Small-batch Caramel Crunch Brownie Bites
Servings: 7 servings
Calories: 121kcal
Equipment
- Cookie sheet
Ingredients
Caramel crunch
- 2 tsp sugar (8 g) I used coconut sugar
- 2 tsp water (10 g)
- pinch of salt
- 1/4 cup sliced almonds or other chopped nuts (30 g)
Brownie batter
- 1 tbsp coconut oil, melted (15 g)
- 2 tbsp nut/seed butter (32 g) I used almond butter
- 3 tbsp maple syrup (63 g) you can probably sub sugar free syrup
- 2 tbsp (nut) milk (30 g) I use unsweetened almond milk
- 1/2 tsp vanilla extract
- 1/4 cup cocoa powder (24 g)
- 1/4 cup flour (30 g) gf all purpose if desired
- 1/4 tsp baking powder
- pinch of salt
Instructions
Make the caramel crunch
- On a small pan, add sugar and water and cook until it boils.
- Add almonds/nuts, sprinkle with salt and cook until all water disappears.
- Transfer to parchment paper, let it cool (I refrigerated mine a little).
Make the brownie bites
- Preheat oven to 350F and line a cookie sheet with parchment.
- Blend together oil, syrup, nut butter, nut milk, vanilla.
- Whisk together flour, cocoa, baking powder, salt.
- Combine the two, dough will be something between cookie dough and brownie batter. If too dry, add a drop more milk, if too wet, add a pinch more flour.
- Scoop on the cookie sheet (I got 14 bites out of the batter), press almond clusters on top, and bake 10 or so minutes.
- Cool and enjoy!
Notes
- I kept mine refrigerated and they did get a little soft on the outside so maybe try storing like cookies (cracked container room temp).
- These would also be amazing frozen. I bet you can eat them directly from the freezer!
Nutrition
Serving: 2 brownies bites | Calories: 121kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Sodium: 23mg | Potassium: 137mg | Fiber: 2g | Sugar: 7g | Vitamin A: 0.1IU | Calcium: 55mg | Iron: 1mg