Two Bite Double Down Dark Chocolate Brownies

by Angela (Oh She Glows) on February 12, 2011


I think I picked the right week for my Fall Back in training because my cold symptoms seem to have progressed into the stomach flu. Embarrassed smile …Never a fun way to start the weekend, especially when we have a lot of fun things planned.


These early Valentine’s Day Tulips helped cheer me up though! Eric brought these home from work on Friday night because he knows I’ve been feeling under the weather. Tulips are one of our favourite flowers because they remind us of Spring. :)


I’m going to try and save the bulbs after the flowers die so I can plant them outdoors in the Fall.


I hope I don’t kill them soon. I don’t exactly have a green thumb!

I was not in the mood to bake today (that’s when you know I’m really not feeling myself). Lucky for me, Eric already planned on baking his next pick for the Valentine’s Day Recipe Contest, so I got to read snuggled up on the couch while he slaved away in the kitchen. Well, he did ask for some photography help, but it was pretty quick for this recipe. ;)



Two Bite Double Down Dark Chocolate Brownies

The name of this recipe had Eric hook, line, and sinker! Jessica says, ‘These vegan two bite brownies have the sweet chocolate flavour of a brownie (but not too sweet) with the goodness of whole wheat, oats and the antioxidant powers of dark chocolate. They make a perfect high fibre well balanced dessert. Serve on a plate of homemade raspberry jam for a black forest cake affair.’

Adapted from Jessica.

Yield: 20, two-bite brownies.


  • 1 cup large flake oatmeal
  • 1/2 cup + 1/3 cup whole wheat flour
  • 1/3 cup cocoa powder, sifted
  • 1/2 cup brown sugar, lightly packed
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/3 cup Almond Milk (or a tiny bit more if batter is dry)
  • 2 tbsp maple syrup (or other liquid sweetener)
  • 1 T ground flax
  • 1/3 cup coconut oil, softened (or olive oil)
  • 1  tsp pure vanilla extract
  • 1/4 tsp Almond extract (optional)
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup dark chocolate chips, or more if desired



1) Preheat oven to 350F and line a baking sheet with parchment or a non stick mat.

2) In a large bowl sift dry ingredients together (oats, flour, cocoa powder, baking soda, baking powder and salt), set aside.

3) In a medium bowl whisk together maple syrup, ground flax, non dairy milk, oil, and vanilla.

4) Add wet to dry and stir well. Once mixed, stir in coconut and dark chocolate.

5) Drop a tablespoon onto non-stick cookie sheet using a retractable ice cream scoop (holds 1 tbsp) or by forming a ball with your hands. Eric packed the dough into the scoop and then tapped on the side of the bowl as he pressed the release.

6) Bake for 12 mins. at 350F, then transfer onto wire rack for cooling. Yield: 20, two-bite brownies.



Mise en place!


The maple syrup is invisible because it was an add-in at the last minute when Eric didn’t think the dough was sweet enough. ;)

Mix dry and wet separately and then stir together. Make sure to sift the cocoa powder too.


Fold in the chocolate and coconut. Eric says, ‘Then eat lots of dough to determine if you need more chocolate.’

Using a retractable ice cream scooper (this was Eric’s tip!) or your hands, portion into balls and gently shape.


Eric made 20 brownie bites.


I think he wins for the most perfectly shaped brownie bites ever.

Bake for 12 minutes at 350F.


You can also flatten the cookie dough and cut them into hearts, as shown below. Eric preferred the bites though because they are nice and thick to bite into.


Nice work hubby!


Eric’s review:

  • Soft and chocolaty, but not over-powering from sweetness
  • Wholesome and nutty- he liked the whole wheat flour
  • A perfect 2-bite size
  • Would be good with ice cream and LOTS of chocolate sauce ;) hehe


When my tummy is feeling a bit better, I will definitely be trying some with some Banana Soft Serve. Light bulbIf there are any left, that is!

Congrats to Jessica for the winning recipe. Please email me at angela [at] to claim your prize. :)


For the rest of the Valentine’s Day recipes, be sure to check out the photo collection on my Recipes Page. My two favourites are here and here.

I’d like to start a new book this weekend. Anyone read any good books lately? I’d like something fiction for a change. :)

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 11 comments… read them below or add one }

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Tiffany February 13, 2011 at 10:30 pm

I just made them into heart-shapes for my hubby, early Valentines gift :) He loves them, and he is not a vegan!


Richelle February 13, 2011 at 10:49 pm

Those brownies look mouth-wateringly good! I always love the recipes you post. I made your ultimate vegan lentil walnut loaf the other night and it was absolutely amazing. I can’t describe how good it was and that usually only happens when chocolate is involved in the recipe! Thanks.


Kathleen @ Kat's Health Corner February 13, 2011 at 10:53 pm

Those two-bite brownies are calling my name!!! Feel better girl! :)


Malorie February 14, 2011 at 7:35 am

I had an intense chocolate craving yesterday (for the typical reasons) and this recipe was just perfect! I am not 100% Vegan (my recipe book is laden with Vegan and Vegetarian dishes/desserts, but I still eat local free range (total freedom) chicken and wild caught seafood) but I especially love Vegan desserts because I don’t feel weighed down by sugar afterwards (and there’s so much less guilt, too).

Now I just have to fight the urge to have one of these this morning. :D


Sabrina February 14, 2011 at 9:29 am

i just made them!!! They are way way better then I thought they would be, for those who asked about subing the coconut I made mine with out (my husband doesnt like coconut) and they were still amazing, I did the last batch with walnuts mixed in and honestly I prefer them with out but they are still good with the nuts just be sure to chop the nuts up really small if you use them or the brownies dont hold very well. They do however hold with extra chocolate chunks added (im just saying). Thank you for this fab recipe!


Angela T. February 14, 2011 at 10:47 pm

I made these for Valentine’s Day and they were a big hit with my family. Everything I make and bake is gluten free and this recipe did wonderfully with the gf flour mixture I use. So good! Will definitely be added to my list of must-bakes!


Melanie February 15, 2011 at 10:20 am

Oh my heaven! Made these last night and they are DELICIOUS! Skipped the coconut (6 year old isn’t a fan) and added some almond butter. I’ll definately be making these again.


Melanie February 15, 2011 at 10:24 am

Hilarious. I was just sharing the recipe and realized I omitted the brown sugar. But honestly, they are totally sweet enough (ok, I may have added some extra chocolate) without it.


Catherine February 15, 2011 at 12:56 pm

Hope you’re feeling better! I love anything by Jhumpa Lahiri – the Namesake was sooo good. Right now I’m reading some of her short stories. Her stories are effortless and just weave in and out so gracefully.

These look delicious. Do you think spelt flour would be ok instead?


May Cookie Co. February 16, 2011 at 10:32 pm

These look fabulous – just the right amount of chocolate goodness for a dessert or mid-day pick-me-up!


Tonette (@SmileNglow) September 19, 2012 at 5:08 am

I’m making these and I’ll post in my blog. I will link back! ;) Thank you for this!


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