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Chocolate Brownie Bites

The Flavor Bender


Brownie Bites

  • 3.5 oz/ 100g Melted warm butter should not be hot, plus extra melted butter to brush the mini muffin pan.
  • 2.5 oz / 70g about 2 Egg whites, lightly beaten
  • 4 oz / 115g Raw Almonds or Ground almonds
  • 1 oz / 30g Valrhona Cocoa Powder or Regular Cocoa Powder
  • 3.5 oz / 100g Icing sugar confectioners sugar
  • 2.5 oz / 70g Brown sugar
  • ½ tsp Vanilla extract

Chocolate glaze

  • 3 oz / 85g in weight whipping cream
  • 3 oz / 85g semi sweet chocolate chopped finely
  • generous ½ tsp sea salt I used Maldon
  • 2 tbsp brown sugar optional
  • Extra sea salt to sprinkle ontop


Brownie Bites

  • Preheat oven to 350°F / 180°C. Generously brush melted butter in the mini muffin wells of a mini muffin pan.
  • Place the almonds in a food processor, if using whole almonds, and process till they’re chopped very finely (like coarse sand).
  • Add the icing sugar, brown sugar, and cocoa powder and pulse a few times, until the dry ingredients have mixed well. (Alternatively, you can mix all the ingredients in a bowl using a whisk - just make sure there are no lumps).
  • Transfer the dry ingredients to a bowl. Add the lightly beaten egg whites and using a spatula mix this through the dry ingredients. Add the vanilla and melted butter and fold through the batter until mixed through.
  • Using a spoon or mini scoop to fill each mini muffin well, almost to the top - leaving some room for them to rise.
  • Bake in a preheated oven for 9-10 minutes, until the edges look a little crisp, the middle is slightly risen, but looks fudgy.
  • Let it cool completely and pop them out of the muffin pan. While the brownie bites are cooling, make the Chocolate glaze.

Chocolate Glaze

  • Place the chopped chocolate in a heat proof bowl.
  • In a small saucepan place the cream, sugar, and salt. Heat gently until you start to see it simmering. Pour the heated cream over the chopped chocolate and cover the bowl for 1 minute.
  • Using a small whisk, mix the chocolate and cream until melted and shiny. Let it cool slightly, till it’s a little thick.
  • Dip the cooled brownie bites (bottoms or tops - whichever you prefer) - Dip all of the brownie bites, and then go back and sprinkle the sea salt on top. (this allows the glaze to set slightly before the salt is sprinkled. Can be stored in an air tight container for a few days (if they last that long)
Tried this recipe?Let us know how it was!