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Brownies {Bite Size}
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!
How To Make Flourless Brownies
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!).
- To start, pour your cashew butter (or almond butter) into a mixing bowl and stir it well until it’s very creamy.
- Next, add in your egg and mix, then add in your maple syrup and vanilla extract and mix well until everything is well combined.
- Very carefully, stir in your cocoa powder (if you stir without caution, you will regret it).
- Once cocoa is mixed in well, add in salt & baking soda and incorporate.
- Lastly, add in chocolate chips. I prefer using dark chocolate chips and these are a great dairy free brand.
- Once batter is well mixed, line a muffin pan with 12 silicone muffin liners. (you can use traditional paper liners, but I have found that the brownies do tend to stick to them more)
- Fill each cup 3/4 of the way full.
- Bake brownie bites at 325 degrees for 35 minutes.
- Once done baking, remove from oven and let cool completely before removing from muffin liners. This is a key step. If you try and remove the brownies before they are 100% cool, they will separate and fall apart.
- Once cooled, remove from muffin liners.
How To Store Brownies
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?
Brownies (Bite Size)
Ingredients
- 1 cup cashew butter (can sub almond butter)
- 1 egg
- 3/4 cup pure maple syrup
- 1/2 tbsp vanilla extract
- 1/4 cup pure cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup dark chocolate chips
Instructions
-
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.
I made these today subbing almond butter for the cashew butter since that’s what I had on hand. They are sooo yummy! I was worried the nut flavor would be strong and therefore making these less (traditional) brownie-like, but the flavor was so mild I think I imagined it only because I knew what went in them. My husband and kids didn’t know they were any different and devoured them. Perfect with a glass of milk. Will make again!