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Almond Butter Brownie Bites

Almond Butter Brownie Bites
Prep time: , Cook time: , Total time:


Created by Chef Rob Corliss of All Things Epicurean for the Almond Board of California.

Indulgent, gluten-free chocolate brownie bites made with almond flour are elevated by the visual appeal of almond butter swirls and the crunch of blanched almond slivers.



3 Fresh Large Eggs

5 ounces Honey

3 ounces Liquid Coconut Oil

0.20 ounces Pure Vanilla Extract

5 ounces Fine Ground Almond Flour, Blanched

1.50 ounces Unsweetened Cocoa Powder

0.05 ounces Baking Soda

2.50 ounces Blanched Almond Slivers

2.50 ounces Creamy Almond Butter




  1. Crack the eggs and place into a mixing bowl, then whisk the eggs. Add the honey, coconut oil and vanilla and whisk to evenly combine. Reserve at room temperature.
  2. Place the almond flour, cocoa powder and baking soda into a mixing bowl and whisk to evenly combine. Add the almond slivers and whisk to evenly combine. Reserve at room temperature.
  3. Add the wet ingredients mixture (from step 1) to the almond flour dry mixture (from step 2) and stir until both mixtures are combined; creating a brownie batter. Gently swirl in 1.75 ounces of the almond butter.
  4. Evenly spoon the batter into greased, non-stick mini muffin tin pans (24 spaces) - filling to the top of each space. Use the remaining .75 ounces of almond butter, place a small dollop in the middle of each batter filled muffin tin. Gently swirl the almond butter throughout the top.
  5. Bake in a 275 F convection oven for approximately 8-10 minutes.
  6. Remove the muffin tin pans from the oven and allow the Almond Butter Brownie Bites to cool, in the pans, to room temperature for approximately 20 minutes.
  7. Remove the Almond Butter Brownie Bites from the muffin tin pans. Place in a sealed container and store at room temperature.

Nutritional Info:

Nutritional Info:

Nutritional Facts.png


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