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dark chocolate brownie bites with raspberry topping

Mini Brownie Bites

Helen Ridgeway Helen Ridgeway
Perfect for batch-making at the start of the week, these mini brownie bites are such a simple treat. With just a handful of everyday ingredients, they’re perfect for when you fancy something chocolatey but still want a more nutritious option.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Dessert, Snack
Servings 15
Calories 129 kcal

Equipment

Ingredients
 

Toppings

  • 100 g dark chocolate 70% cocoa solids (3.5oz)
  • Handful of freeze-dried raspberries optional

Instructions
 

  • Add all the base ingredients to a food processor and blend until smooth. Add in 1-2 tbsp of water as you blend. This will help the mixture come together.
  • Separate the mixture into 15 equal pieces. Press down into an ice cube tray. Refrigerate whilst you make the topping.
  • Melt the chocolate over a pan of hot water (or for 20 second bursts in the microwave) and spoon over the top of each one. Sprinkle over some freeze-dried raspberries if you like. Refrigerate to set.

Notes

  • These bites store really well in the fridge. They’ll last for at least 7 days.
  • They can also be kept in the freezer for up to three months.
 
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Nutrition

Calories: 129kcalCarbohydrates: 14.6gProtein: 3gFat: 6.7gSaturated Fat: 2gFiber: 2.4g
Keyword 4 ingredient, no bake
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