Indulge in these two bite brownies – rich, fudgy brownie bites with crackly tops and gooey centres. This small batch recipe makes perfectly portioned dairy-free brownies that are ideal for lunchboxes, after-school treats, or a quick chocolate craving. If you remember those nostalgic store-bought brownie bites, you’ll love how easy it is to make your own at home.
Why I Made This Recipe
Remember those little brownie bite packs from the gas station? These bite-sized morsels of chocolate brownie are exactly what I need as a pick-me-up on a busy day. Handy for kids’ lunchboxes as a treat as well, this recipe is well-used and loved by my family, and I hope you and yours will enjoy these two bite brownies as much as we do.
Why You Need This Recipe
Sometimes all you need is a tiny bite of happiness, and this recipe does not disappoint. Quick to make and even quicker to eat, mini brownies = maximum happiness!
Perfect for lunchboxes, grab-and-go snacks, after-school treats and a chocolate pick-me-up. These bite-sized brownies are rich, fudgy, and ready in under 30 minutes. If you love mini desserts, this small-batch recipe is guaranteed to satisfy your chocolate cravings.
Ingredients and Substitutions
This is a dairy-free recipe that can easily be amended to suit other dietary needs. Check out the substitution guide below and our FAQ for further tips.
Sugar: White sugar adds to the sweetness and texture of the brownies. Sub with golden or light brown sugar if you prefer, although bear in mind that this will affect the consistency of the brownie slightly (but not negatively).
Butter: As this is a dairy-free recipe, I am using plant-based unsalted butter. Melting the butter helps with the overall consistency of the brownie bites. Sub with dairy butter if you can tolerate it.
Egg: Large or medium-sized eggs work equally as well. The egg helps to add to the chewy texture of the bites. Sub with a flax egg or 50g apple sauce for an egg-free option. For more info on egg substitutions, check out this handy eggs in baking guide.
Vanilla: I love adding vanilla bean paste to my chocolate recipes as it helps with the flavouring. Sub with extract if you prefer.
Salt: Helps enhance flavours. If you are using salted butter, omit the salt.
Chocolate: I prefer to use melted chocolate in my brownie mixes and then fold in solid chocolate at the end before baking. Use whichever type of chocolate you prefer.
Flour: Sub the all-purpose flour with a 1-to-1 gluten-free baking flour if required.
Cocoa: I always use Dutch-processed cocoa powder, although any type will work well in this recipe.
How to Make Two Bite Brownies
Before starting this recipe, take the egg out of the fridge about 10 minutes before to bring it to room temperature. Gather all your other ingredients and equipment and preheat your oven to 350F / 175C. Melt the butter and chocolate – I recommend using a microwave at 15-second intervals for this, or you can use the double-boiler method on the stovetop.
In a mixing bowl, combine the melted butter and white sugar. Add the egg and vanilla bean paste, then whisk vigorously until the mixture is smooth.
Add in the melted chocolate and stir to incorporate.
Stir in the flour, cocoa powder and salt and mix until just combined. The key is to not overmix brownie batter to retain a fluffy texture.
Using a spatula, fold in the chocolate chips or chunks until evenly incorporated with the mixture.
Grease the mini muffin pan, then add scoops of batter. I like to use a medium ice cream scoop for this, as it cuts down on the mess. Tap the tray on the counter a few times to level out the batter, then bake for 12-14 minutes.
This batch makes around 12 bites, but I was able to squeeze a couple extra on this occasion. Look how divine they are! I recommend letting the brownies cool completely in the pan before removing them. If you are having trouble removing them, slide a spatula around them to loosen them.
Let’s have a close-up look at the brownie bites. I love the crackly tops, and you can see all those yummy chunks of chocolate inside as well. Perfection!
Baker’s Tips
These brownie bites are easy to make, and here are a few tips to make them perfect every time:
- Don’t Overmix – Mix just until the flour disappears. Overmixing can make brownies dense instead of fudgy.
- Use Good Chocolate – Because chocolate is the star ingredient, using high-quality chocolate will noticeably improve flavour.
- Don’t Overbake – For gooey centres, remove the brownie bites when the tops look crackly but the centres are still slightly soft.
- Let Them Cool in the Pan – Mini brownies can be delicate while warm. Cooling them completely helps them set properly.
Storage
These brownie bites store well at both room temperature and in the freezer, making them perfect for future chocolate cravings or planning ahead.
Store in an airtight container at room temperature for up to 1 week (if they even last that long!).
You can also freeze the brownie bites. Store them in a sealed container or Ziploc bag for up to 3 months. Thaw at room temperature and warm in the microwave, if desired.
Common Brownie Questions
This is a small batch recipe that makes roughly 12 bites. If you are craving more, double or even triple the recipe, as they won’t last long!
You can substitute the egg with either a flax egg or 50 grams of apple sauce. Ensure you are using plant-based butter as well. For more info about egg substitution in baking, check out this handy guide.
Absolutely! Swap out the all-purpose flour for a 1-to-1 gluten-free baking flour blend.
Definitely! You should get approx 6 muffins from this recipe, and you may need to bake them for an extra couple of minutes.
Perfect Crackly Brownie Tops
Let’s take one last look at our brownies. I am literally obsessed with the tops of them! Who can resist that crackly goodness? It’s the sign of a perfect brownie.
More Chocolate Favourites
If your taste buds are craving more chocolate treats, try more of our favourite recipes:
- Red Velvet Cookies – Vegan
- Chocolate Bark with Marshmallows – Vegan
- Cocoa Truffles – Vegan
- Chocolate Fudge Cake – Dairy Free, Gluten Free
Small Batch Two Bite Brownies
Ingredients
- 57 grams Plant Based Butter (unsalted) (1/4 US Cup)
- 100 grams White Sugar (1/2 US Cup)
- 1 Egg
- 1 tsp Vanilla Bean Paste
- 56 grams Melted Chocolate (1/3 US Cup)
- 45 grams All Purpose Flour (1/3 US Cup)
- 12 grams Cocoa Powder (1/8 US Cup)
- 1/4 tsp Salt
- 90 grams Vegan Chocolate Chips (1/2 US Cup)
Instructions
Preparation
- Before starting this recipe, ensure that you take the egg out of the fridge about 10 minutes before to bring to room temperature. Gather all your other ingredients and equipment and preheat your oven to 350F / 175C.
- Melt 57 grams Plant Based Butter (unsalted) and chocolate – I recommend using a microwave at 15-second intervals for this or you can use the double boiler method on the stovetop.
To Make the Brownie Bites
- In a mixing bowl, combine the melted butter and 100 grams White Sugar. Add 1 Egg and 1 tsp Vanilla Bean Paste then whisk vigorously until the mixture is smooth.
- Add in 56 grams Melted Chocolate and stir to incorporate.
- Stir in 45 grams All Purpose Flour 12 grams Cocoa Powder and 1/4 tsp Saltand mix until just combined. The key is to not overmix brownie batter.
- Using a spatula, fold in 90 grams Vegan Chocolate Chips or chunks until evenly incorporated with the mixture.
- Grease the mini muffin pan then add scoops of batter. I like to use a small ice cream scoop for this as it cuts down on the mess. Tap the pan gently on the counter before baking to level out the batter and create smooth tops. Bake for 12-14 minutes.
- Top Tip: I recommend letting the brownies cool completely in the pan before removing them. If you are having trouble removing them, slide a spatula around them to loosen them.
Video
Notes
- Yield: This recipe makes approximately 12 two bite brownies. If you are craving more, double or even triple the recipe, as they won’t last long!
- Baking Tips: Avoid overmixing and overbaking – the centres should still be slightly soft and fudgy.
- Vegan Option: Substitute the egg with either a flax egg or 50 grams of apple sauce. For more info about egg substitution in baking, check out this handy guide.
- Gluten-free Tip: Swap out the all-purpose flour for a 1-to-1 gluten-free baking flour blend.
- Storage: Store in an airtight container at room temperature for up to 1 week (if they even last that long!). You can also freeze the bites – place them to a ziploc bag and store them for up to 3 months. Thaw at room temperature and warm in the microwave, if desired.
- No Mini Muffin Pan? Make 6 regular-sized muffins with this recipe. You may need to bake them for an extra couple of minutes, so check at 12 minutes.
Loved these mini brownies! So delish!!!
Thanks Paula. We love them too!
This recipe for brownies is what I needed! My son can’t have dairy but loves brownies and I made this for him. He had no stomach issues. He practically almost finished the whole batch. I’m definitely making these again cause he loved these so much.
I’m so thrilled to hear that Janie. Thanks for your review!
Amazing Recipe, Thank you for this.
Glad you like it – thanks Suja!
Omg these turned out to be so good!! They were chocolatey and chewy, the perfect brownie treat!
You’re so kind Anjali! I’m thrilled that you loved them.
This recipe is easy to make with very clear instructions. Plus it is so rich, fudgy, with the right size for little indulgence.
Thanks Gianne. I’m so pleased that you liked this recipe.