Healthier Two-Bite Brownies - made with zucchini & almond flour (gluten free/flourless)

We looooove these brownies in our house, and we make them on the regular. 

I wouldn't go so far as to call them "healthy" because they're still a treat... but they are definitely healthier than the store-bought versions. You could probably get away with reducing the sugar content, but I haven't tested that yet. The recipe is so good as is, I haven't been motivated to alter it 😁.

Healthier Two-Bite Brownies - makes approximately 36 brownies

1/2 cup butter (1 stick)

2.5 ounces semi-sweet chocolate

1/2 cup cocoa

1 cup sugar

1/2 tsp salt

2 eggs

 1/2 cup almond flour (packed)

1/2 cup finely grated zucchini (packed)

1. Preheat oven to 375 degrees F. Grease mini muffin tins or use muffin liners (mini donut pans or financier pans work well too). If you're not using muffin liners make sure to grease the pan well so they don't stick.

2. in a small saucepan, melt butter and chocolate

3. In a small bowl whisk together the cocoa, sugar, salt and almond flour

4. Using a spatula, combine the dry ingredients into the melted chocolate. Once incorporated, add in the zucchini and eggs. Mix until well combined.

5. Fill mini muffin trays to almost the brim (they don't rise much)

6. Bake at 375 for approx 22-25 minutes. Allow to cool completely in tins before removing brownies.