I’ve tested countless gluten-free brownie recipes. When I eliminated dairy and eggs in addition to gluten, I knew brownies would be among the hardest treats to recreate. I developed a reliable recipe that leans more toward cake-like brownies, and I still make it often. But sometimes you want something dense and fudgy—gooey, chocolate-forward, and deeply satisfying. That craving led me to perfect these gluten-free, vegan frosted brownie bites.
These are truly fudgey: rich brownies topped with chocolate frosting and sprinkled with mini dairy-free chocolate chips for extra texture and chocolate intensity. Making them bite-size keeps portions fun and manageable; it’s easy to enjoy a few without feeling overindulgent. If you prefer, the same batter works in an 8×8″ pan for classic brownie bars. Both formats are delicious and simple to make.
Gluten-Free Vegan Frosted Brownie Bites
Makes 24 brownie bites
Ingredients — 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
Ingredients — Chocolate Frosting
- 1/2 cup dairy free chocolate chips
- 1 cup organic powdered sugar
- 3–5 tablespoons unsweetened coconut milk, room temperature
- 1/4 cup mini dairy free chocolate chips
Preheat the oven to 350°F (175°C). Prepare a mini muffin tin by spraying it with non-stick cooking spray. In a large bowl, sift together the gluten-free flour blend, cocoa powder, baking powder, and salt; set aside.
In a microwave-safe bowl, combine the 1/2 cup dairy-free chocolate chips and coconut oil. Microwave on medium-low for 30 seconds, stir, then microwave an additional 15 seconds. Stir until the chocolate is fully melted. Add the sugar, water, and vanilla to the melted chocolate and mix thoroughly. Pour the wet mixture into the dry ingredients and stir until just combined.
Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full. Bake for 12–15 minutes. Remove from the oven and place the tin on a cooling rack; allow the brownies to cool for 5–10 minutes before removing them from the pan to finish cooling.
While the brownies cool, make the chocolate frosting. Melt 1/2 cup dairy-free chocolate chips in a microwave-safe bowl on medium-low for 30 seconds, stir, then microwave another 15 seconds and stir until smooth. Add the powdered sugar and 3 tablespoons of coconut milk, mixing until you have a smooth, spreadable frosting. Add an extra 1–2 tablespoons of coconut milk if needed to reach the desired consistency. If the frosting firms up, briefly microwave for 10 seconds to soften.
Frost each cooled brownie bite and sprinkle with the mini dairy-free chocolate chips. Allow the frosting to set before storing the brownie bites in an airtight container.
To make brownies in an 8×8″ baking dish, prepare the batter as above and pour it into a greased or parchment-lined 8×8″ pan. Bake for 25–27 minutes. Let the brownies cool completely, spread with the chocolate frosting, sprinkle with mini chocolate chips, slice, and serve.