Wowzers, I posted the fact that I’d made a successful batch of flourless brownies on Facebook Saturday night and within hours I had something like 50 comments, likes and tweets in response. Evidently there’s a magic word in the Paleo-sphere!
This recipe is incredibly dangerous: it’s simple, easy and all of the items are always in my pantry – so maker beware, once you make them you can’t turn back to a world before they existed. They may taunt you in your sleep!
Flourless Fudgy Brownie Bites
dairy-free, fish-free, peanut-free, grain-free, shellfish-free, soy-free – contains eggs and tree-nuts
- 2 C almond butter
- 2 eggs
- 1 ripe banana
- 1/2 C maple syrup
- 1/2 C palm sugar
- 1/4 C coconut oil
- 1/2 tsp salt
- 1/2 tsp baking soda
- 6 oz unsweetened dark chocolate
- Optional: 1/2 C chocolate chips or chopped nuts
- ♥ Melt chocolate on a double boiler or in the microwave and set-aside to cool for several minutes
- ♥ Mix all ingredients together (except any optional additions) with an electric mixer
- ♥ Once combined, fold in any optional additions into thick batter
- ♥ Spoon into greased or lined mini-muffin cups about 3/4 full (batter will puff nicely)
- Bake at 350 degrees for 11-14 minutes – cook longer for a brownie resembling more of a cake-like batter and pull out just before done for a fudgy brownie that will finish cooking in the muffin tin after it has been pulled out of the oven
We like to use unsweetened chocolate because it’s extremely affordable, free of any weird ingredients (like soy lecithin) and readily available; if you use a sweetened chocolate or add sweetened chocolate chips later, the palm sugar will not be necessary in the recipe.
Makes 36 brownie bites (more or less, depending on how much of the batter you eat and how big your muffin tins are). Store at room temperature for a couple of days, otherwise keep in the fridge or freezer to enjoy this big batch of brownies for quite some time!