These chocolaty bite-sized gluten free brownie bites are the perfect dessert anytime you are craving chocolate. This gluten free dairy free brownie bites recipes makes little brownies that can easily be decorated for the holidays, or enjoyed plain!
Get ready for holiday entertaining with these delicious chocolaty mini gluten free brownie bites. They are moist and full of chocolate flavors. I used my most popular gluten free brownie recipe to create this fun holiday version!
You can decorate these any way you like, for any holiday or occasion, or enjoy them plain!
If you are looking for a quick brownie fix, you can enjoy this easy gluten free brownie mug in about 3 minutes!
“Oh Sandi” these are great!! I did add walnuts and it is like eating a brownie. I don’t know if they need icing because they are chocolaty and moist on their own.
Karen M., blog comment
Why this gluten free brownie bites recipe is worth making:
- Modeled after my popular gluten free brownies recipe.
- They are perfect if you have an occasion where you need bite-sized finger food desserts. These little brownies are the star of the dessert buffet!
- My recipe is tried and true and very easy to make. It is also dairy-free!
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
Ingredient notes:
- Gluten free flour blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Non-dairy milk – I used almond milk, but other dairy-free kinds of milk will work. I do not recommend canned coconut milk.
- Oil – I recommend coconut oil or canola oil.
- Eggs – Size large.
- Pure vanilla extract – I do not recommend imitation vanilla.
Recipe step-by-step directions:
Step 1: Add your dry ingredients to a bowl and whisk to blend them.
To measure your gluten free flour, I recommend using the spoon method or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale. Every gluten-free flour blend has a different weight, making a scale even trickier. Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour. You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Step 2: In a smaller bowl, add the wet ingredients and whisk to blend.
Step 3: Pour the wet and dry ingredients together and mix. You can also use a standing mixer if you prefer.
HINT: Now is the time if you want to add mini chocolate chips or pieces of chopped nuts.
Step 4: This is what your gluten free brownie batter will look like in the bowl.
Step 5: Grab a mini muffin pan. Either spray it with coconut oil or add mini muffin paper liners.
Step 6: Pour brownie batter into each muffin section. Fill ¾ full with the batter.
Step 7: Bake at 350º F for 15-20 minutes, depending on the size of the holes.
Step 8: To test for doneness, insert a toothpick into the center of a brownie. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the brownies need to bake longer.
Step 9: Decorate as you like! I used a tube of green icing that I bought at my local grocery store and some sprinkles to make trees.
Variations:
There are so many fun ways to vary this recipe. You can also decorate them based on what the holiday is!
- Add in some white or milk chocolate chips.
- Drizzle melted white chocolate over the tops and add sprinkles. Be sure to check to ensure the sprinkles are gluten free!
- Add frosting to the tops in cute little swirls.
- Add a teaspoon of peanut butter to each cup of batter, then cover it up with more brownie batter. This will bake in a creamy peanut butter middle!
Tips and Recipe FAQ:
There are several good gluten free brownie mixes that are perfect for making brownie bites. I like Pamela’s, Open Nature, and Trader Joe’s best.
These brownie bites will keep for up to 4 days in an air-tight container
You can easily freeze these brownie bites. Just add them
They are soo good! I added gf chocolate chips…crazy good.”
Carole S.
More gluten free brownie recipes:
- Gluten Free White Chocolate Brownies
- Paleo Brownies (with hidden veggies!)
- Easy Gluten Free Peppermint White Chocolate Brownies
- Gluten Free Brownie Cheesecake Bars
Gluten Free Brownie Bites
Ingredients
- 1 cup gluten free flour blend * see note
- ½ cup cocoa powder unsweetened
- 1 cup sugar
- ½ cup brown sugar
- ½ cup light oil * see note
- ½ cup non-dairy milk * see note
- 3 large eggs
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 6 onces chocolate chips
Instructions
- Preheat the oven to 350º F.
- Spray non-stick coconut oil in a mini muffin pan, or line it with mini muffin liners.
- In a large bowl, add the dry ingredients and whisk to blend.
- In a smaller bow., add the wet ingredients and whisk to blend.
- Pour the wet ingredients into the dry ingredients and mix.
- Fill each muffin tin section ¾ full of the gluten free brownie batter.
- Bake for 15-20 minutes depending on the size and depth of the mini sections.
- Allow the brownie bites to cool then decorate with icing and sprinkles.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- I recommend using either canola or coconut oil. Using a light oil is better, I don’t recommend olive oil.
- To test for doneness, insert a toothpick into the center of a brownie. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the brownie bites need to bake longer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Hi! Just found your site, and love it!
Are the chocolate chips supposed to be melted? They are awfully big for mini-muffin sizes. They also fall to the bottom of the batter and they’re hard to keep mixed up in the batter. My batter was very runny. I’ll probably get 48 bites out of it. I don’t do a lot of GF baking, so I’d appreciate any insight. Thanks!
Hi Barbara,
I don’t melt the chocolate…I use the mini sized chips. What gluten free flour blend did you use? If your batter was really runny, I suspect it needs a little more flour. Every blend is different b/c they all have different grain-to-starch ratios.
These were simply amazing. I Akzo used KA m to m and I wanted to say a little humor here of in step #2 it appears there’s a dinosaur it’s k I d of sideways but it made me laugh and thought of , blessings.
I didn’t even notice that :-). I am very glad you enjoyed the smile and brownie bites!
Very good recipe. My mini pans must have been smaller because I got 48 brownies. Perfectly bite sized.
I am really glad you loved the recipe. I think there are a few sizes of pans available.
Can I do these with all brown sugar or coconut sugar? Would that work?
I imagine using all brown sugar would work. I have not tested using just brown sugar nor using coconut sugar. Coconut sugar has a higher melting point than brown sugar so I think using it would mess with the brownie texture.
Delicious!
I am really glad you enjoyed these brownie bites Jan :-).
“Oh Sandi” these are great!! I did add walnuts and it is like eating a brownie. I don’t know if they need icing because they are chocolaty and moist on their own. The recipe I printed said 1/4 Cup salt and figured that wasn’t right so I did add 1/2 tsp. I got 24 minis and 6 muffin tops. I will frost a few and see what the difference is. My husband didn’t know they were gf. LOL
I am so glad you liked them!!
What kind of oil do you use for the brownies
Hi Sue, good question. I added this in for people. I recommend a light oil like canola typically for baking…but coconut oil is also delicious. I would stay away from olive oil or any oils with a savory flavor.