Description
Deliciously fudgy vegan brownie bites that are rich in cocoa flavor and studded with dairy-free chocolate chips. These mini treats are quick to prepare, baked to perfection in a mini muffin pan, and make a perfect snack or dessert for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup melted vegan butter
- 1 cup granulated sugar
- 1/4 cup soy milk (or other plant-based milk)
- 2 tablespoons ground flaxseeds
- 2 teaspoons pure vanilla paste
Dry Ingredients
- 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 and prepare pans: Preheat your oven to 350℉ (175℃). Line a mini muffin pan with mini muffin liners and spray them lightly with oil to prevent sticking and ease serving.
- Mix wet ingredients: In a large bowl, combine the melted vegan butter and granulated sugar until thoroughly mixed. Add the soy milk, ground flaxseeds, and vanilla paste, stirring well to integrate all wet components.
- Add dry ingredients: Sift the all-purpose flour, natural cocoa powder, baking powder, and salt over the wet mixture. Stir gently with a large spoon just until combined to avoid over-mixing. Fold in the non-dairy chocolate chips carefully.
- Fill muffin cups: Using a cookie scoop or spoon, portion about 1 tablespoon of batter into each mini muffin liner. Lightly press the batter down with your fingers to ensure an even surface.
- Bake: Place the pan in the preheated oven and bake for 12-15 minutes until the brownie tops appear crinkly and fully baked.
- Cool and release: Allow the brownie bites to cool in the pan for 20-30 minutes. Gently use a butter knife or fork to lift each brownie out carefully to prevent breaking.
- Final cooling: Transfer the brownie bites to a cooling rack to cool completely before serving. Enjoy your fudgy vegan brownie bites!
Notes
- For gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Ground flaxseeds serve as an egg replacer, making these brownies vegan.
- You can use any plant-based milk if soy milk is not preferred.
- Slightly underbaking by a minute or two ensures fudgier brownie bites.
- Store brownie bites in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
