Gluten-Free Blueberry Brownie Bites

Vegan blueberry brownie bites aka financiers
Tasty little vegan chocolate brownie bites.

The idea for blueberry brownies came to me in the middle of shampooing my hair. I was thinking about a chocolate bar I'd seen the day before (what, you don't think about chocolate in the shower?). It was a slim dark chocolate confection with dried blueberries. I'm a fruit and chocolate combo fan, you see. I love berries and chocolate. Orange and chocolate. Pineapple and chocolate. Actually, is there anything that doesn't taste better with some chocolate on it?

Such are my ponderous meanderings.

I'm still waiting for my Babycakes cookbook to arrive (I pre-ordered it from Amazon) along with pastry bags and icing tips. Ever since my unexpected success developing my first gluten-free and vegan Orange Creme Cupcakes I've been dreaming up cupcake flavors and imagining sweet little gems galore. Although I was less than thrilled to learn that Babycakes bakery uses bean flours (yuck), soy milk powder (um, why?) and spelt (spelt is not gluten-free) in their recipes, I'm still stoked to get the book, hoping it will at least inspire my own gluten-free vegan beauties.

From the Babycakes recipes I've seen on-line, author Erin McKenna uses a similar approach to mine in gluten-free baking- adding agave or honey, for instance, to keep the flours moist (both agave and honey are humectant). Using potato starch for lift and tenderness (those of you allergic to nightshades can substitute tapioca starch). And her tip of using hot water to mix batters is spot on (I love using hot coffee in chocolate batters and hot water in my vegan cornbread).

But the number one reason I'm infatuated with cupcakes at the moment is this- at high altitude, getting a vegan cake to rise properly without turning into one giant muffin, or coaxing a pan of vegan brownies to coalesce, is a sticky, difficult task. Dividing the batter into individual servings- aka cupcakes- solves this problem. The modest dollops of batter thrive and rise like champs.

After learning about Martha Stewart's version of Erin's brownies over at Book of Yum, I began conjuring brownies as cupcakes. Then came the blueberry idea in the shower.

And the rest, as they say, is herstory.

Gluten free vegan brownie bits
If you aren't a fan of blueberries, leave them out.

Blueberry Brownie Bites - A Gluten-Free Vegan Recipe

I used organic frozen wild blueberries in this chocolate brownie recipe. I thawed them first and patted them dry. In summer, use fresh blueberries.

Preheat the oven to 350ºF. Grease and g-free flour or line a twelve-cup muffin tin with papers.

Whisk together the dry ingredients:

3/4 cup sorghum flour
1/4 cup potato starch (not potato flour!)
1/3 cup organic cocoa powder
1 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon xanthan gum
1 cup organic cane sugar

Mix your egg replacer:

1 1/2 teaspoons Ener-G Egg Replacer whisked with 2 tablespoons warm water (the equivalent of one egg)

Add it to the dry ingredients along with:

1/2 cup organic coconut oil or Spectrum Organic Shortening
2 teaspoons bourbon vanilla
1 tablespoon raw organic agave (or honey)
1/2 cup hot water

Beat with a wooden spoon till smooth. Add in:

1/2 cup vegan chocolate chips
1 cup wild blueberries

Stir to combine.


Spoon the batter into the 12 cupcake cups (I used an ice scream scoop to do this- easy peasy). Use wet fingers to even out the batter, if you like.

Bake in the center of a 350 degree F oven for about 20 to 25 minutes- keep an eye on them. They should be firm to the touch.

Cool on a wire rack; remove the brownies from the pan to continue cooling when they are not too hot to handle; this keeps the bottoms from getting steamed (meaning, soggy).
Wonderful warm and gooey.

Wrap cooled brownies individually and freeze for a future gluten-free sweet. Warm briefly in the microwave before serving.

Cook time: 22 min

Yield: Makes one dozen brownies.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.


Kimi Harris said...

What a delicious combo! Chocolate and blueberries, how can you go wrong with that?

veggievixen said...

holy yum. this recipe is incredible. i love the idea of blueberries and chocolate, and also of making them in cupcake liners!!

hey, when inspiration hits, why not?

Mandee said...

I have my copy of BabyCakes pre-ordered too, I cannot wait! And I will be subbing in rice milk for soy for sure!

These brownies look delicious, I love blueberries and chocolate, thanks for sharing the recipe :)

Rach said...

yummy! happy (early) mother's day!

Lauren Denneson said...

Yum! I have been over-using the chocolate and cherry combination myself, so I'll have to try the blueberries and chocolate too - I can't wait until berry season :)

Steph said...

Yummy looking brownies! I've got big plans for your chocolate pecan brownie recipe this weekend :)
I can't wait for you to get the cookbook, and come up with some great variations to share with the rest of us!

Laura said...

Wow. I didn't know Erin McKenna was finally publishing a book. I've been making her brownie bites from Martha Stewart for almost two years. They are a great thing to keep stored in the freezer for the emergency treat after the soccer game or at a birthday party. I'll have to try these blueberry brownies now too.

alice said...

I am wondering if there is a liquid ingredient missing from this?? I am making them now and the batter is not wet enough...thanks!

kcsimpson99 said...

This sounds great!! Have been checking your blog as I have been on a gluten and dairy-free diet with the hopes of helping my Fibromyalgia and Chronic Fatigue Syndrome. I will give this one a try!! Thanks!!

Karina Allrich said...

First- yes, there is 1/2 cup hot water added- sorry I missed it, and thanks for your patience!


Karina Allrich said...

Thank you- Kimi, Veggie Vixen- :-) What's not to love?

Mandee- Are you celiac? I got my copy of the Babycakes cookbook and almost 30% of the baking recipes use spelt- which is wheat- and NOT gluten-free.

Rach- Muchas gracias! :-)

Lauren- Chocolate and cherries sounds lovely.

Steph- As I mentioned above- I got my copy. Disappointed in how few gluten-free recipes are in it (all the biscuit, scones, pastry dough, cobblers use spelt, and it's not a simple one to one sub to make it work, unfortunately). There are some good ideas in it if you can use bean flour, soy milk powder and coconut oil.

I think I'll stick to my own base recipes and develop my own with sorghum and millet and potato starch. But don't worry- there are lots of cupcakes and goodies in our future!

Laura- Yes, it's out. :-)

KC- Great- welcome! I am GFCF, too.

Thanks, everyone- be well--


gmt said...

These were amazing. When I saw the recipe I had to try it, even though I was nearly out of sorghum flour. I subbed millet and amaranth for the missing sorghum, and have had trouble staying away from them since they came out of the oven. My son, who doesn't care for gluten-free baked goods said they were even better than regular brownies! I did add a 2-3 T of water to bake the batter wetter, but it's so humid here today, not much was really needed.

Karina Allrich said...

GMT- I love these stories. Winning them over, one recipe at a time. Yay! Thank you for stopping back to let me know.


laurelvb said...

These do look delicious and I so love your recipes.
I hope you are not too disappointed with Erin McKenna's new book. I'm glad I did not pre-order it as in addition to using bean flours she has an entire chapter, 13 of the 50 recipes which use spelt. Why they're in a gluten free cookbook I don't know. If anyone can get around all that coconut oil, bean and spelt flour though it would have to be you.
Thanks for helping so many of us get over the shock of gluten free, casein free, soy free. I personally, don't know what I would have done if I hadn't found your blog. The six cookbooks I ordered weren't all that helpful as there were still so many changes to be made. So again, thanks!

Roxanne said...

This looks absolutely delicious! Im new to all this so im still learning and i have a question about your recipes. Are all your vegan recipes that you do, automatically gluten-free? Or should i double-check the ingredients before i try it out? Thanks! :D

Karina Allrich said...

Hi Laurel- To be honest, her recipes rely so much on agave, coconut oil and applesauce that I probably won't be trying too many recipes. Maybe the tea cake- with my own flour blend.

I have a hard time digesting a lot of agave (the amounts used in baking). It's pure fructose- and I find it hard on my system.

But I will be experimenting with my own vegan cupcakes- I love baking smaller sized gluten-free treats- so stay tuned. And they'll be bean-free and soy-free. ;-)

Hi Roxanne- Yes- all my recipes are gluten-free. Every one. I've been 100% g-free for almost eight years. I'm also soy-free.

My earlier g-free recipes that are not vegan contain dairy and eggs; but all my vegan recipes are GFCF- gluten and casein free. They're also egg-free and soy-free. I've been baking vegan since June 2007.

I have a Vegan Recipe Index you can browse. Check out the top navigation bar. And feel free to ask questions.

Take care!


j.cro said...

Hi Karina!
I received the Babycakes cookbook as a bday gift and I too was so disappointed in how many recipes use Spelt! I don't know if I'm allergic to it, being self diagnosed, but I don't even want to chance it. I was beyond bummed seeing the Red Velvet Cupcake recipe calls for Spelt, those are my favorite!

I guess I'll use her book as a guide, since I also can't afford that much coconut oil. It's so expensive.

I had such high hopes. Oh well. I'll keep baking and hoping for the best. Plus, your recipes have never done me wrong.

By the way, I baked the Mexican Choc. cake this weekend - I didn't have sweet potato puree so I used pumpkin. It turned out a little bit dense but was still really moist and I got a lot of compliments on it.

Thanks for everything you do!
Take care.

Alyson S said...

Hi Karina - can you recommend a substitute for the organic shortening? If I use something else should I reduce the vanilla? Thanks

Karina Allrich said...

Alyson- Butter or a vegan buttery spread suitable for baking will work. I would not lessen the vanilla; I think 2 teaspoons is perfect in this recipe- it rounds out the chocolate flavor and helps gluten-free flours taste "softer", if you know what I mean.


Adrian said...

Hi Karina, thank you so much for this recipe. It produced the best texture so far since my gluten free baking days for my daughter. I subbed the sorghum for millet and excluded the honey but still it tasted great. Even my wife loved it.

j.cro said...

Dearest Karina,
For Father's Day I made this recipe although I eliminated the blueberries because my husband wouldn't have gone within a thousand miles of tasting one if I'd included them. I've written about it on my own blog - with great shout-outs in your direction.
Thank you for the deliciousness!

gluten-free nonna said...

These are absolutely amazing! I make them for my blueberry loving, gluten-eating boyfriend all the time, and he is blown away that they're gluten free. Thank you so much for creating them!

Sweet Endings Desserts said...

I have been wanting to change over my baking to gluten free but can't find many of the ingredients you list. Where do you get your flour and can you change that with brown rice flour.
Looking forward to starting my new journey with Gluten Free items.

Karina Allrich said...

Thank you all, Beauties- I love your comments. They keep me going. xox

As for starting this journey to gluten-free, I suggest checking my FAQ page, and reading my gluten-free baking and cooking tips post. Going gluten-free is a little complicated- but delicious.

I get my flours at Whole Foods or buy them on-line at


Anonymous said...

Could I substitue molasses for the agave? Is there anything else I could substitue it with besides honey?

Karina Allrich said...

Anon- Agave (or honey) works to give it a little moisture. You could try using gluten-free brown rice syrup. I think molasses might be too strong a taste. Or try yogurt (dairy or coconut or soy based all work). Karina

Anonymous said...

Hi.. I love your blog.. it's has helped me so much as I am new to being GF. These brownies look great. I was wondering if there is another flour I can use in place of sorghum..the few times I have eaten anything made with it. I had an odd reaction...tightness in my throat,tingling in the mouth. I may be allergic to it. Also if you could reccommend some really good GF cookbooks I would be very grateful.I want to order some but don't want to end up with page after page of baked fish over brown rice and dessert recipes using bean and rice flours if you know what I mean.
mom of the 8

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