These Vegan Brownie Bites are full of chocolaty flavor and are easily made in one bowl. Also known as "two-bite brownies," these mini fudgy delights are gluten-free, refined sugar-free and nut-free too!
½cupmini refined sugar-free, vegan chocolate chips(such as Enjoy Life or Davis Chocolate)
Preheat oven to 350° F and line a 24-cup mini muffin tin with mini baking cups (I recommend using parchment baking cups to prevent sticking).
Add coconut oil, coconut sugar, maple syrup, aquafaba and vanilla extract to a large mixing bowl. Whisk to combine.
Whisk in oat flour and kosher salt.
Stir in cocoa powder.
Fold in chocolate chips.
Use a small cookie scoop (I used a #60 disher) to scoop batter into baking cups.
Bake on the center rack for 18-22 minutes until toothpick inserted in the center of one of the bites comes out clean with no streaks of batter (mine took 20 minutes). Allow to cool for at least 10 minutes.
Brownie bites can be stored in an airtight container at room temperature for up to 2 days or in an airtight container in the refrigerator for up to 5 days.The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.Please note the nutrition calculation for this recipe does not include the aquafaba since there is limited information regarding its nutritional composition. According to this Healthline article, aquafaba adds approximately 3-5 calories per tablespoon.