How can I ensure my vegan brownie bites are moist and fudgy?

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.

Can I use a different type of flour for vegan brownie bites?

Yes, you can experiment with different types of flour. Whole wheat flour can be used for a denser, nuttier flavor, but you might need to adjust the liquid content. For gluten-free options, you can use a gluten-free all-purpose flour blend. However, different flours will affect the texture and taste, so adjustments may be necessary. This recipe has not been tested with another flour.

How do I prevent my vegan brownie bites from sticking to the pan?

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.

Can I add nuts or other mix-ins to my vegan brownie bites?

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.

Can I make the batter ahead of time and bake it later?

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.

Vegan Brownie Bites

Brownie bite broken in half on a baking sheet with more brownie bites.

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Vegan chocolate brownie bites coated in powdered sugar. Just like the grocery store brownie bites of your childhood!

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
Yield: 64 1-inch Pieces 1x
Category: Brownies and Bars
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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3/4 c all purpose flour 1/2 c granulated sugar 2 tbsp cocoa powder 1/2 tsp baking soda 1/4 tsp salt 1/2 c nondairy milk 1/4 c vegan butter, melted and cooled 1 tbsp white or apple cider vinegar 2 tsp vanilla extract 1 c nondairy chocolate chips 1 c powdered sugar for rolling

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Instructions

Prep: Preheat oven to 350 degrees F (175 C) and line an 8x8 inch baking pan with parchment paper. Set aside.
Brownie Batter: 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. 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. 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.

Equipment

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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.

Find it online: https://censoredbaker.com/vegan-brownie-bites/