Chocolate almond flour brownie bites

Makes 16

Gluten-free/grain free

Ingredients

½ cup tapioca flour

½ cup blanched almond flour

¼ tsp baking powder- make sure it is a gluten free one

150g dark or milk chocolate- check to make sure it is gluten free

100g butter

2 eggs at room temperature

2 tbsp cacao or cocoa powder

Pinch of salt

Method

Preheat oven to 180C, or 170 fan-forced

Lightly grease 16 spots in your baby muffin tray-these come with 24 muffin holes.

You can make bigger sized ones but will take longer to cook. You can make one big one as well. I have not added extra sugar as I think they are sweet enough. Taste your mix and add sugar if you need to.

Melt butter and choc together, beat then add your room temp beaten eggs in a stream into the chocolate mix. Sift the flours, cacao, baking powder and salt. Pour in the choc mix and beat until well combined. Then using a spoon fill 16 muffin holes with the mix. Bake for 5-6 mins, they will be gooey in the middle, but get a little less gooey as they cool. If you don’t want them gooey cook for 7-8 mins. Store in an airtight container at room temperature.