DOUBLE CHOCOLATE BROWNIE BITE RICH AND FUDGY
This Double Chocolate Brownie Bite Rich And Fudgy delivers rich and fudgy indulgence in a single and portion-controlled serving. It is made with almond flour, unsweetened cocoa powder and erythritol, which is naturally gluten-free and low in sugar, yet brimming with deep chocolate flavour. The half‑egg binds the batter, while melted butter lends moistness and a tender crumb. The sugar-free dark chocolate chips folded into the mix create bursts of melty sweetness, proving that classic brownie texture can be achieved without refined carbohydrates. This brownie bite is ready in twenty minutes, which is a petite treat that suits busy schedules, post-workout cravings or a late-night dessert. Whether enjoyed warm with a scoop of low-sugar ice cream or cooled for a firmer bite, the double chocolate brownie bits showcase how simple pantry staples transform into an utterly satisfying chocolate fix.
RECIPE CATEGORY
Desserts
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
Low / No Sugar, Wheat / Gluten‑Free, Quick & Easy, Vegetarian, Kid Friendly
DISH TYPE
Brownie
INGREDIENTS
There are the following ingredients for Double Chocolate Brownie Bite Rich And Fudgy:
- 12 grams | 0.42 ounces | 2 tablespoons almond flour
- 7.5 grams | 0.26 ounces | 1 tablespoon cocoa powder
- 12 grams | 0.42 ounces | 1 tablespoon erythritol
- 14 grams | 0.49 ounces | 1 tablespoon sugar-free dark chocolate chips
- 15 grams | 0.53 ounces | 1 tablespoon butter
- 25 grams | 0.88 ounces | ½ large egg (or 15 grams | 0.53 ounces | 1 tablespoon whisked egg)
FULL NUTRITIONAL INFORMATION
- Calories: 300 kilocalories
- Fat: 27.1 grams
- Saturated Fat: 12.5 grams
- Carbohydrate: 15.1 grams
- Sugar: 0.9 grams
- Fibre: 8.7 grams
- Sodium: 40 milligrams
- Protein: 8.3 grams
- Calcium: 69 milligrams
- Potassium: 286 milligrams
- Iron: 2.9 milligrams
PREPARATION
These steps are followed for the preparation of Double Chocolate Brownie Bite Rich And Fudgy:
- Preheat Oven: Set to 175 °Celsius. Line a small ramekin or an oven-safe soufflé dish with parchment paper for easy removal.
- Combine Dry Ingredients: In a small bowl, whisk 2 tablespoons almond flour, 1 tablespoon cocoa powder and 1 tablespoon erythritol until the mixture is uniform and free of lumps.
- Add Melted Butter: Pour 1 tablespoon melted butter over the dry mix. Stir gently to create a smooth and glossy batter without streaks of flour.
- Incorporate Egg: Add ½ egg (approximately 25 millilitres beaten) and fold until fully combined. The batter should be thick yet pourable, so if it’s too stiff, add a teaspoon of water or almond milk.
- Fold In Chocolate Chips: Gently stir in 1 tablespoon sugar-free dark chocolate chips, ensuring even distribution without overmixing.
- Transfer To Ramekin: Spoon the batter into the prepared ramekin, smoothing the surface with the back of a spoon for an even top.
- Bake: Place in the oven and bake for 12 to 14 minutes or until the top looks set but still slightly moist in the centre. A skewer inserted should come out with a few fudgy crumbs.
- Cool Briefly: Remove from the oven and let the brownie bite rest in the ramekin for five minutes. This allows the centre to finish cooking and the edges to firm up.
- Serve Warm Or Cool: Slide the parchment out of the dish and enjoy immediately for a gooey centre or let cool fully for a denser and firmer texture.
PREPARATION TIME
5 minutes
COOKING TIME
14 minutes
TIPS
Here are some helpful tips for Double Chocolate Brownie Bite Rich And Fudgy:
- Use Fresh Eggs: A very fresh egg will bind better and give a more tender crumb.
- Measure Precisely: Level off almond flour and erythritol to ensure accurate texture and sweetness.
- Prevent Overbaking: Start checking at 12 minutes to avoid drying out the centre, so brownie bites are best with a hint of fudginess.
- Warm Butter Gently: Melt butter slowly to avoid browning, which can alter the flavour.
- Line Well: Parchment paper ensures easy removal and keeps edges neat.
- Serve Straight Away: For the ultimate gooey experience, eat while still warm, the chocolate chips will be melty and luscious.
VARIATIONS
- Nutty Crunch: Fold in 1 teaspoon chopped pecans or walnuts for texture.
- Spiced Twist: Add ⅛ teaspoon ground cinnamon or instant espresso powder to deepen flavour.
- Berry Burst: Stir in 1 tablespoon fresh raspberries or a few frozen berries before baking.
- Mint Chocolate: Mix in ¼ teaspoon peppermint extract for a minty kick.
- Vegan Option: Replace the egg with 1 tablespoon aquafaba and use vegan butter instead.
PREPPING AND STORAGE
- Refrigerator: Store cooled brownie bites in an airtight container for up to three days. Reheat gently in the microwave for 10 seconds to revive its gooey centre.
- Freezer: Wrap tightly in cling film and freeze for up to one month. Thaw overnight in the fridge, then warm briefly before serving.