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You know those two-bite brownies that seem to be gracing every grocery store shelf lately?
My young nieces are obsessed with them.
Hence, I set out to make a two-bite brownie of my own–> determined to please their taste-buds, but without the hydrogenated oils and sugar. Mine are just as cute and bite-sized, but they also happen to be grain-free, naturally sweetened, and properly combined.
Most importantly, they passed the taste-test with flying colors. 😉
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Grain-Free Brownie Bites
makes about 30 bites
adapted from this recipe
Ingredients:
1 cup almond flour (store-bought or homemade)
1/2 cup cocoa powder
1/2 cup honey
1/2 cup melted butter, or coconut oil
3 flax eggs (or 3 whole eggs)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup walnut pieces (optional)
Directions:
Preheat your oven to 350F, and grease a mini-muffin tin with butter or coconut oil. In a medium mixing bowl, combine all of the ingredients and mix until a gooey, thick batter forms.
If you use flax eggs for this recipe, not only will your batter be properly combined, it will also be salmonella-free–> making this the type of brownie batter you could eat with a spoon. Straight from your fridge.
Or maybe that’s just me.
Spoon the batter into the greased mini-muffin cups, and bake for about 15 minutes at 350F, or until the edges are golden brown and the tops start to look cake-like.
Allow to cool in the pan for 20 minutes, then use a knife to transfer each brownie to a wire rack to cool completely.
I added walnut pieces to half the batch, and noticed that the walnuts made the brownie bites stick to the pan a bit more than the plain version–> but, my family loved the texture of the added walnuts, regardless of the fact that they were breaking apart a bit. If you prefer, you could always make a traditional pan of brownies instead, baking in a greased 8″ x 8″ pan, and increasing the baking time by 10-15 minutes.
These brownies should last a few days stored at room temperature, but as always, I prefer storing them in the freezer for a lasting shelf-life. They have an amazing, chewy and fudgy texture when eaten cold, too!
Enjoy!
Ingredients
- 1 cup blanched almond flour
- 1/2 cup cocoa powder
- 1/2 cup honey
- 1/2 cup melted butter , or coconut oil
- 3 flax eggs (or 3 whole eggs)
- 1 tablespoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup walnut pieces (optional)
Instructions
- Preheat your oven to 350F, and grease a mini-muffin tin with butter or coconut oil.
- In a medium mixing bowl, combine all of the ingredients and mix until a gooey, thick batter forms.
- Spoon the batter into the greased mini-muffin cups, and bake for about 15 minutes at 350F, or until the edges are golden brown and the tops start to look cake-like.
- Allow to cool in the pan for 20 minutes, then use a knife to transfer each brownie to a wire rack to cool completely.
- These brownies should last a few days stored at room temperature, but I prefer storing them in the freezer for a longer shelf-life. They have an amazing, chewy and fudgy texture when eaten cold, too!
Notes
Nutrition
Per Serving: Calories: 110, Fat: 8g, Carbohydrates: 8g, Fiber: 1g, Protein: 2g
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Reader Feedback: What’s your favorite store-bought treat? Any recipe makeover requests?
Perfect treat! Had to make them again 🙂
These didn’t taste like brownies at all…more like really healthy muffins. But my kids ate them, so there’s that.