brownie recipes nothing comes close to yours ! So soft most and sooo delicious ! You wouldn’t even know if it was gf vegan nut free ! An absolutely wonderful recipe ! Yay for brownie bites ! Thank you !
Claire Cary says
Thank you so much Sejal, just made my day! Can’t wait to see what else you make!