Description
These tiny brownie bites boast a dense, fudgy interior and a deep cocoa aroma, while coconut sugar adds natural sweetness and dark chocolate chips lend melt-in-your-mouth bursts of flavor.
Ingredients
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup coconut sugar
- 2 tablespoons melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/4 cup dairy-free dark chocolate chips
Instructions
- Preheat the oven to 350°F and grease a mini muffin tin or line with silicone liners.
- In a medium bowl whisk together almond flour, cocoa powder, coconut sugar, baking powder, and sea salt until well combined.
- In another bowl whisk eggs, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until a uniform batter forms.
- Fold in the dark chocolate chips if using.
- Spoon the batter into the prepared muffin tin filling each cup about three quarters full.
- Bake for 12 to 15 minutes or until the edges are set and a toothpick inserted comes out with moist crumbs.
- Allow the brownie bites to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
Notes
- Store brownie bites in an airtight container at room temperature for up to three days.
- Freeze baked bites in a sealed bag or container for up to one month.
- Ensure the brownie bites are fully cooled before removing to prevent them from crumbling.
- For variation substitute almond flour with gluten-free oat flour or add a pinch of cinnamon.