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.

What do I do if my brownie crumble when slicing?

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.

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

Print Recipe

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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: 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

Scale

3/4 cup all purpose flour

1/2 cup granulated sugar

2 tablespoons cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup nondairy milk

1/4 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

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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.
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.

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