These Eggless Brownie Bites are the perfect little treats that everyone will love! They’re chewy around the edges with an ooey-gooey center, making them totally irresistible. Plus, they’re super easy to make with simple ingredients you probably already have in your kitchen—no fancy stuff needed! These brownie bites are also way better than store-bought options. They’re made with real ingredients, so you can skip all the additives and preservatives. Whether you’re packing them in lunchboxes or serving them as a snack, they’re always a hit!
Oriana’s Thoughts On The Recipe
If you love brownies but want something a little more bite-sized (and egg-free!), then you’re going to fall in love with these brownie bites. They have that perfect combo of chewy edges and ooey-gooey centers that make every bite so satisfying. Honestly, these are one of my go-to treats when I need a quick chocolate fix. Plus, they’re so fun to make with simple ingredients you probably already have in your kitchen!
I also love that they taste so much better than store-bought. There is no long list of additives or preservatives here—just real ingredients like butter and cocoa powder. The espresso powder gives a little extra depth to the chocolate flavor, making these bites feel extra indulgent but without all the fuss of a complicated recipe.
Whether you’re packing them into lunchboxes or keeping them on hand for a snack, they’re perfect for just about any occasion. The best part is that they freeze beautifully, so you can always have some ready to go whenever you need a sweet treat!
If you prefer regular-size brownies, check out Ultimate Fudgy Brownies without Eggs recipe.
What I Love About This Recipe
Easy to Make with Simple Ingredients: This recipe requires nothing fancy—just basic pantry staples like cocoa powder, sugar, and flour. It’s a super easy recipe that comes together quickly.
Totally Egg-Free: This amazing recipe does not require eggs, making it perfect for those with egg allergies or intolerances or for those who just ran out of eggs.
Perfect Texture: These brownie bites hit the perfect texture balance—chewy around the edges and gooey in the middle. Every bite is pure brownie bliss!
Better Than Store-Bought: Why settle for store-bought brownies when you can make these with real ingredients and skip all the unnecessary additives? These taste richer, fresher, and so much more satisfying.
Great for Lunchboxes and Snacks: Their bite-sized shape makes them perfect for packing in lunchboxes or enjoying as an after-school snack. They’re also great for parties and gatherings!
Potential Cons Of The Recipe
- They can be very rich: If you’re not used to a decadent dessert, these brownie bites might be a little too indulgent for some.
Tips To Mitigate These Cons
- Balance the richness: Serve with a glass of milk or alongside some fresh fruit to cut the richness.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Butter: Adds richness and helps give that perfect chewy texture. Note: Vegan butter can be used for a dairy-free version.
- Granulated Sugar: Sweetens the brownies and helps create those chewy edges.
- Evaporated Milk: Keeps the brownies moist and helps bind the ingredients together. Note: You can also use either regular dairy or non-dairy milk, though the texture of the brownie bites may vary slightly. In that case, I recommend substituting half of the granulated sugar for brown sugar.
- Cocoa Powder: The key to that deep chocolate flavor. Note: Use high-quality cocoa for the best taste.
- Vanilla: Enhances the overall flavor and adds warmth.
- Espresso Powder: Optional but highly recommended—it deepens the chocolate flavor without making the brownies taste like coffee.
- Salt: Balances the sweetness and brings out the chocolate flavor.
- All-Purpose Flour: Provides structure to the brownies.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Melt Butter
In a microwave-safe mixing bowl, melt the butter. Then, add sugar and evaporated milk; mix well; microwave the mixture for 2 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes, until glossy and all the sugar is dissolved.
TIP: Undissolved sugar will prevent you from getting the crackly top on the brownies, so rub a little of the mixture between your first finger and thumb to test. If it feels smooth with no grains of sugar, it’s ready. If you can feel some grains, place the mixture in the microwave and heat for 1 more minute, and then mix with the whisk for 1 -2 minutes. Repeat until you don’t feel any grain of sugar at all.
Step 2 – Add Cocoa
Add cocoa powder, vanilla, espresso powde, and salt; mix to combine.
Step 3 – Add Flour
Add the flour; stir until mostly combined.
Step 4 – Fill The Muffins Pan
With a small cookie scoop or spoon, dollop the batter into mini muffin tins, filling each about 3/4 of the way to the top.
Step 5 – Bake
Bake for 10 – 12 minutes or until the brownies are set and the tops are cracked and shiny. Let cool in the pan on a wire rack for 10 minutes. Using the tip of a knife, carefully remove the brownie bites from the pan and finish cooling on the wire rack.
Recipe Tips
- Measure Carefully. Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Room-Temperature Ingredients. Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
- Don’t Overmix. Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
- Use a Cookie Scoop. To make evenly-sized brownie bites, portion the dough using a small cookie scoop.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. You can also use regular non-dairy milk, such as soy or oat, but the brownie bites might have a bit different texture.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
Variations & Additions
- Add Nuts: Fold in some chopped walnuts or pecans for extra texture and flavor.
- Mix in Chocolate Chips: For a fun twist, add chocolate chips (dark or white).
- Top with Sprinkles: If you’re making these for a party, sprinkle some colorful toppings before baking to add a festive touch.
- More Toppings: For extra flavor, you can also swirl in some peanut butter, cookie butter, or salted caramel on top.
Storing and Freezing Instructions
To Store: Keep the brownie bites in an airtight container at room temperature for up to 7 days.
To Freeze: Freeze the brownie bites in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They can be frozen for up to 3 months—just thaw at room temperature when you’re ready to enjoy them.
Frequently Asked Questions
Yes! Just swap the all-purpose flour with a gluten-free 1:1 baking flour. Read details in the food allergy swaps section above.
It’s optional, but highly recommended! Espresso powder enhances the chocolate flavor without making the brownies taste like coffee.
Be careful not to overbake them. Take them out when the edges are set, but the centers are still slightly soft—they’ll firm up as they cool.
If you don’t have evaporated milk, you can make your own. Check out how to make evaporated milk at home. You can make your own evaporated milk with soy, rice, oat, or almond milk instead of dairy milk. If evaporated milk is not available and making your own is not an option, you can use regular milk. In that case, I recommend substituting half of the granulated sugar for brown sugar.
More Egg-Free Bite Size Treat Recipes You’ll Love!
- Mini Chocolate Chip Muffins (Egg-Free & Dairy-Free)
- Easy Mini Chocolate Chip Cookies (Egg-Free)
- Eggless Easy Mini Quiche
- Healthy Mini Banana Muffins
- Easy Eggless Mini Cheesecakes
- Browse more recipes…
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Recipe Card 📖
Eggless Easy Brownies Bites
Ingredients
- 10 tablespoons (140 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) evaporated milk (see notes)
- ⅔ cup (67 g) unsweetened cocoa powder
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon espresso powder (optional—will enhance the chocolate flavor)
- ¾ teaspoon salt
- 1 cup (140 g) all-purpose flour
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 350º F (180º C). Grease generously the wells of a 24-cup mini-muffin pan with baking spray with flour.
- In a microwave-safe mixing bowl, melt butter. Then, add sugar and evaporated milk; mix well; microwave the mixture for 2 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes, until glossy and all the sugar is dissolved.Tip: Make sure the sugar is totally dissolved. If you can feel some grains, place the mixture in the microwave and heat for a little longer, and then mix with the whisk until you don’t feel any grain of sugar at all.
- Add cocoa powder, vanilla, espresso powder, and salt; mix to combine.
- Add the flour; stir until mostly combined.
- With a small cookie scoop or spoon, dollop the batter into mini muffin tin, filling each about 3/4 of way to top.
- Bake for 10 – 12 minutes or until the brownies are set and the tops or cracked and shiny. Let cool in the pan on a wire rack for 10 minutes. Using the tip of a knife, carefully remove the brownie bites from the pan and finish cooling on the wire rack.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. You can also use regular non-dairy milk, such as soy or oat, but the brownie bites might have a bit different texture.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
- Measure Carefully. Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Room-Temperature Ingredients. Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
- Don’t Overmix. Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
- Use a Cookie Scoop. To make evenly-sized brownie bites, portion the dough using a small cookie scoop.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Add Nuts: Fold in some chopped walnuts or pecans for extra texture and flavor.
- Mix in Chocolate Chips: For a fun twist, add chocolate chips (dark or white).
- Top with Sprinkles: If you’re making these for a party, sprinkle some colorful toppings before baking to add a festive touch.
- More Toppings: For extra flavor, you can also swirl in some peanut butter, cookie butter, or salted caramel on top.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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