Gluten-Free Peppermint Brownie Bites
  • 1 cup of butter, melted
  • 1 cup of coconut oil, melted
  • 3½ cups of organic sugar
  • 4 tsps vanilla extract
  • 8 eggs
  • 1½ cups cocoa powder
  • 2 cups finely ground almond flour
  • 1 tsp baking powder
  1. Preheat the oven to 350 degrees.
  2. Put mini muffin pan wrappers in mini muffin pans. If you don't have wrappers, spray the mini muffin pans with coconut oil cooking spray.
  3. Mix together the melted butter, sugar, and vanilla by hand in a mixing bowl. Add in the eggs, one at a time, mixing well between additions.
  4. Incorporate the cocoa powder in the batter, mixing well again.
  5. Add in the flour and baking powder. Mix well.
  6. Using a one Tablespoon scoop, place one scoop in each lined muffing opening. The batter will spread out as it bakes, filling the muffin tin opening.
  7. Bake for 8 to 10 minutes until done.
  8. Immediately after removing the brownie bites from the oven, place a Hershey's Kiss on top of each brownie bite and gently press into place. Don't push all the way into the brownie bite.
  9. Allow the brownie bites to cool completely before removing them from the muffin pans.
Adapted from Hershey's Best Brownies in American Century Cookbook
Recipe by A Life in Balance by Barb Hoyer at