Bake: 25 minutes Oven: 350˚F Makes: 48 mini browniesThe happiest moments in my adolescent years were making boxed brownies with my bestie, Alison. We had a standing sleepover and brownie making session every Friday night. Oh, the good ole days. While my love for brownies is still going strong, I no longer can tolerate the sickly sweetness of packaged brownies.
So here’s the perfect brownie alternative to boxed brownie mixes. Everyone who has tried these has loved them . . . these brownies are that good. I love the idea of making brownies in a mini muffin tin because it forces portion control. One little morsel is really all you need to satisfy your sweet tooth. When I have a pan of brownies in front of me it’s hard to just cut a little square and be done with it . . . the squares keep getting bigger and bigger.
Quick Tip: This recipe does call for ¾ cup of raw honey, in order to make it taste nearly as sweet as traditional brownies. Feel free to reduce the amount of honey, but if you’re baking these to share, I’d keep it pretty close to that amount.
Prep: 20 minutes Bake: 25 minutes Oven: 350˚F Makes: 48 mini brownies
1 cup dark chocolate
1 cup coconut oil
¾ cup raw honey
1½ cups blanched almond flour
1 tsp. sea salt
4 eggs
2 Tbsp. vanilla extract
½ tsp. almond extract
1 cup mini chocolate chips **For Double Chocolate Brownies
1 cup unsweetened, shredded coconut **For Coconut Brownies
1 cup Fluffy Chocolate Frosting (page 222)
1) Preheat the oven to 350˚F. Lightly grease a mini muffin pan with coconut oil, or line with paper liners.
2) Combine the chocolate, coconut oil, and raw honey in a small saucepan. Place the saucepan in a skillet with an inch of water. Heat over medium. Mix constantly until smooth.
3) In a medium bowl, combine the almond flour and sea salt. In a large bowl, combine the eggs and vanilla and almond extracts. Add the dry ingredients to the wet ingredients and mix well.
4) For Double Chocolate Brownies: add a cup of mini chocolate chips.
5) For Coconut Brownies: add a cup of unsweetened shredded coconut. I find it fun to separate the batter in half and to mix chocolate into half and coconut into the other half. Or mix the chocolate and the coconut into all the batter.
6) Fill each mini muffin tin with brownie batter. Bake for 20–25 minutes, until set and cooked through. If you are feeling really chocolatey, frost with Fluffy Chocolate Frosting. Enjoy!
