Mocha Brownie Bites
Serves: 42
  • 4 oz bittersweet chocolate (60% cocoa)
  • ½ cup hot coffee
  • ½ cup organic expeller pressed canola oil
  • ½ cup granulated sugar
  • ¼ cup fat free powdered milk
  • 3 large eggs (cage free omega 3)
  • 1 tsp vanilla
  • ¾ cup almond meal/flour
  • 42 coffee beans
  1. Preheat convection oven to 350
  2. Place the mini silicone cupcake liners inside the mini cupcake pans and set aside.
  3. Break chocolate into big pieces and place in hot coffee. Let it melt and stir until well blended.
  4. While the chocolate is melting, place oil, sugar, powdered milk, eggs and vanilla in a mixing bowl of an electric mixer and beat until creamy.
  5. Add the warm chocolate mixture to the mixing bowl and beat again briefly until well blended.
  6. Add the almond meal/flour and beat again on low speed briefly.
  7. The batter will be "liquid-y", that's exactly how it should be!
  8. Pour the batter into a container with a spout that you can pour the liquid out of ( a large glass measuring cup will do).
  9. Pour the batter into each cake liner until ⅔ full.
  10. Bake in preheated oven for 12-15 minutes.
  11. Cool before unmolding each little mini cake.
  12. Just before ready to serve (otherwise the coffee bean can become soggy), dust with a little confectioner sugar and top each with one coffee bean.
Recipe by Cuisinicity at