These brownie bites are fudgy, adorable and have that perfect crinkle top! Made in a mini muffin pan, these bite sized treats are perfect for parties. Vegan with a gluten free option, so everyone can enjoy!
What I love most about brownie bites is that every one is like the edge of a brownie. Crinkly, crackly tops, crispy edges with a fudgy, chocolatey middle.
Plus bite sized desserts are so cute, don’t you think? These brownie bites happen to be vegan, not that anyone would notice!
They are made in 1 bowl with just 10 simple ingredients, and are ready in a half hour!
How to make brownie bites
Find the complete recipe with measurements below.
First, mix the melted vegan butter (may also use coconut oil) and sugar together until combined. Then stir in the non-dairy milk, ground flaxseeds and vanilla.
Over the bowl with the wet ingredients, sift in the flour (use gluten free if needed), cocoa, baking powder and salt. Stir until just combined, then fold in the chocolate chips.
Using a cookie scoop or spoon, place about 1 tablespoon of brownie batter in each mini muffin cup, then press the batter down just a little bit with your fingers. I definitely encourage you to use mini muffin pan liners; this way your brownie bites won’t get stuck in the pan!
Bake for 12-15 minutes, until the tops look crinkly and done. The brownies will still be quite fudgy inside. Let them cool in the pan for about 20 minutes.
Carefully remove the brownie bites from the pan. Let them cool on a rack until ready to serve. They will firm up as they cool; if you eat them immediately that is okay, but they will be very fudgy and messy.
Optional fillings
You can have fun with different variations of brownie bites. They have a perfect indentation in the middle just begging to be filled. Try any of these, but don’t put the filling on until after they have baked and cooled.
- Chocolate Ganache
- 3 Ingredient Vegan Caramel
- Peanut Butter Frosting
- Cream Cheese Frosting
- Coconut Whipped Cream
- Peanut Butter Cups
Want more brownie recipes?
Brownie Bites
Ingredients
- 1/2 cup melted vegan butter
- 1 cup granulated sugar
- 1/4 cup soy milk or other milk
- 2 tablespoons ground flaxseeds
- 2 teaspoons pure vanilla extract
- 1 cup all purpose flour or gluten free mix
- 2/3 cup natural cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup non-dairy chocolate chips
Instructions
- Preheat oven to 350℉ and place mini muffin cup liners in a mini muffin pan. Spray them lightly with oil as well. This will prevent the brownie bites from sticking and make them easy to serve.
- In a large bowl, stir the melted vegan butter and sugar together until combined. Now add the soy milk, ground flaxseeds and vanilla and stir to combine.
- Over the bowl with the wet ingredients, sift in the flour, cocoa, baking powder and salt. Stir with a large spoon until just combined. Fold in the chocolate chips.
- Using a cookie scoop or spoon, add about 1 tablespoon of batter to each mini muffin cup liner and press down lightly with your fingers.
- Bake for 12-15 minutes, until the tops look crinkly and done. Let the brownies cool in the pan for 20-30 minutes, then use a butter knife or fork to help lift each one out of the pan. Do this gently so they do not break. Let the brownies cool on a cooling rack before serving. Enjoy!
Notes
- Leftovers: Store leftover brownie bites in a covered container on the counter for 2-3 days, or a few days longer in the refrigerator.
- Freeze: They can also be frozen. Cool completely, then store in a freezer friendly bag or container for 2-3 months.
- May use another milk instead of soy if desired, such as almond or oat milk.
- May substitute coconut oil for the vegan butter.
- Optional fillings: Omit the chocolate chips and place a dollop of thickened vegan chocolate ganache or caramel on each bite, if desired. Additional ideas in recipe post above.
Love this recipe Nora and so does everyone I’ve made the for. Just made a batch to take to a friend tomorrow ( if I can sneak the past my hubby). Only addition I made was to add some expresso powder. Thanks for all your great recipes!
Hi Sue. I really appreciate your encouraging words! I’m thrilled you are loving the brownies bites recipe! Thanks for taking time to share your stellar review! Wishing you lots of happy cooking, and I hope you can sneak the batch out for your friend!
can you try experimenting with oil instead of butter?
Hi Chloe. You may substitute coconut oil for the vegan butter. Enjoy!
Thank you for this wonderful recipe. They mixed up really quickly and turned out delicious, very chewy. I did not have the muffin liners but they slipped out of the pan easily after cooling.
You are welcome, Allison! I’m so glad you loved the brownie bites! Thank for your glowing review and great feedback! Wishing you happy cooking!