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)
Mocha Brownie Bites
- 4 oz bittersweet chocolate 60% cocoa
- 1/2 cup hot coffee
- 1/2 cup organic expeller pressed canola oil
- 1/2 cup granulated sugar
- 1/4 cup fat free powdered milk
- 3 large eggs cage free omega 3
- 1 tsp vanilla
- 3/4 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 2/3 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