Two Bite Brownies Recipe

5 from 31 votes

These two bite brownies are a cross between a rich chocolate cake and a brownie, and gone in just two bites!

Prep Time10

Cook Time12

Course: Brownies

Cuisine: American

Keyword: two bite gluten free brownies

Servings: mini brownies

1 cup all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
½ teaspoon xanthan gum (omit if your blend already contains it)
½ cup unsweetened cocoa powder (I prefer Dutch-processed, but natural works as well)
½ cup granulated sugar
½ cup packed light brown sugar
¼ teaspoon kosher salt
¼ teaspoon baking soda
6 tablespoons unsalted butter melted and cooled
2 tablespoons plain yogurt at room temperature
2 eggs at room temperature, beaten
1 teaspoon pure vanilla extract

Preheat your oven to 325°F. Grease a 24-cup miniature muffin pan and set it aside.
In a large bowl, place the flour blend, xanthan gum, cocoa powder, granulated sugar, brown sugar, salt and baking soda, and whisk to combine well.
Break up any lumps in the brown sugar, and create a well in the center of the dry ingredients.
Into the well, place the melted butter, yogurt, eggs and vanilla, and mix to combine. The batter will be thick and glossy.
Divide the batter evenly among the 24 prepared muffin cups.
Shake the muffin tin back and forth vigorously until the batter in each cup is smooth and even on top.
Place the tin in the center of the preheated oven and bake until puffed and round, and a toothpick inserted in the center comes out clean (about 12 minutes).
Remove from the oven and allow to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.