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    Home » Dessert

    Double Chocolate Brownie Bites

    Published: Apr 17, 2021 · Modified: Jun 9, 2022 by Lee · This post may contain affiliate links · 5 Comments .

    Jump to Recipe Jump to Video

    They’re chocolatey, they’re gooey, they’re sweet and they’re oh so addicting. These Double Chocolate Brownie Bites are the perfect dessert for any chocolate lover. The best part is they’re gluten free, nut free, naturally egg free and can easily be dairy free/vegan! 

    Gluten free, nut free and egg free Double Chocolate Brownie Bites.

    I have to tell you, these cookies are favorites in my house. They are even the favorite cookie of some of the rest of my family that doesn’t live with me. 

    My point is, if you love chocolate, you’re bound to adore these cookies. 

    For more brownie goodness, try my Vegan Cookies and Cream Brownies, Brookie Cookies, and my Vegan Classic Brownies.

    Jump to:
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Double Chocolate Brownie Bites
    • Expert Baking Tips
    • Other Chocolate Cookie Recipes You'll Love
    • 📖 Recipe
    • Double Chocolate Brownie Bites

    Ingredient Notes

    • Honey - For that deep sweetness that just takes these egg free cookies to the next level. 
    • Dark brown sugar- The dark brown sugar makes these cookies have that richness that you only get from a molasses like flavor. 
    • Butter (or vegan baking stick)- The butter blends perfectly with the honey and dark brown sugar creating this medley of sweet, rich, buttery perfection. 

    See my recipe card below for a complete list of the ingredients with measurements.

    Dark round Double Chocolate Brownie Bites with melted chocolate chips.

    Substitutions and Variations

    How to Make these Vegan

    • Make sure the gluten free flour that you’re using does not contain any dairy.
    • Instead of using butter, make sure to use a vegan baking stick.
    • Make sure the chocolate chips that you use are allergy friendly and dairy free. 

    This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    How to Make Double Chocolate Brownie Bites

    Here are the step by step instructions to make these bites!

    Step 1: Whisk the Dry ingredients

    Whisk together the gluten free flour, cocoa powder, baking soda and salt. 

    Step 2: Cream the Sugar

    In a large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick and the brown sugar on medium speed until pale and fluffy. About 2-3 minutes.

    Add in the honey and beat until fluffy.

    Step 3: Add in the Dry Ingredients

    Reduce speed to low. Gradually add in the flour mixture and beat until well combined.

    Turn off the mixer and use a spatula to scrape down the sides of the bowl. 

    Step 4: Fold in the Chocolate Chips

    Fold in 1.5 cups of chocolate chips into the dough using the spatula. 

    Step 5: Chill the Dough and Preheat the Oven

    Place dough in plastic wrap and flatten into an oval. 

    Refrigerate for at least 30 minutes. I’ve left it in the fridge overnight before. 

    When ready to bake, preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.

    Step 6: Roll in Extra Chocolate Chips and Drop in Sugar

    Pour the ¾ cup of chocolate chips on a plate.

    Take a piece of cookie dough and roll it into a 1 inch ball.

    Roll the dough ball into the extra chips. 

    Then drop the dough ball into granulated sugar.

    Step 7: Bake the Bites

    Transfer to parchment-lined baking sheets, spacing about 2 inches apart.

    Bake until tops are cracking and cookies are just set, about 9 minutes. 

    After a few minutes transfer the cookies to a cooling rack and enjoy!

    I hope you love these Double Chocolate Brownie Bites!

    No one will ever believe they’re gluten free and allergy friendly!

    Expert Baking Tips

    • Chill the Dough- If you don't, the cookies will spread all over the place. 
    • Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
    • Make Half at a Time- This recipe makes about 32 cookies. If you only want to make a small batch, wrap half the dough in plastic wrap, put in a zip top bag and freeze. When you're ready to make more cookies, take the dough out of the freezer and let it thaw in the fridge overnight.

    Other Chocolate Cookie Recipes You'll Love

    • Chocolate Thumbprint Cookies
    • Eggless Chocolate Cookies
    • Dark Chocolate Chip Cookies
    • Chocolate Marshmallow Cookies

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    Dark round Double Chocolate Brownie Bites with melted chocolate chips.

    Double Chocolate Brownie Bites

    Author: Lee
    They’re chocolatey, they’re gooey, they’re sweet and they’re oh so addicting. These Double Chocolate Brownie Bites are the perfect dessert for any chocolate lover. The best part is they’re gluten free, nut free, naturally egg free and can easily be dairy free/vegan! 
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 9 mins
    Total Time 24 mins
    Course Dessert
    Cuisine American
    Servings 32 Cookies
    Calories 135 kcal

    Ingredients
     
     

    • 1.5 cups gluten free flour
    • ¼ cup cocoa power I use 2 tablespoons of Dark and 2 tablespoons of Dutch
    • ¾ teaspoon baking soda
    • ½ teaspoon kosher salt
    • 1 stick ½ cup unsalted room temperature butter or vegan baking stick
    • ½ cup packed dark brown sugar
    • ½ cup of honey
    • 1.5 cups allergy friendly semi sweet chocolate chips for cookie dough
    • ¾ cup allergy friendly semi sweet chocolate chips for rolling
    • ¼ cup granulated sugar for rolling

    Instructions
     

    • Whisk together the gluten free flour, cocoa powder, baking soda and salt. 
    • In a large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick and the brown sugar on medium speed until pale and fluffy. About 2-3 minutes.
    • Add in the honey and beat until fluffy.
    • Reduce speed to low. Gradually add in the flour mixture and beat until well combined. 
    • Turn off the mixer and use a spatula to scrape down the sides of the bowl. 
    • Fold in 1.5 cups of chocolate chips into the dough using the spatula. 
    • Place dough in plastic wrap and flatten into an oval. 
    • Refrigerate for at least 30 minutes. I’ve left it in the fridge overnight before. 
    • When ready to bake, preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
    • Pour the ¾ cup of chocolate chips on a plate.
    • Take a piece of cookie dough and roll it into a 1 inch ball.
    • Roll the dough ball into the extra chips. 
    • Then drop the dough ball into granulated sugar. 
    • Transfer to parchment-lined baking sheets, spacing about 2 inches apart.
    • Bake until tops are cracking and cookies are just set, about 9 minutes. 
    • After a few minutes transfer the cookies to a cooling rack and enjoy!
    • Cookies can be stored in an airtight container at room temperature. 

    Video

    Notes

    • Chill the Dough- If you don't, the cookies will spread all over the place. 
    • Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
    • Make Half at a Time- This recipe makes about 32 cookies. If you only want to make a small batch, wrap half the dough in plastic wrap, put in a zip top bag and freeze. When you're ready to make more cookies, take the dough out of the freezer and let it thaw in the fridge overnight.

    Nutrition

    Calories: 135kcalCarbohydrates: 16gProtein: 1gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 62mgPotassium: 91mgFiber: 1gSugar: 14gVitamin A: 133IUVitamin C: 1mgCalcium: 13mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Recipe adapted from Martha Stewart's Double-Chocolate Brownie Bites Recipe.

    More Dessert

    • No Butter Chocolate Chip Cookies
    • Gluten Free Vanilla Cupcakes
    • Blueberry Cookies
    • Lemon Sugar Cookies

    Reader Interactions

    Comments

    1. Jessica

      March 04, 2022 at 1:31 pm

      5 stars
      Absolutely amazing! Best chocolate cookies I’ve ever made, gluten free or otherwise!

      Reply
      • Lee

        March 04, 2022 at 9:24 pm

        Thank you so much!

        Reply
    2. Amy

      September 04, 2022 at 12:14 pm

      Can you substitute GF flour for regular flour? What would the amounts be? I’ve been drooling over your page for several days now, I’d like to try these.
      Thank you.
      Amy

      Reply
      • Lee

        September 06, 2022 at 11:09 am

        Hi Amy! Thank you! Yes you can! I cannot test it due to celiac but I made these years ago before my daughter was diagnosed. If using AP flour, for this recipe you only need to use packed cups of all purpose flour so 252 grams. Hope that helps!!!

        Reply
    3. Eva

      November 11, 2022 at 4:05 am

      How much is one stick plus 1/2 of butter in grams?
      Thank you!!

      Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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