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Mini Brownie Bites with Vanilla Bean Greek Yogurt and Berries Recipe

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★★★★★

4.6 from 114 reviews

These Mini Brownie Bites with Vanilla Bean Greek Yogurt and Berries are a delicious gluten-free treat that perfectly balances rich, fudgy brownies with a creamy, vanilla-infused yogurt topping and fresh berries. Made with almond flour, dark chocolate, and natural sweeteners, these bite-sized brownies are both indulgent and wholesome, ideal for a snack or dessert.

Ingredients

Scale

Brownies

  • 1/2 cup almond meal/flour
  • 1/2 cup cocoa powder
  • 1/3 cup coconut sugar
  • 1/4 teaspoon salt
  • 3.2 oz. dark chocolate, chopped
  • 1/4 cup coconut oil, melted and slightly cooled
  • 1/4 cup agave or maple syrup
  • 2 large eggs + 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1/4 cup mini chocolate chips (Enjoy Life brand, vegan, dairy and gluten free)

Topping

  • 1/2 cup plain Greek yogurt (nonfat or 2% or whole for creamier texture)
  • Seeds from 1 vanilla bean
  • 1 teaspoon agave, honey, or maple syrup
  • Sliced strawberries
  • Blueberries

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350℉. Line an 8×8 inch square baking pan with foil and spray it lightly with coconut oil to prevent sticking. Set aside for later use.
  2. Mix Dry Ingredients: In a medium bowl, whisk together almond flour, cocoa powder, and salt until evenly combined. Set aside.
  3. Melt Chocolate: Place chopped dark chocolate in a small microwave-safe bowl. Heat in 30-second increments, stirring between each, until the chocolate is fully melted and smooth, about 1 to 1.5 minutes. Set aside to cool slightly.
  4. Combine Wet Ingredients: In another medium bowl, whisk eggs and egg yolk with the coconut sugar until well combined. Stir in vanilla extract and agave syrup. Then mix in the melted chocolate along with the coconut oil, whisking until smooth and uniform.
  5. Mix Batter: Fold the dry almond flour and cocoa mixture gently into the wet ingredients until just combined. Fold in the mini chocolate chips carefully.
  6. Bake Brownies: Pour the brownie batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the top is set and a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
  7. Prepare Yogurt Topping: While brownies bake, whisk together Greek yogurt, vanilla bean seeds, and your choice of agave, honey, or maple syrup in a small bowl. Refrigerate until brownies are cooled.
  8. Assemble and Serve: Once completely cooled, cut the brownies into 16 small squares. Top each piece with a dollop of the vanilla bean Greek yogurt and garnish with sliced strawberries and blueberries. Serve immediately and enjoy.

Notes

  • Use Enjoy Life mini chocolate chips for a gluten-free, vegan option.
  • Nonfat Greek yogurt works well for topping, but 2% or whole milk yogurt creates a richer taste and creamier texture.
  • Ensure brownies are completely cooled before cutting and adding yogurt to prevent melting.
  • Can substitute agave with maple syrup or honey based on dietary preference.
  • For a dairy-free version, substitute Greek yogurt with a thick coconut yogurt alternative, although it will change the flavor and texture slightly.

Keywords: mini brownies, gluten free brownies, healthy brownies, Greek yogurt topping, dairy free options, chocolate dessert, bite sized brownies, berry topping

Find it online: https://flavorsbymaya.com/mini-brownie-bites-with-vanilla-bean-greek-yogurt-and-berries-recipe/