Fudgy Vegan Brownie Bites

Many of my quests for allergy-free treats start off with Google searches for vegan recipes.  Thankfully, there are many wonderful vegan bakers out there willing to share their knowledge.  This recipe is an adaptation of one I found on Allrecipes.com.  The original can be found here.  I like to make them as mini brownie cupcakes and include my flax 'egg' as well as chocolate chips - both add to the gooey factor.

Here are my ingredients (sans coffee and salt). Again, this recipe can easily be adapted to be gluten-free by simply replacing the flour with a gluten-free all-purpose flour:

I started off by making my 'egg' since it needed a few minutes to set-up.  I mixed all of the dry ingredients in a medium bowl and all of the liquid ingredients in a liquid measuring cup.  With brownies, my liquid of choice is coffee as it really enhances the chocolate flavor:

I added the flax 'egg' into the liquid ingredients and then stirred them into the dry mixture.  The mini chocolate chips were then mixed in.  To prepare the mini muffin pan, I like to use a spray with flour.  If you are making a gluten-free version, I recommend spraying with your favorite oil and dusting with gluten-free flour. I fill each mini muffin cup with about 1 tablespoon of batter.  The recipe ends up making about 24 mini brownie bites:

One of the keys to having fudgy brownies is to not over-cook them.  My rule of thumb is to remove them from the oven once I can smell them.  The longer they are cooked, the more cake-like they will be. Believe me, these go fast!

Fudgy Vegan Brownie Bites


1 T ground flax + 3 T water
1 c whole wheat pastry flour (+ 1/4 c for high altitude)
1/2 c white sugar
1/2 c brown sugar 
6 T cocoa powder
1/2 t baking powder
1/2 t salt
1/2 c coffee
1/2 c vegetable oil (I like a flavorless oil like safflower)
1/2 t vanilla
1/2 c mini chocolate chips

  1. Preheat oven to 350 degrees, prepare mini muffin tin by spraying with a baking spray that has flour.
  2. Prepare 'egg' by mixing together ground flax and water.  Let sit for a few minutes
  3. In a medium bowl, stir together all dry ingredients 
  4. In a liquid measuring cup, measure the coffee and oil.  Add vanilla and flax mixture.
  5. Combine dry and liquid ingredients.  Stir in chocolate chips.
  6. Fill each mini-muffin cup with about 1 rounded tablespoon of batter.
  7. Bake for 10-12 minutes.  Makes about 24 mini-muffins.

Shared on Cybele Pascal's 'Allergy Friendly Friday'

Allergy-Friendly Friday with Cybele Pascal

1 comment:

  1. I wanted to let you know that I am including this recipe on my menu plan for 10/1/12 at Betterbatter.org Its a gluten free plan so I am subbing in Better Batter flour to make the bites, but wanted to let you know how awesome your recipe is! I am so happy to include a link to it on your site! :) Cindy from vegetariantmamma.com