Easy to make two-bite Nut Butter Brownie Bites, topped with an almond butter chocolate glaze. A decadent, delicious, chocolate treat.
Hello it’s Celeste from The Whole Serving, here with a sweet one for you, Nut Butter Brownie Bites. My daughter has been asking for homemade brownies for three weeks and I’ve been craving chocolate peanut butter cups. I finally gave in to her request and made some brownie bites instead. However, because my daughter has an allergy to peanuts, and I have stopped eating chocolate peanut butter cups. I added in a bit of almond nut butter to satisfy my craving for chocolate peanut butter cups.
These two-bite brownies are so delicious and I have been known to eat some in one-bite. The reason I call them Nut Butter Brownie Bites instead of using the name of the nut butter I used is because the baker gets to choose which nut butter they want to use when baking them. If peanut butter isn’t a problem in your household, by all means you can use it instead.
What takes these bits over the top is the glaze. A mix of powdered sugar, chocolate and nut butter with just a bit of almond milk. The combination of the soft tender brownie and smooth creamy glaze makes it very hard to eat only a few of these. If you want you can serve them unglazed.
They are so easy to make why not make a batch for someone special in your life.
Nut Butter Brownie Bites
Nut Butter Brownie Bites
- 2/3 cup flour
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter I used a butter substitute-Earth Balance
- 1/2 cup cocoa powder
- 2 oz. chopped chocolate
- 1/4 cup almond nut butter or nut butter of your choice
- 2 eggs
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 2 tablespoons cocoa powder
- 2 tablespoons almond milk
- 2 tablespoons almond nut butter
- Pre-heat oven to 350 degrees and spray mini muffin pan with non-stick cooking spray and set aside.
- In a medium bowl whisk together flour, sugar, and baking powder to remove any lumps.
- In a small saucepan, melt butter. When butter has melted whisk in the cocoa powder until all powder has been mixed with the butter. Add the chopped chocolate and nut butter, stir until all melted.
- Add melted chocolate to flour and combine.
- In a small bowl beat eggs, vanilla and milk together.
- Add to flour mixture and mix with a hand mixed until smooth.
- Fill muffin pan and bake 10 to 12 minutes for mini muffins, 20 minutes for a full pan.
- While brownies are baking, mix together the glaze ingredients until completely smooth.
- When brownies have cooled, smooth the glaze on top.
- Any uneaten brownies can be stored in the fridge.
If you like this, you may enjoy some of my other creations over at The Whole Serving. here are a few of my latest creations, stop by and check them out.