Fudgy Brownie Bites

February 13th, 2012 at 4:04 pm
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Gluten-free, dairy-free brownies

I set out with the intention of creating a rich, fudgy brownie a few weeks ago. After several failed attempts, I got it right with this unique recipe featuring a few surprise ingredients. Don’t be scared. I promise each one is easy to love!

  •  I’ve talked about chickpea flour before. A few months ago I began using it in baking and have fallen in love with it. I was positive that baked goods made with chickpea flour would taste “beany,” but I was surprised to find that they don’t at all. (Especially when you add chocolate!)
  • Shredded beets add moisture, subtle sweetness, and a bit of nutrition to these brownies. You can’t even see them in the batter once it’s been baked, so you can feel virtuous about eating some veggies with your chocolate.

Gluten-free, dairy-free brownies

These bites could not be a more adorable or perfect Valentine’s treat, although I think I said that about my Chocolate Buckwheat Heart Cookies and Chocolate Raspberry Truffle Balls, too. I think it’s safe to say that chocolate anything is an all-around crowd pleaser.

I’m on an extended vacation this month in a warm and tropical place (to be revealed soon!), but I have plenty of tasty recipes in store to share with you over the next few weeks. Stay tuned later this week when I’ll be sharing a savory, crunchy recipe for a super delicious snack!

Until then, let’s have some brownies, shall we?

 

Fudgy Brownie Bites
Makes about 15

2 ounces unsweetened chocolate, roughly chopped
1/4 cup unsweetened cocoa powder
1/4 cup virgin coconut oil
1/3 cup coconut sugar (also called palm sugar)
1/4 cup honey
1/4 cup arrowroot starch
1/4 cup chickpea (garbanzo bean) flour
1/2 cup chopped walnuts or pecans
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/2 cup finely shredded red beets
1 large egg plus 1 large egg yolk

Preheat the oven to 300 degrees F. Line 15 cups of a mini muffin pan with paper liners.

In a small pot over very low heat, melt the chocolate, cocoa powder, and coconut oil, stirring constantly until smooth. Remove from heat and stir in the coconut sugar and honey. Allow to cool for 10-15 minutes.

In a medium bowl, whisk together the arrowroot starch, chickpea flour, nuts, cinnamon, and salt. Whisk the beets, egg, and egg yolk into the cooled chocolate mixture. Stir the chocolate mixture into the flour mixture.

Divide the batter among the lined muffin cups. Bake for about 20 minutes until firm to the touch. Cool completely before serving.

Comments

  1. These sound amazing. I wish I had a few to snack on!

  2. These look incredible, and I love the beets in them! I love chickpea flour too, and use it in so many things. I don’t think you can taste the bean flavor either! It is so versatile! Have a fabulous vacation!

  3. Would egg replacer work good in this recipe or in many of your other recipes?

  4. Sweet, Hallie! I love how you love these little bites. :-)

    xo,
    Shirley

  5. Mary: I’m not sure if egg replacer would work here, since I don’t test my recipes using it. But you could certainly give it a try. A slurry of chia or flaxseed might also work.

  6. YUM YUM YUM!!! I really need to get my paws on some chickpea flour. BUT I also love beets in chocolate goods so much at the moment… I might have to try this with regular flour and see how that goes!

    I’m starting the Bauman Natural Chef course this Spring and Im just SO excited! :)

  7. I love love love chickpea flour in baked goods too. But beets, that’s new to me! I’d love to try these :)

  8. I’m making them right now, and if the finished product is as good as the batter tastes, I’m in trouble! Good thing they’re incredibly healthy! I ended up making a double batch because I screwed up on the egg yolk. I’m so used to using just the egg white, so I had to get to work on grating more beets. The grating was the hardest part – I used a pretty small grater, took for ever. But it’s going to be so worth it! Thank you Hallie for another great, healthy recipe!

  9. Well, they got my husband’s seal of approval, and that’s saying something! :) I ended up frosting them with the coconut icing from the raspberry brownie bites recipe, topped with a raspberry too, and they were a force to be reckoned with! And the neat thing – the icing took up the pink colour from the beats in places. Really nice effect. They didn’t last long, and it was even a double recipe! Good thing I had people to share them with.

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I'm Hallie Klecker, a professional recipe developer, author, and passionate gluten-free foodie. As a certified holistic nutrition educator, my goal is to inspire others to live a balanced, nourished life through eating well and living pure—one bite at a time. Learn more.