Why You’ll Love This Almond Flour Brownie Bites

• They’re unbelievably fudgy. Almond flour gives these bites a dense, moist texture that’s far superior to cakey brownies. They practically melt on your tongue.
• Perfectly portioned for cravings. The mini-muffin size means you can enjoy a rich chocolate treat without overindulging… or, you know, easily justify having two.
• Surprisingly simple to make. This is a one-bowl situation, honestly. You just mix the wet and dry ingredients together, scoop, and bake. No fancy techniques required.
• That crackly top is real. We’re using a little trick with the sugar and eggs to ensure you get that shiny, paper-thin crust that makes a brownie truly special.

Ingredients & Tools

• 1 ½ cups finely ground almond flour
• ½ cup unsweetened cocoa powder (not Dutch-processed for best results)
• ¾ cup coconut sugar (or light brown sugar)
• ½ tsp baking soda
• ¼ tsp fine sea salt
• 2 large eggs, at room temperature
• ½ cup melted and cooled coconut oil (or unsalted butter)
• ⅓ cup pure maple syrup
• 1 tsp pure vanilla extract
• ½ cup dark chocolate chips (plus more for topping)

Tools: A standard 24-cup mini muffin tin, paper liners or non-stick spray, a large mixing bowl, a whisk, and a small cookie scoop or tablespoon.

A quick note on the almond flour—using a finely ground brand really makes a difference here for a smooth texture. And that coconut sugar? It’s key for that classic brownie flavor and helps create that magical crackly top we all love.

Serves: 24 bites | Prep Time: 10 minutes | Cook Time: 12-14 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Why room temperature eggs? They incorporate into the batter much more smoothly, creating a better emulsion with the oil and sugar. This is actually a secret step for that shiny top! If you forgot, just place your cold eggs in a bowl of warm water for 5-10 minutes.
• Don’t overmix the batter. Once you add the dry ingredients to the wet, stir just until the flour disappears. Overmixing can lead to a tougher, more cake-like texture, which is the opposite of what we want here.
• Let your melted coconut oil cool. If you add hot oil to the eggs, you might accidentally start cooking them. We want a smooth batter, not scrambled eggs in our brownies!
• The power of the chocolate chips. Using a good quality dark chocolate chip not only gives you melty pockets of chocolate but also enhances the overall chocolate intensity of the bite itself.

How to Make Almond Flour Brownie Bites

Serving Suggestions

Complementary Dishes

• A scoop of vanilla bean ice cream — The classic warm-brownie-and-ice-cream combo is a winner for a reason. The cold, creamy vanilla is a dream against the rich, warm chocolate.
• Fresh berries like raspberries or strawberries — The bright, tart acidity of the berries cuts through the richness of the chocolate beautifully, making each bite feel a little brighter.
• A dollop of lightly sweetened whipped coconut cream — For a dairy-free option, this adds a lovely cloud-like texture and a subtle sweetness that doesn’t overpower the brownie.

Drinks

• A cold glass of almond milk — It’s a natural pairing that enhances the nutty notes from the almond flour and makes for a wonderfully cozy treat.
• A bold cup of black coffee — The bitterness of a good espresso or strong brew highlights the deep chocolate flavors and makes for a sophisticated afternoon pick-me-up.
• A glass of chilled red wine, like a Zinfandel — If you’re serving these at a dinner party, a fruit-forward red wine can stand up to the chocolate and create a really decadent experience.

Something Sweet

• A simple dusting of flaky sea salt — Honestly, just a tiny pinch on top right before serving elevates these bites to a whole new level of sweet-and-salty perfection.
• A drizzle of salted caramel sauce — Because sometimes, more is more. This adds a gooey, buttery dimension that is pure indulgence.
• Alongside a citrusy sorbet, like lemon or orange — The zesty, clean flavor of the sorbet provides a fantastic contrast and cleanses the palate between bites.

Top Mistakes to Avoid

• Mistake: Using coarse almond meal instead of fine almond flour. Almond meal can make the bites grainy and dense in an unpleasant way. Finely ground flour gives that smooth, fudgy texture we’re after.
• Mistake: Overbaking. I’ve messed this up before too—it’s so easy to do! Because they’re small, they bake quickly. Take them out when the tops are set, even if the toothpick isn’t perfectly clean. They set up as they cool.
• Mistake: Skipping the cooling time. I know, the wait is agony. But if you try to remove them from the pan immediately, they will fall apart. That 15-minute rest is non-negotiable for structural integrity.
• Mistake: Substituting Dutch-processed cocoa without adjusting the leavener. The baking soda in this recipe needs the acidity of natural cocoa powder to react. Using Dutch-processed can result in a flat, dense bite.

Expert Tips

• Tip: For an ultra-gooey center, slightly underbake them. Aim for the 12-minute mark and don’t be afraid if the center seems a bit soft. They will be incredibly fudgy and decadent.
• Tip: Add a pinch of espresso powder. You won’t taste coffee, I promise. It just deepens and enhances the chocolate flavor, making it taste even more chocolatey. It’s a little baker’s secret.
• Tip: Make them nut-free with sunflower seed flour. You can make your own by grinding raw, shelled sunflower seeds into a fine powder. Just note, the batter may turn a slight greenish color over time due to a reaction with the baking soda—it’s harmless but something to be aware of!
• Tip: Freeze them for a cold treat. These brownie bites freeze beautifully. Pop them in a single layer on a baking sheet to freeze solid, then transfer to a bag. They’re like little frozen fudge bites straight from the freezer.

FAQs

Can I use a different type of sugar?
Absolutely. Light brown sugar will work almost identically to coconut sugar. If you want to use granulated white sugar, you can, but the flavor will be a bit less complex and caramel-like. The crackly top might also be less pronounced, as the moisture in brown/coconut sugars helps create that effect.

Why did my brownie bites sink in the middle?
This usually happens for one of two reasons. Either the batter was overmixed after the flour was added, developing too much structure that then collapsed, or the baking soda was old and lost its potency. Always check your leavener’s expiration date! Also, make sure you’re folding, not beating, the batter.

Can I make these into regular-sized brownies?
You can! Pour the batter into an 8×8 inch parchment-lined baking pan and bake for 20-25 minutes, or until the top is set and a toothpick comes out with moist crumbs. You’ll lose the fun “all-edge” aspect, but you’ll still get a delicious, fudgy brownie.

How should I store these, and how long do they last?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, I highly recommend freezing them. They’ll keep in the freezer for up to 3 months. You can thaw them at room temperature or pop one in the microwave for 10 seconds for a warm treat.

My batter is really thick, is that normal?
Yes, completely normal! Almond flour absorbs moisture differently than wheat flour, resulting in a very thick, almost scoopable batter. This is what gives you that dense, fudgy final texture. If it’s so thick it’s difficult to mix, you can add a tablespoon of milk or water to loosen it up slightly, but try to avoid it if you can.