Dark Chocolate Brownie Bites
Sometimes, a little bit of chocolate is exactly what you need…and you need it now! This recipe is perfect for those times because you can whip these up in no time flat and satisfy that chocolate craving in well under an hour. They’re decadently rich in flavor…almost like little chocolate lava cakes… and make a welcome addition to a party (if you’re willing to share)!
Yield: About 36
1 C GF Flour (I use Pamela’s All-Purpose Artisan Blend)
1/2 C Raw Cacao Powder or Unsweetened Cocoa
1/2 tsp Baking Soda
1/2 tsp Fine Sea Salt
1/2 C Vegan Butter or Coconut Oil
4 Ounces Organic Unsweetened Chocolate, chopped (I used Dagoba unsweetened bars)
1 C, plus 2 T, Coconut Sugar or Sucanat
2 large Farm-Fresh Eggs
1 tsp Vanilla Extract
2/3 C Dark Chocolate Chunks (at least 70%. I like Green & Black organic bars, chopped)
Combine flour, cacao, baking powder and salt in a medium-size bowl.
Melt butter/oil and unsweetened chocolate together in a double-boiler or bowl placed over small pot of simmering water on stovetop (very low heat) stirring constantly. Remove from heat when nearly all melted and stir to melt remainder.
Whisk sugar into melted butter and chocolate.( At this point, I moved mixture into the bowl of my Kitchen Aid mixer. You can, however, whisk by hand if you prefer or don’t have a mixer.)
Add vanilla. Allow mixture to cool a bit, then add eggs, one at a time.
Mix in dry ingredients until just combined. Add chips or chocolate chunks and blend until evenly incorporated.
Place bowl in the fridge for about 30 minutes to “set” the dough and make it easier to work with.
Heat oven to 350 degrees F and line a baking sheet with parchment paper.
Scoop into about 1 1/2- to 2-tablespoon-sized mounds and space evenly on cookie sheets, allowing room for them to spread a little. Bake for 11 to 12 minutes.
Note: these cookies taste best the same day they are made.