• Prep Time: 15 MINS
  • Cooking Time: 14 MINS
  • Serves: 40

Brownie Bites

  • Recipe Submitted by on

 Ingredients List

  • 1 cup coconut oil (8 ounces)
  • 2 cups semisweet or bittersweet chocolate chips (12 ounces)
  • 1 cup packed light brown sugar (7 ounces)
  • 1/2 cup granulated sugar (3 1/2 ounces)
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 cup flour (5 ounces)


Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin (24-capacity) with cooking spray. (The recipe makes 40-48 so you’ll bake two batches unless you’ve halved the recipe.)
In a large, microwave-safe bowl, heat the coconut oil and chocolate chips for 1-minute increments at 50-75% power, stirring inbetween, until the mixture is melted and combined when stirred together. Don’t overheat the mixture, just microwave until the chocolate melts and it comes together – it shouldn’t be overly hot.
Stir in the brown sugar and granulated sugar.
Whisk in the eggs and vanilla extract, mixing well.
Stir in the salt and flour until combined.
Fill the mini muffin cups about 3/4 of the way full (you can get pretty near the top and still be ok).
Bake for 12-14 minutes until just barely cooked through. The edges will be bubbling lightly with coconut oil; that’s ok. As they cool, they’ll set up perfectly.

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