If you’re craving something rich, chocolaty, and just the right size for a sweet treat, my gluten-free brownie bites are the answer. They’re everything you love about fudgy brownies, but in perfectly bite-sized portions. The edges bake up slightly crisp, the centers stay soft and rich, and they’re easy to dress up for any holiday or occasion.

A Christmas tree decorated brownie bite on a white plate next to a cup of coffee.

❤️ Why these gluten-free brownie bites are great:

  • This recipe was tested by me multiple times over the years. I include tips so you can make perfect brownie bites every time.
  • I used my popular gluten-free brownie recipe to make these brownie bites. This way, you know it is tried and true!
  • I share options for a crinkle top or regular top (best for decorating).
  • They are perfect for an occasion where you need bite-sized finger food desserts.
  • The brownie bites turn out full of rich, fudgy chocolate flavor

Reader Review

“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

This recipe is based on my most popular gluten-free brownie recipe, which I adapted into mini muffins so you can serve them at parties, add festive sprinkles, or just sneak one from the fridge when that chocolate craving hits. They’re gluten-free, dairy-free, and easy to customize with your favorite mix-ins or toppings.

If you are looking for a quick brownie fix, you can enjoy this easy gluten-free brownie mug in about 3 minutes!

Allergen Information:

These homemade brownie bites are gluten-free, dairy-free, soy-free, nut-free, and oat-free.

Pictures of the brownie bites ingredients.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • 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. Using oil adds moisture without dairy
  • Eggs – Size large.
  • Pure Vanilla Extract – I do not recommend imitation vanilla.

Note From The Kitchen: There’s something deeply satisfying about a good brownie bite, especially when the texture is just right. I developed this recipe using my tried-and-true gluten-free brownie base and tested it with both Bob’s Red Mill 1:1 and King Arthur Measure for Measure blends to make sure the results are consistent and reliable. Both of these flour blends are easy to find at most local grocery stores.

How to Make Moist Gluten-Free Brownie Bites (Step-By-Step)

Photos mixing the dry ingredients and mixing the batter.

Step 1: In a large mixing bowl, whisk together your gluten-free flour blend, cocoa powder, baking powder, and salt. Whisking helps evenly distribute the cocoa and avoids clumps later.

Step 2: In a separate bowl, add your eggs, sugar, oil, non-dairy milk, and vanilla. Whisk until smooth and slightly thickened; this helps you create a rich, creamy batter.

Sandi’s tip for a shiny crinkle-top finish: Beat the eggs and sugar on high speed for 3–5 minutes before adding the other wet ingredients. This helps form a delicate meringue-like crust on top of your brownie bites—even when made with oil instead of butter!

Step 3: Pour the wet ingredients into the dry and mix just until no streaks remain. The batter should be thick but spoonable. Now’s the time to stir in your mix-ins.

Too thick? Add 1–2 tablespoons of milk. Too thin? Sprinkle in a spoonful of flour until it holds shape on a spoon.

Photos showing the brownie batter and the mini brownie pan.

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Step 4: Do a batter check to make sure it is the right consistency.

Step 5: Lightly grease a mini muffin pan or mini muffin paper liners. I prefer parchment liners because they peel away cleanly and keep the bites from sticking.

Step 6: Use a small cookie scoop or spoon to fill each muffin well about ¾ full. Gently smooth the tops with the back of a spoon if needed.

Step 7: Bake at 350ºF for 15–20 minutes. Begin checking at 15. A toothpick inserted in the center should come out with moist crumbs, not wet batter. Don’t overbake these bites. They are best when the edges are set and the centers are soft.

Baked mini brownies in a tin.

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: Let the brownie bites cool in the pan for about 10 minutes before transferring to a wire rack. Once fully cool, top with icing, sprinkles, or a drizzle of melted chocolate. They’re also delicious just as they are.

Try these fun flavor variations:

There are so many fun ways to vary this recipe. You can also decorate them based on the holiday or occasion!

  • Chocolate Chip Brownie Bites: Stir in ½ cup of dairy-free chocolate chips for extra melty bites.
  • Peanut Butter Center: (Mr. Fearless Dining’s favorite!) Add 1 teaspoon of peanut butter to the center of each muffin well before baking. Cover with more batter for a surprise filling.
  • Mocha Bites: (Sandi’s favorite!) Add 1–2 teaspoons of instant espresso powder to the dry ingredients to bring out a deeper chocolate flavor.
  • Nutty Brownie Bites: Fold in ¼ cup chopped walnuts or pecans for a classic twist.

Storage and Freezing Tips:

  • These brownie bites will keep for up to 4 days in an airtight container.
  • You can easily freeze these brownie bites. Once the brownie bites are completely cooled, place them in a single layer on a baking sheet and freeze for 1 hour. Then transfer to a freezer-safe container or zip-top bag. They’ll keep well for up to 2 months.
  • Thaw at room temperature or warm briefly in the microwave.

Frequently Asked Questions:

Why didn’t my brownie bites rise?

Check the expiration date of your leavener. Often, this is caused by the leavener being expired.

Can I add chocolate chips?

Yes, you can add chocolate chips, nuts, or any mix-ins you like.

Can I bake these brownie bites in a regular muffin pan?

Yes, you can use a standard muffin pan if you don’t have a mini one. Fill each well about 1/2 full and bake for 20–25 minutes, checking for doneness with a toothpick in the center. The bites will be larger but just as delicious!

Christmas brownie bites on a tray.

They are soo good! I added gf chocolate chips…crazy good.”

Carole S.

Make Gluten-Free Brownie Bites Out of These Brownie Recipes:

Love This Recipe?

💬 Did you make this gluten-free brownie bites recipe? I’d love to hear how it turned out—and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐

Christmas brownie bites on a tray

Gluten-Free Brownie Bites (Dairy-Free, Fudgy & Easy!)

5 from 7 votes
Moist, fudgy gluten-free brownie bites that are dairy-free and easy to decorate. Perfect for parties, holidays, or a quick chocolate treat.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 24 brownie bites
Calories: 123

Ingredients
  

  • 1 cup gluten free flour blend * see note
  • ½ cup cocoa powder unsweetened
  • 1 cup cane 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 ounces chocolate chips

Equipment

Method
 

  1. Preheat the oven to 350º F. Use the bake and not convection bake setting. Place the oven rack in the middle position in the oven.
  2. Spray non-stick coconut oil in a mini muffin pan, or line it with mini muffin liners.
  3. In a large bowl, add 1 cup gluten free flour blend, 1/2 cup cocoa powder, 1 cup cane sugar, 1/2 cup brown sugar, and 1/4 teaspoon salt. Whisk to blend.
  4. Melt the 6-ounce chocolate chips in 20-second intervals in a microwave-safe dish. Stir between each interval until the chips are melted. This will help prevent them from burning. You can also melt them in a double boiler.
  5. In a smaller bowl, add 1/2 cup light oil, 1/2 cup non-dairy milk, 3 large eggs, the melted 6 ounces chocolate chips, and 2 teaspoons pure vanilla extract. Whisk to blend.
Prefer glossy crinkle tops?
  1. If you’re aiming for a crinkle top, beat the eggs and sugar with a mixer for 3–5 minutes until the mixture is pale and airy before adding the oil, melted chocolate, milk, and vanilla.
  2. Pour the wet ingredients into the dry ingredients and mix.
  3. Fill each muffin tin section 3/4 full of the gluten free brownie batter.
  4. Bake for 15-20 minutes depending on the size and depth of the mini sections.
  5. Allow the brownie bites to cool then decorate with icing and sprinkles.

Nutrition

Serving: 1servingCalories: 123kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 21mgSodium: 1191mgPotassium: 49mgFiber: 1gSugar: 13gVitamin A: 38IUVitamin C: 1mgCalcium: 19mgIron: 1mg

Notes

  1. I have tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1 to 1. Other blends will work, but you may need to tweak the moisture levels.
  2. Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
  3. I used almond milk, but other dairy-free types of milk and regular milk will work.
  4. I recommend using either canola or coconut oil. Using a light oil gives better results.
  5. 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 be baked longer.

Nutritional 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.

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5 from 7 votes

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20 Comments

  1. 5 stars
    My neighbors really liked these, I didn’t even tell them they were GF! I wasn’t sure to mix melted chocolate in with the wet, or after the wet and dry were mixed, but whichever way I used, they turned out great! Thanks

  2. 5 stars
    I made these yesterday and I don’t think I will make pan brownies again. The taste and texture
    is wonderful. Easy to make! I did add a tsp of KA Expresso Powder. Great recipe.

  3. 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!

    1. 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.

  4. 5 stars
    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.

    1. 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.

  5. 5 stars
    “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

    1. 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.