Small Batch brownie bites
I made an entire sheet pan of real, authentic, extra fudgy brownies last year using Ina Garten’s recipe. Ina does not mess around or skimp on any ingredients. And we all know what Ina says goes. If you disagree you can leave.
So naturally, when thinking about this recipe I wanted to basically take Ina’s recipe, demolish it, and make something that was healthier and Emily sized.
I used the same basic principles of the Ina recipe. Started with melting together chocolate, almond butter, and couple tablespoons of coconut oil (or butter). Added in sugar, an egg, vanilla extract, a little leftover coffee (trust me it’s worth it), and then finally stirred in a little bit of flour and cacao powder.
So smooth. So rich.
In case you couldn’t tell from my blondies last Friday, I enjoy really lovely, rich treats. Brownies must be like fudge. And, this will be controversial, but keep any and all nuts out of here.
Nuts be gone. Get out. For as much as this girl eats nut butters and snacks on nuts all day, I’m sorry but they just do not belong in my weekend treats.
How is it we are at another Friday? How is it Good Friday and my sister is the only one that gets to watch my nephew hunt for eggs this weekend?
Remember when the world first shut down and the thought of being closed for two weeks seemed crazy? One week was a lot. Then two weeks seemed like forever. Wait, now it’s April?
And here we are now, nearing the middle of the month which is practically May so it might as well be summer..
It seems like every day another event or date gets pushed further into the future. It’s surreal to say the least. Seeing people without a scarf or mask on at stores is odd and concerning rather than the other way around. When I’m running or out on one of the thousands of walks I’m taking, crossing the street or making a huge awkward loop to avoid other people is now second nature.
The weather was really nice for a few days and it stressed me out to see so many people outside and groups and families walking and hanging out too close to one another. Seeing normal people doing normal things like talking or hanging out was making me concerned.
How did we get here.
I look at photos now or even watching TV and think, wow look at them standing next to each other. Oh they’re hugging. That’s nice.
Yet here we are. Another weekend upon us.
I’ve been struggling for any sort of drive this week. Perhaps you recall from Jerry’s post on Tuesday that I basically lost my shit Monday night. And since then I’ve been physically and mentally… slower.
Which is probably a good thing.
Even when things seem okay, our bodies and minds have a way of quickly reminding us that we are not. And it’s on us to listen to that. Learn from it. Take a
quick pause. And keep going.
I know me and even though I know slowing down is necessary, I’m quick to get back to the things in life that make me feel good. I feel good when I’m productive. And I feel like crap when I let a day slip by and I have nothing to show for it. Writing, cooking, moving, doing something anything even when I didn’t feel like it. I like to earn my rest. Even if right now, in this world we’re in, that means getting up and going on one quick walk just to move and get outside. One lap around the block. That’s it. Just go.
Or writing this. I feel better when I do it. Even though some days it’s easier to leave my computer shut.
When the future is uncertain, all one can do is the next right thing.
It’s a process. A learning process. And this is all to say I am not nailing it. I know I beat myself to the ground some days. Running from one thing to the next. Only to get mad and shut the world out the next.
But again I know me. And I know I won’t stop. I’ll pump the brakes on occasion. I’ll learn to listen better when I freak out. But when I simply don’t feel like doing something, I’ll ask myself if not doing it will really make me feel better, or if making myself do it will.
These brownies? I got up. And I made myself make them.
And I feel way better.
We kept it small batch style to save myself and Jerry from feeling too guilty about eating an entire pan.
It involves just a few steps and requires nothing more than a couple bowls and a spoon. No mixer needed.
Feel free to get fancy with these little guys. Dress them up with more chocolate chips (or nuts.. I guess) inside. Drizzle over some melted chocolate or a little glaze like I did here. Add sprinkles, of course. Or eat as is and feel better about it because they’re mini and gluten free:)
And keep going. Shut down when you know you need to. And power through when it’s your excuses making you think you do.
When the future is uncertain, all one can do is the next right thing. – Frozen II
Small Batch Brownie Bites
- 1/4 cup creamy almond butter or peanut butter
- 2 tbs coconut oil
- 2-3 squares baking chocolate* I used Lilys
- 1/2 cup coconut sugar
- 1 tbs leftover coffee* Optional but highly recommended
- 1/2 tsp vanilla extract
- 1 egg
- 1/3 cup gluten free flour *sub regula, or almond flour
- 1/4 cup cacao powder
- 1/4 tsp salt
- 1/2 tsp baking powder
- a few tablespoons of chocolate chips to stir into batter
For the glaze
- 1/4-1/2 cup powdered sugar
- 1-2 tbs almond milk
- Preheat over to 350 degrees, and spray a mini muffin tin with cooking spray. Set aside.
- In a microwave safe bowl, melt together the almond or peanut butter (whatever you have), coconut oil, and chocolate. (You can also use a few tablespoons of chocolate chips in place of the squares of baking chocolate)
- Once that is melted together stir it around until well combined, and let it cool a bit
- Add the coconut sugar, coffee (or water), vanilla extract, and 1 egg to the melted almond butter and chocolate mixture, and stir to combine
- In a separate bowl combine the flour, cacao powder, baking powder, and salt
- Gently pour the dry ingredients into the wet and stir to combine
- At this point feel free to add in nuts or chocolate chips for fun!
- Pour into a mini muffin tin. Should get about 10-12 little bites. Fill batter about 3/4 of the way up
- Bake for just about 10 minutes! They don't take long and I like them slightly underdone so they are even fudgier. Use a toothpick to be sure and make sure it comes out clean
For the glaze
- Combine powdered sugar with milk. You want it to be thick enough to stick but thin enough to pour. Start with 1 tbs of milk and add more milk if you need to thin, just a little bit at a time, or more sugar to thicken.
- Add sprinkles. Duh.