Ingredients

• gluten-free all-purpose flour - ½ cup
• unsweetened cocoa powder - ⅓ cup
• granulated sugar - 1 cup
• brown sugar - ½ cup
• unsalted butter - ½ cup
• eggs - 3 large
• vanilla extract - 1 teaspoon
• salt - ¼ teaspoon
• chocolate chips - ½ cup

Instructions

1. 1.

   Preheat the oven to 350°F (175°C) and grease a mini muffin tin.

2. 2.

   In a medium saucepan, melt the butter over low heat. Remove from heat and stir in both sugars until well combined.

3. 3.

   Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. 4.

   In a separate bowl, whisk together the gluten-free flour, cocoa powder, and salt.

5. 5.

   Gradually add the dry ingredients to the wet mixture, stirring until just combined.

6. 6.

   Fold in the chocolate chips.

7. 7.

   Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

8. 8.

   Bake for 12-15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

9. 9.

   Let the brownie bites cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.