Brownie Bites

bite taken out of a brownie bite on another brownie with more in background

4.75 stars (16 ratings)

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!

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Servings: brownie bites

Calories: 87kcal

Author: Nora Taylor

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

US Customary - Metric

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.

Nutrition