Allergy-Friendly Brownie Bites
Prep time
Cook time
Total time
This quick recipe makes yummy, portable, allergy-friendly brownies in a hurry.
Recipe type: Dessert
Cuisine: American
Serves: 24 brownie bites
  • 1 cup superfine sugar (can sub regular sugar)
  • ¾ cup cocoa powder
  • ½ cup unsweetened applesauce
  • ⅓ cup water
  • ⅓ cup oil
  • 1 tablespoon vanilla extract
  • 1⅓ cups white rice flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1½ cups dairy-free chocolate chips (like Enjoy Life Minis or Mega Chunks)
  • Dairy-free chocolate frosting or powdered sugar, for topping (optional)
  1. Preheat your oven to 350°F (180°C, or gas mark 4) and grease 24 mini muffin tins.
  2. In a a medium mixing bowl, beat the sugar, cocoa powder, applesauce, water, oil, and vanilla with a hand mixer until smooth. Add the flour, baking powder, and salt, and and mix until well combined. Fold in the chocolate chips.
  3. Spoon the batter into your prepared mini muffin tins. Do not over-fill.
  4. Bake for 25 minutes, or until the brownies are firm around the edges, but your finger still leaves an indentation when you poke one in the middle.
  5. Let the brownie bites cool completely in the tins, then remove them with a small knife or spatula.
  6. Frost or dust with powdered sugar, if desired.
Not Gluten-Free? You can sub all-purpose flour for the white rice flour. This might change the baking time slightly, so keep a close eye.

This recipe is reprinted with permissions from Cookies for Everyone by Leslie Hammond and Betsy Laakso. But it is slightly adapted.
Recipe by Go Dairy Free at