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Mini Sunflower Butter Brownie Bites
5 from 9 votes

Mini Sunflower Butter Brownie Bites

These Mini Sunflower Butter Brownie Bites are the perfect sweet treat that comes full of chocolatey flavor! You’ll be surprised that it’s made from completely vegan ingredients, hints of Sunflower Butter flavor, and chewiness from the loaded vegan chocolate chips. It’s definitely a killer sweet treat to add to your list of must-bakes for the entire family.

Course: Dessert, Snack
Keyword allergy-free, baked, bites, brownies, chewy, chocolate, dairy-free, easy, healthy, healthy bowl, homemade, nut-free, plant-based, sunbutter, sunflower seeds, vegan
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 24 Mini Brownie Bites
Creator Shanika | Orchids + Sweet Tea


  • 2 cups organic all-purpose flour (I used Bob's Red Mills)
  • 1/3 cup pure cane sugar
  • 1/2 cup coconut oil, melted
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 1 Tbsp SunButter, Creamy
  • 1 cup vegan semi-sweet chocolate chips (I used Enjoy Life Products)

Chocolate Glaze + Topping:

  • 1/2 cup vegan semi-sweet chocolate chips
  • 1-2 Tbsps Almond milk (You can use your fave plant-based milk)
  • Sunflower seeds, optional


  1. Preheat oven to 350 degrees Fahrenheit and add parchment paper to a 8x8 square baking pan (Remember metal pans are best!).

  2. In the bowl of an electric mixer---Combine the maple syrup, coconut oil, pure cane sugar, vanilla extract, and all-purpose flour and mix until well combined. NOTE: Mixture should look like "wet sand".

  3. Reduce the mixer's speed to low and slowly add the cocoa powder, sea salt, and baking soda, mixing until well combined.

  4. Fold in vegan chocolate chips until fully incorporated.

  5. Next, pour the batter into the prepared pan and spread evenly.

  6. Bake for 40-45 minutes, or until a toothpick or knife that is inserted in the middle comes out clean.

  7. Once done, let it cool slightly, about 10-15 minutes before removing the brownie from the pan to cool fully by lifting the parchment paper.

To Make Chocolate Glaze:

  1. Add vegan chocolate chips and 1-2 Tbsps of milk to a small pot on medium-high heat until everything begins to melt. Reduce heat and constantly stir until chocolate is fully melted.

  2. Once fully cooled, cut brownie into mini squares (about an inch wide on all sides) and spoon melted chocolate stop each square. If desired, sprinkle Sunflower Seeds atop chocolate. Repeat until all brownies are glazed.

  3. Bon Appetite!

Tips | Notes:

STORAGE: Can be stored in a tightly sealed container and best if placed in the refrigerator for up to 3 days for ultimate freshness.

SWEETENER: If you choose to opt out of pure cane sugar, you can always substitute for coconut sugar or pure maple syrup instead. If using pure cane sugar, ensure that it is Vegan-approved such as the Wholesome brand, etc. 

OILS: You can also use Grapeseed oil or Avocado oil if preferred.

GLUTEN-FREE VERSION: To make these brownies GF, I recommend using a GF Flour Blend (Bob's Red Mills has a great version!). Reduce Coconut oil amount to 3 Tbsps, add 1 tsp apple cider vinegar, and 2 Tbsps of flaxseed meal or chia seeds + 3 Tbsps of water. Continue w/ remaining ingredients and measurements.