Brownie Cake Bites


I would like to dedicate this recipe to the butthead who told us to stop calling ourselves ‘health gurus’ and that ‘sugar isn’t paleo’. Well, Mr. Butthead, I do what I want.

Yield: 2 dozen mini muffins

Ingredients

  • 1 (7 0z) package Let’s Do Organic Creamed Coconut*
  • 3/4 cup chocolate chips or 6 ounces worth of chocolate bars
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 teaspoon baking soda

Method

Preheat your oven to 350ºF. Line a mini muffin pan with liners.

In a large bowl, melt the creamed coconut and chocolate chips together, whisking occasionally, until smooth.

Whisk in the rest of the ingredients. Note that there is no additional sugar used in this recipe, so if you like things quite sweet, you’ll want to add in some additional sweetener.

Portion out the batter into the muffin liners. Bake until cooked through, about 15 minutes.

*I like to use this in lieu of coconut butter out of a jar because the package has some magic ratio perfectly measured out (see pic below). Just using coconut butter straight out of a jar may turn things into a crumbly mess.
creamedcoconut

38 thoughts on “Brownie Cake Bites

  1. Cate Reply

    Oh hello, little bites of chocolatey goodness. You are now in my “to make” queue.

    I also have some peppermint extract. I might add a splash of that just for kicks.

  2. Ann Reply

    This looks amazing and I love the suggestion to add some peppermint extract. And your intro paragraph is awesome and hilarious.

  3. Natalie Reply

    Yeah, you tell him Megan! This looks amazeballs!!
    I love your site and every recipe I have tried has been a repeat offender in my kitchen.
    Keep up the great work!

  4. Orleatha Reply

    i didnt even read the recipe! I LOVE “Well, Mr. Butthead, I do what I want.” hahahaha!!! Ok — going to go read the recipe now! Thanks for the smile and what i am certain is a kick ass recipe!

  5. Tara Reply

    Are those regular size muffin cups or minis? Also, I raise my bag of 70% dark chocolate chips to you!

  6. Melissa Reply

    AMAZING!!! I was looking for a simple recipe that would yield delicious results, and this is it!! These brownies are perfect treats and the texture holds really well. You would NEVER guess there was no flour in them! I did add about 2 tablespoons of honey for a bit of sweetness…perfection :) Thanks for an awesome recipe :)

  7. Ashley Reply

    Hey! My brownie bites didn’t turn out looking anything like yours but they are still delicious! My brownies fell in the middle…any suggestions on how to make them rise like yours?

    Thanks for the recipe!

  8. Alyssa Luck Reply

    Wow these look amazing! Once I develop some self control and can actually eat chocolate like a sane person and not polish off every last morsel in my reach, I will have to try these (:

    It’s frustrating that people continually harass you about including treats on your website. I mean, it’s not like you’re forcing them to eat sugar!

  9. Alexandra Reply

    I can’t wait to try this recipe! I made a big batch of coconut butter and I was looking for a good use for it.

    I get really tired of the Paleo bullying. It turns people off from this great way of eating because nobody can ever be pius and holy enough for the Paleo Perfectionists. You get more converts with a positive attitude than by dragging other people down with criticism and ridicule.

    Mr. Butthead probably has orthorexia (http://www.orthorexia.com/) and is trying to pull others into his rigid, crazy mess.

  10. Shawn Reply

    These were absolutely unbelievably good. I used 1 cup of coconut butter and it tasted exactly like chocolate brownies. My 7 year old was inhaling these (as was I). Thanks!

  11. Julie Reply

    Brandon/Megan
    9 months ago, I cleaned out the kitchen cupboards/fridge and began a healthier way of eating. Your website has been a tremendous source of knowledge, inspiration, and yummy for my tummy food. Thank you very much ;)

    Website Commenters
    To those who have commented on what subs did or didn’t work and why or how they tasted… Thank you also for helping me with the learning curve – it is greatly appreciated.

    Negative Naysayers
    1. Chillax with the elitist attitude and labeling phobia
    2. Putting others down in order to elevate yourself (feed your insecurities) really doesn’t work…
    3. Being rude/disrespectful from the safety/security (read chickens$@t) of your anonymous keyboard… not impressive.

    Brandon/Megan
    This recipe rocks :)

  12. solena71 Reply

    Is creamed coconut the same as coconut cream? I have Tropical Traditions Coconut Cream Concentrate and was hoping that would work for your first ingredient.

    BTW, got turned on to your site by Juli at PaleoOMG! You guys are a whoot! Definitely saving your site in my Favs!

    • Deb Reply

      I made these tonight with coconut cream from Tropical Traditions and they turned out great! No need to add any sweetener!

      • Sapna Reply

        How much coconut cream did you use, the same amount? I was going to ask is “Creamed Coconut” and “Coconut Cream” the same thing?

  13. Helen Reply

    Oh my Lord! I will NEVER make any other chocolate cupcake EVER again! They are so amazingly good! Kids can’t eat enough of them, the house smells amazing and I can’t believe how easy they were to make. Creamed coconut isn’t easy to find in my little corner of Australia, but I was really lucky that our local organic store has just started to stock it. What a fantastic product! Thank you so much on behalf our family for this fabulous recipe.

  14. Kanoe Reply

    What type of chocolate did you use? I attempted to make these tonight with unsweetened chocolate and unsweetened cocoa powder. Btw this was my first attempt at baking paleo. I want to make sure it’s completely paleo

  15. Audrey Reply

    I made these and while the flavor was really good, they turned out incredibly dry. Any thoughts on why? I used coconut butter, I don’t know if it is drier than creamed coconut or if it was when I added the baking soda. The texture of the batter really changed after the baking soda. Should it be added with the “dry ingredients” (cocoa) like in traditional recipes? I’d like to try them again, so any tips would be appreciated!

    • suzanne Reply

      Same here…something went horribly awry when I added the eggs to the mixture (it immediately went from a batter consistency, to the consistency of something like traditional choc chip cookie batter…very chunky and grainy – then had to try and add baking soda to that? was shaking my head at that point, dont’ think that will result in a consistent mixture). Didn’t add any sweetener, and they tasted GREAT…but they basically turned to dust in your hands. I think the chemistry of adding ingreds in that order didn’t work for me. Anyone have ideas? (and no, didn’t overcook)

      • suzanne Reply

        (and used coconut cream from tropical traditions…was a little unclear if this was what was needed, or if you were talking about the cream from top of a can of coconut?)

  16. Dianne Reply

    These look so good! I love these creative recipes that still allow me to get a good chocolate fix on the paleo diet!

  17. Michelle Reply

    I tried these today with coconut butter like Audrey above, and they turned out dry. I think I’ll try it with the Creamed Coconut next time. I tried your Love You Long Time Chocolate Cupcakes a while back, and those were moist and tasty. Thanks for sharing!

  18. Diane Reply

    Oh my word. First of all. Delicious. Not dry at all, but the texture was a little different. I just found your site and this was the first recipe I’ve tried. With that said. I’m not Paleo, although I’m intrigued. I’m a huge fan of coconut oil in my diet. I’ve never tried creamed coconut until now, but I must have indulged in too many brownie bites because…oh dear you don’t wanna know…

  19. Pat Reply

    Thank you for such a wonderful and inspiring site. I’ve had a great time with your recipes and very happy to make use of a new and exciting ingredient – creamed coconut – love it.

    One question on this recipe – what kind of cocoa powder do you use? I used up some leftover Dutch processed cocoa and I am wondering if it might have mucked with the recipe… I mixed the coconut and chocolate then added the cocoa powder and as soon as I added the egg, the mixture seemed to come together in an odd way, almost airy gelatin-like. I quickly added the vanilla and baking soda and as I scooped it into the liners, the batter held together very tightly. The taste was wonderfully chocolaty but they did not rise much at all and were more crumbly than fudgy. I’ve made your gingerbread squares (to die for…) and the texture was very different although similar base ingredients (coconut, eggs and baking powder). I would like to point out that they were all gone in about ½ an hour and that’s with us waiting 10 minutes for them to cool off (ok, except for the two I had right out of the oven to make sure they tasted right, mmm). Yum.

  20. Tracy Seiler Reply

    Leigh – click the link in the ingredient list. It helpfully links to Amazon. I think Whole Foods has it too.

    • suzanne Reply

      so is it cream (like top of a can of coconut milk) or the butter (the more solid, fleshy kind)?

  21. Minna Reply

    I tried these thinking they will be amazing but unfortunately mine are really dry. I used all the same ingredients as in the list (except a little honey for sweetness) and used a slightly shorter baking time. My muffins crumble into powder when touched. I so would like to make these work as I love using creamed coconut (I make paleo bread with it which is lovely).
    Thanks for any advice.

    • Minna Reply

      Actually I didn’t use the same make of creamed coconut but used it from a jar. I wonder if that was the problem. Is the creamed coconut you are using somehow different…?

      • suzanne Reply

        wondering this too…had exactly same result with same ingred list. Use the tropical traditions jarred coconut cream for pretty much every other recipe and never had an issue…this is only one that didn’t turn out.

  22. Diane Reply

    Eat them cold! They taste so much better! Like a gooey chocolate truffle.

  23. Tasha Reply

    Just found out about you from Chris Kresser & loving your site! For your treat recipes that use egg, do you know if any of them have been ok using an egg replacer such as Ener-G or flax seed? My little guy is allergic to eggs. Thanks!

  24. Shannon Reply

    Made these last night and they were amazing. I cooked mine a little less to ensure them being gooey in the middle. Your recipes are amazing and I love your cookbook! It has recipes that appeal to all!
    Thank you!

  25. Andy Reply

    So, I’ve made these several times. Half the time the turn out like little dry mounds of baked batter that didn’t rise. The other half the time, they’re prefect, just like the ones in the picture.

    After trying different coconut creams, creamed coconuts and coconut butters, I may have the solution for those of you who have difficulty with this recipe. Don’t let your chocolate be so hot. You may want to chop up your Creamed coconut so the temperature doesn’t get to be too high. Then, let it cool a bit.

    I’ve noticed that when it’s going to turn out right, there’s less oily stuff on the batter. When it turns out right, the batter doesn’t seem as oily. Usually, when you use eggs, you have to be careful not to denature them with the heat.

    If someone knows the secret, let us all in!

    BTW, I love cooking from this site and the blog author’s cookbook Primal Cravings.

    Thanks,
    Andy

  26. It’s The Weekend Reply

    […] necklace to your everyday look from this post. A cute Boston Terrier video (sorry I had to). Make these paleo brownie cake bites for a sweet treat for the Superbowl. RSVP to my event next Friday at Madewell Lenox Square, […]

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