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Delicious Two-Bite Brownies for a quick chocolate fix

Two-Bite Brownies

Delightful warm, fudgy brownies that are perfectly portioned, gluten-free, and irresistibly chocolatey.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Brownie Ingredients
  • 1 cup all-purpose gluten-free flour blend
  • 1/2 teaspoon xanthan gum
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons unsalted butter (melted and cooled)
  • 2 tablespoons plain yogurt (at room temperature)
  • 2 large eggs (at room temperature, beaten)
  • 1 teaspoon pure vanilla extract

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and grease a 24-cup miniature muffin pan to prevent sticking.
  2. In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum, cocoa powder, granulated sugar, brown sugar, salt, and baking soda until well combined.
  3. Create a well in the center of the dry mixture; pour in the melted butter, yogurt, beaten eggs, and vanilla extract. Mix until just combined; avoid over-mixing to maintain a tender texture.
  4. Divide the brownie batter evenly among the muffin cups, filling each about 3/4 full for a nice rise.
  5. Gently shake the muffin tin to smooth the batter and eliminate any large air bubbles.
  6. Bake for about 12 minutes, or until the brownies are puffed and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let them cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Make sure to use room temperature ingredients for the best results. Store cooled brownies in an airtight container for up to three days or freeze for longer storage.