Crunchy Brownie Bites

March 25, 2021


So I made these brownie bites the other night just for fun. I saw a recipe on one of the groups I follow on Facebook that looked interesting. I tweaked the original version and presented the finished product to my family as a pre-passover tasting. These brownie bites were a hit. Gone before morning! I had no intention of posting them, but as I continued to send the recipe out to all my gluten-free friends, I received different versions of the same question. “WHY are you not posting these?”


I began to rethink my decision.


Crunchy Brownie Bites are fabulous gluten free morsels that happen to be Kosher for Passover and can be made dairy-free as well. Their crunch is certainly satisfying, and they mix of semi-sweet chocolate and cocoa powder make them a balance of flavor. The combination of granulated sugar and coconut sugar is an attempt to make a healthier version, but all granulated can be used if you don’e have coconut sugar on hand.



Crunchy Brownie Bites


Ingredients


1 1/2 cups semi-sweet chocolate chips

2/3 cup (10 tablespoons) butter or margarine, cut into at least 8 pieces (I used butter)

1 cup granulated sugar

1/2 cup coconut sugar (if you don’t have coconut sugar you can use 1 1/2 cups granulated)

1 teaspoon vanilla

1/2 cup almond flour

1/3 cup potato starch (or tapioca starch)

1/4 cup cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking soda

4 egg whites

1 cup pecans, toasted (optional- I didn’t use them)



Directions


Preheat the oven to 350º F. Line a 18 x 13 inch baking sheet with parchment paper.


In a large bowl, microwave the chocolate chips and the margarine (butter) for 1 minute, covered. Stir the mixture. Microwave again for 30 seconds, stirring again. Continue to microwave the mixture at 15 second intervals, stirring in between intervals until the margarine (butter) and chips are mixed together. Add the sugars and the vanilla to the chocolate mixture.


In a medium bowl mix together the almond flour, potato starch, cocoa powder, salt, and baking soda.


In the bowl of a standing mixer with the paddle attachment (or in a large bowl with hand whisk), mix the egg whites until frothy. Add the melted chocolate mixture to the egg whites. Add the flour mixture. Mix well.


Dollop the mixture onto the cookie sheet and spread the batter with an offset spatula or butter knife into an even layer.


Bake for 20-23 minutes. When you take it out of the oven, let it cool for 10 minutes. Prepare a second baking sheet with parchment and break up the soft brownie layer with a spatula, moving some pieces onto the second baking sheet. Place both baking sheets back in the oven and bake for an additional 10 minutes. Let the brownies cool. They will get crunchy as they cool.


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