Brownie bites recipe


  • Yield: 24 bites


  • ½ cup (64 grams) Basic Flour Blend
  • ¼ cup (40 grams) buckwheat flour
  • ¼ teaspoon xanthan gum
  • ¼ cup (26 g) natural unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup plus 1 tablespoon (87 g) organic cane sugar
  • ¼ cup plus 2 tablespoons (90 g) Applesauce
  • ¼ cup (60 ml) chocolate Hemp Milk or non-dairy chocolate milk of choice
  • 1 teaspoon Vanilla Extract
  • ¼ to ½ cup (60 to 120 g) mini chocolate chips
  • ¼ cup (60 ml) grapeseed oil
How to Make It
  1. Preheat the oven to 350°F (180°C). Grease the cups of a mini-muffin pan.
  2. Combine the flours, xanthan gum, cocoa powder, baking powder, salt, and sugar in a bowl.
  3. In a large bowl, combine the applesauce, chocolate milk, and vanilla using a mixer on medium speed for about 1 minute.
  4. Melt ¼ cup (60 g) of chocolate chips together with the oil in a microwave for 20 to 30 seconds. Stir the mixture together completely, ensuring that all of the chocolate is melted.
  5. Add the chocolate mixture to the wet ingredients and blend on medium speed for about 2 minutes.
  6. Add the dry ingredients and blend on medium-high speed until smooth, about 2 minutes. The batter will be thick.
  7. Stir in an additional ¼ cup (60 g) of chocolate chips, if desired, by hand.
  8. Spoon the batter into the cups of the prepared mini-muffin pan, no more than three-quarters full.
  9. Bake for 14 to 15 minutes, until a toothpick inserted comes out clean. Allow the brownie bites to cool for 10 to 15 minutes in the pan before transferring them to a cooling rack. Store them in an airtight container at room temperature for 3 to 4 days.
  10. To Freeze
  11. Freeze Brownie Bites in an airtight container for up to 6 months. Thaw them at room temperature before serving.

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