About
I love how small these are because that means I can eat several without any guilt! I like to place the chocolate chips on top so they get melty and nicely decorate the tops of the mini brownies! They are quick to bake and are made in one bowl!
Ingredients
- 4 tablespoon butter
- ½ cup the ultimate sugar replacement granular by swerve
- ½ cup 100% cocoa special dark by hershey's
- 2 large raw egg
- ½ teaspoon vanilla extract
- ½ cup almond flour
- ¼ cup, whole pieces – regular chocolate chips, sugar free
Instructions
- Preheat an oven to 350 F. Melt the butter and then combine all the dry ingredients together with a whisk.
- Add the rest of the wet ingredients and a nice pinch of salt. Whisk the wet ingredients in.
- Divide the batter between mini muffin cups lined with mini muffin liners. You should divide the dough into 18, which is about ½ T for each muffin cup. Top each with two chocolate chips.
- Bake for 10-12 minutes edging towards the lower range for fudgier brownies and the higher end for more cakey brownies.
Nutrition Facts
- Servings: 18
- Calories: 65.9kcal/275.6kJ (per serving)
- Fat: 5.6g (per serving)
- Carbs: 8.8g (per serving)
- Protein: 1.9g (per serving)
