Gluten-free Brownie Bites

Last Updated on April 14, 2022

Rich and decadent mini brownie bites! These delicious chocolate bites are gluten-free, dairy-free, and the perfect little fix of chocolate.

Gluten-free Brownie Bites

I’m seriously obsessed with these little bites of chocolate. They’re so easy to make, made with only 8 ingredients, and truly satisfy that daily chocolate craving.

These gluten-free brownie bites are made from almond flour, sweetened with coconut sugar, and remind me so much of those little Entenmann’s Little Bites I grew up eating.

These bites are slightly cake-like, but with a rich chocolate center. They bake in just 10 minutes, and are the perfect little treat to keep around the house.

What you’ll need to make these mini brownie bites:

• almond flour- fine almond flour keeps these light, moist, and naturally grain-free
• eggs- the eggs add the perfect fluffiness and texture
• unsweetened cocoa powder- I love to use an extra dark cocoa powder for a richer chocolate flavor
• coconut sugar- coconut sugar is one of my staples when baking, but can be substituted with brown sugar if needed
• coconut oil- when baking with coconut oil, I always opt for refined oil for a neutral taste
• vanilla extract
• baking soda
• salt

These seriously cannot be easier to make!

You’ll need just one bowl for these babies, along with a mini muffins tin. I highly suggest lining your pan with mini cupcake liners so that they come out more easily.

You guys are going to love this simple recipe. I can’t wait for you guys to try it 🙂

If you love chocolate, check out some of my other favorite chocolate recipes:

Chocolate Banana Bread

Gluten-free Chocolate Biscotti

Chocolate Chia Pudding

Gluten-free Brownie Bites

5 from 5 votes

Course: Baked goods, Dairy-Free, Gluten-Free

Servings

22-24

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Ingredients

• 1 cup 1 almond flour

• 2 2 eggs

• 3/4 cups 3/4 sugar (you can cut down to
  2/3 for slightly less sweet muffins)

• 1/3 cup 1/3 coconut oil, melted

• 1/4 cup 1/4 unsweetened cocoa powder

• 1 tsp 1 vanilla extract

• 1/2 1/2 tsp baking soda

• 1/4 tsp 1/4 salt

Directions

• Preheat the oven to 350 F
• Whisk together the eggs, sugar, vanilla and oil in a bowl until smooth.
• Fold in the almond flour, cocoa powder, baking soda and salt and mix well.
• Line a mini muffin tin with cupcake liners and fill each one about half way with the batter. If you don’t have liners, be sure to grease the pan with cooking spray and let the muffins cool completely before removing. I like to carve around them with a butter knife to help loosen the edges.
• Bake for about 10-12 minutes, until the tops are firm to touch.
• Let cool completely and enjoy! Keep stored at room temperature for up to 1 week, or frozen for up to 3 months.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!