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    Two Bite Gluten Free Vegan Brownie Bites #Choctoberfest

    Published: Oct 18, 2019 by Audrey Β· This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Rich and decadent two bite brownies that are gluten free and vegan so everyone can enjoy.

    This is a sponsored post. I have received promotional items from Imperial Sugar and Divine Chocolate. All opinions and recipe are my own.

    These Gluten Free Vegan Brownie Bites let everyone enjoy a little chocolate dessert!

    I had high hopes for this recipe, but I have to be honest, the first batch was an oily oven cleaning mess. When I mixed the batter the oil kept separating from the batter. My best guess is the difference in the absorption of gluten free baking mixes/flours. It also could have been because I added slightly more chocolate, the entire 5.3 ounce Divine chocolate baking bar.

    I just added more GF flour to the batter and everything was fine. But, I did add a note of caution in the recipe.

    Choctoberfest

    I made this recipe for Choctoberfest, a week long celebration dedicated to all things chocolate hosted by the amazing ladies at Triple Chocolate Kitchen. Over 70 bloggers from around the world are posting their best chocolate recipes this week. Some are shared at the bottom of this page, and you can check out #Choctoberfest on your favorite social media to find more recipes.

    We also have a chocolate lover's gift package worth over $400!

    • Candy Gift Pack from blog hostΒ Triple Chocolate Kitchen,
    • Chocolate and Cocoa Gift Pack fromΒ Divine Chocolate,
    • $100 Nordic Ware Gift Card and 40 Pounds of Granulated Sugar fromΒ Imperial Sugar.
    • Collagen Fuelβ„’ Drink Mix Gift Pack fromΒ Primal Kitchen.
    • Cracker Gift Pack fromΒ Mary’s Gone Crackers.
    • Fig Spread Gift Pack fromΒ Dalmatia Spreads.
    • Alkaline Water Pack fromΒ Perfect Hydration.
    • Kitchen Conversions Chart and Etsy Gift Card fromΒ Moonflower Mountain.

    You can enter the Choctoberfest giveaway here, and get my Creme de Cacao recipe while you are there.

    Divine Chocolate and Imperial Sugar

    For this recipe, I used Divine Chocolate's 70% baking bar and Light Brown Sugar from Imperial Sugar. I used products from both companies in the Chocolate Marshmallows and Chocolate Tapioca Pudding as well.

    Divine Chocolate baking bars are fair trade, non-GMO, and Vegan Society Certified. They also use 100% cocoa butter so melting the chocolate is a dream.

    Divine Chocolate recipes - Facebook - Instagram - Pinterest - Twitter

    Imperial Sugar is pretty much the only sugar I use, even if that means I have to order it online. This is pure cane sugar, which I find works better than beet sugar in all of my recipes. Plus it is non-GMO, which matters to me.

    Halloween recipes on Imperial Sugar - Facebook - Instagram - Twitter

    Recipe

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    Ingredients
     

    • 5 ounces 70% cocoa dark chocolate (I used a 5.3 ounce Divine Chocolate baking bar)
    • β…“ - Β½ cup organic coconut oil (see note)
    • ΒΎ cup Gluten Free flour / baking mix (without leavening)
    • 1 cup brown sugar, packed (I used Imperial sugar)
    • Β½ teaspoon fine sea salt
    • ΒΌ teaspoon baking soda
    • Β½ cup egg substitute (or 2 large eggs )
    • 1 teaspoon vanilla
    • 24 pecan halves (optional)

    Instructions
     

    • Preheat oven to 350 degrees.
    • In a two cup or larger glass measuring cup, melt coconut oil and chocolate for 30 seconds. Stir until completely melted, microwaving for an extra 10 seconds if needed.
    • In a mixing bowl whisk together gluten free baking mix, salt, baking soda and brown sugar.
    • Add egg substitute and vanilla to the melted chocolate and whisk together.
    • Fold chocolate mixture into flour mixture.
    • Fill mini cupcake pans about ΒΎ full of batter. Top with a pecan half.
    • Bake for 8-10 minutes until cooked on top. Let cool in the pan on a cooling rack.

    Notes

    Different gluten free flours and baking mixes absorb oil differently. For my first batch, I started with Β½ cup coconut oil and it was too much for my baking mix (yeah, oven cleaning time!).Β 
    Start with ΒΌ to β…“ cup of coconut oil and increase it if the mixture seems to dry. The batter will be thick, but it should not have oil separating from it.Β Β 

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    audrey humaciu in kitchen

    Welcome, I'm Audrey, an avid "maker" that believes home made is better.

    Whether it's cooking, crafting, gardening, home dΓ©cor, even blog design, I love getting my hands dirty and trying new things... even if I make a mess in the process.

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