Gluten-Free & Grain-Free Mini Brownie Bombs Recipe
17 minutes
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About Gluten-Free & Grain-Free Mini Brownie Bombs Recipe
Indulge in these decadent Gluten-Free & Grain-Free Mini Brownie Bombs – the perfect guilt-free treat! Made with wholesome almond flour, rich cocoa powder, and naturally sweetened with coconut sugar, these bite-sized brownies are packed with flavor and healthy fats.Each mini bomb boasts a soft, chewy texture that will melt in your mouth. They're quick and easy to make, ideal for satisfying those sweet cravings without the gluten, grains, dairy, or soy.Perfect for parties, snacks, or a delightful dessert, these allergy-friendly brownie bombs are a delicious way to enjoy a healthier indulgence. Prepare to be amazed by how good these taste!
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Recipe Time & More
Prep5 minutes
Cook12 minutes
Total17 minutes
Ingredients
Dry Ingredients
- 1/4 cup Almond Flour finely ground almonds can be substituted.
- 1/2 cup Cocoa Powder unsweetened. reduce amount if using a very bitter cocoa powder.
- 1/2 cup Coconut Sugar
- 1 tsp Baking Powder
Wet Ingredients
- 1 Large Egg
- 3 tbsp Coconut Oil melted
- 1 tsp Vanilla Extract
- 1 tbsp Water
Optional
- 1/4 tsp Salt enhances the chocolate flavor.
Instructions
Preheat Oven and Prep
- Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners.
Combine Dry Ingredients
- In a large bowl, whisk together the almond flour, cocoa powder, coconut sugar, baking powder, and salt (if using).
Combine Wet Ingredients
- In a separate bowl, whisk together the egg, melted coconut oil, and vanilla extract.
Combine Wet and Dry
- Pour the wet ingredients into the dry ingredients and mix until just combined. Add the water and mix until you have a smooth, slightly thick batter.
Bake the Brownie Bombs
- Fill each muffin liner about ¾ full. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Cooling and Shaping (Optional)
- Let the brownie bombs cool completely in the muffin tin before carefully removing them. You can optionally roll them into balls, but this step is entirely optional.
Storage
- Store the cooled brownie bombs in an airtight container in the refrigerator for up to 5 days. Reheat for a few seconds in the microwave before serving for a warm, gooey treat.
Recipe Notes
Expert Tips for Perfect Brownie Bombs
- Don't overmix the batter: Overmixing can lead to tough brownie bombs. Mix until just combined.
- Check for doneness: Baking times may vary slightly depending on your oven. Start checking for doneness around 10 minutes.
- Adjust sweetness: If you prefer a less sweet brownie bomb, reduce the amount of coconut sugar by 1-2 tablespoons.
- Get creative with toppings: Once cooled, drizzle melted dark chocolate, sprinkle with chopped nuts, or dust with powdered sugar for an extra touch of deliciousness.
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Recipe Nutrition
Calories: 180kcalCarbohydrates: 18gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSugar: 18g
Donna George
Articles: 29
4 Comments
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Great recipe! I’m eager to try it.
Such a great recipe! Can’t wait to try it.
This looks incredible! I need to try it.
This is fantastic! Thank you for sharing.