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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Allergy-Friendly Brownie Bites made Simple for Every Chocoholic

    Allergy-Friendly Brownie Bites made Simple for Every Chocoholic

    22
    By Alisa Fleming on September 10, 2020 Dairy Free Desserts, Dairy-Free Recipes

    Sometimes, you just need a brownie. But many brands and recipes contain dairy, not to mention gluten, eggs, and nuts – for those with additional food concerns. These allergy-friendly brownie bites are the perfect solution. They are perfectly portioned, moist, and tender sweets that nearly everyone can eat.

    Allergy-Friendly Brownie Bites Recipe - Dairy-Free, Egg-Free, Gluten-Free (wheat option), Nut-Free, Soy-Free, and Vegan-Friendly! Optionally frosted.

    These Brownie Bites are Vegan, Gluten-Free & Nut-Free Treats

    This allergy-friendly brownie bites recipe was a sample from the cookbook, Cookies for Everyone. I originally shared this recipe when the book launched in 2009, but have given this post a big update!

    I’ve baked a few treats from this collection, and they’ve each turned out deliciously. I’m not surprised, since it’s by the baking team at Enjoy Life Foods – the allergy-friendly experts! Here’s a brief excerpt about the book.

    Enjoy Life's Cookies for Everyone!Enjoy Life’s Cookies for Everyone cookbook is loaded with over 150 delicious gluten-free and allergy-friendly recipes that are safe for most everyone with food allergies, intolerances or sensitivities. You can rest assured each recipe contains NO: gluten, wheat, peanuts, tree nuts, egg, dairy or soy!

    Choose from allergy-friendly versions of family favorites or new treats that will quickly earn top-of-the-cookie-jar status. This includes Especially Expresso Brownies, Bananas & Cream Tartlets, Lemon-licious Shortbread and People’s Choice Chocolate Chip Cookies.  Everyone is bound to enjoy!

    For some other delicious previews from this cookbook, try out these gluten-free and top allergen-free Oatmeal Chocolate Chip Cookies, Baked Granola Bites, or the Brownie Bites recipe below!

    Allergy-Friendly Brownie Bites Recipe - Dairy-Free, Egg-Free, Gluten-Free (wheat option), Nut-Free, Soy-Free, and Vegan-Friendly! Optionally frosted.

    Special Diet Notes: Allergy-Friendly Brownie Bites

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergen-free.

    5.0 from 2 reviews
    Allergy-Friendly Brownie Bites
     
    Print
    Prep time
    15 mins
    Cook time
    25 mins
    Total time
    40 mins
     
    This quick recipe makes yummy, portable, allergy-friendly brownies in a hurry.
    Author: Leslie Hammond and Betsy Laakso
    Recipe type: Dessert
    Cuisine: American
    Serves: 24 brownie bites
    Ingredients
    • 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)
    Instructions
    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.
    Notes
    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.
    Nutrition Information
    Serving size: 1 brownie (without frosting) Calories: 145 Fat: 7.4g Saturated fat: 3.1g Carbohydrates: 21.1g Sugar: 16g Sodium: 24mg Fiber: 1.7g Protein: .6g
    3.5.3229

    More Top Allergen-Free Treats

    Edible Chocolate Chip Cookie Dough

    Chocolate Chip Cookie Dough Recipe for Every Cookie Monster (with Double Dark Chocolate Option) - naturally vegan, gluten, egg-free, flour-free, dairy-free, and nut-free - cookie dough you can eat!

    Cinnamon Toasties

    Gluten-Free Cinnamon Toasties Recipe by Erin Mckenna of Babycakes. A top allergen-free, vegan treat! Nut-free, dairy-free, egg-free, etc.

    Dairy-Free Cheesecake Dip

    Dairy-Free Cheesecake Dip Recipe - a 10 minute treat! (vegan, gluten-free and top allergen-free)

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    22 Comments

    1. Kevin on January 12, 2023 2:21 am

      Would I be able to freeze these brownies?

      Reply
      • Alisa Fleming on January 12, 2023 9:10 am

        Yes, you can freeze them like you would with any baked good.

        Reply
    2. Katherine on January 7, 2023 1:35 pm

      What kind of oil works here for someone also soy allergic? Would coconut oil be a good choice?

      Reply
      • Alisa Fleming on January 7, 2023 2:28 pm

        You can use your favorite baking oil. Any medium to high heat oil should work just fine. I personally use extra-light (not extra virgin) olive oil or grapeseed oil most often, but coconut oil should work fine. If using coconut oil, make sure all ingredients are at room temperature. Any cool ingredients can cause the coconut oil to bead up (little bits solidify).

        Reply
    3. Unknown on November 6, 2022 6:13 am

      Hi, I might be brining this to class for a class treat. But it is for healthy class and I was wondering in you have a calorie amount for each mini brownie or all together so I can do the math?

      Reply
      • Alisa Fleming on November 6, 2022 12:26 pm

        I’ve added the nutrition facts.

        Reply
    4. Savannah on November 28, 2021 6:19 am

      Hi there! I saw your notes about subbing all purpose flour for the rice flour. I am currently wheat/gluten and rice free. Do you think I could use something like buckwheat flour, teff flour, or cassava flour?

      Reply
      • Alisa Fleming on November 28, 2021 2:06 pm

        Hmm, each of the flours you mention perform quite differently and are rarely used as a single flour (more often in blends) so I would hesitate to recommend without testing. Sorghum flour and oat flour tend to sub well 1:1 for rice flour, or you can try this recipe instead -> https://www.godairyfree.org/recipes/dairy-free-desserts/mini-cupcake-brownies-vegan-gluten-free-soy-free

        Reply
    5. Elizabeth on July 31, 2021 4:36 am

      Phenomenal! I’m dairy, egg, nut, and gluten free! So hard to find a recipe that taste like regular brownie bites with all the subs I need to make-I’m thrilled!!! Only substitute I made was using simple truth gluten free flour in place of white rice flour plus mine only baked for 15 minutes. These things were a huge hit among my entire family.

      Reply
      • Alisa Fleming on August 5, 2021 5:59 pm

        That’s wonderful! So Glad you all enjoyed them Elizabeth.

        Reply
    6. Lexy on October 10, 2020 2:52 pm

      Any idea if using Bobs Red Mill 1 to 1 gluten free flour would work for the flour?

      Reply
      • Alisa Fleming on October 10, 2020 4:15 pm

        We haven’t tested it, but in theory, it should probably work.

        Reply
    7. Alayna on October 3, 2020 4:56 pm

      this is such a good recipe and it turned out so well however i’m diabetic and i don’t know how many carbs to dose for. About how many carbs are in this recipe?

      Reply
      • Alisa Fleming on October 3, 2020 7:27 pm

        I couldn’t tell you without going through a calculator on the whole recipe, but it’s safe to say this is a high-carb recipe.

        Reply
    8. Monica on October 2, 2020 2:56 pm

      I’d love to make these! Do you by any chance know of a cocoa powder brand that is guaranteed nut-free? The ones I can find in the grocery store say “may contain nuts/peanuts”, which my son is allergic to :(. Thanks!

      Reply
      • Alisa Fleming on October 2, 2020 4:44 pm

        I’ve heard from several people in the allergen community that Hershey’s cocoa powder in the standard-size container (not all sizes due to packaging) is top allergen free. And I’ve never seen any shared equipment warnings on that one. I’m not sure off hand on other brands though!

        Reply
      • Samantha Vogel on November 10, 2022 4:32 pm

        I used nestle. It does not say it is produced in a factory with nuts etc. ❤️

        Reply
    9. Alene on September 11, 2020 8:25 am

      Yum! I had a chocolate attack last night and didn’t know what I could eat to take care of it. I am gluten free and lactose intolerant, so these sound perfect, and easy. I assume I could pop them in the freezer and eat one when the craving hits. Thanks for a perfect recipe!

      Reply
      • Alisa Fleming on September 11, 2020 10:33 am

        Yes, they should freeze quite well!

        Reply
    10. Samantha Rampacek on August 28, 2020 8:15 am

      I just have a question – can you substitute the rice flour for almond flour? Thank you!

      Reply
      • Alisa Fleming on August 28, 2020 9:58 am

        Hi Samantha, almond flour is ground nuts, which is much denser than grain flours. It doesn’t substitute 1:1 for grain flours with the same result. If you opt to sub almond flour, you might need to make more modifications to the recipe, and the results will not be the same.

        Reply
    11. Pingback: Over 100 Dairy-Free Ice Cream Toppings (Ideas & Recipes)

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