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 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!