These quick and easy Flourless Fudge Brownie Bites make the perfect little healthy snack for any time of day! Made with just 6 real-food Paleo ingredients, you can keep these on hand for an easy, feel-good solution to any chocolate craving.
I went through something like 4 batches of this recipe before finally deciding to post it! Why? Well, at first, it was because it seemed a bit too basic and “easy” to even be considered a recipe. I know, that’s silly. We all want more easy recipes, so easy is a good thing!
Second, I wanted to try a couple of variations of this recipe to see if I could make it, er, prettier. You see, brownie bites might taste awesome, but, they are less than impressive to look at – although maybe that’s because I was too busy popping them in my mouth one by one to notice and/or appreciate they’re appearance.
Anyway, by round 3 I finally decided these were worthy of sharing, but not of course until I made one more batch, just to make sure.
I’m definitely not feeling sorry for myself for having made 4 batches of these over the past month – they’re now a staple in my everyday life that I’m not about to give up anytime soon!
I’ve varied the recipe 3 times, and, honestly do not have a favorite version – they all came out delicious, fudgey, perfectly chocolatey and really satisfying as a little treat after a meal. Any meal, really, they’re healthy enough to be “breakfast dessert” so don’t feel an ounce of guilt for grabbing one or two any time of day.
I’ve stored these in the freezer and also the fridge, and once again, both ways work! In my opinion, they do taste better when chilled for awhile (I think most Paleo desserts do) and for summer I’d say go freezer, all the way. In fact, you could probably put these on sticks and call them fudgesicle cake pops or something and they would be perfect. See how the wheels start spinning?
Anyway, this is a great basic recipe for flourless fudge brownie bites with or without the stick, the chocolate chips, or any other add ins you want to throw in. I’ve found keeping mine simple makes the richness of the dark chocolate stand out, but the mini chocolate chips add a nice sweetness too. As you’ll see in the recipe below, you can also make these with or without coconut cream – without the coconut cream they will be a bit more dense, and less “round looking” when they bake, but equally as flavorful and fudgey. You can’t lose, is what I’m saying! Not to mention they’re one-bowl and bake up so quickly, there’s no excuse not to try!
Flourless Fudge Brownie Bites {Paleo & Dairy Free}
Easy Flourless Fudge Brownie Bites {Paleo & Dairy Free}
Ingredients
- 1 egg
- 1/4 cup pure maple syrup
- 1/2 cup organic refined coconut oil melted and cooled to almost room temp
- 1/4 cup organic unsweetened canned coconut cream*
- 1/2 cup + 2 tbsp unsweetened cocoa powder or raw cacao powder
- 1 tsp pure vanilla extract
- Mini chocolate chips to top** I used Enjoy Life Brand
Instructions
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Preheat your oven to 350 degrees and line a mini muffin pan with mini baking liners
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In a large mixing bowl whisk together the egg, maple syrup, vanilla and coconut oil until very smooth (I used a hand blender for this step) If using coconut cream, blend it in now as well***
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Slowly blend in the cocoa powder until fully combined and very smooth. The batter should have a thick pudding consistency at this point.
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Spoon into the mini muffin liners 3/4 of the way up, then sprinkle on mini chocolate chips if using. Bake in the preheated oven for 10 minutes (or until just set), remove from oven and cool completely on wire racks.
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Store in the refrigerator or freezer for the best texture and flavor. Enjoy!
Recipe Notes
*Optional but recommended - I used this brand. You can also use just the thick part of full fat, canned coconut milk if you don't have cream!
**Optional but delicious and so cute!
***Blend or whisk the coconut cream so it's smooth prior to adding
Nutrition
What I used for this recipe:
What treats/sweet snacks do you have on hand basically always?
Have you tried/cooked/baked with coconut cream?
Lisa @ Running Out Of Wine says
May 17, 2016 at 5:07 amOne time I needed coconut cream for a recipe and the one I bought was in a squeezable plastic container. I realized it has lots of weird stuff in it, so now I just use the thick part of coconut milk. However, I looked at the coconut cream that you linked to and that looks alot better than the stuff I found! I bake just about every weekend, usually some sort of cookies. I also like to have some kind of nut butter-based snack that I can bring to work. I’ll definitely be giving these a try, they looks so easy!
Michele says
May 18, 2016 at 8:44 amThere are definitely some brands that have tons of chemicals, but on amazon or at whole foods you can find the good kind! Or, just use the thick part of the coconut milk since it’s the same thing.
SuzLyfe says
May 17, 2016 at 6:20 amI feel like the craters are just calling for more of that whipped coconut cream!
Michele says
May 18, 2016 at 8:43 amlol, you could totally do that 🙂 or a dollop of nut butter!
Rebecca @ Strength and Sunshine says
May 17, 2016 at 7:19 amI just made a killer recipe with some coconut cream/milk….I ate one this morning….need to post soon!
Brownie bites <3 Those remind me of those Entenmanns's brownie bites "Little Bites" in the white plastic bag….childhood 😉
Michele says
May 18, 2016 at 8:42 amHaha I do remember those! Or those mini blueberry muffins, lol 🙂 Loving coconut cream and milk as always.
Heather @ Polyglot Jot says
May 17, 2016 at 8:42 amYay ive been waiting for these!! 🙂 Cant wait to make these this weekend…i’ll try to have them last a few days haha!
Michele says
May 18, 2016 at 8:43 amI like keeping them in the freezer and just grabbing once in a while, they do wind up lasting that way for me!
Megan @ Skinny Fitalicious says
May 17, 2016 at 8:49 amI love that you didn’t use nuts for this recipe to make it eggless definitely need to try! I wanted ask you about the chips. I use them all the time because they’re dairy free but the evaporated cane juice that’s in them concerns me. I’ve read in nutrition school that it’s highly refined, no different than eating white sugar. Do you ever notice sensitivities to eating them? I still think they’re better to eat than regular ones. Sometimes you have to pick your battles or not eat chocolate at all I guess.
Michele says
May 18, 2016 at 8:41 amI like to use the mini chips here and there but not a ton because they really are sweet. The dark chocolate morsels have cane sugar and chocolate as the ingredients and less sugar overall, so I use those more often for cookies and such. I want to try to make my own chocolate chips at some point, that could be interesting!
Alyssa @ renaissancerunnergirl says
May 17, 2016 at 9:39 amThese look delicious! You’re so right that deep dark chocolate treats can be tough to photograph, but yours are clearly working 🙂
Michele says
May 18, 2016 at 8:37 amHaha thank you! Yes I still haven’t found the “thing” that works for chocolate so it’s a lot of experimenting 🙂
Kristina @ Ms.modify says
May 17, 2016 at 12:01 pmThese look and sound delicious! I’ve never used coconut cream, but I want to give it a try! xo, Kristina
Michele says
May 18, 2016 at 8:36 amIt’s great to make whipped cream with, that’s been my thing lately!
Taylor says
May 17, 2016 at 12:15 pmThese look sooo good!!! I haven’t used coconut cream in a recipe before, but what a great idea!
Michele says
May 17, 2016 at 9:32 pmI love coconut cream and have been using it for everything 🙂
Lindsay Cotter says
May 17, 2016 at 3:58 pmI’m definitely making these the next time I get a chocolate craving! They’re so easy to make and don’t take that long to bake which is great during a chocolate craving fit! lol
Michele says
May 17, 2016 at 9:31 pmThey’re pretty perfect and just the right size 🙂
Amanda @ .running with spoons. says
May 17, 2016 at 9:17 pmI’m a huge fan of simple recipes! Partially because I’m lazy, and partially because I love eating things that don’t have a lot of competing flavours, if that makes sense. And coconut cream? Errr. Is the the same thing as the cream that rises to the top of the canned coconut milk when you stick it in the fridge? Because I’ve done that 🙂
Michele says
May 18, 2016 at 8:35 amYup, coconut cream is the same as the thick part of the coconut milk, except the whole can is thick!
Kristy @ Southern In Law says
May 17, 2016 at 9:52 pmHellllllo heaven! These look SO good and SO simple! Yum!
Michele says
May 18, 2016 at 5:51 amThanks! They totally are!
Emily says
May 18, 2016 at 7:35 amHi I made these today. Very tasty but a bit crumbly. Any ideas why? Do you think adding another egg might help? Very yummy thank you.
Michele says
May 18, 2016 at 8:21 amI think another egg would make them too cake, sort of like a mini muffin, but you could do that for an extra binder. For me, keeping them frozen makes them fudgier and not crumbly!
Emily says
May 18, 2016 at 8:22 amThanks I have put in freezer, will let you know.
Sara says
May 18, 2016 at 10:32 amOMG YES. These are happening today!
GiselleR @ ExSloth.com says
May 18, 2016 at 10:55 amLove how fudgy these look, sort of like brownies for breakfast 😀
Pinning!
Danielle says
June 1, 2017 at 7:05 amInstead of putting them in muffin liners, can I put it all into a pan to bake?
Michele says
June 4, 2017 at 7:35 amnot sure that would work with this, but maybe a loaf pan lined with parchment?
Danielle says
June 5, 2017 at 5:57 amThank you! If I did this, would the baking time take the same amount?
Michele says
June 5, 2017 at 1:23 pmYes it would take longer, not totally sure how much longer though so I’d suggest watching and taking it out once it looks nearly set.
Danielle says
June 5, 2017 at 8:13 pmThank you so much, I can’t wait to make this!
Katherine says
November 3, 2017 at 11:17 pmHi Michele,
I love your Flourless Fudge Brownie Bites.
I would love to feature it in our website GreenThickies. I will not be posting the actual recipe, but I will only use one image from the post, title, a small quote and link directly back to your post.
Will that be all right?
Thanks 🙂
Katherine,
Greenthickies
Bryttny says
January 8, 2018 at 6:13 pmI made this last night and they are wonderful! My only question is if you may have established nutrition information?