Chef’s Summer Recipes: Chris Brugler’s Vegan Brownie Bites with Dried Cranberries & Mint

Chef Chris Brugler developed his passion for the culinary arts as a teenager, and made it a goal to learn all that he could in the kitchen. He attended The Restaurant School at Walnut Hill College in Philadelphia, and soon the legendary Master Chefs Paul Bocuse and Joel Antunes had their eyes on him. They offered Brugler a position at the  Ritz Carlton where he spent 6 years. Brugler then made his move to Los Angeles, where he became a private chef for high profile clients within the celebrity circuit. He offered customized, five-star dishes, and after some time (and rave reviews) decided to open his own namesake catering company, Chris Brugler Catering He is also known as the “Challah King of Beverly Hills“, and his Challah bread is available online in 11 flavors including Milk Chocolate, Sesame Seed, and Black Mission Fig.1x1.trans Chef’s Summer Recipes: Chris Brugler’s Vegan Brownie Bites with Dried Cranberries & Mint

“What’s better than a chewy brownie? We have created vegan versions of old favorites such as cookies, pies and desserts for our clients. These brownie bites have no processed sugar, butter, gluten, eggs, or animal products of any kind. They smell just like real brownies and are very decadent and dense. We added a bit more ‘zip’ by including dried cranberries and fresh summer mint.”

1x1.trans Chef’s Summer Recipes: Chris Brugler’s Vegan Brownie Bites with Dried Cranberries & Mint


Makes 30 bites

  • 2 1/4 cups unbleached all-purpose flour
  • 2 cups raw sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/4 cup water
  • 1 cup vegetable oil
  • 1 1/2 tablespoon vanilla extract
  • 1/2 cup dried cranberries
  • Fresh mint to garnish Powder sugar – garnish


  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl with the paddle attachment add the flour, sugar, baking powder, salt and cocoa powder.
  3. Add vegetable oil, water and vanilla, mix until blended about 2 minutes. Once smooth add dried cranberries and mix until incorporated.
  4. In a non-stick mini muffin tin fill 2/3 of the way with the brownie mix. Bake for 12 – 15 minutes in the preheated oven. Let cool for 15 minutes before you unmold the brownies.
  5. Place on a platter and garnish with a sprinkle of powder sugar and fresh mint sprigs.

Blanca Valbuena
I am one of the co-founders of FriendsEAT. Obviously, I love to eat. Other passions include A Song of Ice and Fire, Shakespeare, Dostoyevski, and Aldous Huxley.
Blanca Valbuena
Blanca Valbuena

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