These mini chocolate treats are perfect for a party! Enjoy gluten free brownie bites plain, or topped with berries and chocolate.
Preheat oven to 350 degrees. Grease a mini muffin tin with a little vegan buttery spread.
Place the ½ cup of 100% cacao chocolate chips in a large microwave safe bowl and heat for one minute. Stir, then heat in 10 second increments until melted.
Add the vegan buttery spread to the hot chocolate chips and stir until melted.
Add the sugar, cocoa powder, and applesauce, and stir. Add the gluten free flour and salt, and stir again. The batter will be very thick. If your batter is way too dry, add a little more applesauce.
Put the batter into 18 wells of the muffin tin. Use the back of a spoon to smooth them out - the batter should reach the top of each well.
Bake at 350 degrees for 14-16 minutes. Allow to cool in the pan for 10 minutes, then overturn the pan onto a cookie sheet and tap the bottom to remove the brownie bites.
Place the ⅓ cup of chocolate chips in a microwave safe bowl and cook for one minute, then stir until smooth.
Place the chopped berries on each brownie bite, then drizzle some chocolate on top. Enjoy!
Serving size is two brownie bites. Nutrition facts are for two bites with toppings.
You can use different chocolate chips - they don't have to be unsweetened. However, your brownie bites will be sweeter than these.
Store leftover brownie bites in an airtight container. They should stay fresh for about 3 days.
You can freeze these in a freezer bag if you like - they should stay fresh in the freezer for about 3 months.