Originally from Detoxinista
1 c almond meal
½ c cocoa powder
½ c honey
½ c coconut oil (melted and cooled a bit)
3 eggs (wait until the oil has cooled to add these)
1 T vanilla
¼ tsp baking soda
¼ tsp salt
Preheat oven to 350 degrees. Grease mini muffin tins with coconut oil. In a medium bowl, combine all ingredients and mix until a gooey, thick batter forms. Spoon batter into tins and bake 10-15 min or until brownies are puffed up and spring back to the touch. Cool in pan 20 min then transfer to wire rack to finish cooling.
These freeze well and can be eaten directly from frozen (as they do not harden too much).
I used a small cookie scoop to scoop the batter evenly into 24 mini muffin tins, then but the remaining batter (5 small scoops) in a ramekin. I baked the ramekin for 10-15 min as well. The center did not set, but remained incredibly fudgy! It was amazing. So, if you want to experiment with baking the whole recipe in ramekins and make very fudgy brownies, let me know how it turns out!
For 29 brownie bites, each has approximately 84 calories, 6 g carbohydrates, 1.5 g protein, 6 g fat.