Paleo Two Bite Brownies
Indulge in the rich, chocolatey goodness of Paleo Two Bite Brownies—perfectly portioned, guilt-free treats that are as easy to make as they are to devour! These mini brownies are crafted with wholesome ingredients like almond flour, coconut sugar, and Paleo-approved dark chocolate chips, making them gluten-free, dairy-free, and naturally sweetened. With just 10 minutes of prep and 12 minutes of baking time, this quick and easy recipe delivers dense, fudgy bites of chocolate heaven in no time. Perfect for satisfying your sweet tooth while adhering to a Paleo lifestyle, these brownies are ideal for snacking, parties, or even meal prep. Serve them fresh or store them for later—they're sure to be a hit!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Cocoa powder
- 0.5 cup Coconut sugar
- 0.5 teaspoon Baking soda
- 0.125 teaspoon Sea salt
- 1 large Egg
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 0.25 cup Dark chocolate chips (Paleo-approved)
Instructions
Preheat your oven to 350°F (175°C) and grease a mini muffin tin with coconut oil or line it with parchment paper liners.
In a medium mixing bowl, whisk together almond flour, cocoa powder, coconut sugar, baking soda, and sea salt until well combined.
In a separate small bowl, whisk together the egg, melted coconut oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until a thick, smooth batter forms.
Fold in the dark chocolate chips gently until evenly distributed.
Spoon the batter evenly into the prepared mini muffin tin, filling each cavity about three-quarters full.
Bake in the preheated oven for 10-12 minutes, or until the tops are set and a toothpick inserted into the center comes out with a few moist crumbs.
Remove the brownies from the oven and allow them to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! These brownies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1034 mg | 45% | |
| Total Carbohydrate | 183.5 g | 67% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 142.8 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 298 mg | 23% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 584 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
