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Dig In With Dana

Dig in (Phrasal verb): 1. To delve into 2. To begin to eat heartily 3. To begin work with great determination

Flourless Brownie Bites

April 2, 2015

Flourless Brownie Bites
GFVT
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Flourless Brownie Bites

Six Ingredients are all you need to make these flawless, Flourless Brownie Bites:

Six ingredients are all you need: Pecans, powdered sugar, dark and regular unsweetened cocoa, kosher salt, egg whites, vanilla.
Pecans, powdered sugar, dark and regular unsweetened cocoa, kosher salt, egg whites, vanilla.
A versatile small batch recipe: Use muffin liners or muffin tins or just make brownie cookies using a tablespoon on a parchment lined baking sheet.
Use muffin liners or muffin tins or just make brownie cookies using a tablespoon on a parchment lined baking sheet.

 

We like pecans, but use whatever variety nut you like: walnuts, almonds, cashews, peanuts, etc... 
We like pecans, but use whatever variety nut you like: walnuts, almonds, cashews, peanuts, etc…

diwd-badges-large-12 copy

Warm up cold eggs by placing eggs in warm water for 5 minutes.To get eggs to room temperature quickly, place cold eggs in warm water for 5 – 10 minutes.

 

Add vanilla to the egg whites. Spilling optional.
Add vanilla to the egg whites. Spilling optional.
Combine dry ingredients. Add nuts, then eggs and vanilla.
Combine dry ingredients. Add nuts, then eggs and vanilla.

 

Stir just until blended.
Stir just until blended.
Flourless Brownie Bars are naturally gluten free!

diwd-logo-02Dig in to flourless brownie bites.

 

Easy to make and faster to disappear!

 

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★★★★★ 5 from 1 reviews

Flourless Brownie Bites

  • Author: Dana Gerard
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Yield: 20 - 24 1x
  • Category: Dessert
  • Cuisine: American
Flourless Brownie Bites

Unsweetened Cocoa replaces flour and nuts replace the oil/butter in this gluten free brownie. Make in muffin tins or as drop cookies.

Ingredients

  • 1 heaping cup pecan halves, (130 gm) + 24 extra pecan halves for decoration (optional)
  • 1 1/2 cups powdered sugar (180 gm)
  • 1/4 cup + 2T unsweetened dark or regular cocoa powder (35 gm) (Use a mixture of the two for best flavor and color.)
  • 1/8 teaspoon salt
  • 2 large egg whites at room temperature
  • 1 1/2 teaspoons vanilla extract or almond extract

Instructions

  1. Preheat oven to 350 F. Line a baking sheet with parchment or a silicone mat.
  2. Toast the pecans: Spread pecans on the baking sheet and bake for 9 -10 minutes until golden brown. Let cool, place on a cutting board and chop finely.
  3. In a large mixing bowl, mix together powdered sugar, cocoa and salt. Using a rubber spatula, stir in chopped nuts. Then add egg whites + vanilla and stir gently just until batter is completely moistened.
  4. Use a small ice cream scoop or tablespoon to place batter into mini cupcake liners on a baking sheet or into greased mini muffin tins. ( Makes 20-24 minis or cookies.)
  5. To make cookies, use a lined baking sheet and space one tablespoon mounds of batter 2″ apart.
  6. Optional: place a pecan half in the center of some or all of the cups or cookies.
  7. Bake for 18 – 20 minutes, until tops of cups or cookies are shiny, slightly cracked and firm to the touch. Let cool before serving.

Notes

Adapted from Francois Payard’s Fudgy Chocolate Walnut Cookies
diginwithdana.com

 

 

Can be made...

Gluten FreeHealthyVeganVegetarian

4 Comments

Comments

  1. Susan silberberg says

    April 5, 2015 at 11:58 PM

    Dana, I made these at the last minute for 2nd Seder. They were easy to make and delicious! No leftovers! And everyone wanted the recipe

    Reply
  2. Dana says

    April 6, 2015 at 12:03 AM

    Susan, I am so glad this recipe was a hit.
    Thanks for your comment and keep baking.
    More easy, delicious recipes coming your way each week!

    Reply
  3. Sandy says

    April 20, 2016 at 8:20 PM

    Dana,

    Made these but added Kahlua along with half of the vanilla and dropped them by small Tablespoons on a cookie sheet–yummy.
    Made the Hazelnut Citrus Torte with a mix of hazelnut and almond
    flour and some Triple Sec instead of orange juice–will let you know how everyone likes it.

    Reply
    • Dana says

      April 20, 2016 at 10:30 PM

      Sandy, you are so creative! The sign of a great cook. Can’t wait to hear how they turn out. Send a photo or post one to FB with #diginwithdana. Happy Passover! XOXO

      ★★★★★

      Reply

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About Dana

Chef and photographer. I love developing simple recipes and sharing them with my family and friends. »

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