Sweet
Indulge in these decadent Double Chocolate Olive Oil Brownie Bites, where extra virgin olive oil takes center stage, providing not only a heart-healthy alternative to traditional fats but also adding a rich, delicate flavor to these chewy delights. The olive oil ensures the brownie bites remain moist and tender, making them a perfect gluten-free and dairy-free treat for any occasion.
Ingredients
- 1/2 cup extra virgin olive oil
- 1 cup coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup gluten-free all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dairy-free dark chocolate chips
Instructions
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Step 1Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
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Step 2In a large mixing bowl, whisk together the extra virgin olive oil and coconut sugar until well combined.
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Step 3Add the eggs and vanilla extract, and continue to whisk until the mixture is smooth and slightly thickened.
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Step 4Sift in the cocoa powder, gluten-free all-purpose flour, baking soda, and salt. Gently fold the dry ingredients into the wet ingredients until just combined.
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Step 5Stir in the dairy-free dark chocolate chips, ensuring they are evenly distributed throughout the batter.
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Step 6Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
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Step 7Bake in the preheated oven for 10-12 minutes, or until the tops are set but still slightly soft in the center.
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Step 8Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Tips & Serving Suggestions
- For an extra indulgent treat, drizzle some melted dairy-free chocolate over the top of the cooled brownie bites.
- Serve these brownie bites with a scoop of dairy-free vanilla ice cream for a delightful dessert pairing.
- Store the brownie bites in an airtight container at room temperature for up to 3 days to maintain their chewy texture.