Delicious Flourless Two-Bite Brownies

OK, these things are delicious and they also just happen to be gluten free.  I’d eat these babies all day long if I could.  The almond flour (also called almond meal) gives them that yummy brownie texture that makes your mouth want more!

I was looking for a mini cupcake pan that didn’t have a non-stick coating on it and came across some in the second-hand store.  They are not really mini-brownie pans, more like tart pans, but they worked just great.  As a result these Two-Bite Brownies are more like 4 or 5 bite brownies but so far there have been no complaints!

I have also made this recipe in a regular cupcake pan and you can always make it in a square pan too.  Just add more time when baking.  The small ones take about 10 minutes, the regular ones baked for about 18 minutes and if you decide to go old school and bake them in a square pan add a bit more time and check on them at 22 minutes.  

 

 Delicious Flourless Two-Bite Brownies

Ingredients                  

• ½ cup cane sugar
• ½ cup coconut oil
• 1 ½ tsp. vanilla extract
• 3 eggs
• 1 cup almond flour/almond meal
• ½  cup cocoa
• ¼ tsp. baking soda
• ½ tsp. Cinnamon 

My mini cupcake/tart pan

 

Directions  

1. Melt the coconut oil.  This part is tricky because you don’t want the oil to be too hot and cook the eggs as soon as you mix them together, so be sure to let it cool down before the next step.  I usually melt the oil before I get everything else ready.
2. Mix sugar, coconut oil, vanilla and eggs until smooth.
3. Add the almond flour, cocoa and baking soda. Stir to blend, making sure to get all the lumps out of the almond flour.
4. Pour into a well-greased mini muffin pan(I use coconut oil). Bake at 350 for about 10 minutes until they pass the toothpick test.
5. Cool  a in the pan for about 5 minutes and then pop them out to continue cooling on a rack.

 

 This recipe made 24 delicious gluten-free non-GMO Mini-Brownies.

Hurray Real Food!