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I’m a brownie lover to the max and these brownie bites have been the best treat. They’re so cute and have the perfect fudgy middle with a classic crinkle top – aka they are literal perfection.
Eat them warm with a cup of milk, make them for a gathering, or freeze them for later. The options are limitless!
The ingredients
Almond flour
Coconut sugar
Cacao
Eggs
Maple syrup
Vanilla extract
Chocolate chips
Avocado oil
Salt
The method:
- Mix together the wet ingredients.
- Mix together the dry ingredients.
- Add the wet ingredients to the dry ingredients then add melted chocolate chips.
- Spray a mini muffin tray very well with oil or rub with butter.
- Scoop the brownie batter into the muffin tray, filing each spot halfway.
- Bake for 14-16 minutes, remove from oven, let them cool, and enjoy!
Optional modifications
If you love to modify recipes, then consider these options below!
- Sub butter or coconut oil for the avocado oil to suit your taste preference.
- Add chocolate chips to the prepared batter (not melted). Mini go best here.
- Add chopped nuts to the batter if you love the crunchy addition.
- Make a traditional brownie dish by putting the batter in an 8×8 and cooking for 32-37 minutes. A toothpick should have crumbs but not wet batter.
- Garnish with flaky sea salt for an extra boost of flavor and a more decadent look.
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I hope you love these Brownie Bites! Please be sure to leave a comment and rating if you try the recipe. I love hearing feedback and the engagement helps my website significantly! <3
PrintBrownie Bites
- Prep Time: 20 minutes
- Inactive Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 40 brownie bites
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Dry:
1/2 cup super-fine almond flour (53 g)
2/3 cup coconut sugar (110 g)
2 Tbsp cacao powder (10 g)
Few pinches of salt
Wet
3 large eggs
2 Tbsp maple syrup
1 tsp vanilla extract
Extra
1 cup chocolate chips
1/4 cup avocado oil
Instructions
- Preheat oven to 325ºF and prepare two mini muffin trays with oil or butter.
- In a large bowl, combine the dry ingredients.
- In a small bowl, combine the wet ingredients.
- Melt 1 cup of chocolate chips with 1/4 cup avocado oil. For the microwave: Melt in a bowl for 40-60 seconds then stir to until it’s creamy. For a double broiler: Put the chocolate and oil in a small pot and place it inside a larger pot that is 1/2 full with water. Bring the water to boil then turn to simmer. Stir until the chocolate is melted.
- Pour the wet ingredients into the dry ingredients and stir well. Add the melted chocolate mixture and mix well to combine.
- Spoon the batter into the mini muffin tins, filling each about 2/3 of the way. I don’t recommend filling them completely because it makes it harder to remove them after they’ve cooked (since they would expand over the edge).
- Bake 11-15 minutes, depending on if you use a metal or silicone pan. A toothpick should have moist crumbs on it, but not wet batter. Metal is 11-13 minutes and silicone is closer to 15 minutes. Also, if using silicone molds, be sure to place them on a flat baking sheet before filling the molds, this way they’re easier to transfer in and out of the oven.
- Let cool 10 mins before removing from the pan.
- Please leave feedback and your review if you made this recipe! Thanks!
Notes
- *If using a silicone mold, be sure to place the mold on a flat cookie sheet before filling with the batter. It’ll be easier to transfer in and out of the oven.
- You can make regular brownies by putting the full brownie recipe in an 8×8 baking dish and baking for 32-37 minutes. A toothpick should have moist crumbs on it, but not wet batter.
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