Sugar & wheat-free Brownie Bites

BrownieBite

Sukrin Gold is fantastic for this recipe as it replaces sugar 1:1 and has the right flavor and texture.

Mini Brownie Cupcakes with Chocolate Ganache

Cupcakes (14 cupcakes)
115 g/4 oz dark chocolate
115 g/3 T butter
1 dl/3.5 fl oz Sukrin Gold
2 large eggs
4 T almond flour
2 T coconut flour
1 t vanilla powder
1/4 t salt

Chocolate Ganache
150 g/5.3 oz dark chocolate
1,5 dl/5 fl oz heavy cream
2 T Sukrin Gold

Heat the oven to 350 F. Prepare 14 mini cupcake molds.

Start by making the chocolate ganache. Heat the heavy cream with Sukrin Gold to boiling. In a bowl, break the chocolate into smaller pieces. Add the warm heavy cream and stir until the chocolate has melted. Cover the bowl and set aside till the mixture reaches room temperature and has gotten thick.

Meanwhile, make the cupcakes. Put chocolate pieces and butter in a bowl and melt in the microwave, using 20 second intervals. Stir between each interval. Add Sukrin Gold and mix well. Mix in the eggs, one at a time. Finally, add the dry ingredients carefully, using a baking spatula. Do not stir or churn more than needed. Spoon the mixture into the molds, about 3/4 full and bake for approx. 10 minutes. Do not bake too long, brownies are supposed to have a soft center.

Once the cupcakes have cooled down, decorate with the chocolate ganache. The cakes can be stored in a box in the fridge for 3 days – if they last that long!

Browniebite2

This recipe was found and translated from a fantastic Norwegian blog – letscupcake.no