These are melt-in-your mouth decadent tasting little brownies–gluten-free to boot! The rich coffee flavor is outrageous and the little coffee bean on top of each not only makes for a beautiful presentation but also adds a wonderful little crunchiness! Needless to say there is nothing decadent about these little brownies, nutrition-wise! I use bittersweet chocolate (60%), almond meal/flour instead of regular flour, and fat-free powdered milk as a source of natural sugar found in lactose to cut down on regular added sugar–can you believe I use only 1/2 cup sugar for 42 mini brownies? I just LOVE these on a holiday buffet table not only because they present so beautifully but because they are just one bite…and what a luscious bite it is!
(I have the French translation of this recipe with metric measures here)
- 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
- Preheat convection oven to 350
- Place the mini silicone cupcake liners inside the mini cupcake pans and set aside.
- Break chocolate into big pieces and place in hot coffee. Let it melt and stir until well blended.
- 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.
- Add the warm chocolate mixture to the mixing bowl and beat again briefly until well blended.
- Add the almond meal/flour and beat again on low speed briefly.
- The batter will be "liquid-y", that's exactly how it should be!
- Pour the batter into a container with a spout that you can pour the liquid out of ( a large glass measuring cup will do).
- Pour the batter into each cake liner until ⅔ full.
- Bake in preheated oven for 12-15 minutes.
- Cool before unmolding each little mini cake.
- 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.
Because the batter for this recipe is very “liquid-y” (that’s what makes them so creamy), I like to use a batter dispenser to pour the batter in reusable mini silicone cupcake liners and they unmold perfectly when baked