Fudgey Brownie Bites
Perfectly fudgy, two-bite brownies made in a mini muffin pan. They’re rich and chewy, you would never know they’re vegan and gluten free (plus they've got a secret fruit/veggie)!
Ingredients
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup cacao powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsweetened applesauce OR pumpkin puree
- 1/4 cup coconut oil melted
- 2 TBSP maple syrup
- 1 tsp vanilla extract
- 1/4 cup mini chocolate chips
- Flaky sea salt
Instructions
- Preheat your oven to 350F and spray a mini muffin pan* with oil
- In a large bowl, whisk together the flour, sugar, cacao, baking soda, & salt
- In a smaller bowl, whisk together the applesauce/pumpkin, oil, maple syrup, and vanilla.
- Pour the wet ingredients into the dry ingredients and use a spatula to stir and fully combine everything. Make sure there are no dry spots left.
- Fold in the mini chocolate chips
- Divide the batter evenly between 12-16 muffin wells. Sprinkle with flaky sea salt, if desired
- Bake for 12-14 minutes, until the tops have set.
- Remove from the oven & let cool before removing from the pan
Notes
*If you don’t have a mini muffin pan, you can use a regular muffin pan. You’ll end up with less bites and will probably need to cook them for a few minutes longer.