Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Two Bite Brownies

  • Author: goodandwellglutenfree

Description

These brownies are fantastic for whipping up when you need something fast. They only take 12-14 minutes to bake (depending on how gooey you like them) and the ingredients are simple and minimal. They’re gluten and easily dairy free to boot so you and your friends or family with those allergens can rest easy knowing they’re getting a delicious dessert and aren’t missing out on anything!

Ingredients

Units Scale
  • 2/3 cup gluten free flour (I use Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour. Just make sure your blend contains xanthan gum)
  • 1/2 cup cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 stick butter (or vegan butter), melted
  • 3/4 cup chocolate chips or vegan chocolate chips (I use a mix of semi-sweet mini chips and semi-sweet regular chips)
  • 1/4 cup mini chocolate chips or vegan mini chocolate chips, reserved for topping

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and place 12 muffin liners into a muffin tin and spray with nonstick spray.
  2. In a medium-sized mixing bowl, whisk together 2/3 cup gluten free flour, 1/2 cup cocoa powder, 1/4 teaspoon baking powder, and 1/4 teaspoon fine salt.
  3. Melt the butter for 30 seconds in the microwave and set aside to cool.
  4. In a small mixing bowl, whisk 2 eggs and 3/4 cup brown sugar very well until foamy on top (about 30 seconds). Stir in 1 stick of melted butter (make sure it has cooled before adding).
  5. Add the wet ingredients to the dry ingredients and stir just until mixed and no dry patches remain. Add 3/4 cup chocolate chips to the batter and stir just until incorporated.
  6. Using a spoon, large cookie scoop (my personal choice), or 1/4 cup measuring cup, scoop the batter evenly into 12 muffin cups filling just a bit more than halfway. Sprinkle the reserved 1/4 cup mini chocolate chips on top of the brownies.
  7. Bake for 12-14 minutes. They will look slightly underdone in the centers but will set up once they cool.

Notes

Muffin tin: If you use a silicon muffin tin, you may need to add a minute or two of time.

Freezing: To freeze, cool completely and place into a gallon-sized zip top freezer safe bag or container, remove as much air as possible, and freeze for up to two months. To thaw, place on the counter until completely thawed or warm in the microwave for 30 seconds.

Keywords: gluten free, dairy free, gluten free dessert, gluten free brownies

Find it online: https://www.goodandwellglutenfree.com/?p=2342