Easy & Healthy Mini Fudge Brownie Bites (V, GF)

These Mini Brownie Bites are a healthier version of those little bites fudge brownies that we all used to love when we were little. This version is uber chocolatey, fudgey, and melts in your mouth.

You know that one food that makes you happy? It’s hands down chocolate for me. I honestly couldn’t tell you the last time I didn’t go a day without eating chocolate after a meal or just to randomly snack on. Even a little piece at night satisfies my sweet tooth craving. I am all for the extra dark chocolate too.

These mini brownie bites are the perfect size because you can eat it all in one bite or savor every last piece of it. Growing up, I would always get so excited over those Little Bites Fudge Brownies at lunchtime because they were super soft and moist. But I think I have mastered a replica of them which is much healthier and even better. They have a perfectly crinkled top and are so chocolatey in every bite! I highly recommend dipping them in milk too!

Ingredients Need To Make These Mini Brownie Bites

Equipment

• Mini muffin pan
• Large bowl

There are only a handful of ingredients in this recipe because I wanted to keep it simple and stick to the basics that I know almost everyone has in their pantry. They are also paleo, vegan, and gluten-free! I have also included some substitutions below.

• Almond Flour- I love baking with almond flour because it adds a subtle almond flavor without being too overpowering. This also allows the brownies to be paleo-friendly. If you would like you can use oat flour as well.
• Cacao Powder– I used cacao powder as opposed to cocoa powder because it has more health benefits. It is high in protein, fiber, magnesium, and iron. You can also use equal amounts of cocoa powder.
• Coconut Oil– Make sure to use refined coconut oil so you do not taste the coconut.
• Coconut Sugar– I used coconut sugar but you can also use regular granulated or monk fruit sweetener
• Flax Eggs– If you are not vegan you can use regular eggs.
• Chocolate Chips– I like using HU kitchen since the ingredients are super clean.
• Vanilla
• Salt– Flaky sea salt enhances the chocolate flavor.

How To Make These Mini Brownie Bites

1. Preheat the oven to 325°F and grease a mini muffin tin.  
2. Next, in a small bowl combine 2 tbsp flax meal and 6 tbsp water to create the flax egg.
3. Then in another bowl melt the coconut oil with the chocolate chips. Microwave in 30-second intervals until smooth. Once combined slowly whisk in the coconut sugar.
4. Then, add in the flour and cacao powder and slowly mix.    
5. Now the flax egg should be ready. It should be gel consistency, add that in.  
6. Lastly, add the vanilla and a pinch of salt.
7. Scoop about 1-2 tbsp of batter into each muffin tin. It should make about 12.
8. Place into the oven for 20-25 minutes.  

FAQ

• How to store these? Store the brownie bites in an air-tight container for up to 5 days on the counter. Alertanievly refrigerate for up to 7 days or freeze until 1 month. Once ready to eat microwave for 30 seconds.
• You can also make these larger, simply use a 9×9 baking pan or larger muffin tins.

More Chocolate Recipes You’ll love:

• Protein Chocolate Oat Squares
• Chocolate Baked Oats
• Vegan Brown Butter CCC
• Chocolate Chip Cookie Skillet