These brownie bites are 100% vegan and have that perfect crinkle top! Made in a mini muffin pan, these bite sized treats are perfect for parties.
What I love most about brownie bites is that every one is like the edge of a brownie. Crinkly, crackly tops, crispy edges with a fudgy, chocolatey middle.
Plus bite sized desserts are so cute, don’t you think? These brownie bites happen to be vegan, not that anyone would notice!
They are made in 1 bowl with just 10 simple ingredients, and are ready in a half hour!
How to make brownie bites
Find the complete recipe with measurements below.
First, mix the melted vegan butter (may also use coconut oil) and sugar together until combined. Then stir in the non-dairy milk and vanilla.
Over the bowl with the wet ingredients, sift in the flour (use gluten free if needed), cocoa, baking powder and salt. Stir until just combined, then fold in the chocolate chips.
Using a cookie scoop or spoon, place about 1 1/2 tablespoons of brownie batter in each mini muffin cup, then press the batter down with your fingers.
Bake for 12-15 minutes, until the tops look crinkly and done. The brownies will still be quite fudgy inside. Let them cool in the pan for 20-30 minutes. If you try to take them out too soon they will just fall apart.
Now run a knife around the edge of each brownie to help lift them out of the pan. Let the brownie bites cool on a rack until ready to eat.
You can have fun with different variations of brownie bites. They have a perfect indentation in the middle just begging to be filled. Try any of these, but don’t put the filling on until after they have baked and cooled.
- Vegan Chocolate Ganache
- 3 Ingredient Vegan Caramel
- Peanut Butter Frosting
- Vegan Cream Cheese Frosting
- Coconut Whipped Cream
- Vegan Peanut Butter Cups (homemade OR Justin’s brand)
Want more brownie recipes?
- 1/2 cup vegan butter, melted
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 5 tablespoons soy milk
- 2 teaspoons pure vanilla extract
- 1 cup all purpose flour or gluten free mix
- 3/4 cup natural unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup non-dairy chocolate chips
- Preheat oven to 350℉ and spray a non-stick mini muffin pan with oil. This will help the brownie bites come out easily.
- In a large bowl, stir the melted vegan butter and sugar together until combined. Now add the soy milk and vanilla and stir to combine.
- Over the bowl with the wet ingredients, sift in the flour, cocoa, baking powder and salt. Stir with a large spoon until just combined. Fold in the chocolate chips.
- Using a cookie scoop or spoon, add about 1 1/2 tablespoons of batter to each mini muffin cup and press down with your fingers.
- Bake for 12-15 minutes, until the tops look crinkly and done. Let the brownies cool in the pan for 20-30 minutes, then run a knife along the edge of each brownie to help lift it out of the pan. Do this gently so they do not break. Let the brownies cool on a cooling rack before serving. Enjoy!
- Leftovers: Store leftover brownie bites in a covered container on the counter for 2-3 days, or a few days longer in the refrigerator.
- Freeze: They can also be frozen. Cool completely, then store in a freezer friendly bag or container for 2-3 months.
- May use another milk instead of soy if desired, such as almond.
- May substitute coconut oil for the vegan butter.
- Optional fillings: Omit the chocolate chips and place a dollop of thickened vegan chocolate ganache or caramel on each bite, if desired. Additional ideas in recipe post above.
I make a lot of your recipes, but i gotta say this brownie recipe is the bomb! They are crispy, chewy, decadent! Every bite is a corner piece! I covered them with vegan ganache and holy!
I am thrilled you love the recipe, Darla! Thank you for your fantastic feedback and review!
This was also a recipe fail for me unfortunately 🙁 I’m so sad! I followed everything exactly and the brownies have a huge empty pit in the middle and are undercooked on the bottoms. I’m wondering if they’re flat because I left the chocolate chips out but I’m not sure?
Will these work in a normal muffin pan?
Absolutely! Just bake them for 15-18 minutes instead.
Just a few (hopefully helpful) notes for people who are having trouble with this recipe:
I think the trouble with the quantity of batter is because there’s mini cupcake pans like Nora’s, and then there’s ultra mini ones like the ones I have.
Half the recipe gave me 15 brownie bites (I suggest looking at the dimensions of your pan in comparison to Nora’s to gage how many you want to make, and then adjust the recipe from there)
They took 8-9 mins to bake in my ultra mini pan
I also sprayed my pan with non-stick cooking spray even though my pan was non-stick to begin with, and they popped right out!
Regardless, thank you for the amazing recipe Nora! They taste like the two-bite brownies I would get at Costco before I went vegan 🙂
OMG These are the best brownies. This is our new brownie recipe. Our old one was your Best Ever Brownies. ? These taste the same but have the advantage of having the yummy edge on every bite. The other benefit is that I can eat one and walk away. For some reason I cannot do this with a pan of brownies.
Hi Lindsey! I’m thrilled that you love the brownie bites and that they are your claimed brownie recipe! Thank you so much for taking time to share your wonderful review and comments!
I had the same problem as some others in that there was way too much batter. I made 23 in a mini muffin pan and they overflowed into one massive layer on top with some sticky batter left in each muffin cup. I had to score them with my dough scraper to get them to separate and then carefully dig them out with a small inverted spatula.
Oh wow – these were a failure for me! I’m sure it’s something I did because I’ve made tons of your recipes without any issue and they were all fabulous. I didn’t make any alterations to the recipe, and measured everything exactly. I ended up with way too much batter. I made 24 brownies but they still overflowed the pan (they were definitely fuller than in your picture). I let them cool for an hour in the pan, but they were almost raw on the bottom (I cooked them for 18 minutes). They were crinkly and done on the top. I could only get a couple out of the pan. (I had greased the pan even though it is supposed to be non-stick). The rest I had to scoop out with a spoon. They taste great though so I really want to figure out the recipe. I was going to try again and add a little more flour, only fill the tins half full, and spray them with Baker’s Secret.
Sorry to hear that Emily! I actually only get about 20 brownie bites out of the recipe, not even 24, so something must be up. I kind of wonder about the pan you are using. Is it extra small? It sounds like it’s very sticky, because they shouldn’t stick that much if you greased the pan well. I know you said you didn’t make any changes and measured everything exactly, but something sounds off and I wonder if you accidentally made an error and don’t realize it. It’s hard to know without being there with you! But I do hope you try again, because they are wonderfully yummy. 🙂
First time trying this recipe. I halved the sugar, and love this recipe. I will definitely make this again – very fudgy and tastes just like brownies should!
That seems like a lot of sugar for 20 bites. I might try reducing it, has anyone tried it with less?
Judy Christenson, I made these for the first time today and halved the sugar… they came out great. Next time, I’ll try reducing the sugar even a bit less. The recipe made 22 brownies.
These were so good !
So glad you enjoyed them!
Hey Nora, is the butter supposed to be completely melted? I made these and they came out really weird, they have giant pits in the middle and the outer edge kinda melted and got hard on the sheet. They taste great but they don’t look at all like yours. I melted the butter completely and packed the brown sugar. I scooped the flour into the measuring cup as well. I don’t know what it can be. Love your recipes and you’re my go to for dinner ideas, thanks for all you do.
Ps I used a whole melted stick of country crock plant butter. Should I melt it and then measure a half cup?
Hi Danni. Yes, the butter is supposed to be melted, and using a stick of country crock is perfect. You don’t need to melt it first then measure. You didn’t by any chance make any other substitutions, like using a different flour? They have a little indent or dip in the middle, but it shouldn’t be too big, very much like the photo. It sounds like you didn’t quite have enough dry ingredients, like perhaps you under measured your flour or cocoa powder? You didn’t forget the baking powder did you?
I didn’t leave a rating because I’m hoping this was just my mistake but these came out absolutely awful. I’ve never destroyed a baked good so badly in my entire life (and I bake and cook a TON!). Maybe I overmixed? Maybe my baking powder’s gone bad? These like melted during cooking – sunk in and out and left like a burnt brownie brittle that not only overflowed the pan but got all over the bottom of the oven. And yes I still broke a piece of that brittle off the pan and ate it (don’t judge me). What was left in the actual cup part of the pan was very chewy and weird. My batter was VERY thick. I followed the recipe exactly as written – no substitutions. I was so sad to not get to enjoy them and even sadder when I had to try to clean the pan. I’ll have to get myself pumped up to attack the oven. If I could include a photo I would but I couldn’t figure out how to. I will try these again (because i enjoy all of your recipes) but if you have any suggestions throw them my way.
I’m sorry you had trouble with this recipe! I know several people have reported making them with success (on here and sharing photos on Instagram) so it definitely works. It doesn’t sound like they turned out anything like the original. You didn’t substitute a different flour such as almond flour did you? What you’re describing is often the result of using almond flour which is why I ask. Make sure you are not making any substitutions and that you measure everything correctly. Did you bake them too long so they burned? Or bake them on the lowest rack of your oven, causing them to burn?
I wonder if the size of your pan was smaller than used in the original recipe? I have a pan for small muffins, and another one, not sure what it is called but the cups are much smaller. I was considering using that one but also wondering if I fill too full if they might overflow.
OMG!!! So good and my husband couldn’t tell they were vegan!
Thanks Corinna! Glad you guys love the brownie bites!
These were super delicious! We must’ve had smaller mini muffin pans because this recipe made us 30 brownie bites plus a little extra batter!
Hey Nora! I was thinking of making these for some of my friends and I was wondering if raspberry extract would be a delicious addition to these brownie bites. If so, how much would you recommend? Thanks!
I’m sure that would be good for raspberry flavor, yes. I’d try a teaspoon.
Great timing ! I was just looking for a recipe like this. Made them yesterday and they were fantastic. I didn’t have any chocolate chips on hand and didn’t substitute anything and they were just fine like that. I love that they are portioned and what’s left can go in the freezer for another time. The hardest part was not eating all of them. Thank you for another great recipe.
I’m so glad you love the brownie bites, Jan! I appreciate you taking your time to share your review. Thanks for using my recipes, and happy cooking!
Have you ever tried substituting applesauce for the butter/oil with this recipe?
I haven’t but I have done that in my regular brownies and it works quite well. It should work okay but they won’t be as rich tasting.
Cannot believe these are vegan! Will be my go to for special treats to share.
Hi Allison! I’m so glad you love the brownie bites, and that these will be a go to treat recipe for you! Thank you!