These yummy, little fudgy brownie bites are perfect for a sweet chocolatey low-carb treat! Gluten-free, dairy-free, sugar-free, egg-free. THM-FP
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These fudgy brownie bites are just the perfect little dessert. They are free of many of the main allergens, but full of flavor and have a wonderful moist texture. They are gluten-free, egg-free, dairy-free, and if you use my MamaShire Baking Blend they will be nut-free. If using Trim Healthy Mama Baking Blend it contains almond flour, so it’s not nut-free.
I baked these in mini-muffin pans like this one and they turned out great.
Trim Healthy Mamas you can have up to 5 of these little chocolatey bites and stay in FP.
**This recipe has been updated.**
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Yummy Fudgy Brownie Bites that are allergen friendly! Gluten-free, Dairy-free, Egg-free, Sugar-free, and can be made Nut-free with MamaShire Baking Blend.
Ingredients
- 1 1/2 cups Trim Healthy Mama Baking Blend or MamaShire Baking Blend
- 1/2 cup cocoa powder
- 3/4 cup Super Sweet Blend or homemade sweetener*
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 2/3 cup canned pumpkin puree
- 1/2 cup unsweetened applesauce
- 2 tablespoons vanilla extract
- 1/2 cup hot coffee
Instructions
- Preheat oven to 350°
- Prepare mini-muffin pans by greasing with cooking spray.
- Mix the dry ingredients together using a whisk. Add in the wet ingredients and mix thoroughly.
- Fill greased mini-muffin cups 3/4 full.
- Bake for 18-20 minutes or until toothpick inserted in muffin comes out clean.
- Cool muffins 5-10 minutes in pan before removing onto a rack to cool.
Notes
*homemade sweetener – 1 cup Non-GMO Erythritol + 1 teaspoon Now Better Stevia
Nutrition
- Serving Size: 1
- Calories: 28
- Fat: 1
- Carbohydrates: 5
- Fiber: 4
- Protein: 2
Christa says
September 18, 2015 at 8:57 amI can’t wait to try this recipe and others that are in the make. Thank you for sharing, I know there is a lot of work that goes into developing new recipes.
★★★★★
Mama says
September 18, 2015 at 9:17 amThanks, Christa! Thankfully all that hard work equals to full tummies around here! I have a wonderful group of taste testers.
Jennifer Griffin says
September 19, 2015 at 9:20 pmI am THRILLED that you are blogging now!! Lovely site my friend.
Mama says
September 19, 2015 at 10:35 pmThank you, Jennifer! That means a lot to me.
Tammy Kirschner says
September 21, 2015 at 12:16 pmThis looks amazing! Can you tell us what is in the baking blend? On the website it doesn’t say, at least not where I could easily find it. 🙂
Mama says
September 21, 2015 at 12:34 pmThat’s odd I thought I had seen it listed before, but I couldn’t find it either. Anyway, it is organic sprouted brown rice flour, organic sprouted oat flour, and organic sprouted sorghum flour.
joyce says
October 21, 2015 at 4:38 pmcan i use the thm baking blend as a substitute for the sprouted gluten-free baking mix you used in this recipe? would the final result still be an ‘e’ for thm?
MamaShire says
October 21, 2015 at 9:07 pmWell, I think it might stay an E or even go into an FP. You would need to double check the carbs for the pumpkin and applesauce. I updated the recipe with a note about the chocolate chips. It seems that the fat count is different for different types of chips so you would want to go sparingly with those.
Michelle W. says
September 5, 2016 at 1:26 amI see in the comments that you refer to chocolate chips, but I don’t see chocolate chips in the ingredient list.
MamaShire says
September 8, 2016 at 7:47 amHi Michelle, I had updated the recipe and made it without the chocolate chips.
MD says
September 16, 2016 at 12:18 amThis recipe is S correct? Sorry I am a bit confused. Someone asked about sprouted gluten free flour that you used in the recipe, but the link for the baking blend goes to THM baking blend.
Also would the applesauce and/or pumpkin puree change the fuel type from S to S Helper or even Crossover?
Sorry THM newbie here.
MamaShire says
July 19, 2017 at 10:56 amI’ve updated the recipe to use THM baking blend. The applesauce is a low enough amount that spread out over the recipe it doesn’t add too many carbs and the pumpkin puree is low enough in carbs also.
Lisa says
September 18, 2016 at 9:29 pmWhat could you suggest in place of the 1/2 cup of hot coffee? Just hot water??
Jeannie says
February 10, 2017 at 11:34 amIf someone didn’t care for coffee, would you replace w/ water and maybe vanilla flavoring? TIA
MamaShire says
March 4, 2017 at 11:06 amI don’t think that you would really notice the coffee too much. It gives the chocolate deeper tones. But replacing it with water and vanilla would probably work too. Let me know if you do.
Christina says
May 9, 2017 at 3:24 pmThe nutrition says 1 bite has 5 carbs – you mentioned 5 bites would be a FP, but that seems like a lot or carbs? Let me know if that’s true! Thank you – this recipe is one of my favorites!
Christina says
May 9, 2017 at 3:25 pmNever mind! Just saw the fiber!! Thank you again for this yummy recipe!
Tanya says
October 26, 2017 at 8:44 amCan this be made in regular size muffins? I don’t have mini muffin tins.
Also, how much would be a serving if I could make them regular size?
MamaShire says
October 27, 2017 at 1:26 amHi Tanya, they should be able to be made in the regular size muffins. I haven’t made them myself. They would just need longer baking time. I think one regular size should still be an FP.
Jane says
November 17, 2019 at 6:19 pmI have these in the oven right now. After mixing all the ingredients, the texture was more like a crust. Slightly crumbly but stuck together when pressed. I doubled checked and didn’t miss or miss-measure any ingredients. Is it supposed to be like that? Thanks! They smell awesome!
MamaShire says
November 17, 2019 at 6:42 pmI’m not sure why they would be crumbly for you. I hope they turn out okay for you.