Cosmic brownie bites made no bake with 4 ingredients - a gluten free and dairy free brownie topped with chocolate ganache and rainbow sprinkles. A healthy mashup of two childhood favorites—Little Debbie’s Cosmic Brownies and Entenmann’s Little Bites, these mini brownie treats are easy to make in one bowl and an ice cube tray!
These adorable mini Cosmic brownie bites are a healthy mashup of two childhood favorites - Entenmann's Little Bites and Little Debbie's Cosmic brownies. These have everything you love about both but are made with 4 healthy ingredients and a wholesome twist! Also these are mini, no-bake, and made in an ice cube tray!
They’re gluten-free and dairy-free, ready in 10 minutes and made in one bowl! Perfect for quick snacks, lunchbox treats, or sharing at parties, and sweet cravings but without the sugar crash.
👉 Similar no-bake desserts:
Chocolate Frozen Yogurt Cups • Edible Brownie Batter • No Bake Cinnamon Rolls • Cookie Dough Banana Bites
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⭐ Why You’ll Love These
- made in an ice cube tray for perfect, poppable bites
- no bake, 4-ingredient brownie - ready in 10 minutes
- super fudgy with a creamy, rich chocolate ganache
- budget-friendly ingredients: oat flour (blended rolled oats), maple syrup, cocoa, chocolate chips
- dairy free, gluten free, refined sugar free, vegan
- Topped with playful, nostalgic rainbow sprinkles
🧾Ingredients
Brownie base
- Oat flour. Dry blend rolled oats to make flour.
- Maple Syrup. Use any liquid sweetener - even honey if you aren't vegan.
- Cocoa powder
- Milk of choice
- Vanilla extract
Chocolate ganache top
- Chocolate chips
- Milk. Almond, cashew or canned coconut will make the texture creamy but any milk works.
See the recipe card at the bottom for full information on ingredients and quantities.
🧁Steps to Make Brownie Bites
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
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Step 1: Make the brownie base: In a mixing bowl, stir together flour, maple syrup, cocoa powder, and milk to create a sticky dough.
Step 2: Pack your ice cube tray: Press the dough firmly into each ice cube compartment, filling about ⅔ of the way.
Step 3: Make the ganache: Melt the chocolate chips in the microwave for about 1 minute. Separately, microwave the milk for around 35 seconds. Pour the warm milk into the melted chocolate and stir until smooth and glossy.
Step 4: Top with ganache: Spoon or pour the ganache over the brownie base in each cube, filling to the top. Sprinkle with rainbow sprinkles right away, or chill slightly first to keep the sprinkles from sinking.
Step 5: Chill & set: Refrigerate or freeze for about 10 minutes until firm enough to pop out of ice cube tray!
Pro tip: To chill faster and make it easier to pop them out, use a mini silicon muffin mold.
Storage
For refrigerator storage: Store the brownie bites in an airtight container in the fridge for up to 5 days. They’ll stay firm and fudgy—perfect for a quick grab-and-go treat!
To freeze long term: For longer storage, place the bites in a single layer on a baking sheet or plate to freeze for about 30 minutes (this prevents sticking). Then transfer them to a freezer-safe container or bag. They’ll keep well for up to 2 months. When ready to eat, let them thaw at room temperature for 5–10 minutes, or enjoy them straight from the freezer for an extra-fudgy, chewy texture!
💡Recipe Tips
- A High Protein Option: Use almond flour instead of oat flour.
- Dough Too Dry? Add a tiny splash more milk until it sticks together.
- Dough Too Wet? Stir in a bit more almond flour or cocoa powder to thicken.
- Perfect Timing for Sprinkles: If your ganache is very warm and runny, chill the bites in the refrigerator for only 1-2 minutes before sprinkling so they don’t sink but no longer or the ganache will become solid and the sprinkles won't adhere.
Pro tip: For a richer brownie, use almond flour - but you might need to add less milk so add half of the milk, stir and than add the rest as needed.
FAQS
Yes—but silicone trays work best for easy removal. If using a hard plastic tray, line it with mini strips of parchment for easy lifting.
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
Maple syrup works best for the texture here, but you could try agave or honey (if not vegan). Adjust flour slightly if needed.
More No Bake Desserts
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📖 Recipe
Cosmic Brownie Bites (no bake, ice cube tray treat)
Equipment
- ice cube tray (squares)
Ingredients
Brownie
- 1 ¼ cup oat flour dry blend rolled oats
- ¼ cup maple syrup
- 2 tablespoon unsweetened cocoa
- ¼ cup milk almond, cashew or canned coconut milk
Cosmic chocolate ganache top
- ½ cup chocolate chips
- ¼ cup milk
- 3 tablespoon cosmic rainbow sprinkles
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Instructions
- Prep: Line a mini cupcake pan with mini paper liners or use a mini cupcake silicon mold.
- Make the brownie base: To a bowl, add brownie ingredients and stir into a sticky dough. Press the dough into the mini cups, about ⅔ up, and level off with a spoon.1 ¼ cup oat flour, ¼ cup maple syrup, 2 tablespoon unsweetened cocoa, ¼ cup milk
- Make chocolate ganache: Melt the chocolate chips in microwave for 1 minute. Microwave the milk in a different container for 35 seconds. Pour the milk into the chocolate and stir until smooth.½ cup chocolate chips, ¼ cup milk
- Pour the ganache on top of each brownie bite, filling the top ⅓ of the cup.
- Sprinkle on the cosmic sprinkles now or after chilling a bit in the refrigerator - you don't want the sprinkles to sink but you do want them to become stuck to the top so it depends on how liquidy your ganache is.3 tablespoon cosmic rainbow sprinkles
- Refrigerate or freeze the bites to firm up topping, about 5 minutes.
Notes
- If your brownie base is too dry, add a splash more milk. If it is too wet, add more flour or cocoa or a mix of both.
- To make a low carb version, use oat flour instead of almond flour.
Dee Dine says
healthy no bake brownie bites made in an ice cube tray!