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!
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.
The first step is to combine the melted butter with the coconut sugar.
Then you add in the eggs and vanilla and combine until you get a mixture that looks like a nice thick caramel/syrup.
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!
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.
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.
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!
Almond flour chocolate brownie bites
- 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.
- 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.