FLOURLESS SUPER DARK ESPRESSO BROWNIES BITES

FLOURLESS SUPER DARK ESPRESSO BROWNIES BITES

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

36 bites

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • 1/2 cup semi-sweet chocolate chips
  • 1 bag JUSTIN’S® Super Dark Chocolate Espresso Almond Butter Cups, divided
  • ⅓ cup coconut oil
  • 3 large eggs
  • ¾ cup sugar
  • 2 teaspoons vanilla
  • 3 tablespoons tapioca starch (can sub organic corn starch)
  • 3 tablespoons cocoa powder
  • 1/2 teaspoon espresso powder
  • ¼ teaspoon salt
  • Flaky sea salt (optional)

DIRECTIONS

  1. Preheat the oven to 350 degrees F.  Grease a mini muffin tin, and set aside.
  2. In a microwave-safe bowl, combine the chocolate chips, 3 of the Almond Butter Cups, and coconut oil. Microwave until fully melted, stirring every 30 seconds. Cool slightly.
  3. In a large bowl with an electric mixer, beat together the eggs, sugar and vanilla. Mix in the melted chocolate. Fold in the tapioca starch, cocoa, espresso powder, and salt. Use a small cookie scoop to scoop the batter into the tins. Chopped the remaining Almond Butter Cups.
  4. Bake for 10 minutes, then remove from oven and sprinkle tops with chopped Almond Butter Cups. Return to oven to bake 5-10 minutes more, or until a toothpick comes out clean.
  5. Let cool completely, then use a knife to carefully lift each brownie out of the tray. Sprinkle with flaky sea salt, as desired. Enjoy!

This Recipe Serves 36 bites

INGREDIENTS
  • 1/2 cup semi-sweet chocolate chips
  • 1 bag JUSTIN’S® Super Dark Chocolate Espresso Almond Butter Cups, divided
  • ⅓ cup coconut oil
  • 3 large eggs
  • ¾ cup sugar
  • 2 teaspoons vanilla
  • 3 tablespoons tapioca starch (can sub organic corn starch)
  • 3 tablespoons cocoa powder
  • 1/2 teaspoon espresso powder
  • ¼ teaspoon salt
  • Flaky sea salt (optional)
DIRECTIONS
  1. Preheat the oven to 350 degrees F.  Grease a mini muffin tin, and set aside.
  2. In a microwave-safe bowl, combine the chocolate chips, 3 of the Almond Butter Cups, and coconut oil. Microwave until fully melted, stirring every 30 seconds. Cool slightly.
  3. In a large bowl with an electric mixer, beat together the eggs, sugar and vanilla. Mix in the melted chocolate. Fold in the tapioca starch, cocoa, espresso powder, and salt. Use a small cookie scoop to scoop the batter into the tins. Chopped the remaining Almond Butter Cups.
  4. Bake for 10 minutes, then remove from oven and sprinkle tops with chopped Almond Butter Cups. Return to oven to bake 5-10 minutes more, or until a toothpick comes out clean.
  5. Let cool completely, then use a knife to carefully lift each brownie out of the tray. Sprinkle with flaky sea salt, as desired. Enjoy!

This Recipe Serves 36 bites

Great Summer Recipes
Baked Cinnamon Almond Butter Churro Doughnuts with cinnamon sticks in the background on a white background

I’m a sucker for a great doughnut, but sometimes I want to eat a whole dozen of them. My doctor tells me that eating that much fried dough isn’t good for me, but I’ve found a loophole. My Baked Cinnamon Almond Butter “Churro” Doughnuts are baked not fried. You still probably shouldn’t eat a dozen of them by yourself though.

 

Almond Butter Stuffed Bacon Wrapped Dates on spoons on top of a wooden serving plate on a wood background

Anyone who knows anything about me knows that I love to dance. Full-on dad style. If you know anything else about me, it’s that I have a huge sweet tooth. One of my favorite ways to indulge my cravings for sweets is with my almond butter bacon-wrapped dates. I make it with fresh pitted dates, crispy bacon, and JUSTIN’S® Maple Almond Butter. It’s so good it makes me feel like I could dance!

 

Ginger Almond Sauce with Vietnamese shrimp fresh rolls on white plate with ginger and peanut butter jar in white background

Want to impress your family with an Asian inspired sauce? Made with JUSTIN’S® Classic Almond Butter to make sure it packs a punch. Flavorwise. It won’t hurt anybody. Try the sauce with egg rolls or served over roasted broccolini!

 

justins grilled chocolate hazelnut fruit pizza

Oh grilllllll, you’ve done it again. Fire up this fruity and decadent dessert to make any summer soiree a little more nutty.

Spiralized Carrot Cake Waffle with carrots and a gold fork in the white tile background with a cloth with carrot illustration

This recipe makes it easy for you to eat your veggies. And your cake. And your waffles! This Spiralized Carrot Cake Waffle is breakfast and dessert all in one!

Chocolate Hazelnut Tart with Rosemary and Orange with 3 small pieces cut and still inside the tart on a white background

Tart. Tart. Just try saying it out loud. The word itself even sounds tart. Do you ever say a word so many times that it doesn’t sound like a thing anymore? If that’s the case, you better stop talking and start baking. My Chocolate Hazelnut Tart with Rosemary + Orange are definitely a thing. I think.

 

White Chocolate Peanut Butter Cup Cookies stacked and the top one bitten on a white background with a black cooling tray

My whole life is making delicious nut butters. Is it any wonder that my favorite type of cookie is a peanut butter cookie? I do like to add a little variety to my favorite treats, though. Chopped white chocolate peanut butter cups are a welcome addition to this White Chocolate Peanut Butter Cup Cookies recipe. I hope you enjoy it as much as I do.