These homemade brownies are baked in a mini muffin pan giving you a delicious and portion controlled treat. Using real ingredients gives these brownies less refined sugar and grains than your usual boxed mix so you can enjoy guilt-free in small amounts.
Preheat the oven to 350 degrees F. Grease a mini muffin pan with coconut oil.
In a double boiler, gently melt the chocolate, coconut oil and raw honey. Remove from heat and make sure to cool.
Add 4 eggs, vanilla and almond extracts.
In a large bowl combine the almond flour and salt. Add the wet ingredients and mix well. Stir in the mini chocolate chips.
Fill the mini muffin tins nearly to the top. Bake for 15-25 minutes until golden. Make sure to check every 5 minutes after 15 minutes!
Allow the brownies to cool in the pan, if not they will not form and cool correctly!
Nutritional Analysis: One serving equals: 125 calories, 8g fat, 48mg sodium, 8g carbohydrate, 1g fiber, and 2g protein
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