If you're looking for a tasty treat to serve at your next gathering, make sure to make these and don't tell them they're healthy... They'll never know.
Author: Ella Smith
Recipe type: Desserts
Serves: 24 brownie bites
Ingredients
¼ cup boiling water
¼ cup unsweetened cocoa powder
¼ cup coconut oil, melted
⅓ cup chopped dark chocolate
¼ cup + 3 Tablespoons plain or vanilla Greek yogurt
2 large eggs
1 teaspoon vanilla extract
½ teaspoon peppermint extract
optional: ½-3/4 teaspoon espresso powder
1 cup coconut sugar
¾ cup oat flour
½ teaspoon salt
TOPPING: ½ cup chopped dark chocolate
½ Tablespoon coconut oil
¼ cup chopped candy canes
Instructions
Preheat oven to 350 degrees F. and grease a 24-cup mini muffin tin with olive oil or non-stick spray. Set aside.
Boil water in a small saucepan.
In a large mixing bowl, combine cocoa powder and boiling water.
Melt coconut oil in microwave and stir into cocoa mixture.
Add chocolate and stir until mostly melted.
Add Greek yogurt, eggs, vanilla extract, peppermint extract and espresso powder and stir until combined.
Add coconut sugar and stir until combined.
Add oat flour and stir until combined.
Pour evenly into all 24 muffin cups.
Bake 17-21 minutes, or until tops are firm.
Cool completely before removing from muffin tin.
Meanwhile, prepare chocolate by combining chopped chocolate and coconut oil in a medium heat-safe bowl and microwave in 30 second intervals until completely melted, stirring between each time.
Once brownies are room temperature, carefully remove from muffin tin. (I used a butter knife to loosen the sides and make it easy to lift them out.)
Place on a parchment-lined surface or large platter and drizzle chocolate on top.
Chop peppermint candies and sprinkle on top.
Serve right away or until chocolate hardens.
Notes
* Store by covering serving tray with plastic wrap or in an airtight container for up to 3 days.