Indulge in Irresistible Bites: Discover the magic of our copycat two-bite brownies. Perfectly portioned and bursting with rich chocolate flavour, these little delights are a celebration of indulgence in every mouthful. From gooey centers to crackly tops, this recipe ensures a blissful experience in every bite. Elevate your dessert game with these bite-sized wonders that prove good things do come in small packages.
Why I Made This Recipe
Inspired by the little packs of two-bite brownies 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! Your cravings will be satisfied in less than 30 minutes with this small-batch recipe.
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: ensure that your egg is at room temperature before starting this recipe. I am using a large egg but a medium-sized egg will 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 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 to enhance all of the flavours in the brownie. If you are using salted butter, you can 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 Copycat Two-Bite Brownies
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 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.
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!
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.
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 – add them to a ziploc bag and store them for up to 3 months. Defrost at room temperature and warm in the microwave, if desired.
Definitely! You should get approx 6 muffins from this recipe and may need to bake them for an extra couple of minutes.
Are you Tempted?
Let’s take one last look at our brownies. I am literally obsessed with the top of them! Who can resist that crackly goodness?
More Chocolate Favourites
If your tastebuds are craving more chocolate treats, indulge in some of our favourite recipes:
- Red Velvet Cookies – Vegan
- Chocolate Bark with Marshmallows – Vegan
- Cocoa Truffles – Vegan
- Chocolate Fudge Cake – Dairy Free, Gluten Free
Copycat Two Bite Brownies (Dairy Free)
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 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.
To Make the Brownie Bites
- 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.57 grams Plant Based Butter (unsalted), 100 grams White Sugar, 1 Egg, 1 tsp Vanilla Bean Paste
- Add in the melted chocolate and stir to incorporate.56 grams Melted Chocolate
- Stir in the flour. cocoa powder and salt and mix until just combined. The key is to not overmix brownie batter.45 grams All Purpose Flour, 12 grams Cocoa Powder, 1/4 tsp Salt
- Using a spatula, fold in the chocolate chips or chunks until evenly incorporated with the mixture.90 grams Vegan Chocolate Chips
- 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 tray on the counter a few times to level out the batter then 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
- 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!
- This recipe is dairy-free. To make it egg free, 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
- For gluten free, swap out the all-purpose flour for a 1-to-1 gluten-free baking flour blend.
- 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 – add them to a ziploc bag and store them for up to 3 months. Defrost at room temperature and warm in the microwave, if desired.
- If you don’t have a mini muffin pan, you can make regular-sized muffins in the same manner. You should get approx 6 muffins from this recipe and may need to bake them for an extra couple of minutes.ย
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.