Description
Mini brownie bites deliver a fudgy chocolate punch with a protein boost, combining almond flour, cocoa, and sweet maple notes for a chewy, satisfying treat.
Ingredients
- 1 cup almond flour
- 1/2 cup chocolate protein powder
- 1/4 cup unsweetened cocoa powder
- 1/4 cup coconut sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons melted coconut oil
- 2 tablespoons maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons dark chocolate chips
Instructions
- Preheat oven to 350°F and grease a mini muffin tin or line with paper liners.
- In a bowl combine almond flour chocolate protein powder cocoa powder coconut sugar baking powder and salt.
- In another bowl whisk melted coconut oil maple syrup eggs and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Fold in chocolate chips and spoon batter evenly into prepared mini muffin tin.
- Bake for 12 to 15 minutes until edges are set and a toothpick comes out with moist crumbs.
- Allow brownie bites to cool in pan for 10 minutes then transfer to a wire rack to cool completely.
Notes
- Allow brownies to cool completely before storing to maintain texture.
- Store cooled brownie bites in an airtight container in the refrigerator for up to one week.
- Substitute almond flour with oat flour for a nut-free version but adjust liquid as needed.
- Add a pinch of espresso powder to intensify chocolate flavor.