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Mini Vegan Brownie Bites Recipe (V, GF): an easy recipe for soft, fudgy ‘n moist two bite mini brownies bursting with rich, chocolate flavor. Made with healthy, whole ingredients. Vegan, Gluten-Free, Dairy-Free.
Soft, decadent, moist, fudgy, oh-so CHOCOLATEY, and everything your chocolate-loving heart desires. Those are just a few adjectives to describe how incredible and irresistible these Mini Vegan Brownie Bites are.
If you’re a fan of my Best Vegan Brownies, or my Ultimate Fudgy Paleo Vegan Brownies, or or my Gluten Free Vegan Brownies, then you are gonna LOVE these. Am I totally in a yelling mood today or what?
Apparently.
It’s just… I’m passionate about these little bites of chocolate bliss. I’m the type to overdo my dessert—if there’s a dessert table with cookies, brownies, cake, ice cream and cupcakes, guess what I’m gonna get?
Brownies.
Cake.
And…. cupcakes.
I won’t get just one, I’m gonna get THEM ALL. That’s how we roll at BB, right? That’s why I seriously put my back into making these treats as guilt-free and as healthy as possible—because you’re (we’re) really not gonna have just one.
You wanna know another reason why they’re so awesome? You only need two mini vegan brownie bites to satisfy that craving. And perhaps those of you who have a little less, erm, appetite, than me, can go for just one brownie bite and be satisfied.
They’re conveniently portion-controlled (I know, I hate that term too, but sometimes it’s a necessary evil) in these lovely little cups. Each and every little mini vegan brownie bite packs a punch. And by punch, I, of course, mean flavor punch… of chocolate satisfaction. (Which is not as eloquent as I’d like, but let’s let these gluten free brownie bites speak for themselves at some point.)
All you need is one (or two) to satiate that chocolate fix. And in case ya need to hear more about it, allow me to tell you about this mouthwatering Mini Vegan Brownie Bites Recipe. They’re:
- rich, indulgent and oh-so chocolatey
- soft, moist and incredibly fudgy
- vegan, gluten-free, dairy-free
- just the easy brownie bites you’ve been searching for…
- perfectly portioned: two bite brownies, anyone? 🙂
- delightfully refined sugar-free + made in just one bowl
- the perfect excuse to learn how to make brownie bites from scratch!
- made with the simple, healthy whole ingredients you know and love
- the perfect mini brownie bites recipe to add to your dessert repertoire
- seriously dreamy with this Homemade Chocolate Frosting on top .
- soon to be your favorite vegan gluten free brownies
- so good when paired with my 3 Ingredient Homemade Crunch Bars (brownies + candy = BLISS)
- my favorite treat to satisfy that gluten free dark chocolate brownie craving
Who’s already got a favorite mini muffin pan? Grab yours, or grab my favorite mini muffin pan here. It’s time to get bakin’! I’ll grab the vegan chocolate chips, you grab the cocoa powder. You ready? Let’s do this! I always cherish the opportunity to share in making these homemade treats with you. Thank you for stopping by and doing this whole baking biz with me. 😉
Sending you all my love and maybe even a dove, xo Demeter ❤️
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If you enjoyed this Mini Vegan Brownie Bites Recipe, then you’ll just love these healthy paleo dessert recipes:
More Easy Gluten Free Vegan Chocolate Recipes
- Double Chocolate Pecan Brownies
- No Bake Chocolate Peanut Butter Cup Oatmeal Bars (just 4 ingredients!)
- Peanut Butter Chocolate Chip Oatmeal Breakfast Bars
- 5 Ingredient No Bake Chocolate Coconut Bars
Mini Vegan Brownie Bites Recipe (Gluten Free, Dairy-Free)
Ingredients
Mini Vegan Brownie Bites
- ¼ cup natural, unsalted creamy almond butter
- ½ cup coconut sugar
- 1/3 cup pure maple syrup
- ¼ cup + 2 tablespoons melted coconut oil
- ¾ cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 flax eggs, 2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 15 mins
- ¼ cup + 2 tablespoons gluten free oat flour
Add-in Ingredient
- ½ cup vegan chocolate chips
Instructions
- Preheat oven to 350°F. Spray a mini muffin pan with nonstick spray or coat with coconut oil. Here is the mini muffin pan that I use. Set aside.
- In a medium bowl, whisk together almond butter, coconut sugar, maple syrup and melted coconut oil. Whisk until it resembles caramel.
- Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as necessary. Whisk in vanilla, salt and flax eggs, mixing until well incorporated. Using a rubber spatula, fold in oat flour until you get the consistency of soft dough or very thick batter, and no flour patches remain. Fold in chocolate chips.
- Using a 1-tablespoon cookie scoop, scoop and drop a little over 1-tablespoon of batter into each muffin cup (about 1 tablespoon and 1 teaspoon). Shake the pan repeatedly, until batter is even.
- Bake for 12-16 mins. Mine took about 14 minutes. Cool for 1 hour, or until completely cool. When completely cool, place a cooling rack upside down, on top of the brownie pan. Holding the pan and rack tightly, flip the pan over so that the pan lays facedown, on top of the rack. Again holding the two together tightly, bang them on a flat, sturdy surface until brownie bites pop out. Or, run a thin plastic knife around the edges of each brownie to loosen (not my preferred method as it tends to dent the brownies). Lift out and enjoy!Adapted from my Gluten Free Vegan Brownies. Also try my Ultimate Fudgy Paleo Vegan Brownies and my Best Vegan Brownies.
Notes
- These brownies freeze well. Store in an airtight freezer-friendly airtight container for up to a month. Thaw at room temperature for about 10-20 minutes before enjoying. Or, heat in the microwave in 10-second increments until softened.
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SHOP THE RECIPE
Here are a few items I used in today’s recipe. 🙂
Mini Muffin Pan | 1-Tablespoon Cookie Scoop | Gluten Free Oat Flour | Coconut Oil | Maple Syrup | Cooling Rack | Coconut Sugar
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That should be fine, but I haven’t actually made it with those ingredients so I can’t guarantee the results.
Can I use normal eggs and butter instead of the vegan versions?
That should be fine, but I haven’t actually made it with those ingredients so I can’t guarantee the results.
These look absolutely amazing – you have become my go-to blogger for all my vegan baking needs:) how long would you recommend baking these if I use a regular size muffin tin?
Hi Claire, thank you! That makes me so happy to hear. 🙂 For regular-sized brownie bites, try about 20 minutes, give or take a few minutes. If underbaked, they’d be a bit fragile to remove, but fudgy. Good luck!
Could a vegan butter or olive oil be used in place of
Coconut oil?
Yes! Vegan butter will prob work best. Olive oil: depends on if you like the flavor. It can be a bit strong for some.
If I make these and cut them up will the sides go hard after being left out for maybe a day or two. I wanted to top a ckae with them but want the outsides to be quite firm like the edges of a normal cake. If they are fluffy then I don’t think they’d hold their shape on top of the cake.
These look amazing though! .
Wanting to try and substitute the oil for apple puree.
These look amazing and I love all your recipes! Your chocolate chip cookies have been a game changer for me since I found out I can’t have almond flour anymore (I’m already gluten/soy free and recently found out I’m allergic to nuts too) Could you direct me towards a nut free brownie recipe? All your delicious looking brownies seem to have almond butter. I also can’t have sunflower seeds 🙁 Would coconut butter work as a sub? Thanks!
Can I substitute any gf flour blend for the oat flour? And has anyone tried aquafaba forinstead of flax eggs? I’m thinking/wondering how these would hold up with several substitutions… Sunbutterr or pea butter, aquafaba and gf flour blend…. Thoughts? Thanks. These look so yummy!!
Hi Shayla! A few readers have used gf oat flour and sun butter with success. Not sure about the Aquafaba though. Let me know how it turns out if you try it! 🙂
Would these hold up in the freezer? I am hoping to make them in advance and freeze them for a few days. .
Hi Elisia! Yes, they should be fine to freeze. Just let them thaw for a bit or heat them in the microwave for a few seconds before eating. Enjoy! .
I made these. They’re so good! So cocoa-ey! A great guilt-free treat for chocolate cravings. Thanks Demeter.
Yay! . You are vey welcome Cindy. So glad you enjoy them!
These look so good!!! I want to make them but I don’t have coconut sugar is there anything I can substitute it with??
Hi Julie! You could sub the coconut sugar with organic brown sugar. Happy baking! 🙂
Would Monk Fruit Sweetener also work as a replacement?
Hi Mikaela, unfortunately, I don’t think that’ll work. 🙁 Liquid monkfruit is much sweeter than maple syrup, and granulated monkfruit “sugar” works differently than coconut sugar. Sorry about that! .