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
Ingredients
- 1 cup almond flour
- 2 eggs
- 3/4 cups sugar (you can cut down to 2/3 for slightly less sweet muffins)
- 1/3 cup coconut oil, melted
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp 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.
Excited to try this! How long should I bake them for if I use regular sized muffin tins?
I would check them after 15 min! My guess is around 15-18 minutes
Looks amazing! Can you put mini chocolate chips in the batter?
Absolutely!!
Can you use oat flour or whole wheat flour for these? Or will they not turn out as good?
I haven’t personally tested it, but I think using 3/4 cups oat flour may work!