Dark Chocolate Peanut Butter Oat Flour Brownies

These brownie bites are moist and flavorful, serve as a great alternative to all-purpose flour desserts and are low on the glycemic index. This recipe was not tested by Bob’s Red Mill. Gluten Free, Lactose Free, Low Carb, Soy Free.

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Votes: 9
Rating: 4.11
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Servings 24Brownie Bites
Prep Time 15minutes
Cook Time 15minutes
Submitted By Julia Mueller
These brownie bites are moist and flavorful, serve as a great alternative to all-purpose flour desserts and are low on the glycemic index. This recipe was not tested by Bob's Red Mill. Gluten Free, Lactose Free, Low Carb, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 9
Rating: 4.11
You:
Rate this recipe!
Servings 24Brownie Bites
Prep Time 15minutes
Cook Time 15minutes
Submitted By Julia Mueller
These brownie bites are moist and flavorful, serve as a great alternative to all-purpose flour desserts and are low on the glycemic index. This recipe was not tested by Bob's Red Mill. Gluten Free, Lactose Free, Low Carb, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F and spray a mini muffin tray (or line a small casserole dish with parchment paper).
  2. In a small saucepan, gently heat butter or coconut oil, coconut milk, agave, and cocoa powder on a medium-low heat setting. Add one egg yolk, saving the egg white. Mix well until all ingredients are well incorporated. Do not allow mixture to come to a boil. Once a thick, smooth chocolaty mixture is obtained, remove saucepan from heat and set aside.
  3. In a mixing bowl or KitchenAid, add two eggs and the remaining egg white, the vanilla extract, oat flour, baking powder and salt. Mix well until completely smooth. Add the chocolate mixture from the saucepan to the mixing bowl and mix until all ingredients are combined. Add the peanut butter and chocolate chips, stir again until incorporated.
  4. Pour the batter into the mini muffin tray, careful not to over-fill…about ¾ of the way up allows for plenty of room to allow the brownies to rise. Bake for 12 minutes or until a toothpick tests clean for the minis. If using a casserole dish, bake for 25 to 30 minutes.
  5. Garnish each brownie bite with a dark chocolate chip and allow them to cool about 10 minutes. These little guys should pop right out of the mini muffin tray, but if they need a little help, run the blade of a knife along the edges of the brownies to loosen them free.
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