These Mini Brownie Pies have it all - they’re paleo-friendly & portioned out!
These textures are best straight out of the oven, but the fudge brownie filling sets really well overnight in the fridge!
I’ve seen so many delicious recipes for pies, but lots of them are for a 10-inch pie pan that serves 8-10 people. What I love about these Mini Fudge Brownie Chocolate Pies are that they’re paleo-friendly, gluten-free and dairy-free while having the perfect portion size.
This recipe makes four mini pies. While pretty simple to make, these Mini Fudge Brownie Chocolate Pies do not like to be messed with. If you want the super fudgey interior and shiny, crackly crust, you can’t mess with any of the ingredients or proportions. Especially the coconut sugar since it helps form the meringue-like crust but also provides sweetness that offsets the intense chocolate flavor of the fudge brownie filling.
You can use any pie crust recipe you like, but if you’re looking for a paleo-friendly, gluten-free option, I’d recommend this one from The Fit Peach. I’ve linked the recipe down below!
Adhere to the baking times to ensure a gooey fudge center!
THINGS TO KEEP IN MIND FOR THIS RECIPE:
Be sure to whip your egg, coconut sugar and maple syrup for 6-8 minutes, until pale and fluffy. If you skip this step, your pies won’t have the perfectly crackly crust and you’re on your own!
Use dutch-processed cocoa powder or dark cocoa powder for a deeper color. Since there aren’t any leavening agents in this recipe, you can use natural cocoa powder as well.
Use parchment paper to press the pie dough into the tart pans (I used 4-inch stainless steel ones from Williams Sonoma). I also used grass-fed butter in my pie crust, but if you’re looking for a dairy-free, gluten-free option, please see the compliant crust recipe below.
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If you make these Mini Fudge Brownie Chocolate Pies, tag @cleaneatsfactory on Instagram! I love seeing your creations and getting your feedback. Feel free to comment or DM me with any questions!
Mini Fudge Brownie Chocolate Pies (Paleo, GF, DF)
Ingredients
- 3 tbsp coconut oil, solid
- 1/4 cup dark chocolate chips, 69% cocoa (I recommend Enjoy Life's Dark Chocolate Morsels)
- 1 large egg
- 3/4 cup coconut sugar (140g)
- 1 tbsp maple syrup
- 1 tsp. vanilla extract
- 1/4 cup almond flour
- 3 tbsp dark cocoa powder
- 1/4 tsp. salt, plus flaked salt for finishing
- 1 c almond flour
- 1/2 c tapioca starch (plus extra to roll out dough)
- 1-2 tbsp coconut oil (solid)
- 1-2 tbsp ice cold water
- 2 tsp pure maple syrup
Instructions
- Preheat oven to 350. Keep the pie crusted tart pans in the freezer until needed for use. Set them on a baking sheet when ready to pour the filling in and bake.
- Melt the chocolate and coconut oil in 30-second bursts in the microwave, stirring in between. Once the chips are nearly melted into the coconut oil, continue stirring to allow the residual heat to melt everything together. Add in the vanilla extract and set aside to slightly cool.
- Sift together the almond flour, cocoa powder, and salt. Set aside.
- Whip the egg, coconut sugar, and maple syrup on high (speed 10 on a KitchenAid Stand Mixer) until pale and fluffy, 6-8 minutes. Then, gently fold into the chocolate mixture and dry ingredients until just combined (do not overmix!).
- Pour into the par-baked pie crust tart pans and bake for 30 to 35 minutes (bake in the lower thirds of the oven for a crackly crust). If you want a golden brown look, brush an egg wash on the exposed crust and sprinkle some coarse sugar, if desired.
- Be sure not to overbake - if you insert a toothpick into the filling, it should be coated in some batter and moist crumbs.
- Let cool before serving.
- Grease four 4-inch tart pans with coconut oil.
- Pulse the almond flour and tapioca starch together in a food processor or blender until fine crumbs form. Add 1 tbsp coconut oil, 1 tbsp cold water and the maple syrup - pulse until combined.
- Add another tbsp of the water and coconut oil and continue to blend. The dough should form and be sticky; if not, add another tbsp of coconut oil and water, at a time, until desired consistency is reached - smooth and sticky.
- Coat work surface and hands in tapioca flour and form the sticky dough into a ball. Cut the ball into four trianges and roll them into smaller balls.
- Using a floured rolling pin, roll the four balls into flat circles until they're about 1/8 in to a 1/4 in thick and wide enough to be pressed into the tart pans.
- Using parchment paper or additional tapioca flour (if needed), press the dough into the tart pans. Lightly press into the edges but do not overwork the dough, just make sure its well-adjusted into the pan. If you mess with it too much, the coconut oil will make the dough stickier and harder and handle.
- Place the tart pans in the freezer for 20 minutes. Meanwhile, preheat the oven to 350 and prepare a baking sheet with parchment paper.
- After the crusted tart pans have chilled for 20 minutes, poke holes in the bottom with a fork. Place on the baking sheet and bake for 15 minutes. The dough may shrink once it's pre-baked, but use mini spatula or the back of the spoon to press any risen parts back into shape.
Notes:
Pie crust recipe adapted from The Fit Peach.
