Buckeye brownie bites (grain free & dairy free)
Buckeye Brownie Bites (Grain-Free & Dairy-Free)
If you’re a fan of the classic chocolate-peanut butter combo, you’re in for a treat! These Buckeye Brownie Bites take the rich, fudgy flavor of brownies and add a delicious twist with a creamy peanut butter center. Think of traditional buckeyes, but instead of just peanut butter and chocolate, the peanut butter is nestled into decadent brownie bites. They’re grain-free, dairy-free, and unbelievably delicious!
These bites are quick to prepare, and the result is a rich, indulgent dessert that will have everyone reaching for seconds. Perfect for a party, dessert table, or just when you’re craving a little something special. Plus, they’re just as delicious when enjoyed cold—if you can wait that long to eat them!
Note: If using powdered monk fruit or confectioners’ sugar, omit coconut flour.
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Tips for Perfect Buckeye Brownie Bites
• Adjust Sweetness: You can customize the level of sweetness in both the brownie batter and the peanut butter filling. Taste as you go and adjust to your preference.
• Chill for Easier Handling: If the peanut butter filling starts to get too melty while assembling, don’t hesitate to pop it into the freezer for a few minutes to firm up.
• Get Creative: You can swap the peanut butter for almond or cashew butter for a different flavor profile!
Buckeye brownie bites
Ingredients
Brownie Batter:
- 1/2 cup almond flour
- 1/4 cup tapioca flour
- 1/4 or 1/3 cup coconut sugar, to taste
- 1/2 tsp baking powder
- Dash of salt
- 2/3 cup melted semi-sweet chocolate chips
- 1 large egg
- 1/3 cup refined melted coconut oil
- 1 tsp vanilla extract
Peanut Butter Filling:
- 1/2 cup creamy peanut butter
- 2 tbsp coconut flour, as needed to thicken
- 1/4-1/3 cup maple syrup, sweeten to taste
- Note: If using powdered monk fruit or confectioners’ sugar, omit coconut flour.
Instructions
Preheat & Prep:
- Preheat the oven to 350°F (175°C). Grease a mini muffin pan with coconut oil or non-stick spray.
Mix Dry Ingredients:
- In a large mixing bowl, blend together the almond flour, tapioca flour, coconut sugar, baking powder, and a dash of salt.
Prepare Wet Ingredients:
- In a smaller bowl, melt the semi-sweet chocolate chips in the microwave or on the stovetop. Once melted, add the coconut oil to the chocolate and stir until smooth. Let it cool slightly, then add the egg and vanilla extract, mixing until well combined.
Combine & Fill:
- Form a well in the center of the dry ingredients and pour in the wet mixture. Stir until a thick, dough-like batter forms. Press the batter into the muffin cavities, filling each about 3/4 of the way full.
Bake:
- Bake the brownie bites for 10-12 minutes, or until the edges are set. The centers should still be slightly soft.
Prepare the Peanut Butter Filling:
- While the brownies are baking, combine the peanut butter, maple syrup, and coconut flour in a small bowl. Stir until the mixture thickens and you can form small balls. If it’s too soft, chill in the freezer for 10 minutes to firm up.
Indent & Fill:
- Remove the brownie bites from the oven and, using the back of a teaspoon, make an indent in the center of each brownie. Roll a teaspoon-sized ball of the peanut butter mixture and press it gently into each indent. If the peanut butter filling starts to melt, place the bites in the fridge for 15 minutes to firm up.
Serve:
- These brownie bites are delicious warm, but they also taste incredible when served cold! Store leftovers in an airtight container in the fridge.
