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–+ servings
cupcake-style fudgy brownie bites stacked on top of each other

Fudgy Brownie Bites (gluten-free, dairy-free, whole grain options)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 32 brownie bites
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
These quick + easy fudgy brownie bites have a ganache and freeze-dried raspberry topping and can be made gluten-free, dairy-free or 100% whole grain – or even with all-purpose flour.

Ingredients

For the brownies:

  • 1 cup flour see notes
  • 3/4 cup (86 grams) Dutch-process cocoa sifted if lumpy
  • 1/4 teaspoon salt
  • 3/4 cup + 1-2 tablespoons (182 grams) unsalted butter or refined coconut oil, melted - if using teff, use just 1 extra tablespoon. If using whole wheat or AP flour, use 2 extra tablespoons
  • 1 1/2 cups (300 grams) granulated sugar or raw sugar or coconut sugar (if using coconut sugar, I recommend weighing it out or very tightly packing the cups)
  • 2 teaspoons pure vanilla extract
  • 3 large eggs 50 grams each out of shell, room temperature

For the ganache:

  • 3/4 cup (128 grams) semi-sweet chocolate chips
  • 3 tablespoons heavy cream or full-fat canned coconut milk
  • raspberries freeze-dried, for decoration

Instructions

  • Preheat the oven to 350°F (175 °C) and line 2 mini muffin pans with 32 liners.
  • In a medium mixing bowl, stir together the flour, cocoa powder, and salt.
    1 cup flour, 3/4 cup (86 grams) Dutch-process cocoa, 1/4 teaspoon salt
  • In a large mixing bowl, stir together the melted fat, sugar, vanilla extract and eggs.
    3/4 cup + 1-2 tablespoons (182 grams) unsalted butter, 1 1/2 cups (300 grams) granulated sugar, 2 teaspoons pure vanilla extract, 3 large eggs
  • Fold the dry ingredients into the wet and stir just until combined. Do not over mix!
  • Fill the mini muffin liners about 4/5 full and bake for 11 minutes or until a toothpick inserted in the side (and not the center) doesn't come out with raw batter on it. It may have some moist crumbs on it – just not totally raw batter.
  • Remove to a wire rack to cool completely.
  • Once the brownies have completely cooled, prepare the ganache.
  • Place the chocolate chips in a small bowl. In a small saucepan over medium-low heat, warm the cream just until steamy and on the verge of simmering. Remove from the heat and pour over the chocolate chips. Stir until all the chocolate chips are melted. Let cool for about 15 minutes or until thickened a bit before pouring over the brownies. Top with crushed freeze-dried raspberries.
    3/4 cup (128 grams) semi-sweet chocolate chips, 3 tablespoons heavy cream, raspberries
  • Cover and store at room temperature for 2 days or refrigerate for up to 4 days. If you used coconut milk in the ganache, I recommend refrigerating them from day 1 to be on the safe side. For fudgier brownies, refrigerate.

Notes

  • For the flour, you can use 1 cup (158 grams) teff flour for a gluten-free version or 1 cup (125 grams) whole wheat flour or all-purpose flour.
  • For dairy-free: use coconut oil, dairy-free chocolate chips and coconut milk.
  • I prefer to use refined coconut oil because it doesn't have any coconut taste. If you don't mind a little coconut flavor in these brownie bites, you can use unrefined coconut oil.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The nutritional value shown is for the recipe using teff (as I can only show the info for 1 recipe).

Nutrition

Calories: 134kcalCarbohydrates: 16gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 30mgSodium: 26mgPotassium: 68mgFiber: 1gSugar: 11gVitamin A: 195IUVitamin C: 0.01mgCalcium: 11mgIron: 1mgNet Carbs: 15
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