I can’t capture the yumminess of these brownie bites in a picture. They’re so chocolatey, so moist, so gooey, so pleasantly sweet. Yet in the picture, they look like, well, you know.
Does this look more appetizing?
Or how about this?
Better? Okay, good :) Because they’re all the same recipe! One version is made in mini loaf pans, and one in mini muffin tins. I like the brownie bites because they’re easier to pop into lunches and fit so nicely in little hands.
This recipe makes a whopping 40 brownie bites, which sounds like a lot, but I promise they disappear quickly!
If you do happen to have some leftover, they freeze well. To freeze: Set the brownie bites in one layer on a sheet pan and put the pan in the freezer. Once frozen, move the brownie bites to a Ziploc bag and store the bag in the freezer.
The recipe is loosely based on Gluten Free Vegan Chocolate Banana Bread by Two Peas and their Pod. Thanks Maria for the inspiration!
Here are links to several of the ingredients and tools you will need for this recipe: