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Brownies are chewy on the outside, fudgy on the inside and the perfect bite size chocolate treat made without flour, gluten, grains or dairy.
I love chocolate, but a pan of brownies gets me in trouble every time. First you cut yourself an appropriate square from the pan and eat it, then you decide you want just a little more so you slice off another bite, then another, then another and before you know it you ate the whole damn row. Please tell me you can relate?! These brownie bites are the perfect solution because they are loaded with chocolate, already portioned out for you and I promise, you only need one!
These brownies follow the same recipe as my traditional pan brownies, but again, I prefer these because they are pre portioned out and easier to control (and if you are a fellow 2B Mindset friend, these are trackable treats!).
If you aren’t eating (or sharing) all the brownies right away, you can store them in an airtight container at room temperature, however, I prefer to freeze them. I place them all in a ziplock freezer bag and then when I want a brownie, I take one out, let it defrost on the counter and then eat it! They defrost fairly quickly and this is just one more way to help me control myself and not eat more than one (since the rest are frozen solid). I have chocolate issues, I am well aware, but the best people do, right?
Stir cashew butter in mixing bowl till creamy.
Add in egg, stir, then add in maple syrup and vanilla extract and mix well.
Slowly stir in cocoa powder.
Mix in salt & baking soda.
Fold in chocolate chips.
Line muffin tin with 12 silicone liners.
Fill each cup 3/4 full.
Bake at 325 degrees for 35 minutes.
Remove from oven and let cool completely before removing from liners.
Store in airtight container.