Bite-Sized Fudgy Vegan Brownies with a Secret Healthy Ingredient! #veganrecipes #veganbrownies

Vegan Two Bite Brownies

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan

These decadent vegan 2-bite brownies use pumpkin to keep them moist with a delicious, fudge texture.



  • 1/2 cup (60 g) all-purpose or whole wheat flour
  • 1/2 cup (50 g) cocoa powder
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 1/2 cup (115 g) raw organic sugar
  • 1 chia seed egg (mix 1 tbsp (11 g) chia seeds with 3 tbsp water)
  • 1/4 cup (50 g) coconut oil
  • 1/2 cup (120 g) pumpkin puree
  • 1/2 tsp vanilla


  1. Preheat the oven to 350 degrees.
  2. Mix the chia seed egg and set aside.
  3. Mix the dry ingredients together in a bowl.
  4. In another bowl, stir together the pumpkin, coconut oil, vanilla and chia egg. Mix well.
  5. Add the dry ingredients to the wet ingredients and mix until it forms a thick batter.
  6. Divide the batter between 12 lightly-oiled mini muffin tins.
  7. Bake for 15 minutes, they will seem slightly under done when you take them out.
  8. Let them cool in the pan.
  9. Store in the fridge.


These will keep in a sealed container in the fridge for up to 1 week or can be frozen up to 3 months. Let them cool completely before storing.

The wheat flour can be replaced with an all-purpose gluten-free flour blend such as Bob’s Red Mill. For another gluten-free option, try my oat flour brownies.



  • Serving Size: 1 brownie
  • Calories: 119 calories
  • Fat: 5 g
  • Carbohydrates: 17 g
  • Protein: 2 g

Keywords: two bite, easy, mini, chocolate