Mini Brownie Bite (v) Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly grease a 12-cup mini muffin pan or line with mini silicone molds; set aside.

Mix dry ingredients

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, light brown sugar, baking powder, and salt until evenly combined and no lumps remain.

Mix wet ingredients

In a separate small bowl, beat the egg (or prepared flax egg) with the oil, plant-based milk, and vanilla extract until smooth.

Combine batter

Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Scrape the bowl to ensure no streaks of flour remain. Fold in the mini chocolate chips if using.

Portion into molds

Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full (roughly 1 tablespoon of batter per cup). Tap the pan lightly on the counter to remove air pockets.

Bake

Bake in the preheated oven for 9–12 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (do not overbake — these are fudgy mini brownies).

Cool

Remove pan from oven and let the brownie bites cool in the pan for 5–8 minutes. Then transfer to a wire rack to cool completely before icing or dusting (about 20–30 minutes).

Make icing (optional)

Place the icing sugar in a small bowl. Add the hot water and lemon juice or a few drops of milk/plant milk and whisk until smooth and thick but pourable. Start with the measured amounts and add an extra drop of water if needed. If you prefer a chocolate dusting, omit liquid and combine the icing sugar with the 1 tsp cocoa powder to dust on top instead.

Finish the brownie bites

If using icing: drizzle or spoon a small amount (about 1/2 teaspoon) over each cooled brownie bite and let set 10–15 minutes. If dusting: sift a light dusting of icing sugar (and cocoa, if using) over the cooled bites just before serving.

Serve and store

Arrange the mini brownie bites on a platter. Store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, freeze in a single layer on a tray, then transfer to a sealed bag for up to 1 month; thaw at room temperature.

If using a non-stick or silicone pan, greasing lightly is usually sufficient. For easy removal, allow the bites to cool slightly in the pan before removing. Use a small offset spatula or butter knife along the edge of each cup if needed.