We’ve been eating Paleo lately. I know eating grain-free would seem to imply that desserts, like brownies, would be impossible. But where there is a will, there is a way. And here, my friends, are some Paleo Brownie Bites. And with no alternative flours, they have no alternative flavors. Just bite-sized pieces of brownie goodness. I have made several batches now and they never last more than 24 hours. That’s like a brownie bite an hour, but who’s counting?
Don’t let the whole “Paleo” thing scare you. They are simply flourless brownies. Truly flourless brownies, with no nut flour, coconut flour, etc. Not even a gum in sight.
I guess the only “weird” ingredient is coconut palm sugar, but if you are trying to eat healthier, you probably are already familiar with this ingredient. If not, you could replace it with regular, granulated sugar. But, honestly, coconut palm sugar isn’t refined and actually has some nutritional value (unlike refined granulated sugar we are typically baking with), so it might be worth looking into. It is expensive, but it’s sugar, so you aren’t supposed to be using it that often anyway. Right?! I have to remind myself of this. My new mantra should be something like this, “Sugar and chocolate are occasional treats…sugar and chocolate are occasional treats.”
I have used regular raw sugar in this recipe, and it works fine, too. However, it doesn’t melt into baked goods nearly as well as coconut palm sugar, so you get a bit of the grainy texture.
Honestly, these are so much better than the first few batches of gluten-free brownies I made. Had I known grain-free baking could taste so good, I wouldn’t have been so eager to fill my cupboards and fridge with all those spendy alternative flours. Live and learn I guess. And these brownies bites are so easy to make, even an older child should be able to whip up a batch. And I am betting they won’t last long at your house either.
It’s easy to complain about dietary restrictions, but as long as I can still enjoy the occassional chocolate dessert, I guess I really can’t complain too much.
Happy gluten-free or grain-free baking!
Flourless Brownie Bites
I measure the coconut oil after it is melted and grease the pans with any excess (a paper towel or silicone pastry brush works well).
If you can eat tree nuts, I think 1/4 cup or so of chopped walnuts or pecans would be a nice addition.
- 1 cup baking cocoa
- 1 cup coconut palm sugar
- 1 tablespoon instant espresso powder
- dash salt
- dash cinnamon
- 1/4 cup mini chocolate chips (we use Enjoy Life brand), optional
- 4 eggs
- 1/3 cup melted coconut oil
- 1 tablespoon vanilla extract
- 1 tablespoon honey
- Preheat oven to 350. Grease mini muffin tins (I make 24 mini muffins, using 2 12-muffin trays) with coconut oil.
- In a large bowl, combine the dry ingredients and mix with a wooden spoon. Add the wet ingredients and stir until well combined. Divide dough among the muffin trays, using approximately 1 tablespoon of batter per muffin space. Bake in preheated oven for 10-12 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs.
- Remove from oven and allow to cool in pans for 5-10 minutes. Using a small plastic spatula or plastic knife gently go around the outside rim of the muffin, to remove it from the tin (alternately you could use paper muffin liners for easier removal). Allow to cool completely on a wire rack.