Two-Bite Brownies
Quick and easy two-bite brownies that offer a rich, fudgy texture and a perfect sweet indulgence without overwhelming you. Great for gatherings or a personal treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose gluten-free flour blend Use a brand like Better Batter.
- 1/2 teaspoon xanthan gum Omit if your blend already contains it.
- 1/2 cup unsweetened cocoa powder Dutch-processed preferred.
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
Wet Ingredients
- 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
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and grease a 24-cup miniature muffin pan. Set it aside.
- In a large mixing bowl, combine the flour blend, xanthan gum, cocoa powder, granulated sugar, brown sugar, salt, and baking soda. Whisk well to ensure all dry ingredients are combined.
- Create a well in the center of the dry mixture. Pour in the melted butter, yogurt, beaten eggs, and vanilla extract. Mix until everything is just combined — your batter should be thick and glossy.
- Divide the mixture evenly among the 24 muffin cups, filling each about 3/4 full.
Baking
- Shake the muffin tin gently back and forth to smooth out the batter on top.
- Place the tin in the center of your preheated oven and bake for about 12 minutes. The brownies should appear puffed and round, with a toothpick inserted into the center coming out clean.
- Once done, remove from the oven and allow to cool in the muffin tin for 10 minutes. Then, transfer them to a wire rack to cool completely.
Notes
Ensure your ingredients, especially eggs and yogurt, are at room temperature for better incorporation. Don’t overmix the batter after adding the wet ingredients to maintain a fudgy texture.