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Two-Bite Gluten Free Brownies

Two-Bite Gluten Free Brownies

Two Bite Gluten Free BrowniesIf I told you how many tries it took for me to get these two-bite gluten free brownies juuuuuust right, you might lose all respect for me. Since I would rather die than have that happen, I won’t tell you that I flat out burned the edges of and ruined beyond all recognition 2 1/2 batches (at some point, I started making half-recipes) of miniature brownies before I reached the gluten free brownie nirvana that you see before you. Years (and years) ago, I used to pine for that deep plastic tub of two-bite brownies that you could find at Whole Foods. Do you know the one?

Well, since I’m deep deep deep in recipe-development for my next gluten free cookbook, my mind is swimming with copycats of all of my favorite recipes of yesteryear (that’s the new book—copycat recipes for alllll manner of name-brand classic snacks, both salty and sweet). And it was in that spirit that I could not stop thinking about that tub of mini brownies.

Two Bite Gluten Free Brownies

At the risk of contradicting myself, I will tell you that the third batch was really quite close but just not … that perfect mix of decadent brownie and rich chocolate cake that I was going for. These are not the super fudgy gluten free brownies we have made before. If you try to bake a traditional brownie in the wells of a miniature muffin tin, no matter how fudgy, it will burn. You can quote me on that. I believe I have done the legwork necessary to speak on the subject with authority. And by “legwork,” I mean crying.

Two Bite Gluten Free Brownies

See how nicely they bake up? They might look kind of like chocolate muffins. But I promise they’re so much more. If you have ever put away a few of those brownies from that plastic tub at Whole Foods, you know just what I mean. There’s a reason those are the first thing to go at a party, you know? And it’s not just because I’m eating all of them. When most parties the world over happen, I’m not even there. So you know it’s not all me.

Two Bite Gluten Free Brownies

You can ask my husband how often I pat myself on the back (hint: not often). But these two-bite gluten free brownies? I’m proud. I’d look you straight in the eye and tell you all about it, too.

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Prep time: Cook time: Yield: 24 miniature brownies

Ingredients

1 cup (140 g) all-purpose gluten free flour (I used Better Batter)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1/2 cup (40 g) unsweetened cocoa powder (I prefer Dutch-processed, but natural works as well)

1/4 teaspoon kosher salt

1/4 teaspoon baking soda

6 tablespoons (84 g) unsalted butter, melted and cooled

2 tablespoons (28 g) plain yogurt, at room temperature

1/2 cup (100 g) granulated sugar

1/2 cup (109 g) packed light brown sugar

2 eggs (120 g, out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

Directions

  • 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, salt and baking soda, and whisk to combine well. Create a well in the center of the dry ingredients, and place the butter, yogurt, granulated sugar, brown sugar, eggs and vanilla, mixing to combine well after each addition. 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.

Love,
Me

 

P.S. If you don’t have your copy of Gluten Free on a Shoestring Bakes Bread yet, won’t you grab one today? Thank you so much for your support!

Comments are closed.

  • Elena Richmond
    March 19, 2014 at 6:13 PM

    These are happening, tonight. Once dinner’s done in the oven, these will take up residence. We Canadians are actually able to buy a GF version of two-bite brownies in a large chain grocery store, but the price tag?!?! Only – and I do mean ONLY – when I’m the first to get to them on the 50% off bakery rack. And even then, I think of all the other things I can get with my $2.50 (that will last longer than a day!) I can bet all the ingredients here are way less than $2.50, and I’ll end up with more than a glorified dozen. Thank you, thank you, thank you!!

  • shakti
    March 17, 2014 at 8:29 AM

    i love these.
    i am going to try giving you a bit of a challenge here, seeing as how you are in the experimental mood!
    could you give us some recipes for those mini cake machines, mine will do 7 mini cakes (gift) and would save putting big oven on, tins, and all the rest!
    now that would be fantastic, any chance or have you run away screaming? i have, and come to you!

    • March 18, 2014 at 8:26 AM

      I’m not sure what a mini cake machine is, shakti! Sorry!

  • Valerie Bradley
    March 14, 2014 at 2:48 PM

    I made the batter exactly as directed, only I didn’t get a smooth, glossy batter… I got a lump at the bottom of my bowl. I added more yogurt and even a little milk to smooth it out. Fingers crossed that they come out OK, they’re baking right now (they smell delicious regardless LOL). Any ideas on what might have caused my dough to come out so dry? I measured everything by grams as indicated.

    • March 18, 2014 at 8:25 AM

      I’d take a look at the flour that you used, Valerie. My guess is that is the problem. That, or your ingredients weren’t at the right temperature. If fat is cold, it will not incorporate into the batter.

    • Valerie Bradley
      March 18, 2014 at 1:54 PM

      That could be. I use a different flour blend than you do, though I weighed it out and had exactly 140g… but with different flours, there are different absorption rates. I’ll try again with Better Batter (or your copycat recipe). I know I let the cold ingredients come to room temperature before beginning, so it’s most likely the flour. Thanks!

  • Karen
    March 13, 2014 at 11:08 AM

    Just ate 8 of these. If my husband doesn’t hurry home he will get none of these. So good! Didn’t have yogurt and so I replaced with applesauce. I don’t know what the yougurt does but I can tell you this. These were delish! These will be my go to treat. Thanks so much!

  • April Brumfield
    March 13, 2014 at 9:31 AM

    I made a double batch of these last night. SOOOO good! They are a hit with the fam! Thank you, Nicole for all you do!

  • mohniaa
    March 12, 2014 at 5:37 PM

    I have just made these and they are amazing!! Thank you for making gf so tasty.

  • Christin Holt
    March 12, 2014 at 11:51 AM

    Thank you!

  • Moniquelf
    March 12, 2014 at 7:29 AM

    If trying to do a dairy free version, what can I sub for the yogurt? Can I use almond milk? These look perfect…..

    • Minion of Marvel
      March 12, 2014 at 12:27 PM

      I use fridge hardened coconut milk instead of the yogurt, but I have found using a single banana instead of a container of yogurt also works just as well.

  • Leslie
    March 11, 2014 at 6:58 PM

    I just made these in a regular sized 12 cup muffin pan. I added 2.5 Tbls. to each cup and an additional 8 minutes to the cooking time (I live in Missouri). They turned out perfect! But I guess these should be called “Four-Bite Gluten Free Brownies.” ;-)

    • March 18, 2014 at 8:24 AM

      Fab, Leslie. Thanks for letting us all know!

  • Mare Masterson
    March 11, 2014 at 5:12 PM

    I was asked by a friend to make GF brownies for her pot luck wedding (2nd marriage). She is a brownie fanatic so they are doing tiers of brownies and putting bride and groom on top of them instead of a cake. Out of all your brownie recipes, which would you choose for a wedding pot luck?

    • March 18, 2014 at 8:24 AM

      Yikes, Mare. That’s a big question! I’ve never even heard of a wedding potluck. Such pressure! I actually think that these two-bite brownies would be the prettiest. You could tier them, and even frost them, like a cake made out of cupcakes sort of thing…

  • Carole
    March 11, 2014 at 3:58 PM

    Has anyone tried the flax and ancient grain flour they now have at Costco’s ?? It probably wouldn’t work with any of the recipes we are so devoted to.

    • Pearl
      March 17, 2014 at 8:21 PM

      If you’re talking about the cloud9 brand it works okay but Better Batter is better in terms of texture. I’ve only used it in cookies that I’m crushing for using in crusts though.

  • Charity
    March 11, 2014 at 2:25 PM

    I love your photos! What kind of camera do you use?

  • Natalie
    March 11, 2014 at 1:58 PM

    I am avoiding dairy right now, but THE EXACT MOMENT I can have it again, I will be in the kitchen making these. Mark my words ;)

    • Mare Masterson
      March 11, 2014 at 5:10 PM

      Or you could use plain dairy free yogurt instead.

  • Alexis S
    March 11, 2014 at 1:37 PM

    I just made them. They are delicious! Thanks for another great recipe!

    • March 11, 2014 at 1:53 PM

      Love it, Alexis! You couldn’t resist. I get that. :)

  • Hurley
    March 11, 2014 at 1:19 PM

    What could you use in place of yogurt? Yogurt makes me sick so I never buy it but I see it in so many recipes.

    • March 11, 2014 at 1:54 PM

      A nondairy yogurt should work fine, Hurley. Beyond that, I haven’t tested the recipe successfully other than as it is written. Feel free to experiment!

    • Bridget C.
      March 12, 2014 at 3:06 PM

      Could I use sour cream instead of the yogurt? I’m out of plain yogurt and we’re in the middle of a snowstorm…

    • Bridget C.
      March 12, 2014 at 9:20 PM

      The sour cream worked just fine…but I’m thinking that I might try vanilla yogurt next….

  • Beth
    March 11, 2014 at 12:33 PM

    Thank you Nicole! These would be perfect for a 3 year old’s birthday treat for their daycare party. Not too difficult, nut and gluten free, and perfect for tiny hands. Yay! You’re the best!

    • March 11, 2014 at 1:10 PM

      For a 3 year old, these would seem regular-sized, Beth! Great idea. :)

  • Courtney Hahn Crawford
    March 11, 2014 at 12:26 PM

    Can you use Greek yogurt or is it better to use regular?

    • March 11, 2014 at 1:09 PM

      Regular, Courtney!

  • Cheryl
    March 11, 2014 at 12:12 PM

    I use your brownie recipe from gluten free on a shoestring. I am also lactose intolerant so I use smart Balance tub butter instead of the butter and let me tell you in any of my circles they day brownies the only ones people request are mine! Lol. Thank you for your wonderful recipes. I love your cookbooks.

  • March 11, 2014 at 11:39 AM

    I know exactly the packages you are talking about, because I walked into my Whole Foods yesterday only to be faced with a wall of them. Ugh. I briefly contemplated getting some and only having one, trying to trick myself into thinking I wouldn’t be in total agony, but…that would be idiotic. I’m SO glad I resisted and now have an alternative!

  • Jennifer S.
    March 11, 2014 at 10:24 AM

    I know the packages you are talking about. I also love the itty bitty scones that they have in the same tubs. I make a version of these brownies too and then pipe on a nice swirl of nutella cloud frosting on top. they are to die for and you know how I am about frosting!!!! Thanks for another great recipe!

  • Marisa Duenas
    March 11, 2014 at 9:55 AM

    Do you use a regular size muffin pan or the mini muffin pan? I cannot wait to try!

    • March 11, 2014 at 10:17 AM

      The recipe instructions specify a 24-cup mini muffin pan.

    • Marisa Duenas
      March 11, 2014 at 10:28 AM

      Yes, thank you Nicole and Jennifer. I seen that after I had posted the question. I guess I scrolled down too fast and had originally missed that piece of info ;)

    • Jennifer S.
      March 11, 2014 at 10:22 AM

      looks like recipe says a 24 cup mini muffin pan!

  • April Brumfield
    March 11, 2014 at 9:23 AM

    These look yummy! I may have to make them tonight… did you use large or XL eggs?

    • March 11, 2014 at 10:17 AM

      I measure them by weight, April. I usually use extra-large, though.

  • Linda
    March 11, 2014 at 8:54 AM

    Thanks, Nicole! These look like the perfect lunch box treats, too. I’m thinking a double batch and the freezer…….

    • March 11, 2014 at 10:17 AM

      Perfect for lunch, Linda! And they do freeze perfectly. They do everything perfectly. :)

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