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Breakfast, Clean Eat, Desserts, Gluten-Free, Snacks, Sweet Treats

Almond Flour Brownie Bites

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A head on, close up image of a mini muffin brownie surrounded by crumbs, chopped walnuts and dark chocolate chips with a pile of mini brownie muffins in the background.

Having just bought myself a mini muffin pan I admit that I am obsessed with it and with making mini, bite-sized treats.
And given my love for all things chocolate, this recipe was my first go-to!

An overhead image of a tray of bowl containing the following ingredients: almond flour, eggs, coconut sugar, cocoa powder, dark chocolate chips, melted butter, a splash of milk, vanilla extract, salt and baking powder.

Made using ten simple ingredients, these clean eat, gluten free bite sized brownies are perfect for a mid-afternoon pick-me-up! Almond flour, coconut sugar, eggs, cocoa powder, salt, baking soda, a splash of milk, a splash of vanilla, butter, and dark chocolate chips that are wholly optional, all come together to make these tiny treats.

An overhead image of a bowl containing a combined mixture of melted butter and coconut sugar.

The first step is to combine the melted butter with the coconut sugar.

An overhead image of a bowl containing a mixture of melted butter, coconut sugar, vanilla, and eggs.

Then you add in the eggs and vanilla and combine until you get a mixture that looks like a nice thick caramel/syrup.

An overhead image of a bowl containing a mixture of melted butter, coconut sugar, vanilla, eggs, and cocoa powder.

Next comes the cocoa powder which you need to stir in slowly since it tends to kick up puffs of cocoa powder clouds that you do not want to inhale!
The mixture looks like a thick, rich chocolate syrup at this point and does not clean off the sides despite my best efforts!

An overhead image of a bowl containing a mixture of melted butter, coconut sugar, vanilla, eggs, cocoa powder, almond flour, baking soda, salt, and a splash of milk.

Finally you add in the rest of the dry ingredients (almond flour, salt, baking soda) and once the mixture is well combined, add in the splash of milk and mix it in.

An overhead image of a mini muffin tray filled with brownie batter and topped with dark chocolate chips.

You can add your chocolate chips into the batter or on the tops of the brownies…or if you’re feeling particularly devious, both!
I’ve tested this recipe and it’s measurements to fit exactly into the greased 24 mini muffin tray. Not a drop was left over.
Note that these will not get crazy levels of rise but they will puff up over the edges to give you a great little muffin top so be sure to grease the top of the tray’s surface as well as the cups.

An overhead image of a plate of nine chocolate chip mini muffin brownies surrounded by scattered chopped walnuts and dark chocolate chips.

The final product. I’ve made this recipe countless times so I can say from experience that they do not last long. Perhaps it’s their one bite nature. Or maybe it’s their slightly crisp, slightly chewy, brownie-corner outside, and fluffy, moist almost cake-like inside that’s complemented by pockets of melted dark chocolate chips.
Whatever the reason, I’m willing to bet you’ll soon find yourself doubling the batch!

A head on, close up image of a mini muffin brownie surrounded by crumbs, chopped walnuts and dark chocolate chips with a pile of mini brownie muffins in the background.
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4.84 from 6 votes

Post Contents:

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  • Almond flour chocolate brownie bites
    • Ingredients
    • Instructions
    • Notes
    • Nutrition

Almond flour chocolate brownie bites

Delectably bite-sized brownies that have an all around slightly crispy, slightly chewy "brownie edge" exterior and a moist, soft, cake-like interior. These little bites are GOOD! 
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 8
Calories: 191kcal
Author: Kitrusy

Ingredients

  • 1/4 cup salted butter (partially melted)
  • 3/4 cup organic coconut sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup cocoa powder
  • 3/4 cup blanched almond flour
  • 1/4 tsp Himalayan salt
  • 1 tsp baking soda
  • 1-2 tbsp milk
  • 1/4 - 3/4 cup dark chocolate chips (optional)
  • coconut oil or butter (for greasing muffin pan)

Instructions

  • Pre-heat oven to 350°F (175°C).
  • Combine the butter and coconut sugar together.
  • Add the eggs and vanilla extract and mix until the mixture has a thick caramel-like consistency.
  • Add in the cocoa powder and slowly mix it in until you have a smooth, thick rich chocolate batter.
  • Add in the almond flour, salt, and baking soda and combine until all ingredients are incorporated.
  • Add a splash of milk to the batter and stir to combine.
  • If using, you can add the chocolate chips in and mix to evenly disperse them.
  • Spoon the brownie batter into a mini-muffin tray that has been well greased with coconut oil.
  • Bake at 350°F (175°C) for ten minutes or until a toothpick inserted comes out with crumbs attached. If the toothpick comes out wet give it another two minutes before checking again.

Notes

  • If you prefer a denser fudge-like brownie omit the baking soda.
  • Feel free to use blanched almond flour for this recipe. I simply used what I had on hand.

Nutrition

Calories: 191kcal | Carbohydrates: 18g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 329mg | Potassium: 99mg | Fiber: 2g | Sugar: 10g | Vitamin A: 245IU | Calcium: 40mg | Iron: 1.4mg

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Hi there! Welcome to Kitrusy where we devise and share our clean-eating culinary creations. We aim to keep things clean and simple, so feel free to look around and I'm sure you'll discover something just for you!

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