Grain-Free Brownie Bites

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. 😉

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!

4 from 5 votes
Print
Grain-Free Brownie Bites
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Bite-sized brownies that are grain-free and naturally sweetened!
Course: Dessert
Servings: 24
Calories: 110 kcal
Author: Detoxinista.com
Ingredients
Instructions
  1. Preheat your oven to 350F, and grease a mini-muffin tin with butter or coconut oil.
  2. In a medium mixing bowl, combine all of the ingredients and mix until a gooey, thick batter forms.
  3. 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.
  4. Allow to cool in the pan for 20 minutes, then use a knife to transfer each brownie to a wire rack to cool completely.
  5. 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!
Recipe Notes

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.

Reader Feedback: What’s your favorite store-bought treat? Any recipe makeover requests?

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Comments

Debra

I followed this recipe to a T and used flax eggs and these bubbled over and started burning and didn’t seem to really come together …they weren’t really edible:( HELP!

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