Bite Sized Vegan Deviled Brownies
These bite-sized deviled brownies are crispy on top, soft in the middle, and filled with a creamy, sunny yellow frosting that mimics classic deviled egg filling. A sprinkle of red sanding sugar on top gives that perfect “paprika” touch. Tiny, festive, and the perfect little treat to make in the spring.
Ingredients & what they do
Brownies
Brownie mix box – The shortcut that still tastes homemade! Provides structure and rich chocolate flavor without fuss.
1 cup full-fat coconut milk (canned) – Adds moisture and richness, keeping the brownies soft and tender in the center. Make sure it’s the canned, full-fat kind for best texture.
3 tablespoons sugar – A touch of sweetness to balance the chocolate and help the tops crisp nicely.
Filling & topping
Vanilla frosting – Smooth and creamy, the base for your “deviled egg” filling.
Yellow food coloring – Gives the frosting that classic sunny deviled egg color.
Red sanding sugar – Just a light sprinkle on top mimics paprika and adds a tiny pop of color.
How to make the recipe
Step 1
Preheat oven to 350°F. In a bowl, mix the brownie mix, canned full-fat coconut milk, and sugar until smooth. Pour a heaping tablespoon of the batter into each silicone egg mold. Bake for 20 minutes, or until the tops are crispy and a toothpick comes out clean.
Step 2
Once baked, use a teaspoon to gently push down the center of each brownie to create a small well for the frosting.
Step 3
Let the brownies cool fully, warm brownies will make the frosting melt and run everywhere.
Step 4
Mix a little yellow food coloring into the vanilla frosting until you reach a sunny yellow. Pipe the frosting into each brownie well, then lightly sprinkle the top with red sanding sugar for that deviled-egg look.
Pro Tip:
Want your frosting easier to pipe onto these bite-sized brownies? Simply take a can of store-bought frosting and whip it with ½ cup of powdered sugar for 3-4 minutes. It makes the frosting thicker, smoother, and perfect for piping.
Serving & storing
Best served at room temperature once the frosting is piped in.
Perfect for spring brunches, picnic trays, or cheerful desserts.
Keep in an airtight container at room temperature for up to 3 days.
Tips & tricks
Use canned full-fat coconut milk, it’s the secret to soft, tender brownies.
Cool brownies completely before piping frosting. Warm brownies = melting filling.
Use silicone molds for easy release and uniform shapes.
Yellow filling magic – start with a drop of food coloring and add more until it looks like classic deviled egg yolk.
Red sanding sugar = paprika effect – just a light sprinkle creates that finishing touch.
FAQs
Can I make these ahead of time?
Yes! Bake and cool brownies, store unfrosted, then pipe frosting and add red sugar right before serving.
Can I use different molds?
Absolutely! Mini cupcake pans or other silicone shapes will work too.
Bite Sized Vegan Deviled Brownies
Equipment
Ingredients
- 1 box brownie mix
- 1 cup full-fat canned coconut milk
- 3 tbsp sugar
- Vanilla frosting homemade or store bought
- Yellow food coloring
- Red sanding sugar
Instructions
- Preheat oven to 350°F. Mix together brownie mix, canned full-fat coconut milk, and sugar until smooth.
- Pour a heaping tablespoon of the brownie batter into each silicone egg mold. Bake 20 minutes or until a toothpick comes out clean.
- Use the back of a teaspoon to gently push down the center of each brownie to make a well.
- Cool completely.
- Mix yellow food coloring into vanilla frosting, pipe into each brownie well, and sprinkle lightly with red sanding sugar.
- An easy way to make canned frosting easier to pipe is to whip it with ½ cup of powdered sugar for 3-4 minutes. It makes the frosting thicker, smoother, and perfect for piping.