FLOURLESS SUPER DARK ESPRESSO BROWNIES BITES

FLOURLESS SUPER DARK ESPRESSO BROWNIES BITES

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SERVING SIZE:

36 bites

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PREP TIME:

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COOK TIME:

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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

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