I know, you probably read that title and wondered whether we were joking or not.
You can indulge in a little chocolate brownie — as long as you make it the right way.
We’ve made a couple of little tweaks to this traditional dessert, including making them bite-sized so you feel less obligated to eat huge chunks.
So dig up the mini muffin pan and have some fun making some healthy brownies your taste buds will die for.
- 3.5 oz. of dark chocolate (72% cocoa or higher)
- 1/2 of a cup of coconut oil
- 1/3 of a cup of raw honey
- 2 eggs
- 1 tablespoon of vanilla extract
- 1/4 of a teaspoon of almond extract
- 3/4 of a cup of blanched almond flour
- 1/2 of a teaspoon of salt
- 1/2 of a cup of mini chocolate chips
- Preheat the oven to 350ºF. Grease a mini muffin pan with coconut oil.
- In a double boiler, gently melt the chocolate, coconut oil, and raw honey. Remove them from heat, allow them to cool, and add the eggs, along with the vanilla and almond extracts.
- In a medium bowl, combine the almond flour and salt. Add the wet ingredients in, then mix well. Stir in the mini chocolate chips.
- Fill the mini muffin tins nearly to the top. Bake them for 15-25 minutes until they’re golden and set.
- Allow the brownies to cool in the pan — if you don’t wait, they fall apart!