Love at first site! … and bite!
Yes, these beautiful little gems are a chocolate lover’s dream. But don’t let their good looks deceive you … these Chocolate Dipped Raspberry Brownie Bites are incredibly easy to make and are far healthier than you might think at first glance.
Made with protein-packed blanched almond flour and naturally sweetened with honey, these little one-bite-wonders are definitely a healthier option that doesn’t compromise when it comes to rich, decadent flavor.
The combination of sweet and tangy fresh raspberries with rich dark chocolate is truly spectacular, which is exactly why this recipe must come with a warning label … it’s next to impossible to eat just one!
So unless you have iron-clad will power, I highly recommend making these scrumptious bites only when you have a house-full of family and friends around to share the love!
So how did I fare? Did I really only enjoy just one bite?
Um, no! I’m not super-human – LOL! So I took my own advice and made sure these beauties traveled with me to a girly-get together where we savored them together without a single ounce of guilt – just lots of giggles and oohs and ahhs!
This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!
Click here to get a SNEAK PEEK of the book!
- 3/4 cup blanched almond flour
- 1 tsp coconut flour
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup unsalted butter (or palm shortening)
- 1/2 cup dairy-free mini chocolate chips
- 3 Tbsp unsweetened cocoa powder
- 3 large eggs, room temperature
- 1/2 cup honey
- 2 tsps pure vanilla extract
- 1/2 cup dairy-free mini chocolate chips
- 1 tsp butter (or palm shortening)
- 1 tsp honey
- 6oz fresh raspberries
- Preheat oven to 325°F. Generously grease a 24-cup mini-muffin tin with palm shortening, or use parchment paper mini muffin liners. (To make regular brownies, lightly oil an 8”x8” baking dish.) Set aside.
- To make the Brownie Bites: In a small bowl, mix together the almond flour, coconut flour, baking soda, and salt; set aside.
- Cut the butter into chunks. Then place the butter chunks (or palm shortening) into a small saucepan and melt over medium heat. Add the chocolate chips and the cocoa powder. Stir until the chocolate chips begin to 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, honey, and vanilla. Whisk together until well combined. Then slowly whisk in the cooled chocolate mixture, using a rubber spatula to get all of the chocolate mixture out of the saucepan.
- Slowly add the dry ingredients to the wet while whisking vigorously. Continue whisking until no lumps remain.
- Spoon the batter into the prepared muffin wells, until 2/3 full. (Or pour the batter into the prepared baking dish, if making regular brownies.) Please note: Batter will yield 3 dozen brownie bites. So if you don’t have 2 mini-muffin tins, it’s much easier to use parchment liners. That way, there’s no need to wash the muffin tin before putting the final dozen in the oven.
- Bake for approximately 15 minutes until a toothpick inserted into center comes out clean. (If making brownies in 8x8-inch pan, bake for 25-28 minutes.) Remove from oven and allow to cool 3-4 minutes, then turn out the brownie bites onto a clean countertop or kitchen towel to finish cooling. (If you didn’t use parchment liners, run a knife around each brownie bite and slide them out while they’re still slightly warm.)
- To make the Ganache: Once brownie bites are cooled. Make the ganache by adding all of the ganache ingredients to a small saucepan and heating over low heat just until melted. Whisk well and transfer to a shallow dish.
- Dip each raspberry half into the ganache using a scooping motion to capture a nice dollop of the chocolate. Place the raspberry chocolate side down onto the center of the brownie bite.
- Sprinkle tops with a little organic powdered sugar or fine-ground unsweetened coconut to add a decorative touch, if desired. Enjoy!
Aishah M says
They look divinely delicious, like little bites of pure pleasure. Can’t wait to make these. Thanks for sharing, Kelly.
My pleasure! Thanks for your kind note, sweet friend! 🙂
These look so yummy! How long do you cook in an 8×8 pan? Is it the same as the brownie bites?
Thanks for calling it to my attention that I forgot to add that to the recipe. I will do so right now. 🙂 You would bake the brownies for 25-28 minutes if you’re using an 8×8-inch pan. Thanks again, Shonda! 🙂 Blessings, Kelly
Karen Governo Ingraham says
Do you have a suggestion for how to make these nut-free and gluten-free? My brother is a celiac with a severe nut allergy, so the almond flour is a no-go. What could I substitute so he could eat these?
Hi, Karen. Yes, I do have a delicious suggestion, you could use my coconut flour brownie cake batter instead, as long as your brother is okay with coconut flour (technically coconut is not a nut, but a drupe fruit). Here’s the recipe: http://thenourishinghome.com/2012/03/coconut-flour-brownie-cake-gf/ Just follow the recipe to make the batter, but then follow this recipe for adding the batter to mini-muffin wells (if you’d like) to make the raspberry topped brownie bites. The chocolate ganache is nut-free of course. 🙂 Blessings to you, Kelly 🙂
Becky Winkler (A Calculated Whisk) says
These look so delicious, Kelly!!
Thanks so much, Becky! What a blessing to have you come visit. I appreciate you taking the time to leave a kind note! 🙂
Sylvie Shirazi says
There’s no way I could have just one of these tempting treats either!
Glad I’m not the only one with a soft spot for chocolate. LOL! Thanks, sweet friend! 🙂
Tracy Figueredo says
How long will these keep? And best way to store them?
Hi, Tracy. Without the fruit on top, you can cover and keep for up to two days at room temperature, or refrigerate for 2-3 days. You could opt to freeze them, but almond flour baked goods tend to get excessively moist when thawed. 🙂
Sarah Hammett says
I just want to say that this recipe has become a absolute favorite in our household! I make them all the time without the extra topping or anything and they never fail to impress me and everyone we share them with! Whenever I need something to bring to a gathering or party, I make these brownie bites and I know that we won’t feel left out. Those who feel bad for us, don’t very long after once they try one for themselves! Thank you!
Also, I thought it might be interesting to know that these hold up to many mistakes. I’ve forgotten the coconut flour, under-cooked it, and made it with only one egg… It was still delicious! The only time that it failed was when I tried to use no eggs… Haha… But, it tasted good anyway. 🙂
Thanks so much for your kind note! It really is hard to mess up brownies, isn’t it. LOL! Thank you for taking the time to let us know your experience with this recipe. I’m so happy to hear you all are enjoying it so much! With blessings and gratitude, Kelly 🙂