Brownie Bites


This brownie bites recipe was featured in the the September 2006 issue of Food & Wine, and comes straight from the kitchen of Erin Mckenna’s NYC.

Special Diet Notes: Brownie Bites

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Brownie Bites
  • Vegetable oil spray
  • ½ cup plus 2 tablespoons Bob's Red Mill gluten-free all-purpose baking flour
  • ½ cup sugar
  • ¼ cup unsweetened cocoa powder
  • 1¼ teaspoons baking powder
  • ⅛ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon xanthan gum
  • ½ cup applesauce
  • ¼ cup canola oil
  • 1 tablespoon vanilla extract
  • ½ cup dairy-free chocolate chips
  1. Preheat oven to 325 degrees. Spray mini-muffin pan with vegetable oil spray. (If you can find them, mini-muffin paper liners are ideal; they make a better presentation and seem to hold up better than their unlined counterparts.)
  2. In a medium bowl, combine baking flour, sugar, cocoa powder, baking powder, baking soda, salt and xanthan gum.
  3. In another bowl, whisk applesauce, oil and vanilla, then stir into dry ingredients.
  4. Stir in chocolate chips.
  5. Spoon batter into muffin pan, filling each cup three-quarters full. Bake for 15 minutes, or until set.
  6. Allow brownies to cool in pan for 15 minutes, then turn out onto a rack to cool completely.

About Author

Alisa is the founder of, 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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