Small Batch Two Bite Brownies
These small batch two bite brownies are rich, fudgy brownie bites with crackly tops and gooey centres. This dairy-free brownie bite recipe makes perfectly portioned mini brownies that are ideal for lunchboxes, after-school snacks, or a quick chocolate treat. If you love nostalgic two bite brownies, this easy recipe lets you make your own homemade version in under 30 minutes.
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
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)
- ¼ 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.
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.
Nutrition
Serving: 1BiteCalories: 157kcalCarbohydrates: 20.2gProtein: 2.5gFat: 8gSaturated Fat: 2.8gCholesterol: 31mgSodium: 852mgPotassium: 40mgFiber: 1.2gSugar: 15.7gCalcium: 13mgIron: 2mg
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
