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
Guilt Free Maple Almond Butter Doughnuts on a cooling tray in a white background with a peanut butter jar

When you go get a Baker’s Dozen of doughnuts, you’re actually getting 13 doughnuts. A JUSTIN’S® Dozen is when you eat all of them by yourself. Get a JUSTIN’S® Dozen of these Guilt-Free Maple Almond Butter Doughnuts. They’re made with JUSTIN’S® Maple Almond Butter so you know they’re good. Just kidding, don’t really eat 13 doughnuts, no matter how good they are.

 

Nutty White Chocolate Cherry “Nice” Cream scooped out from white tray with scattered cherries and Justin's peanut butter cups

No actual dairy was harmed in the making of this creamy dessert. Nutty White Chocolate Cherry “Nice” Cream is made with the simple goodness of almond milk, bananas, cherries, and some diced white chocolate peanut butter cups. This nice cream is nice to your taste buds and your tummy.

Easy No Bake Peanut Butter Granola Bars out of the tray with Justin's peanut butter jar on a white background side view

I love creating recipes that don’t require any heat because I can make my kids do it when I get lazy. This Easy No Bake Peanut Butter Granola was made with your kids in mind. I’ve included JUSTIN’S® Chocolate Hazelnut and Almond Butter and JUSTIN’S® Classic Peanut Butter for added sweetness. I’ve also added “easy” and “no bake” in the title so they don’t complain. You can even let them have a piece if you’re feeling extra generous.