In honor of the royal wedding, these tea cakes are definitely something the Duke & Duchess would love to eat. I mean, who can resist a freshly baked brownie? No one, especially me! They’re one of the few sweets I always say yes to. Always!!!!
While I think boxed brownies are one of those few things that taste better than homemade recipes, this recipe is easy and quite delicious. I like to top it with a spoonful of peanut butter, because why not?!
And, these are perfect for kids little hands. They’re a small sweet bite which is just enough to satisfy them (and you)!
Bitesize Brownie Tea Cakes
- 2 tablespoons + 1 teaspoon all-purpose flour
- 3 tablespoons almond meal
- 1/4 cup cocoa powder (the best one you can find)
- 2 large egg whites
- 1/3 cup + 1 tablespoon sugar
- 5 tablespoons unsalted butter, melted
- Preheat oven to 375 degrees. Spray mini-muffin tin with cooking spray and set aside.
- Mix flour, almond meal, and cocoa powder in a bowl and set aside.
- Whisk egg whites and sugar on high until mixture becomes thick and glossy (about 2 minutes).
- On medium speed, add in butter slowly until incorporated.
- On low speed, add flour mixture in slowly until incorporated.
- Spoon 1 tablespoon of batter into each prepared muffin tin (filled 2/3 full) and bake for 12 minutes. Center of cakes will spring-back when ready. Let muffins cool for 10-minutes (they will deflate a little) before removing them to finish cooling on a cooling rack.
- Serve with a dollop of peanut butter, whipped cream or fruit on top. Store for up to 2-days. Enjoy!