Gluten Free Brownie Bites

If you’re looking for a fun dessert for picnics, potlucks, or summer holidays, this gluten free brownie bites recipe is perfect! 

I like to make a bunch of these and top them with whipped cream, berries, or red, white, and blue sprinkles for patriotic holidays (for those of us in the US) like July 4th, and Memorial Day. 

I’m very happy to say that this recipe is sponsored by Judee’s Ingredients, though all opinions are my own. Judee’s carries some of the best gluten-free flours I’ve ever used, and their aforementioned sprinkles are unparalleled. 

I honestly would never have tried the sprinkles, because in general, I think sprinkles are just meh at best, and regrettable at worst. So honestly, when Kat threw some in my order “just to try”, I wasn’t very excited. It took me a month to open them. Imagine how surprised I was to find that they actually are very good. Soft, not crunchy. Sweet, not waxy.  

The gluten free brownie bites themselves are rich, and just the right amount of fudgy. 

Gluten Free Brownies Made From Scratch

You may be skeptical about making brownies without a mix. I know they have a reputation – especially gluten-free varieties. 

But part of the beauty of making brownie bites is that they’re so much more predictable because being so small, they cook evenly from edge to middle.

It’s a lot easier to know exactly how long to bake them. That’s actually one of the reasons I like chocolate crinkle cookies so much. It’s like a brownie, but in cookie form. So you have kind of the same scenario with a brownie bite.

That said, if you don’t have a mini muffin pan, you can use a square baking pan, and cut them into 1.5-2 inch squares to make bites. Will you have the same even cooking? No, you’ll have cakier edge pieces, and fudgier middle pieces. But will you have delicious brownie bites? Yes. And that’s what’s important here. 

Best gluten free flours for brownies

You all probably know by now that I like making custom combinations for each recipe. I used to routinely use a standard gluten-free flour mix, but today, it’s pretty rare. 

In this recipe, I used a combination of quinoa flour, and arrowroot powder from Judee’s (the best place to get a variety of flours and gluten-free ingredients!). I largely wanted to avoid rice flour that is so prevalent in gf mixes, both because I didn’t want rice flavored brownies, and because my husband feels better when we stick to ancient grains. 

So it’s mostly personal preference. The reality is, you can use a lot of different high-quality gluten free flour mixes with success!

Gluten Free Brownie Bites Recipe

First, gather up your ingredients. 

Next, combine your chocolate and butter into a microwave safe, or heat proof bowl, and melt them. 

After that, whisk in the sugar, and then the eggs. 

Once all your wet ingredients are combined, set them aside and mix your dry ingredients together. 

Add your dry ingredients to your wet, and mix to combine.

And lastly, spoon the batter into a greased mini muffin tin. 

Bake for 10 minutes, until your brownies are set. Then remove from the oven, let cool 5 minutes, remove from pan, and let cool completely before topping them with whipped cream and berries. 

You can see the whole process in this video: 

Gluten Free Brownie Bites

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Mini gluten free brownies topped with whipped cream and berries. Perfect for serving to a crowd!

• Author: Elise New

Ingredients

For the brownies:

½ cup butter




• ½ cup semi-sweet chocolate chips




• 1 cup granulated sugar




• ½ teaspoon vanilla extract




• ¼ teaspoon salt




• 3 eggs




• 2 Tablespoons cocoa powder




• ¼ Cup Judee’s quinoa flour




• ¼ cup Judee’s arrowroot powder




• ½ teaspoon xanthan gum or guar gum powder

For topping the brownies:

1 ½ cups whipped cream




• 1 pint of strawberries, destemmed, and sliced




• ½ cup blueberries




• 2 Tablespoons Judee’s red, white, and blue sprinkle mix

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350º

2. Place butter and chocolate chips in a microwave safe bowl and microwave for 15 seconds at a time until just melted, but not hot. (You can also do this in a double boiler setup on the stove)

3. Add sugar, vanilla extract, and salt to the chocolate mixture, and whisk to combine

4. Add eggs, and whisk until fully incorporated

5. In a separate bowl, combine cocoa, quinoa flour, arrowroot powder, and xanthan or guar gum, and mix well

6. Fold flour mixture into chocolate and egg mixture until fully combined

7. Spoon batter into 36 greased mini muffin tins. (I did mine in batches of 12)

8. Bake for 10-12 minutes or until a toothpick inserted into a brownie bite comes out clean

9. Let cool 5 minutes before loosening edges of brownie bites with a butter knife, and removing from pan

10. Let cool completely

11. Top with whipped cream, a strawberry slice, blueberry, and sprinkles

12. Enjoy!

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