Double chocolate brownie bites

Recipe by Libby IlsonDouble chocolate brownies
The Allergic Kid

Makes about 5 dozen brownie bites
Chef’s Note: A 2010 FAANtastic Divvies® Cookie Contest Winning Recipe.

Dry Ingredients

  • 2½ cups all-purpose flour
  • 1 cup allergen-free cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Alternate Gluten-Free Dry Ingredients

  • 1½ cups brown rice flower
  • 1 cup allergen-free cocoa powder
  • ½ cup corn or potato starch
  • ¼ cup tapioca flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup dairy-free margarine or shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 teaspoons gluten-free vanilla extract
  • 2/3 cup plain or vanilla non-dairy yogurt (rice/soy/coconut)

Additional Ingredients

  • 280g bag allergen-free semi-sweet chocolate chips


  1.  Preheat oven to 180˚C. Line cookie sheets with baking paper. Sift dry ingredients together into a bowl and set aside.
  2. Beat margarine or shortening with a mixer at medium speed for 1 minute, then gradually add granulated and brown sugars. Continue to cream together at least 5 minutes until mixture is light and fluffy, occasionally scraping down bowl. Reduce speed to low and add vanilla extract and soy yogurt. Gradually add dry ingredients until mixed thoroughly, then turn off mixer and stir in chocolate chips by hand.
  3. Use a tablespoon or cookie scoop to drop spoonful of dough onto baking paper-lined cookie sheets at least 5cm apart. Bake for 10 minutes. Allow to cool on sheets for at least 5 minutes then move to a cooling rack.