There’s something comforting about the smell of brownies baking. It takes me right back to Sunday afternoons when my kitchen turned into a mini bakery.
I wanted something sweet yet healthy—no guilt needed here!
So I whipped up these gluten-free two-bite brownies.
They’re rich, chocolatey, and just the right size when you need a little pick-me-up.
Tips for Maximum Flavor
- Almond Flour Substitute: You can use oat flour if you don’t have almond flour. Just note that it’ll change the texture a bit.
- Coconut Oil Swap: Melted butter or avocado oil works great too.
- Chocolate Boost: Feeling fancy? Drizzle melted chocolate over the top once they’ve cooled.
Variations
- Nut-Free: Use sunflower seed flour instead of almond flour.
- Extra Protein: Add a tablespoon of your favorite protein powder to the mix.
- More Texture: Toss in crushed walnuts or pecans for a little crunch.
Serving Suggestions
Serve these little gems on a cute platter with a sprinkle of powdered sugar or cocoa. They’re perfect for a snack, party tray, or even paired with a scoop of vanilla ice cream for dessert.

Better-Than-Store-Bought Two-Bite Brownies (Gluten-Free)
- Total Time: 24 minutes
- Yield: 12 mini brownies 1x
- Diet: Gluten Free
Description
Deliciously rich and fudgy, these gluten-free two-bite brownies are the perfect treat when you want something sweet without the guilt. Made with almond flour and maple syrup, they’re moist, chocolatey, and great for snacking or sharing.
Ingredients
- 1 cup almond flour
- 1/4 cup cocoa powder (unsweetened)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup maple syrup (or honey for non-vegan)
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 large egg (or flax egg for vegan: 1 tbsp flaxseed + 3 tbsp water)
- 1/4 cup dark chocolate chips (optional, but highly recommended)
Instructions
- Preheat & Prep: Heat your oven to 350°F and line a mini muffin tin with paper liners or grease it lightly.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, stir together the maple syrup, melted coconut oil, vanilla extract, and egg (or flax egg).
- Make the Batter: Slowly pour the wet mixture into the dry ingredients, stirring until just combined. If you’re adding chocolate chips, gently fold them in.
- Spoon & Bake: Fill each muffin cavity about 3/4 full. Bake for 12-14 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Enjoy: Let the brownies cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini brownie
- Calories: 120
- Sugar: 7g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg