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gluten free vegan frosted brownie bites

February 11, 2014 by Sarah 8 Comments

How many gluten free brownie recipes have I tested? Too many to count. When I cut out dairy and eggs (on top of gluten), I knew brownies would be the hardest to recreate. I came up with this recipe, which is a bit more cakey. It’s the brownie recipe that I have made many times. I do love a more cake-like brownie, but I was in NEED of a fudgey brownie. My heart was longing for such a delicious treasure.

That’s when I decided to create these gluten free vegan frosted brownie bites. And yes, they are fudgey! Gooey brownies topped with chocolate frosting and mini chocolate chips. Triple chocolate action going on here. Bite-size brownies are my favorite. I don’t feel as guilty when I eat 5 of them. I’ve included instructions on making these brownies in an 8×8″ pan, if you would rather make them into bars. Either way, they are crazy good!

gluten free vegan frosted brownie bites

makes 24 brownie bites

brownies

  • 1 cup Sarah’s gluten free flour blend
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup dairy free chocolate chips
  • 3 tablespoons coconut oil
  • 1 cup sugar
  • 1/2 cup water
  • 2 teaspoons pure vanilla extract

chocolate frosting

  • 1/2 cup dairy free chocolate chips
  • 1 cup organic powdered sugar
  • 3-5 tablespoons So Delicious unsweetened coconut milk, room temperature
  • 1/4 cup mini dairy free chocolate chips

Preheat oven to 350 degrees. Prepare mini-muffin tin* by spraying with non-stick cooking spray. In large mixing bowl, sift together flour, cocoa powder, baking powder and salt. Set aside. In microwave safe bowl, add chocolate chips and coconut oil. Microwave on medium-low for 30 seconds. Stir and microwave an additional 15 seconds. Stir until chocolate chips are completely melted. Mix in sugar, water and vanilla. Blend well. Add to flour mixture and stir until combined. Pour into prepared mini-muffin tin. Bake 12-15 minutes. Place on cooling rack and allow to cool 5-10 minutes before removing from pan.

While brownies are cooling, make chocolate frosting. Melt chocolate chips in microwave safe bowl on medium-low for 30 seconds. Stir and microwave an additional 15 seconds. Stir until chocolate chips are melted. Add powdered sugar and 3 tablespoons coconut milk. Mix together until smooth and creamy. Add an additional 1-2 tablespoons coconut milk as needed. If frosting starts to get hard, microwave for 10 seconds. Frost brownies and top with mini chocolate chips. Allow frosting to set. Store in air-tight container.

*To make brownies in 8×8″ baking dish, following recipe as above. Pour batter into prepared 8×8″ baking dish (sprayed with cooking spray or lined with parchment paper). Bake for 25-27 minutes. Frost cooled brownies with chocolate frosting and sprinkle with mini chocolate chips. Slice and serve.

Filed Under: desserts Tagged With: chocolate, dairy free, desserts, egg free, gluten free, mini, vegan

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Comments

  1. Anonymous says

    February 15, 2014 at 2:15 am

    Made these with my daughter today for our Valentine's dessert. We served them with homemade dairy free coconut milk strawberry ice cream. They were delicious!!!! We will definitely make these often. Thanks Sarah for the vegan recipes!!! We are diary free, mostly grain free, and egg free because of my kids allergies. You have helped us so much! I am so thankful to God for your talent!

    Reply
    • sarahbakesgfree@gmail.com says

      February 15, 2014 at 3:13 am

      Thank you for your sweet words! I'm so glad you enjoyed these brownies. Aren't they divine? I love sharing my recipes for families like yours. Makes my heart happy 🙂

      Reply
  2. Anonymous says

    March 25, 2014 at 5:55 am

    Ditto to above comment. Thank you!

    Reply
  3. Megan says

    July 5, 2014 at 7:58 pm

    I can't wait to try these!

    Reply
  4. Lisa | Mummy Made.It says

    September 15, 2014 at 2:07 am

    These are adorable! I have gone bonkers trying to make the perfect brownie..still trying!!

    Reply
  5. Jessica Petrie says

    February 15, 2015 at 12:47 pm

    We are egg and dairy free, but gluten is OK. Can I substitute all purpose flour?

    Reply
  6. Jessica Petrie says

    February 15, 2015 at 12:47 pm

    We are egg and dairy free, but gluten is OK. Can I substitute all purpose flour?

    Reply

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HELLO THERE!

I'm Sarah, the baker and blogger here at Sarah Bakes Gluten Free. Creating gluten, dairy and egg free recipes, that are approachable and delicious. So glad you are here to bake with me! read more...

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