ITTY BITTY BROWNIE CUPS

When I made the decision to go completely gluten-free the brownie bites at the local grocery store were my go-to if I needed a quick chocolate fix.  They contained dairy and eggs so when I transitioned to plant-based they had to go.  Forget store bought … this is the better brownie! They are chewy, bursting with chocolate and you guessed it, vegan and gluten-free.  I love baking these and tucking them away in the freezer so I can indulge when that chocolate monster comes knocking at my door. Your children will love them too and they are the perfect size for a school lunch treat!

Melt butter in microwave.  Add cocoa powder and stir well.  Add sugar, salt, aquafaba and vanilla.  Stir well.  Fold in flour, do not over stir.

Let batter sit for 20 minutes to allow thickening.

Preheat oven 350 F

Spoon batter into lightly greased 2-inch cup muffin pan.  Bake for 12 – 15 minutes.

Check brownies with toothpick to make sure they are completely baked through.  If toothpick comes out clean, they’re done.

LET BROWNIES COOL COMPLETELY BEFORE REMOVING FROM PAN.

Store in refrigerator for 1 week or freeze for 2 months.

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ITTY BITTY BROWNIE CUPS

  • Author: Carla's No Place Like Home
  • Prep Time: 10 minutes + 20 minutes
  • Cook Time: 12 - 15 minutes
  • Total Time: 42 - 45 minutes
  • Yield: 24 1x
  • Category: dessert/snack
  • Method: bake
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

When I made the decision to go completely gluten-free the brownie bites at the local grocery store were my go-to if I needed a quick chocolate fix.  They contained dairy and eggs so when I transitioned to plant-based they had to go.  Forget store bought … this is the better brownie! They are chewy, bursting with chocolate and you guessed it, vegan and gluten-free.  I love baking these and tucking them away in the freezer so I can indulge when that chocolate monster comes knocking at my door. Your children will love them too and they are the perfect size for a school lunch treat!


Ingredients

Scale
  • 6 tablespoons vegan butter
  • ¼ cup organic pure cocao powder
  • 1 cup organic cane sugar
  • ¼ teaspoon salt
  • 6 tablespoons aquafaba*
  • 1 teaspoon pure vanilla extract
  • 1 cup gluten-free flour

Instructions

  1. Melt butter in microwave.
  2. Add cocoa powder and stir well.
  3. Add sugar, salt, aquafaba and vanilla.  Stir well.
  4. Fold in flour, do not over stir.
  5. Let batter sit for 20 minutes to allow thickening.
  6. Preheat oven 350 F
  7. Spoon batter into lightly greased 2-inch cup muffin pan.
  8. Bake for 12 – 15 minutes.
  9. Check brownies with toothpick to make sure they are completely baked through.  If toothpick comes out clean they’re done.
  10. LET BROWNIES COOL COMPLETELY BEFORE REMOVING FROM PAN.

 


Notes

* Aquafaba is the liquid in a chickpea can or any bean can.

Store in refrigerator for 1 week or freeze for 2 months.

Feel free to add chocolate chips or nuts to this recipe.

Ingredients brands used:

Vegan butter:  Earth Balance

Organic cane sugar:  Wholesome

Aquabafa:  Yves chickpea can

Flour:  Bob’s Red Mill

Pure Vanilla Extract:  Simply Organic

Pure Cocao Powder:  Ecoideas

Keywords: vegan brownie, gluten-free brownie, vegan treat, gluten-free treat, easy brownie bites, vegan snack, gluten-free snack

 

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Recipe rating

  • Great recipe! Can you let me know what aquafaba is? I’d like to try this, but that ingredient has got me stumped. 😉

    • Hi Todd,
      Sorry I should probably explain in my recipes as I use it frequently as an egg replacer. Aquafaba is the liquid in a chickpea can or any other bean can. It really is gold!! Never throw that out. I pour it into ice cube trays and freeze it so I always have it available for baking.
      You’re going to love these bownies!!!

  • These are so delicious- bite size treats when you want something a little bit sweet. My kids loved them too 💜