Fudgy Brownie Bites

Valentine's Sweets for your Sweet (grain free, gluten free, and lower sugar, of course).

Fudge Brownie Bites, recipe and photos by me, Anna Vocino

I know everyone’s main focus this weekend is the Super Bowl, and rightly so. It’s a great excuse for a fun party on a Sunday, and I’m here for that.

But Valentine’s Day is right around the corner, and while my hubs and I do not celebrate it, we do enjoy the excuse to make something with dark chocolate to brighten up the midwinter season. For years, I’ve made him the Dark Chocolate Soufflés you can find here, which he inexplicably calls DobblePots. But this year, I decided to change it up and come up with a brownie bite because brownies.

FIRST—we have 5 Valentine’s Day Bundles left at Eat Happy Kitchen, and we just marked them down to move them out of the warehouse. IF you order today, there’s a chance you receive it by 2/14, but we can’t promise anything. If your sweetie is patient, this bundle is worth it. But make these brownie bites to tide over your Valentine until the blessed bundle arrives.

Now to the main event…

A cookbook fan wrote me on instagram asking if I had more recipes using coconut flour, and it made me realize that I hadn’t written a recipe using coconut flour in awhile.

I have mixed feelings about coconut flour. It can serve a wonderful purpose in grain free baking, but to me, it must be invisible in the recipe for it to honor the flavors of the recipe and not take over with its flavor or texture.

Enter the Fudgy Brownie Bite.

These bites are great on their own, and then the dark chocolate glaze ads moisture and richness that makes these brownie bites both irresistible and also satiating, so they’re hard to over eat.

I think these brownie bites are perfect for a V-Day Treat. I use a mini muffin pan to keep them small, but feel free to adapt to regular cupcake size or cook in a greased 8x8 baking pan for a true brownie feel.

As always, this recipe is intended to be a sweet treat as I believe that life is meant to be enjoyed on special occasions. I use real sugar, and you are welcome to use whatever you’d like to put into your mouth. I don’t use artificial sweeteners or sugar substitutes because I personally cannot tolerate them. Also, I hate that I still have to give this disclaimer at every turn, on every rare sweet treat post, in every book I write. But alas, we are still stuck in diet mentality, and the shit talker in people seem to get their panties twisted up pretty tightly when I post a recipe like this.

OK, enough with that. Let’s cook.