Fudgy Chocolate Two-Bite Brownies (GF, DF)

I‘ve discovered the perfect picnic brownie and so naturally I’ve been making them on repeat. As is my custom with a favourite new-to-me recipe, I had to share it with you.

We’ve already had our first wave of summer visitors and we spent many happy hours exploring Nova Scotia beaches while they were here. With 10 hungry folks to feed, I needed a sweet treat the toss in the picnic basket that had a few redeeming qualities (my parents are extreeeeeemly health conscious).

Fortunately, Peace, Love & Fibre had just landed in my kitchen, the latest (and greatest!) cookbook from the Queen of Fibre herself, my friend, Mairlyn Smith.

Last month I listed Peace, Love & Fibre in my Spring 2019 Cookbook Picks – and it’s still getting plenty of use in my kitchen. As soon as you crack open this book you’ll be drawn in by Mairlyn’s snappy humour, approachable recipes and helpful tips.

But let’s talk about those Fudgy Chocolate Two-Bite Brownies! Although they are originally made as cookies, I baked mine in mini muffin tins and loved how they turn out – as did everyone who kept gobbling them up, apparently. They never lasted more than a few minutes on our picnics. If you don’t have a mini muffin tin, follow Mairlyn’s original directions for baking them into cookies.

These brownies are gluten-free and dairy-free, but don’t worry, they are still deliciously chewy and fudgy and satisfy the most intense chocolate cravings (I would know). I love how they come together with just one bowl and bake up in under 10 minutes. And yes, they are wonderfully full of fibre.

I’ve put these Fudgy Chocolate Two-Bite Brownies to freezer test and am happy to report they thaw out wonderfully and taste just the same after a stint in the freezer. If anything, they have a little bit more chew to them – in the best possible way.

So go ahead and stash a few batches in the freezer for those impromptu picnics. Or even better? Bake them on a rainy, cool day only to be enjoyed at a later date when it’s far too hot to turn on the oven. See how smart I am?

Fudgy Chocolate Two-Bite Brownies

Healthy-ish deep dark chocolate brownies that are perfect for the lunchbox or picnic basket.
5 from 2 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Keyword: Gluten-free
Essential Ingredient: Chocolate
Prep Time: 10 minutes
Cook Time: 9 minutes
Servings: 24 brownies
Calories: 108kcal


  • 6 Tablespoons canola oil
  • 2 Tablespoons liquid honey
  • 3/4 cup brown sugar packed
  • 1/4 cup flaxseed meal
  • 1 egg
  • 1 Tablespoon pure vanilla extract
  • 1/2 cup cocoa powder
  • 3/4 cup oat flour
  • 1/4 tsp baking soda
  • 1/3 cup dark chocolate chips


  • Place a rack in the middle of your oven and preheat the oven to 375°F. Spray a 24-cup mini muffin tin with baking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, honey and brown sugar until it looks like wet sand, about 2 minutes.
  • Add the flaxseed meal, egg and vanilla and beat until thick and creamy and a lighter shade of brown, 2 minutes.
  • Add the cocoa powder and beat on low speed until combined. Then beat for 1 minute. Tip in the flour and baking soda and mix to combine. Remove the paddle and stir in the chocolate chips with a spatula.
  • Using a tablespoon measure, scoop the dough into the prepared mini muffin tins, dividing the dough equally among the cups. Place the muffin tin in the oven.
  • Bake the mini brownies for 9 minutes, or until they puff and the tops crack. Remove from oven and cool in the pan for 10 minutes. The centres will fall slightly.
  • Using an offset spatula or a sharp knife, loosen around the edges of the two-bite brownies. Pop out of the pan and place upside down on a wire cooling rack. Cool completely, then transfer to an airtight container. Store for up to 1 week or freeze for up to 3 months.


I make my own oat flour in either my blender or food processor. It's easy! Just whip it up, 1/2 cup at a time until it's almost as fine as flour.


Calories: 108kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 22mg | Potassium: 82mg | Fiber: 1g | Sugar: 9g | Vitamin A: 10IU | Calcium: 23mg | Iron: 0.6mg

Excerpted from Peace, Love and Fibre: Over 100 Fibre-Rich Recipes for the Whole Family by Mairlyn Smith. Copyright © 2019 Mairlyn Smith. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. I don’t have flaxseed meal on hand. What’s a good substitute? Would almond meal work?

    • No substitute! The whole point of the recipe/book is to get a more fibre. And I haven’t experimented much with GF baking, so I hesitate to suggest anything else.

  2. I love the sound of these for so many reasons! Healthyish and gf and chocolate?! I can see these becoming a staple in our house.

  3. thank you for sharing this recipe and for tweaking the cookie recipe with muffin tins and dairy free too

  4. 5 stars
    Except that I love these little beauties I admire your photo done in the opened space 🙂 🙂 Thank you ! Pinning !

  5. 5 stars
    Made these today following the recipe exactly…except for putting 1.5 Tbsp in each muffin tin (my pan has 16 holes and my scoop is 1.5 Tbsp :).

    They’re great! I realized I slightly overbaked them; they went from almost-puffed up with a slight dimple in the middle so I waited to let them bake a little more, to sinking while still in the oven, despite me not opening the oven door. So if yours are starting to sink – pull them out!

    Maybe I removed mine from the pan too early but my tops came out separately from the bottoms and looked like little donuts 😉 No worries, no one minded!

    Flavour is great and next time I will grind my oat flour a little longer; I did mine in small batches in a spice grinder.

  6. I also had trouble getting mine out of the pan. It is a wilton non-stick and I generously oiled as well but even after going around the sides with a knife, i couldn’t get the muffins out whole. they taste great but I couldn’t bring them to the event. Any tips for getting these out of the pan? They are great and I want to make them again but i need to get them out of the pan!

  7. Thank you for the GF/DF recipe! we will try them out this week.

  8. Not sure what went wrong, but after reading some other comments I had the same experience. They sunk in the muffin tins and literally stuck to the tin even with a knife to try and loosen.
    The flavor is there, but the consistency makes it difficult to bake up for easy release.

  9. Silly question, but what is flax seed meal and where do I buy it?

    • Hi Kelsey, It’s ground up flax seed. And it can be found in the organics section of the health food store. Also Bulk Barn! It’s becoming a lot more available. Good luck!

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