This is my first real brownie recipe on my blog. I don’t know why, but I haven’t really loved any recipes I have tried enough to post them. But lately, I had a hankering (aka craving) for brownies and was determined to make a yummy brownie that wasn’t super dry or really crumbly. I wanted fudgy brownies, I don’t think that is too much to ask?
I am bringing you my grain-free flour-less fudgy brownie bites. And I made them in the shape of roses in honor of Valentine’s Day. I found this really cute silicone mold and had to use it. I want to try my peanut butter cups (recipe HERE) in them next. Peanut Butter Cups in the shape or roses… so fun! I like it when food is fun. But you can make these fudgy brownie bites in a mini muffin tin too. Make sure to butter the tin or else these will stick. You can also use an 8×8 pan, remember to butter that pan too. You will double the cook time in an 8×8 pan to about 25 minutes.
1/2 cup (1 stick) organic grass-fed butter
4 ounces 80% or higher dark chocolate (you can also use unsweetened chocolate, then increase stevia by 1 teaspoon OR add 2 Tbs raw honey)
2 teaspoon Stevita stevia
1/2 cup cocoa powder
5 free-range organic eggs
1/2 teaspoon pink salt
1/2 teaspoon baking soda
1 Tablespoon Arrowroot Powder
1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Butter a mini muffin tin or 8×8 inch square baking dish
- In a double boiler (pictured and explained above) melt the butter and chocolate, stirring occasionally until melted. Once melted add the stevia and cocoa powder and stir until smooth. Take off of the double boiler
- In a medium bowl beat the eggs with a hand mixer. Add the salt, baking soda, arrowroot powder and vanilla extract and mix until combined
- With the hand mixer on low, slowly add 1/2 of the warm chocolate mix to the eggs. You add some of the chocolate to the bowl while mixing to temper the eggs and make sure part of the eggs don’t cook when the warm chocolate is added. Turn the mixer off and add the rest of the chocolate into the bowl and then mix until the batter is all combined. The batter will be fairly runny
- Using a small Tablespoon cookie scoop, scoop the batter into the mini muffin tin. If you are using the baking dish, pour the batter into that.
- Bake the mini muffins for 12-13 minutes and the 8×8 square dish for 25 minutes
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