Dairy-Free Two Bite Brownies
Indulge in the rich, chocolatey bliss of these Dairy-Free Two Bite Brownies—fudgy, bite-sized treats that are perfect for satisfying your sweet tooth without dairy. Made with pantry staples like cocoa powder, applesauce, and neutral-flavored oil, these mini brownies are moist, decadent, and packed with bursts of flavor from dairy-free chocolate chips. Whether you're baking for parties, snack time, or a quick dessert, these brownies come together in just 10 minutes of prep and bake in under 15 minutes, making them as convenient as they are delicious. Plus, their easy-to-share size means they're ideal for portion-controlled indulgence or impressing guests with rich chocolate morsels they won’t believe are dairy-free!
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Recipe Information
Ingredients
- 0.5 cups All-purpose flour
- 0.33 cups Unsweetened cocoa powder
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 0.25 cups Unsweetened applesauce
- 0.25 cups Neutral-flavored oil (e.g., vegetable oil, avocado oil)
- 1 teaspoons Vanilla extract
- 0.25 cups Dairy-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line it with mini cupcake liners.
In a medium mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, unsweetened applesauce, oil, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients into the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can make the brownies dense.
Fold in the dairy-free chocolate chips to add bursts of chocolatey goodness.
Using a small cookie scoop or spoon, fill each well of the mini muffin tin about three-quarters full with the brownie batter.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Avoid overbaking to keep the brownies fudgy.
Allow the brownies to cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftover brownies in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 831 mg | 36% | |
| Total Carbohydrate | 284.1 g | 103% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 180.5 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1579 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
