Browniebiter uten steking (4 ingredienser)

Disse Browniebiter uten steking are easy 4-ingredient treats perfect for indulging in a healthy chocolate treats packed with 6 grams of protein. And they are gluten-free, dairy-free, and egg-free!

Innholdsfortegnelse

+ Vis mer- Vis mindre

I love making very chocolatey bite-sized desserts, in particular for Valentine’s day. I also love making brownies, hence why I made Sunne browniebiter og Gresskarbrowniebiter. But these bites are not good enough for Valentine’s day. So I needed more red, more fruits, and even more chocolate.

Browniebiter uten steking

Disse Browniebiter uten steking are easy 4-ingredient treats perfect for indulging in a healthy chocolate treats packed with 6 grams of protein.

5 fra 3 stemmer

Skrive ut Anmeldelse Spar Lagret!

Del på Facebook pin Lagre i e-post

Prep Tid: 10 minutter min

Fryseboks: 15 minutter min

Total tid: 25 minutter min

Rett: Matbit

Opprinnelse: amerikansk

porsjoner: 12 bites

Kalorier: 186.8 kcal

Forfatter: Carine Claudepierre

KokemodusForhindre at skjermen din blir mørk

1x2x3x

Ingredienser

US Customary - Metric

• ▢ 1 cup Peanøtt smør - (merknad 1)
• ▢ ½ cup Lønnesirup - (merknad 2)
• ▢ ⅔ cup Usøtet kakaopulver - (merknad 3)
• ▢ 3 ss Mandelmel - (merknad 4)
• ▢ 1 teskje Vaniljeekstrakt

Optional – to fill the bites

• ▢ 12 fersk bringebær

Valgfritt sjokoladeskall

• ▢ ¾ cup Mørke sjokoladebiter
• ▢ 2 ts Kokosolje - (merknad 5)

Instruksjoner

• In a large mixing bowl, stir the peanut butter, vanilla extract, and maple syrup until smooth.
• Stir in the cocoa powder and almond flour until it forms a thick brownie batter.
• Lightly oil your hands to roll one tablespoon of batter into balls. If you want to fill the batter with a raspberry, you will need 2 tablespoons of batter, roll it into ball, flatten it into a disc, place the raspberry in the center, and pinch the sides back to the center to warp it around the raspberry.
• Roll gently into a ball.

Chocolate Coating – optional

• Line parchment paper on a plate, set aside.
• In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave in 30-second bursts until fully melted.
• Use two forks to dip and roll the brownie bites into the melted chocolate. Hold the dipped brownie bites above the bowl for a few seconds to let the excess chocolate run down the bowl.
• Release on a the prepared plate and freeze the bites for 15 minutes until the chocolate shell is hard.

Merknader

Merk 1: Almond butter or sunflower seed butter if nut-free.

Merk 2: You can also use agave syrup or any liquid sweetener you love.

Merk 3: Cocoa or cacao powder can be used, but the recipe is more bitter with cacao.

Merk 4: You can swap for oat flour, or sesame seed flour, or simply skip but the brownie bites are a bit more sticky and soft.

Merk 5: You can also use olive oil or avocado oil.

Lagring: Store the bites in the fridge in an airtight container for up to 4 days or 2 days if you added fresh fruits inside.

Del på Facebook Fest oppskrift

Ernæring

Visning: 1bite | Kalorier: 186.8kcal | karbohydrater: 17.1g | Protein: 6.2g | Fett: 12.5g | Mettet fett: 2.6g | Flerumettet fett: 2.7g | Enumettet fett: 5.7g | Natrium: 94.5mg | kalium: 226.1mg | Fiber: 3.1g | Sukker: 10.5g | A-vitamin: 0.3IU | Vitamin C: 0.3mg | Kalsium: 35.2mg | Stryke: 1.1mg | Magnesium: 63.3mg | Fosfor: 108.3mg | Sink: 1mg

Ingredienser og erstatninger

You only need a handful of simple ingredients to make these bites. Here’s how to pick them.

• Peanøtt smør – The base ingredient that binds the bites together and provides protein, creaminess, and a nutty flavor. Almond butter or sunflower seed butter works well if you prefer or need a nut-free option. Avoid runny peanut butter as it may make the bites too soft.
• Lønnesirup – It adds natural sweetness and helps with binding the mixture. Agave syrup or any liquid sweetener (like coconut nectar) can be used instead. Avoid granulated sweeteners, as they won’t blend smoothly.
• Usøtet kakaopulver – This delivers the rich chocolate flavor. You can use cacao powder for a more intense, slightly bitter taste, but the flavor will be less sweet. Avoid sweetened cocoa powder, as it will alter the sugar balance.
• Mandelmel – Almond flour brings structure, balances the moisture, and adds a subtle nutty flavor. Oat flour or sesame seed flour are good alternatives, but skipping it will make the bites softer and stickier. Avoid coconut flour, as it will absorb too much moisture and dry out the batter.
• Vaniljeekstrakt – To boost the chocolate flavor. While optional, it adds to the overall taste. Avoid artificial vanilla for best results.
• Ferske bringebær – This is optional but it adds a fresh, tangy burst of fruity flavor to the center of the bites, perfect for balancing the richness of the chocolate. You can replace them with dried fruits like chopped dates or cranberries for a different texture. Avoid watery fruits, as they may make the bites soggy.
• Mørke sjokoladebiter – For a super chocolatey shell. Use sugar-free dark chocolate chips for a lower-carb option. Regular milk chocolate can be used, but it will make the bites less vegan-friendly.
• Coconut Oil (Optional) – Helps thin the melted chocolate for smoother coating. You can substitute with olive oil or avocado oil, but avoid butter, as it won’t stay stable at room temperature.

How to Make No-Bake Brownie Bites (in Pictures)

Denne oppskriften er veldig enkel å lage. Slik gjør du det på bilder.

Carines tips

This recipe is super easy to whip up, but let me share a few more tips to make it perfect every single time.

1. Use Room-Temperature Peanut Butter – This makes mixing easier and ensures a smooth batter. Cold peanut butter can make the batter clumpy.
2. Measure Cocoa Powder Precisely – Adding too much cocoa powder can dry out the batter, making it crumbly.
3. Chill the Batter if Sticky – If the mixture feels too sticky to roll, refrigerate it for 10-15 minutes to firm it up.
4. Lightly Oil Hands for Rolling – This prevents the batter from sticking to your hands and creates smooth, uniform bites. I use a neutral oil flavor to avoid changing the taste of the bites.
5. Juster søthet – If using a more bitter cacao powder, you might want to add an extra teaspoon of liquid sweetener.
6. Customize the Center – Try any other fillings like chopped nuts, nut butter, or sugar-free caramel drops for added flavor and texture.
7. Don’t Skip the Parchment Paper – It prevents the bites from sticking to the plate, especially when coating them in chocolate.
8. Freeze Before Chocolate Coating – If the bites are too soft, freeze them for 10 minutes before dipping to keep their shape intact.
9. Sprinkle Toppings on Chocolate Shell – Add crushed nuts, shredded coconut, or freeze-dried raspberries before the chocolate hardens for a decorative touch.
10. Lagre riktig – Always keep the bites in an airtight container to maintain their texture. Add a small piece of parchment between layers to prevent sticking.

Tilpassingsideer

These balls are delicious just like this, but it’s a recipe that’s really easy to customize and transform. You can change their taste super easily by trying one of the following options.

• Peppermynte: Add ¼ teaspoon of peppermint extract to the batter for a refreshing twist.
• Espresso: Stir in 1 teaspoon of espresso powder for a mocha flavor.
• Krydret: Add a pinch of cinnamon or chili powder for a warm, spicy kick.

You can also roll the bites in crushed nuts, cocoa powder, or shredded coconut for a simpler, healthier alternative to the chocolate shell.

More Chocolate Bite Recipes

Sunne browniebiter

Gresskarbrowniebiter

Brownie-proteinbiter

Frosne sjokolade-bananbiter