Copycat Two Bite Brownies (Dairy Free)
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.
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.
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.
Nutrition
Serving: 1BiteCalories: 157kcalCarbohydrates: 20.2gProtein: 2.5gFat: 8gSaturated Fat: 2.8gCholesterol: 31mgSodium: 852mgPotassium: 40mgFiber: 1.2gSugar: 15.7gCalcium: 13mgIron: 2mg
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