Thursday, March 26, 2015

Almond Flour Brownie Bites
















Greetings and Happy Spring! I was beginning to think spring would never get here this year. I am very happy to be back today with another guest post here at Honeyville and sharing another delicious recipe from Gourmet Girl Cooks. My recipe is low carb, grain and gluten-free and contains no added sugar.

My recipe is a dessert recipe for Brownie Bites. I used my new brownie bite pan for the first time that my son gave me as a gift. The brownie bite pan makes small cube shaped brownies. Don’t worry if you don’t have one of these pans because a mini-muffin pan will work just fine, too. The recipe makes approximately 2 dozen square brownie bites or about 3 dozen round brownie bites (the round mini-muffin wells are smaller).

These brownies are deep, dark, rich and fudgy. They are made with my favorite Honeyville Blanched Almond Flour, grass-fed butter and deep dark cocoa powder. To give them an extra chocolatey kick, I added a little bit of espresso which enhances and deepens the chocolate flavor, along with a few bittersweet chocolate chips. These brownies are so easy to make. They are delicious to eat as is, but would also be great frosted or drizzled with a glaze, too. If you like nuts in your brownies, you could add some finely chopped walnuts or pecans to the batter. I chose to top mine with whipped cream and fresh berries and enjoyed eating them like decadent little chocolate berry shortcakes; they were absolutely amazing that way.

These low carb brownies are grain and gluten free and low in sugar (the small amount of bittersweet chocolate chips adds a trivial amount of sugar). If you want them to be completely sugar free, you could substitute sugar-free stevia sweetened chocolate chips (like Lily’s) in place of the bittersweet chips. The amount of sugar contained in the 1/4 cup of 70% dark chocolate chips used in this recipe is minimal (each brownie bite contains less than 1 gram of sugar).

I hope you enjoy my Brownie Bite recipe. If you’d like to find more grain free, no sugar added recipes like this one, please check out my blog, Gourmet Girl Cooks, where you will find hundreds of other delicious low carb recipes and meal ideas just like this one.


Almond Flour Brownie Bites

Makes 2 dozen square brownie bites or 3 dozen smaller round brownie bites

brownie-bites-on-plate











Ingredients:
3/4 cup Butter, melted
1-1/2 cups Swerve sweetener or preferred granular sweetener (I used powdered Swerve)
2 tsp Vanilla extract
3 Eggs
2 tsp Espresso Powder, optional
1/2 cup Honeyville Cacao Powder or Honeyville Baker's Cocoa Powder
1 cup Honeyville Blanched Almond Flour
2 Tbsp Chia Seeds, ground
1/2 tsp Baking Powder
1/4 tsp Sea Salt
1/4 cup bittersweet Chocolate Chips (I used 70% cacao)

Directions:
Preheat oven to 350 degrees F. Lightly grease a nonstick 20-well brownie bite pan or 24-cup mini muffin pan with coconut oil or butter.

In a large bowl, combine melted butter, sweetener and vanilla. Beat in eggs one at a time. Stir in espresso powder. In a separate bowl, combine cocoa, flour, ground chia, baking powder and salt. Gradually blend dry mixture into egg mixture, adding half at a time. Stir in chocolate chips.

Fill each prepared brownie well or mini muffin cup two-thirds full with batter. Bake for approximately 15 minutes if using brownie bite pan or 12 minutes for mini muffin pan, or until a toothpick inserted near the center comes out clean (a couple of moist clinging crumbs is okay). Be careful not to over-bake. Cool in pan. Remove by gently loosening edges with a plastic knife or spatula and then carefully pry and lift up edge of brownie and remove from pan. Yields approximately 2 dozen square brownie bites or 3 dozen round brownie bites. If desired, frost with your favorite frosting, drizzle with glaze or top with whipped cream and fresh berries.

almond-flour-brownie-bites











*Notes: If brownies don't release easily, place in freezer for about 15 minutes before removing from pan. Granular or powdered sweetener can be used, but if using an erythritol based sweetener (like Swerve or Truvia, etc.), using a powdered version eliminates the grittiness sometimes created when refrigerating baked goods made with it. Ground chia can be purchased already ground or is easily ground in a small food processor or coffee grinder. Measure chia seeds after grinding because grinding them increases their volume.

*Nutrition Information: a) For 24 square brownies, each contains approximately 1.8 grams net carbohydrates (total carbohydrates minus fiber) and less than 1 gram of sugar (0.72 grams); b) For 36 smaller round brownies, each contains 1.2 net carbohydrates and less than 1 gram of sugar (0.48 grams).

3 comments:

Barb said...

What if anything could be used in place of the ground chia seeds? Thanks for your help.

Lawanna Casto said...

I just made a batch of these and they were a flop. I used regular sugar, no espresso, and ground flax seed instead of chia seeds. The batter was thin and filled almost 24 regular sized muffin cups.

When they baked, the tops became concave and the batter had spread out. This has happened to me when I have a recipe with too much fat in it.

The brownie bites taste ok. They are not dense and rich like I expected.

Debbie T. Hilliard said...

I made these delicious brownie bites exactly by the recipe and they turned out beautifully.
I trust that your nutritional values on the carbs is correct but when I entered the recipe on My Fitness Pal it calculated the carbs at 12 per serving. I used a mini muffin tin which made 36. Just curious - used name brand ingredients in recipe.
This is a definite keeper recipe and I will keep them in freezer for a quick chocolate fix without the guilt.