Here’s the perfect brownie alternative to boxed brownie mixes! Everyone who has tried these has loved them…these brownies are that good.
I love the idea of making brownies in a mini muffin tin because it forces portion control. One little morsel is really all you need to satisfy your sweet tooth. When I have a pan of brownies in front of me it’s hard to just cut a little square and be done with it…the squares keep getting bigger and bigger
3½ ounces dark chocolate, roughly chopped
½ cup coconut oil
½ cup raw honey
1 tablespoon vanilla extract
¼ teaspoon almond extract
¾ cup blanched almond flour
½ teaspoon sea salt
Preheat oven to 350 degrees F. Grease a mini muffin pan with coconut oil.
In a double boiler, gently melt the chocolate, coconut oil and raw honey. Remove from heat, allow to cool, add the eggs, vanilla and almond extracts.
In a medium bowl combine the almond flour and salt. Add the wet ingredients and mix well. Stir in the mini chocolate chips.
Fill the mini muffin tins nearly to the top. Bake for 15-25 minutes until golden and set.
Allow the brownies to cool in the pan — if you don’t wait then they fall apart!