These Vegan Brownie Bites are chewy, fudgy and coated in a delicious layer of powdered sugar! They are perfectly reminiscent of those brownie bite platters you picked up from the grocery store back in the day. Tasty and nostalgic, you won't be able to stop eating them!
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Just like I remember from when I was a kid! -Penny
It's no surprise that I am obsessed with brownies and bars over here. Easy to make and even easier to eat, what's not to like? These vegan brownie bites take that ease to the next level by taking a handheld treat and making it bite sized.
If you are of the mind that a bite-sized treat is too dangerous to keep around the house, please check out my recipe for the best vegan brownies on the planet. You won't be disappointed!
Regardless of your brownie journey, be sure to make yourself of mug of vegan mexican hot chocolate to enjoy with your dessert.
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Ingredients
- all-purpose flour: Creates the base of the batter and helps the brownie bites hold their shape.
- granulated sugar: Sweetens the brownies and helps create a moist and tender texture. The sugar also contributes to the slight crispiness of the brownie bite edges.
- cocoa powder: Adds rich chocolate flavor and color to the brownies.
- baking soda: Acts as a leavening agent, helping the brownie bites rise slightly and become fluffy.
- salt: Enhances the overall flavor of the brownie bites.
- nondairy milk: Provides moisture to the batter and helps to mix the dry ingredients together.
- vegan butter: Adds richness and fat to the brownie bites, contributing to their moist and tender texture.
- white or apple cider vinegar: Reacts with the baking soda to help the brownie bites rise.
- vanilla extract: Enhances the flavor of the brownie bites by adding a sweet, aromatic note.
- nondairy chocolate chips: Chocolate chips are melted and poured into the brownie batter, making for a dense, chewy brownie bite.
- powdered sugar: Baked brownies are rolled in powdered sugar after cooling to give them that signature grocery store appearance.
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Why You'll Love These Vegan Brownie Bites
- Totally nostalgic
- Perfectly chewy and fudgy
- Two sources of intense chocolatey flavor
- Each bite completely covered in powdered sugar
- Recipe comes together in under an hour
- Can be made using only 1 bowl
- Fun to make
- Great for folks of all ages
How to Make Vegan Brownie Bites (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by whisking together all of the dry ingredients in a large mixing bowl. Pour in the wet ingredients and whisk until just combined. Do not over-mix.
Add the nondairy chocolate chips to a small, microwave-safe bowl. Heat in the microwave for 30 second increments, stirring thoroughly after each. Continue until chocolate in smooth. Pour melted chocolate into the brownie batter and mix until combined.
Pour batter into an 8 inch baking pan lined with parchment paper. Bake in oven preheated to 350 degrees F (175 C) for 20-24 minutes. Allow brownies to cool completely in the pan.
Remove cooled brownies from pan and cut into 64 equal-sized pieces. Shape each square gently with your fingers and place in the refrigerator to chill for 30 minutes.
Add powdered sugar to a bowl and toss brownie bites in the sugar 3-5 at a time. Be sure to coat on all sides. Store brownies in an airtight container at room temperature.
recipe tips
- use high-quality ingredients: Opt for high-quality cocoa powder and chocolate chips. The better the quality of your chocolate, the richer and more flavorful your brownie bites will be.
- don't over-mix the batter: When combining the wet and dry ingredients, mix until just combined. Over-mixing can lead to a tough texture because it overdevelops the gluten in the flour.
- use the right type of vinegar: Both white vinegar and apple cider vinegar work well, but make sure to use one or the other. The acid in the vinegar reacts with the baking soda to help the brownie bites rise slightly and become tender.
- melt chocolate gently: Melting chocolate can be a finicky process. Chocolate can easily burn or size up if heated to quickly. Only heat chocolate chips for 30 seconds at a time in the microwave, mixing thoroughly after each stint.
- clean the knife: When cutting your brownie bites into pieces, wipe the knife thoroughly after each cut. This will give you the most defined brownies possible and help prevent crumbling.
- chill before rolling in powdered sugar: If you plan to roll your brownie bites in powdered sugar after baking, let them chill in the refrigerator after cutting. This will help them hold their shape and aid the sugar in adhering to them.
Why to Use Vinegar and Baking Soda "Eggs"
Vinegar and baking soda are often used together as an egg substitute in vegan baking, like here in these vegan brownie bites. Here's how and why they are used:
- Leavening Action: Eggs provide structure and lift to baked goods. When vinegar (an acid) and baking soda (a base) are mixed, they react to produce carbon dioxide gas. This gas creates bubbles that get trapped in the batter, causing it to rise and become light and fluffy.
- Moisture and Binding: Eggs also add moisture and act as a binding agent. The liquid from the vinegar and the resulting reaction helps to keep the batter moist and cohesive.
- Simple and Accessible: Vinegar and baking soda are common household ingredients, making this substitute easy to use in a pinch.
- Flavor: The small amount of vinegar used typically doesn't affect the flavor of the final product.
*Note that while this combination works well in many recipes, it may not be suitable for all types of baked goods, particularly those where eggs also contribute to the richness and structure, such as in custards or certain pastries.
Frequently Asked Questions
To ensure your vegan brownie bites are moist and fudgy, avoid over-baking and use high-quality cocoa powder and nondairy chocolate chips which will contribute to a rich, fudgy texture.
Don't fret! You are going to be shaping these brownie bites with your fingers. You can squeeze the crumbly brownies tightly between your hands if necessary.
To prevent sticking, you can use parchment paper to line your baking pan. If you'd like a little extra insurance, you may lightly grease the parchment paper with oil prior to pouring your brownie batter into the pan.
Absolutely! Adding nuts, such as walnuts or pecans, dried fruits, or even a swirl of peanut butter can enhance the flavor and texture of your brownie bites. Just fold these mix-ins into the batter before baking.
It's best to bake the batter immediately after preparing it to ensure the leavening agents (like baking soda) work effectively. If you need to prepare ahead, you can mix the dry ingredients and wet ingredients separately and combine them just before baking.
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storage
Vegan Brownie Bites are best when stored in an airtight container at room temperature. A sealable plastic bag works well for this. Bites will keep fresh like this for 2-3 days.
Brownie bites can also be frozen for up to 1 month.
If you make this recipe please tag @censoredbaker on Instagram and leave a review below!
PrintVegan Brownie Bites
Vegan chocolate brownie bites coated in powdered sugar. Just like the grocery store brownie bites of your childhood!
- Prep Time: 20 minutes
- Bake Time: 20 minutes
- Total Time: 40 minutes
- Yield: 64 1-inch Pieces 1x
- Category: Brownies and Bars
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
¾ cup all purpose flour
½ cup granulated sugar
2 tablespoons cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup nondairy milk
¼ cup vegan butter, melted and cooled
1 tablespoon white or apple cider vinegar
2 teaspoons vanilla extract
1 cup nondairy chocolate chips
1 cup powdered sugar for rolling
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line an 8x8 inch baking pan with parchment paper. Set aside.
- Mix: Whisk together all purpose flour, sugar, cocoa powder, baking soda and salt in a large bowl. Add the nondairy milk, melted vegan butter, vinegar and vanilla extract to the bowl. Whisk until just combined. Place the nondairy chocolate chips in a small microwave safe bowl. Melt the chocolate in the microwave, heating in 30 second increments stirring thoroughly after each until smooth. Pour the melted chocolate into the brownie batter and mix until combined.
- Bake: Pour brownie batter into prepared baking pan. Place brownies on center rack of preheated oven and bake for 20-24 minutes or until toothpick inserted into the center comes out mostly clean. Allow brownies to cool completely in the baking pan.
- Shape: Remove cooled brownies from the pan and cut into 64 equal-sized bites. This can be done by cutting 8 equal columns and rows into the brownies. Place each brownie bite onto a large plate or cutting board, gently shaping each with your fingers (see notes). This will help get rid of crumbles. Place in the refrigerator to chill for 30 minutes.
- Coat: Add powdered sugar to a bowl. Remove the brownie bites from the refrigerator and roll them around in the powdered sugar 3-5 at a time. You want all sides to be coated. Continue until all brownie bites are covered.
Notes
*Brownie bites will keep in an airtight container or sealable plastic bag at room temperature for 2-3 days. They can also be frozen for up to 1 month.
*The brownies around the edges of the pan will likely crumble a bit when you slice - don't panic! Shape the un-crumbled, square brownies with your fingers. For the crumblier brownies, squeeze tightly between your fingers and form into balls. Set everything is the refrigerator to chill for at least 30 minutes before tossing in the powdered sugar.
Just like I used to remember as a kid!
The nostalgia is real!