Monday, October 5, 2015

Coconut Oil Brownie Bites

Eight simple ingredients, one bowl, one whisk, and a couple measuring cups and spoons are you need to whip these brownie bites right up!

I use four very old fashioned mini muffin tins. They're not non-stick and have 12 cups per pan. To grease the pans, I use olive oil and a pastry brush. Also make sure to brush (or spray) the tops of the pan just in case the bites bake over the top of the cup. After baking, allow brownie bites to cool for about 20 minutes in the pans. Then take a small pairing knife and gently help the bites out of the cups.

Update: I've started adding 1/4 teaspoon instant coffee granules to intensify the chocolate flavor. It's completely optional but really delicious!

Coconut Oil Brownie Bites
Makes 48 bites
Adapted from Mel's Kitchen Cafe
  • 1 cup coconut oil
  • 1 cup all purpose flour
  • 1 cup light brown sugar, packed
  • 12 oz semisweet chocolate chips (about 2 cups)
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon instant coffee granules (optional)
  • olive oil or cooking/baking spray
Preheat oven to 350 F.

In a large microwave safe bowl, add coconut oil and chocolate chips. Microwave on 50% power for 1 minute intervals until chocolate chips are melted. Stir after each minute. I ended up microwaving the chocolate chips and coconut oil for 3 minutes. 

Whisk in brown sugar and granulated sugar until smooth.

Add eggs, coffee granules, and vanilla then whisk in flour and salt until combined. 

Lightly grease 4-12 count mini muffin tins with olive oil or cooking spray. Scoop about 1 tablespoon into each cup or just under full. 

Bake for 12-16 minutes. Allow bites to cool for about 20 minutes in pan before removing.

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