Fudgy Brownie Bites
by: claire cary
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!
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24
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!
Notes
I used the Bob's Red Mill 1:1 GF All Purpose Flour, but you can easily sub for regular all purpose flour.
Corn starch yields the best results, but you can sub for tapioca or arrowroot if that's all you have.
Serving: 1brownie / Calories: 130kcal / Carbohydrates: 18g / Protein: 1g / Fat: 6g / Saturated Fat: 4g / Trans Fat: 1g / Fiber: 1g / Sugar: 16g
