Baking brownie batter in little mini muffin tins ensures they will be a hit. I topped these flourless brownie bites with some low carb caramel sauce and a toasted pecan and took them to a party. The kids loved them, of course, but one of our adult friends couldn’t stop raving about them! There is just something extra delicious about bite-sized desserts like these that appeals to everyone.
- 12 tbsp butter
- 4 oz unsweetened chocolate
- 1/4 cup cocoa powder
- 3/4 cup Swerve Sweetener or other erythritol
- 1/2 tsp vanilla extract
- 5 large eggs
- 1/4 cup butter
- 6 tbsp Swerve Sweetener or other erythritol
- 2 tbsp coconut sugar
- 1/2 cup heavy cream
- 1/4 tsp xanthan gum
- 1/4 tsp salt
- 36 pecan halves, lightly toasted
- For the brownie bites, preheat oven to 325F and grease a mini-muffin pan.
- Melt butter, chocolate and cocoa powder together in a medium saucepan, stirring until smooth.
- Stir in erythritol and vanilla extract. Let cool 5 minutes.
- Whisk in eggs, one at a time, until well combined. Fill cavities of mini-muffin pan about 3/4 full with batter (you will have more batter than can fit in a 24 cavity pan, so you will need to do a second batch of 12 brownie bites)
- Bake 10 to 12 minutes, or until just barely set. Let cool 5 minutes and then transfer to a wire rack to cool completely.
- For the caramel sauce, in a medium saucepan over medium heat, combine butter, sweetener, and coconut sugar. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).
- Remove from heat and add cream. Mixture will bubble vigorously.
- Sprinkle with xanthan gum and whisk vigorously to combine. Add salt.
- Return mixture to heat and boil 1 more minute. Let cool to lukewarm and then spoon a teaspoon or so onto the top of each brownie bite (you may end up with some leftover caramel sauce).
- Top each with one pecan half and let set.