With a fudgy texture and a crinkly top, these mini brownie bites are the perfect bite sized treat! Made with some special simple ingredients to make them gluten free, dairy free, and nut free so everyone can have a piece of the chocolate fun.
This Scotcharoo Bars recipe is sponsored by SunButter. All thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!
These Brownie Bites are the perfect way to satisfy your chocolate cravings!
If you're like me, you might have a chocolate craving every now and then. It's every day. Every day I require some chocolate 😉 Of course, there are many brownie recipes out there that you could whip up, but maybe you just want a little tiny bit of chocolate.
That's where these mini brownie bites come into play. They're small in size yet pack a chocolaty punch and they just so happen to be made with wholesome ingredients which make them gluten free, dairy free, and nut free. This means they're great for parties, to pack in school lunches, or you could even justify them as a sweet snack!
Jump to:
- These Brownie Bites are the perfect way to satisfy your chocolate cravings!
- Brownie Bites Recipe Ingredients
- How to Make Brownies in Mini Muffin Pan
- Mini Brownie Bites Variations
- Brownie Bites Recipe Tips
- Brownie Bite Storage
- Mini Brownie Bites FAQs
- For more chocolaty treats, check out my:
- More Popular The Fit Peach Recipes
- Recipe
- Reviews
Brownie Bites Recipe Ingredients
- Eggs - These help make the brownie bites rich and fudgy. I haven't tried this recipe with an egg replacement so I can't recommend one at this time.
- Coconut sugar - Adds a touch of caramel flavor. You can substitute with brown sugar if needed. White sugar will work too but won't give you as deep of a flavor.
- Coconut oil - This is the fat source in the brownies and helps to keep them moist. Swap with avocado oil or melted butter if needed.
- Chocolate SunButter - Not only does this provide intense chocolate flavor, it also ensures the brownies are super moist due to it's fat content.
- Cocoa powder - Used to both add chocolate flavor but also provide structure to the brownies.
- Oat flour - This is the gluten free flour used to help the brownies keep their form once they're baked. You can swap with the same amount of gluten free 1:1 flour or all purpose flour if desired.
- Chocolate chips - Because these are mini brownies, I recommend using mini chocolate chips so you know each bite has it's share of chocolate.
How to Make Brownies in Mini Muffin Pan
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1 : Whisk the eggs and coconut sugar. This is the key to a crinkle top brownie. If you can, use a hand or stand mixer to really mix these two together until the sugar is fully dissolved into the eggs. If you do this by hand, put some elbow grease into it and whisk for a few minutes.
Step 2 : Add the wet ingredients. Stir in the vanilla and melted coconut oil followed by the Chocolate SunButter.
Step 3 : Fold in the dry ingredients. Add the flours and leavening agents and gently fold into the batter until it's about 90% combined. Then add the hot water and mix until the latter is thinned out.
Add the mini chocolate chips and give the batter a few big folds to combine.
Step 4 : Bake! Fill a mini muffin pan with the batter, give the pan a few taps on the counter to level off the batter, and bake in the oven until done.
You can insert a toothpick into the center of one of the brownies and if it comes out clean, the brownies are done. If there is still some batter on the toothpick, the brownies need a few more minutes to bake.
The Best Pan for Mini Brownies
I prefer a silicone mini pan so the brownie bites can easily pop right out. I have heard good things about this nonstick mini pan too.
Mini Brownie Bites Variations
- Mini pecan brownies : Fold ¼ cup chopped pecans into the batter for a nutty brownie flavor.
- Mini peppermint brownies : Add ¼ teaspoon peppermint extract to the batter and fold in a few crushed candy canes for a festive flavor.
- Mini brownie sandwiches : Cut each brownie bite in half and spread some icing in the middle for a fun handheld chocolate sandwich.
- M&M mini brownies : Swap the chocolate chips with mini M&Ms for a pop of color.
Brownie Bites Recipe Tips
- Beat the eggs and coconut sugar really well. This is how you get that beautiful crinkle layer on top. A whisk or hand or stand mixer is needed.
- Whisk in the Chocolate SunButter until no clumps remain. The batter will be slightly thick but the sunflower butter should be smooth.
- Don’t overmix the batter. Only fold the dry ingredients until they’re about 90% of the way incorporated before adding the hot water and chocolate chips.
- Spray your mini muffin pan with oil for cooling spray for easy removal.
Brownie Bite Storage
Store leftovers in an airtight container for up to 5 days. The brownie bites will get softer with time so if you prefer a more dense fudgy brownie, I recommend storing them in the fridge.
Mini Brownie Bites FAQs
Like the name suggests, they are little mini brownies that can be eaten in two bites. They make a perfect little treat to satisfy that chocolate craving without going overboard.
A silicon pan will help ensure the mini brownies come out of the pan cleanly. Also make sure to spray the pay well with oil.
You may have over mixed the batter after the flour is added. Be sure to simply fold the dry ingredients into the wet gently and stop once it’s combined.
For more chocolaty treats, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
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Recipe
Brownie Bite Recipe
Ingredients
- 2 eggs
- ⅔ cup coconut sugar - or light brown sugar
- 2 teaspoon vanilla extract
- 3 tablespoon coconut oil - melted
- ½ cup Chocolate SunButter
- ⅓ cup cocoa powder
- ¼ cup oat flour - or all purpose or gluten free 1:1 flour
- ¼ teaspoon baking powder
- ⅛ teaspoon sea salt
- 3 tablespoon hot water
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 350 F. Add the eggs and coconut sugar to a mixing bowl or the bowl of a stand mixer and whisk well for at least 3 minutes to incorporate. Whisking the sugar into the eggs really well is key to getting a “crinkle top” look.2 eggs, ⅔ cup coconut sugar
- Add the vanilla extract and melted coconut oil to the bowl and whisk to incorporate.2 teaspoon vanilla extract, 3 tablespoon coconut oil
- Whisk in the Chocolate SunButter to distribute into the batter which should be slightly thick at this point.½ cup Chocolate SunButter
- Fold in the cocoa powder, oat flour, baking powder, and sea salt until 90% combined. Then add the hot water and fold again to distribute. Fold in the mini chocolate chips.⅓ cup cocoa powder, ¼ cup oat flour, ¼ teaspoon baking powder, ⅛ teaspoon sea salt, 3 tablespoon hot water, ½ cup mini chocolate chips
- Grease a mini muffin pan with oil or spray and spoon the batter into each muffin cavity. Fill each one about ⅔ of the way full. Gently tap the muffin pan on the counter to level off the batter and bake in the oven for 6 - 8 minutes until crinkly on top.
- Let the brownie bites cool slightly before removing from the pan and repeat the step above with remaining batter.
Hi! I appreciate this recipe. I was looking for something both health conscious and chocolate. I'll be making them this weekend. I have one question. Are they freezer friendly? Thanks! Jenn
Yes, they are. Let them cool completely then store in an airtight container in the freezer for up to 3 months.