Chocolate and peanut butter is a classic combination that is always in style for your tastebuds! These Chocolate Peanut Butter Brownie Bites are also vegan, gluten free, contain no added sugar and are the perfect snack for when you need to curb that chocolate craving.
Curb that Chocolate Craving
I had the idea to make these during the COVID – 19 pandemic, because we needed some comfort food in our household to help relieve that stressful time! I wanted to keep these somewhat a guilt free dessert though as I know that eating your way through stress leads to an entirely different problem with your waistline. I also knew that these needed to be relatively pantry staple friendly as I had not been to the grocery in two weeks!
- Instant Pot Vegan Cincinnati Chili
- 18 High Protein Vegan Salads
- Episode 24: How to Ditch Emotional Eating with Katie Gill
- Vegan Lentil Soup with Kale
- Cashew Tahini Ranch Dressing
I am happy to report that these were a win for the household. They are chocolate-y and peanut butter tasting but also contain no added sugar. These vegan brownie bites were a hit! You can also lick the bowl clean when making them as they contain no eggs. My daughter who helped make them can attest to that being her favorite part of the brownie making process.
Looking for other ways to curb that chocolate craving? Check out these Vegan Chocolate Bon Bons from Eating Works and our recipe round up of favorite vegan cookie bars for more chocolate-ly goodness!
Chocolate Peanut Butter Brownie Bites Ingredients
I am labeling these as a pantry friendly dessert because I had almost all these ingredients in my pantry! The delicious vegan brown bites contain dairy free chocolate chips, peanut butter, gluten free flour, unsweetened applesauce and vanilla extract. They also have dairy free butter – which would be the only refrigerated ingredient. I have not tried oil instead of butter, but let me know if you do!
These simple ingredients combine to make a protein filled brownie bite with no additional sugar.
How to Make Vegan Brownie Bites
These come together pretty quickly, which is great because when that chocolate craving hits, it hits, am I right?! Remember though, because these are egg free you can lick the bowl clean and that can appease that chocolate craving while they bake in the oven.
I used my mini muffin to make these brownie bites, but you can use an 8 x 8 pan as well if you do not have a mini muffin pan.
You will first melt your dairy free butter, chocolate chips + peanut butter in a microwave safe bowl in 30 second increments. Meanwhile combine your flour and baking powder in a bowl and add the applesauce and vanilla extract. Prep your mini muffin by spraying liberally with cooking spray.
Once your vegan chocolate chip mixture is melted, fold gently into your flour applesauce mixture and mix until just combined. Scoop the batter into your prepared pan – I used an ice cream scoop to get perfect mini brown bites but you could use a soup spoon as well! Alternately spread into a greased 8×8 pan. Bake in the oven until a toothpick comes out clean.
How to Serve & Store Your Vegan Brownie Bites
I love to have these brown bites with a glass of almond milk, or if I am feeling really fancy some dairy free vanilla ice cream.
They store well in a covered container for about 5 days, then I recommend (if any are left) wrapping them individually in plastic wrap and storing in a freezer safe bag or container.
If you make these Chocolate Peanut Butter Brownie Bites, I would love to know! Tag @badtothebowl on social media.
Chocolate Peanut Butter Brownie Bites (V+GF)Course: DessertCuisine: AmericanDifficulty: Easy
Gluten free and vegan brownie bites that are practically guilt free.
- Preheat oven to 350 degrees and prepare your mini muffin pan with cooking spray.*
- Melt dairy free chocolate chips, dairy free butter and peanut butter in microwave safe pan in 30 second increments.
- Combine flour and baking powder in large bowl.
- Add unsweetened applesauce and vanilla extract along with melted chocolate mixture.
- Mix until just combined.
- Using an ice cream scoop or large soup spoon, scoop into mini muffin pan.
- Bake for 18-20 minutes or until toothpick comes out clean.
- Cool on wire racks.
- Store in closed container on countertop for up to 5 days. Can be frozen individually in freezer safe container.
- *you could use an 8×8 square pan instead, I have not tested this though.