These fudgy vegan and gluten-free brownie bites are loaded with chocolate flavor. With all the richness of a full-sized brownie, these bite-sized brownies are the perfect sweet treat to satisfying your chocolate cravings!
Brownies are like chocolate chip cookies, they’re a welcome addition to almost any occasion and you’d be hard pressed to find someone who will pass one up.
Resistance is futile in the face of a fresh batch of brownies, each bite packing an intense hit of fudgey flavor, and these gluten-free brownie bites are no exception. The size of a mini muffin but with all the chocolatey goodness of a full-sized brownie, these little two bite morsels are the perfect sweet treat to satisfying your chocolate cravings. They’re substantial enough to satisfy in a couple of bites, yet small enough to reach for seconds.
These vegan and gluten-free brownie bites have all the great parts of a traditional brownie going for them (crackly edges, chewy centers and gooey bits of melted chocolate) while remaining bite-sized, making them eminently snackable. A little crisp around the edges the brownie bites sink down lower in the middle thanks to their insanely rich and fudgey centers. The combination of melted chocolate and cocoa powder give the brownies a rich and intense chocolate flavor throughout, while a generous handful of mini chocolate morels create melty pockets of deliciousness. Here’s what you’ll need to make them:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Chocolate – You’ll need mini chocolate chips for these brownie bites.
- Almond Butter – Use a creamy unsweetened almond butter.
- Applesauce – Use an unsweetened applesauce.
- Coconut Oil – Use either refined or unrefined coconut oil.
- Coconut Sugar – The caramel-like flavor of coconut sugar works well with the chocolate.
- Vanilla – A little vanilla enhances the chocolate flavor.
- Cocoa Powder – Use a natural cocoa powder not Dutched.
- Baking Soda – Baking soda gives the brownie bites their crackly tops.
- Coconut Flour – A bit of coconut flour binds the batter together.
How to Make Gluten-Free Brownie Bites:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
Like most brownies, they’re a one bowl, melt, stir and bake number making them an anytime treat.
- You’ll start by melting part of the mini chocolate chips and the coconut oil then whisk in the applesauce, coconut sugar, vanilla extract, salt, cocoa powder and baking soda.
- Finally stir in the coconut flour and almond butter and the remaining mini chocolate chips and scoop the brownie batter into a well-greased muffin pan.
- When done they should be slightly puffed around the edges but still a little soft in the centers. You’ll want to exercise the utmost patience and allow these to completely finish cooling in order to set properly before biting in.
Enjoy!
More Brownies:
Gluten-Free Brownie Bites
These gluten-free brownie bites are puffed around the edges, chewy in the middle and loaded with fudgey chocolate flavor.
Ingredients
- 4oz/120g semi-sweet mini chips, divided use
- 1 Tablespoon/15g coconut oil (plus extra for greasing pan)
- 3 Tablespoons/45g unsweetened applesauce
- ¼ cup + 2 Tablespoons/72g coconut sugar
- 1 teaspoon vanilla extract
- Pinch of fine seas salt
- 3 Tablespoon/15g natural cocoa powder
- ¼ teaspoon baking soda
- 3 Tablespoons/21g coconut flour
- 2 Tablespoons/30g creamy almond butter
Instructions
- Preheat the oven to 350° F. Grease a 12 -cup mini muffin pan with coconut oil.
- Combine 3oz of the mini chocolate chips and the coconut oil in a large heat proof bowl set over a small saucepan of simmering water. Stir until chocolate is melted.
- Remove from heat and whisk in applesauce, coconut sugar, vanilla extract, pinch of salt, cocoa powder and baking soda. Stir in coconut flour and almond butter and beat until well incorporated (batter will be thick). Let batter rest for 10 minutes.
- Stir in the remaining 1oz of chocolate chips. Using a small cookie dough scoop, scoop brownie batter into the muffin pan. Bake for 10-12 minutes, or until set around the edges and puffy in the center.
- Let the brownies cool 20 minutes in the pan (brownies will firm as they cool), then turn out onto a wire rack. Store in brownies at room temperature in an airtight container.
Notes
Storage:
Store brownies in an airtight container at room temperature for 4-5 days.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 119Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 92mgCarbohydrates: 13gFiber: 1gSugar: 5gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Stephanie says
Do you think you would be able to put this brownie batter into a brownie pan to make full size brownies?