These rich, fudgy gluten-free brownie bites are the perfect two-bite treat—vegan, dairy-free, and made in just one bowl. Packed with melted chocolate, cocoa, and almond butter, they’re easy to make and hard to resist. Perfect for any sweet craving!
Fudgy Gluten-Free Brownie Bites (Vegan + Dairy-Free)
Looking for the ultimate bite-sized chocolate treat? These fudgy gluten-free brownie bites are rich, chewy, and completely irresistible. Made with simple pantry ingredients, they offer all the gooey, chocolatey satisfaction of a traditional brownie—just in a two-bite format. Even better? They’re vegan, dairy-free, and gluten-free, making them perfect for parties, lunchboxes, or just satisfying a late-night chocolate craving.
What Makes These Brownie Bites So Good?
Brownies are one of those classic desserts that never go out of style. Like chocolate chip cookies, they’re universally loved, endlessly adaptable, and always a hit at gatherings.
These mini brownie bites deliver everything you love about brownies—chewy centers, crackly edges, and melty chocolate—in a fun, snackable size. They’re baked in a mini muffin pan for perfect little bites with crispy rims and rich, fudgy middles that sink slightly as they cool (just like the best brownies do!).
Why You’ll Love These Gluten-Free Brownie Bites
- ✅ Gluten-free and vegan
- ✅ Made in one bowl with simple ingredients
- ✅ Loaded with deep chocolate flavor
- ✅ Perfect for portion control (or not 😉)
- ✅ Great for parties, meal prep, or lunchbox treats
Ingredients
Here’s what you’ll need to make these fudgy brownie bites, plus a few notes on each ingredient:
- 🍫 Mini Chocolate Chips - Used two ways: some are melted into the batter for richness, while the rest are folded in for gooey, melty chocolate pockets in every bite.
- 🥜 Almond Butter - Adds fat, richness, and a touch of nutty flavor. It helps bind the ingredients while keeping the texture moist and chewy. Be sure to use a creamy, unsweetened almond butter.
- 🍏 Unsweetened Applesauce - A great egg substitute that adds moisture and a subtle sweetness, helping create that perfect brownie texture without making the bites cakey.
- 🥥 Coconut Oil - Adds richness and keeps the brownie bites soft and tender. You can use refined coconut oil for a neutral flavor or unrefined if you don’t mind a hint of coconut.
- 🌴 Coconut Sugar - This unrefined sugar has a deep, caramel-like flavor that pairs beautifully with chocolate. It also keeps the recipe naturally sweetened.
- 🍦 Vanilla Extract - Enhances the chocolate flavor and rounds everything out with warm undertones.
- 🍫 Cocoa Powder - For the most intense chocolate flavor, use natural (non-Dutch processed) cocoa powder. It interacts best with baking soda to help lift and crackle the tops.
- 🥄 Baking Soda - Creates lift and helps form those classic crackly brownie tops.
- 🥥 Coconut Flour - A small amount goes a long way! Coconut flour helps bind the batter and absorb excess moisture from the applesauce, creating the perfect chewy texture.
How to Make Vegan Gluten-Free Brownie Bites
These are as easy as brownies get—no mixer required!
- Melt chocolate + oil
In a heatproof bowl, melt part of the mini chocolate chips with the coconut oil. Stir until smooth. - Add wet ingredients
Whisk in the applesauce, coconut sugar, vanilla, and salt. - Add dry ingredients
Stir in the cocoa powder, baking soda, and coconut flour until well combined. - Mix in almond butter + chocolate chips
Fold in the almond butter and the remaining chocolate chips. - Scoop + bake
Scoop the batter into a greased mini muffin pan (don’t overfill). Bake at 350°F for 10–12 minutes, or until edges are set and centers are just slightly soft. - Cool completely
Let brownie bites cool completely in the pan before removing. They continue to set as they cool!
🍫 Variations & Serving Ideas
These brownie bites are delicious as-is, but here are a few ways to make them your own:
✨ Flavor Add-Ins
- Stir in a pinch of espresso powder to intensify the chocolate flavor
- Add a few chopped walnuts or pecans for crunch
- Sprinkle flaky sea salt on top before baking for a salty-sweet finish
🎁 Serving Suggestions
- Pack in lunchboxes for a sweet treat
- Serve on a dessert board with fruit and chocolate dip
- Add a scoop of dairy-free ice cream and turn a few into a mini sundae
💡 Tips for the Best Brownie Bites
- Don’t skip the cooling step—letting them set in the pan ensures the centers firm up properly.
- Use a cookie scoop or mini ice cream scoop to evenly portion the batter.
- Store leftovers in an airtight container for up to 5 days—or freeze for future chocolate emergencies.
❤️ The Perfect Bite-Sized Treat
Whether you're baking for a crowd or just want a chocolatey treat you can feel good about, these gluten-free, vegan brownie bites check all the boxes. Rich, fudgy, and made in one bowl, they’re the kind of snack that makes you wonder how something so small can pack in so much flavor.
Make a batch—you might want to double it. 😉
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?