Sometimes you just gotta have a brownie! And, whether you’re GF or not, these decadent fudgy brownies are everything a brownie should be – chewy, gooey and rich with chocolatey goodness! YUM!
Talk about FUN – who doesn’t love Brownie Bites! They make the perfect party food. See recipe notes below for details!
Ingredients
- 3/4 cup blanched almond flour
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup unsalted butter
- 1/3 cup *fair trade dark chocolate chips (plus extra for sprinkling on top)
- 1/4 cup unsweetened *fair trade cocoa powder
- 3 large eggs
- 3/4 cup Rapadura (or sucanat)
- 2 tsp pure vanilla extract
Instructions
- Preheat oven to 350 degrees. Very lightly grease an 8x8-inch baking dish with coconut oil. In a small bowl, mix together the almond flour, baking powder and salt; set aside.
- Cut the butter into chunks. Then, place the butter chunks into a small saucepan and melt over medium heat. Add 1/3 cup of chocolate chips and the cocoa powder. Stir until the chocolate chips begin soften. Then, remove from heat and continue stirring until the chocolate chips are completely melted and the mixture is well combined. Set aside to cool.
- In a large bowl, add the eggs, rapadura and vanilla. Whisk together until well combined. Then, slowly whisk in the cooled chocolate-butter mixture, using a rubber spatula to get all of the chocolate mixture out of the saucepan.
- Next, slowly add the dry ingredients to the wet while whisking vigorously. Continue whisking until no lumps remain. Pour the batter into the prepared baking dish and sprinkle about a scant 1/4 cup of chocolate chips evenly across the top of the batter. Then, use a spreader to gently press the chocolate chips into the batter and smooth out the top. (Doing this, instead of mixing the chocolate chips directly into the batter, keeps them from sinking to the bottom of the pan.)
- Bake for approximately 26-30 minutes until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely in the baking dish before slicing and serving. For an extra special treat, top with a scoop of homemade vanilla ice cream. YUM! (Recipe inspired by The Wannabe Chef.)
Notes
To make Brownie Bites: Lightly grease 24-cup mini-muffin tin with coconut oil. Follow all directions above, except preheat to 325 degrees. Use a spoon to add brownie batter to mini-muffin cups until 2/3 full. Bake for approximately 15 minutes. Allow brownie bites to cool in pan about 5 minutes. Then, gently slide a knife around each brownie bite and gently remove while they're still warm. For easier clean-up, immediately place muffin tin in hot soapy water. Re-grease and fill clean muffin tin with remaining batter and bake as directed. Makes approximately 2 1/2 dozen brownie bites.
For information about why I only purchase fair trade chocolate and other products, click here.
Made these tonight, and they were a hit!
Hooray! Sometimes you really do just gotta have a brownie! It’s nice to have one with less guilt involved. LOL!
What size baking dish did you use? Do you think the taste and texture would change significantly if honey was used instead of rapadura (perhaps adding a little baking soda and reducing some of the egg white to compensate)?
I use an 8×8-inch baking dish for this recipe. If you double it you can use a 9×13-inch. You could certainly try using honey instead, I have not tried this but would speculate that it may make the brownies even more fudge like. I would also recommend using less honey – perhaps 1/2 cup. Anytime ingredients are substituted, the recipe is going to change, so if you opt to try it, you may need to continue tweaking to get the taste and texture right. Blessings to you as you create your own version!
Awesome, thanks so much for your quick response, Kelly. I really do appreciate it! I may do some experimentation this week as one of my daughters turned 4 today and another is 7 on Friday!
I have just found your blog, so I look forward to reading everything else you have here!
Terrific! If your honey version turns out well, let me know and I’ll share the option. Blessings, Kelly
Kelly, the brownies turned out delicious with honey! I used 1/2 cup honey and added a teeny bit more of baking powder (2/3 tsp in total). Cooking time was the same as the recipe. So lovely to have a good brownie recipe again… my husband, children and friend thanks you!
Awesome! Thank you SO MUCH for letting me know. I will go in and make that substitution suggestion and give you credit! Appreciate you!
We’ve made our second batch of these because my children BEGGED me to, litterally. These are our newest not so guilty guilty pleasure. Best thing without processed flours or white sugar we have ever experienced. Posted a pic of them on FB and telling friends where to find your miracles! Thanks to you yet again!
LOL! Thank you so much, Gwen! I’m so happy that your family is enjoying these! I love how you describe them … a “not so guilty, guilty pleasure!” Blessings, Kelly
Would coconut flour (which I have) work in lieu of almond flour (which I don’t have)? If so, would it be the same amount? Also, would coconut oil be a suitable substitute for the butter?
Coconut flour behaves very differently than almond flour (and other gf flours), so a cup-for-cup substitution is not possible. I do have a delicious and moist coconut flour brownie cake that tastes just like a brownie and can be cut into squares like brownies. The difference is it’s very cake-like, not chewy-fudgy in texture like this almond flour version. If you can grab a bag of blanched almond flour at your local whole foods type store, I highly recommend giving it a try in a recipe where you can taste it, such as one of my almond flour muffin recipes. Here’s the link for the coconut flour brownies:
http://thenourishinghome.com/2012/03/coconut-flour-brownie-cake-gf/
Blessings, Kelly
Thanks, Kelly, for your reply and for the link to the Coconut Flour Brownies. They look yummy, too.
I appreciate your explanation about the almond and coconut flours working differently. I would love to be able to purchase the almond flour at a local store, but it will probably take ordering it online to obtain it. Small communities (especially here in East TX) don’t have the wonderful access to natural whole foods stores that bigger cities do. I miss that, but at least I can get it at Amazon.com. It just might be a while before I can do that. But…in the meantime, you have so many other delicious selections (incl. the Coconut Flour Brownies) that will keep my chocolate-loving hubby quite satisfied. THANKS, again, for sharing such goodness!
My pleasure, Connie! And actually purchasing blanched almond flour online is less expensive. I recommend signing up for Honeyville Grain’s emails because they will notify you when they have sales and their shipping is just $4.49 an order, no matter how large. Blessings, Kelly
These brownies look so great! Do they come out with a shiny, crackly top? I have been looking for a paleo-type recipe that could achieve this essential (for me!) brownie quality, to no avail…Thanks!
I think I know what you’re referring too, Amanda. I like a nice moist, fudgy brownie that has a crispness to the top, and these brownies are definitely the most real brownie-like grain-free brownies that I could achieve. The key with being able to enjoy the crisper top is to allow them to cool on the counter for about 10-15 minutes and then eat them warm or room temp. If you cover them and let them sit, they will lose that crispness in the top. So I hope you enjoy them too! Blessings, Kelly
Thanks for the tips, Kelly. Also, do you think I could sub coco palm sugar as the sweetener? Thanks again!
Yes, I don’t anticipate there being too much of a difference in using palm sugar with this recipe. Hope you enjoy them! My pleasure to help! Blessings, Kelly
We’re on the GAPS diet, so I want to try this recipe using honey, but we can’t do baking powder. We can do baking soda – do you think I could substitute an equal amount and should I add some type of acid, like apple cider vinegar as well, to activate the baking soda? Thanks!
Hi, Jennifer. Normally I would say make your own baking powder, but since cream of tarter is not GAPS legal, I know that’s not an option for you. Substituting baking soda for baking powder can be problematic (more so than subbing baking powder for soda), but since the rise on this isn’t as critical as say a cake recipe, I think you’d be okay with using a smaller amount of baking soda and some lemon juice or apple cider vinegar, as you suggested. Not sure of an exact amount to give you, but perhaps 1/4 tsp of baking soda and a tablespoon or two of lemon juice/apple cider vinegar would suffice?
As far as replacing the rapadura/sucanat in this recipe. I do know from another reader that using 1/2 cup of honey in place of the whole cane sugar works well. You can look in the comments (look for Sheridan’s reply comment) and you’ll see what she did.
Hope this helps! Lots of blessings, Kelly
Hi Kelly,
I love reading your recipes, they always look amazing! Unfortunately, we have multiple food allergies over here and I know you often use blanched almond flour in most of your recipes. We are not gluten free, but we are wheat free, dairy, egg, soy, peanut, tree nut and sesame free (whew)! I often use oat flour in my baking. Do you know if I can substitute oat flour for the almond flour? Thanks for your creative and healthy cooking!
Thanks, Kasey! I’m so glad to hear you’re enjoying my site. As far as your family’s allergies, I do have some coconut flour recipes on my site, so if ya’ll are not allergic to coconut, these would be a great option. But unfortunately, it’s not possible to make simple cup-for-cup substitutions for blanched almond flour recipes because the recipe is precisely developed for this particular flour. In fact, each GF flour behaves very differently, so it would be best for you to find recipes using oat flour, if that’s your flour of choice. I have a wonderful friend – Michelle of The Willing Cook, who revises many of my recipes to be further allergy-friendly, as well as has many of her own for those with nut, dairy and egg allergies. I recommend paying her a visit: http://willingcook.com/
Lots of blessings to you and your precious family, Kelly
Will coconut flour substitute for almond flour?
Hi, Trinity. I saw you posted this question as well on my chocolate chip cookie recipe. So just incase, I am repeating my reply here as well since other readers may have a similar question … but just so you know, I do have a coconut flour brownie cake recipe that tastes exactly like brownies. The only difference is, the coconut flour brownie is more cake-like, whereas this recipe for almond flour brownies is more fudgy. Here’s the link to my coconut flour brownie recipe – it’s quite delicious!
http://thenourishinghome.com/2012/03/coconut-flour-brownie-cake-gf/
As far as substitutions go … When it comes to GF flours, it’s not possible to substitute cup-for-cup. That’s because each behaves very differently and requires differing levels of binders and liquids. When it comes to coconut flour, it’s like a sponge and requires a great deal more of eggs and liquid per cup, than does blanched almond flour. So it can take a great deal of trial and effort to convert recipes. That’s why I recommend looking for an established recipe. Blessings, Kelly
Dear Kelly,
Made a batch of brownie bites today. Awesome recipe and everyone really loved it. I had made the brownie earlier tried muffin version today for the first time. Thank you so much. I would like to know can the brownies be refrigerated?
Hi, Rachita. Yes, you can certainly refrigerate them for longer storage. They are good for about 2 days on counter or a week in frig, or freezer a month. So glad you all enjoyed these. Thanks so much for taking the time to leave a kind note! Merry CHRISTmas to you, Kelly
I was just curious if I could sub vegan margarine or melted coconut oil for the butter in the recipe? I’m not vegan but I can’t do dairy. They look delicious and brownies are always a big winner in this family.
Coconut oil would be fine and would be my first choice since it’s a whole food. Hope you enjoy these – they really are a decadent treat! Lots of blessings, Kelly
These are divine!, I found they stay more moist when I use coconut oil and so yummy. Yesterday when I made them I melted a dark chocolate bar in a double boiler and added a couple of teaspoons of coconut oil. When melted, I poured it over my brownie and ice cream , and can you believe as the chocolate cooled it formed a hard shell like the magic shell chocolate topping on top of the ice cream. Thanks for all the great recipes. Your crockpot stew is cooking now, can’t wait to try it.
Thanks so much, Bonnie! So glad you’re enjoying the recipes. And yes, I’ve seen a couple of recipes for “magic shell” using the method you describe! So you naturally discovered that on your own! Appreciate your taking the time to leave a kind note! Lots of blessings, Kelly
I love these so much! If I want to make a mint version, should I add about 1/2-1 tsp of peppermint extract to the original recipe or replace that amount instead of the vanilla in the recipe?
Hi, France. I just responded to your FB note. I’d start with about half of what’s called for and see if that is strong enough flavor. Please do report back as you adjust this. It would be fun to let everyone know if it works by adding a little mint extract. Blessings, Kelly
I just found your site and I am hooked! I love making almond flour pancakes on Sunday mornings and I’m going to try your recipe. I’m also going to try the brownies. Any suggestions for low carb eaters?
Thank you for your dedication to us all!
Hi, Natalie. Welcome! Glad to have you here. Recipes using blanched almond flour and coconut flour (which I feature a lot here) are definitely low-carb, nutrient-dense options compared to starch-based GF flours. Blessings, Kelly
This is a great recipe! Thanks for sharing.
Thank you so much! I’m so happy you enjoy it!