Gluten Free Double Chocolate Brownie Bites
Indulge your sweet tooth with these irresistibly rich Gluten-Free Double Chocolate Brownie Bites, the perfect bite-sized treat for chocolate lovers! Crafted with a luscious blend of melted semi-sweet chocolate and cocoa powder, these brownie bites deliver an intense double-chocolate punch in every bite. Their irresistibly fudgy centers and slightly crisp edges make them a crowd-pleaser, while the optional dark chocolate topping adds a decadent finishing touch. Made with gluten-free all-purpose flour, these treats cater to gluten-sensitive diets without compromising on flavor or texture. Ready in just 30 minutes and ideal for parties, snack cravings, or dessert platters, these mini delights are a quick and easy way to satisfy your chocolate cravings.
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Recipe Information
Ingredients
- 80 grams Gluten-free all-purpose flour
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 85 grams Unsalted butter
- 150 grams Semi-sweet chocolate chips
- 100 grams Granulated sugar
- 50 grams Brown sugar (light or dark)
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 50 grams Dark chocolate chunks or chips (optional for topping)
Instructions
Preheat your oven to 175°C (350°F) and lightly grease a 12-cup mini muffin pan or line with mini muffin liners.
In a small bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a heatproof bowl, melt the butter and 100 grams of semi-sweet chocolate chips together over a double boiler or in the microwave in 20-second increments, stirring after each interval until smooth.
Remove the melted chocolate mixture from heat and stir in the granulated sugar and brown sugar until well combined.
Let the mixture cool slightly, then whisk in the eggs one at a time, followed by the vanilla extract.
Gradually fold the dry ingredients into the wet mixture using a spatula until just combined and smooth. Do not overmix.
Gently fold in the remaining 50 grams of semi-sweet chocolate chips for a double chocolate burst.
Spoon the batter evenly into the prepared mini muffin pan, filling each cup about 3/4 full.
Optionally, sprinkle dark chocolate chunks or chips on top of each brownie bite for extra texture and flavor.
Bake in the preheated oven for 10-12 minutes, or until the centers are just set and a toothpick inserted into the center comes out with a few moist crumbs.
Remove the pan from the oven and allow the brownie bites to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 99 mg | 4% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 21.4 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 76 mg | 2% | |
*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.
