I made these super chocolatey and chewy easy vegan brownie bites just in time for National Chocolate Day today and Halloween this week! But they’re definitely a staple dessert or snack you’ll want to have on hand anytime a sweet craving hits.
Mini brownies always have me drooling at the grocery store, but they are never vegan! Now I’ve solved the dilemma and made an even better homemade recipe for vegan brownie bites.
Now I know there’s a big debate about whether brownies should be cakey or chewy. To me there is no argument. Because isn’t a cakey brownie just a piece of chocolate cake?! Am I right? So my recipe makes them chewy. The ONLY way to have your brownies in my opinion!
Don’t forget to pour a tall glass of almond milk to wash these brownie babies down with! Grab one as a quick dessert or for a mid-afternoon sugar rush… actually, I’m not going to pretend you need an excuse to eat these. Just do it!
easy vegan brownie bites
These super chocolatey, chewy mini brownie bites are the perfect snack to have on hand whenever cravings hit!
Ingredients
- 2 tbsp ground flax meal or ground chia
- 6 tbsp water
- 1 C all-purpose flour
- 1/3 C dutch process cocoa powder
- 1/2 C vegan butter
- 2/3 C vegan chocolate chips
- 3/4 C organic cane sugar
- 1 tsp vanilla extract
- 1/2 C walnuts, roughly chopped
Instructions
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Preheat oven to 350°F.
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Mix together flax meal and water and set aside for 10 minutes to thicken.
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Meanwhile, sift together the flour and cocoa powder and stir to combine well.
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Melt vegan butter in a small sauce pan over low heat. As soon as it’s melted, remove from heat and stir in 1/3 cup of the vegan chocolate chips. Stir until they completely melt and you have a smooth mixture. Add organic cane sugar and vanilla extract to the butter and chocolate mixture and stir to combine.
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Add this to the flour and cocoa mixture. Also add in the flax mixture, another 1/3 cup of vegan chocolate chips, and walnut pieces. Fold together until combined.
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Add approximately 1 tablespoon of batter to each mini muffin cup. You’ll need 2 mini muffin pans to make 24 brownie bites. There’s no need to grease or oil the pans, as long as they’re non-stick.
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Bake for approximately 14 minutes. Bake time may vary. Allow them to cool on a wire rack.
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You can also spread this brownie batter into a 9″ x 9″ square baking pan and bake for 30 minutes. I would line it with parchment paper just so it’s easier to lift out and cut into squares.
31 thoughts on “easy vegan brownie bites”
What can I use if it is not possible for me to find vegan butter in my home town? Do you have any substitute for that?
any type of vegetable oil should work well.
You could try coconut oil… although the taste may be altered and they may be a tad more greasy.
Hello!
1 Thanks for everything!
2 I have a few questions: can i use mashed banana or avocado insteaf of the butter (or just plain oil)? Can I use the same recipe to make regular brownies? Why are you so great?
we haven’t tested that, but I am all for people trying new things and modifying, but I just can’t guarantee they will turn out. You can use this recipe in a 8×8 or 9×9 pan yes. Some other people tested it and just baked it a little longer
Hey, me again… I tried it and it worked! I baked it for longer yes, and used oil (olive) no taste of it whatsoever… I remembered them from your what i ate in a day video and when i finished lunch i was like i neeeed something sweet! but yeah, it works, would def recommend to a friend and thanks!
Looks like a great recipe! One question though – how long do you think these would ‘keep’ if refrigerated?
I wouldn’t refrigerate them as they will probably get hard. But up to you. Storing them in an air tight container should be fine for a while. I can’t see you having them last more than a week though… they’re too good!
Any ideas on bake time if I want to make these into regular pan brownies instead of the bites?
someone on the youtube video commented saying they did and just baked it longer. I don’t recall how long, but I would just watch it. A toothpick should come out fairly clean in the center. All ovens vary slightly in temp I’ve found
I made these today, so so good! Baked them in a regular brownie tin. I just found your blog/ you tube channel this week and I just wanted to say THANK YOU! I have wanted to go vegan for a while but really struggled with committing to it. Your recipes are just amazing though. I just didn’t really know how to make things vegan but every video of yours I watch I just think how easy you make it look.
Thank you, thank you!!
Just baked this and it was reaaallll delicious!
I made bigger ones people and baking them between 17-18 minutes make them perfect!
Thanks Lauren!
Hi!! Can I substitute maple syrup for molasses? and what is the substitution ratio? Thanks!
Hi! These look amazing and I tried to make them today but the batter was way too ‘dry’. I think it’s because of miscalculations on my part with the measurements as I had to convert them to grams. Do you, by any chance, know the correct measurements in grams? If not, don’t worry. I’ll figure it out eventually 🙂
Not sure why this didn’t work out for me. After mixing the batter I felt like there was hardly any batter.. I thought I had the measurements off. The batter barely filled and skimmed the bottom of my 9×5 pan. Not sure what went wrong!
Slightly altered these and they were delicious!
Just made these. Yum!
Hey Lauren! I just tried this recipe and the batter didn’t rise at all. They look like little mounds of fudge! Lol. I read over the recipe and watched the video 3x now and have figured it out. There isn’t any baking powder in it! How did you get yours to rise without it? What else am I not getting here?
Hey Gen!
Well these are meant to be a fudgy version not a cakey version. I guess you could add baking powder 1/2 to 1 tsp and they would be more cakey. I just don’t really like brownies like that as much. Do they look like mine in the pics and video? Mine did fill the mini muffin tins and did puff up a tiny bit.
Sorry….me again… I think I get it now. These are supposed to be the "fudgey" type as opposed to "cakey" type of brownies, right? I hope so. Otherwise, I’m a complete idiot. Lol.
Hi … The brownies look exquisite. I was wondering if it’s possible that I can use coconut butter in this recipe???
I don’t see why not?
These have a great texture and are rich and chocolatey. I subbed egg replacer for the flax hoping to avoid flax’s fishiness. They still smelled a bit fishy when warm, but that went away when they cooled. I would definitely recommend adding a quarter teaspoon salt to the batter. Thanks, Lauren.
I’ve made this recipe about 3 times and every time my batter comes out greasy and once they bake they don’t puff up or anything and they end up being crispy on the edges. Any suggestions as to what I’m doing wrong?
these are chewy brownies not cakey brownies so they don’t puff up that much, but a little. They should not be greasy. Perhaps you’re measuring the butter incorrectly?
Don’t change a thing…love these!!
Best vegan brownies I’ve tried! And I have made a lot of began brownie recipes lol.
Good recipe. I accidentally melted all 2/3 of the chocolate into the liquid mixture and it still turned out great. These brownies are more fudgy than they are cakey. I used coconut oil with no trouble. Not my favorite brownie recipe but still very delicious. My whole family loved it.
New fave brownie recipe. I have tried many vegan brownie recipes and these are so fudgy and rich and delicious. I did add 1/2 tsp of baking powder but 10/10
I’ve tried a few different vegan brownie recipes, and they’re all very oily, and lack the protein to be chewy like a brownie. They’re more like chocolate cake with real chocolate, but that’s not a brownie. These were okay, but I think I would still prefer a fluffier chocolate cake with real chocolate.
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