You'll love these fudgy mini chocolate brownie cakes — each one topped with a layer of chocolate ganache. Quick, easy, and air fryer friendly, they’re the ultimate treat or snack!
For more easy, quick and tasty chocolate recipes, check out our chocolate French toast and chocolate quinoa crunch bars!
If you're a chocolate lover… and looking for a healthier way to enjoy the flavors of a rich chocolate cake - you'll love this chocolate brownie cake recipe.
These mini chocolate brownie cakes are rich, fudgy, and just the right size to satisfy your sweet tooth!
They’re everything you love about a brownie and a cake rolled into one.
Plus these are made with almond flour and naturally sweetened with maple syrup - making this recipe gluten-free and refined sugar-free.
These moist brownie cakes are topped with a fudgy chocolate ganache, inspired by our healthy homemade chocolates recipe. This gives them a rich and delightful chocolate flavor - with a subtle hint of coconut!
Whether you are looking for a chocolate snack, dessert, or even a sweet breakfast treat - these are a great option!
Jump to:
Why You’ll Love This Recipe
- Delicious: these taste like a fudgy chocolate brownie flavored cake. Every bite has a rich chocolate flavor and the texture of a tender cake!
- Healthy and simple ingredients: these brownie cakes are made using simple ingredients including almond flour (and no cake mix!). Almond flour is rich in nutrients including as vitamins (such as vitamin E), minerals and antioxidants.
- Gluten-free and refined sugar-free – you don’t need any flour to make these brownie cakes. Plus no refined or powdered sugar.
- Incredibly easy and quick to make: a fun way to enjoy the taste of a whole cake in a quicker way.
- Air fryer friendly - this recipe uses an air fryer to bake as a faster, cheaper option.
Ingredients You'll Need
- Almond flour: adds a nutty flavor to these brownie cakes and makes them gluten-free. Use blanched almond flour or use ground almonds (not almond meal).
- Maple syrup: use Grade A refined sugar-free maple syrup to sweeten the brownie cakes. It also adds moisture and a depth of flavor).
- Pure vanilla extract: look for pure vanilla extract rather than vanilla flavouring. Also look out for vanilla extract which has added sugar.
- Raw cacao powder: if you don’t have cacao powder you can substitute for cocoa powder. I prefer using cacao powder as it is less processed and gives a rich chocolate taste in these brownie cakes
- Olive oil or coconut oil: adds moisture to these brownie cakes. You can use either olive oil (regular or extra virgin olive oil) or melted coconut oil (unrefined, organic, cold-pressed). I recommend olive oil for a classic chocolate cake with a moist crumb. If you prefer adding a coconut flavor I recommend using coconut oil instead.
- Eggs: use room temperature eggs to help all the ingredients mix well together. You don't need to separate the egg yolk from egg whites in this recipe.
- Baking soda (bicarbonate of soda): this is a raising agent which helps give a cake texture which is light and fluffy
- Optional - salt: to ehance the flavor of the other ingredients.
- Coffee (optional but recommended): coffee brings out the chocolate flavor in these brownie cakes. For a batch of chocolate brownies, you can either use 1 tablespoon of freshly brewed hot coffee or mix ¼ teaspoon of coffee granules in 1 tablespoon of hot water. This is mixed with the wet ingredients.
- Chocolate ganache: ingredients include raw cacao powder, maple syrup, milk powder and coconut oil.
See recipe card for a full list of ingredients and quantities.
SAVE this recipe! 📩
We'll email this post to you, so you can come back to it later!
Substitutions and Variations
- Dairy-free: You can skip the milk powder for a richer dark chocolate ganache and to make these dairy-free.
- Chocolate chips: add chocolate chips in the batter for a decadent chocolate brownie.
- Hazelnuts: top with chopped hazelnuts for extra crunch.
- Butter: substitute oil with melted unsalted butter if you prefer a fudgier texture (like a regular brownie).
How to Make Chocolate Brownie Cakes
Step 1: Whisk wet ingredients together. In a large bowl, whisk eggs until smooth. Add maple syrup, vanilla extract and olive oil and whisk again until combined. Add the hot coffee to the wet ingredients (if using) and whisk again to combine.
Step 2: Sift in the dry ingredients. Sift in the cacao powder, almond flour and baking soda. Add a pinch of salt if using.
Step 3: Fold to combine. Using a silicone spatula, gently fold the dry ingredients into the wet ingredients until just combined.
Step 4: Bake the brownie cakes. Preheat the air fryer to 170°C (340°F). Grease and line an 8 x 8 inch (20cm) square baking tin (or brownie tin) with parchment/baking paper. Pour into the prepared tin and smooth the surface. Bake for 12 minutes or until a toothpick inserted in the centre of the brownie cake comes out mostly clean.
Step 5: Meanwhile prepare the chocolate ganache: Melt coconut oil (in the microwave or using the double boiler method). Sift in cacao powder and milk powder and mix using a silicone spatula. Add the warm maple syrup and gently mix again.
Step 6: Cool, decorate and enjoy. Once baked, let the brownie cake cool in the tin/pan for at least 5 minutes. While still in the tin, spread the chocolate ganache evenly over the top using a spatula. Then, use the parchment paper overhang to gently lift the chocolate-covered brownie cake out of the pan and transfer it to a cooling rack (with the parchment paper underneath). Slice into squares and enjoy!
Expert Tips
- Multitask: save time by making the chocolate ganache while the brownie cake is baking.
- Use the right tin/pan: use a non-stick, loose-bottom square tin (or square springform pan). This makes removing the brownie cake much easier. Be sure to line it with parchment paper, leaving some overhang on the sides to help lift it out cleanly after baking.
- Sift the powders: sift the cacao powder to remove any lumps - this helps create a smooth, batter (and ganache).
- Air fryer vs oven: For best results, use a wide air fryer that can fit a square baking tin. You might need to remove the air fryer crisper tray and use the wider tray.
For oven: bake in a preheated oven at 175°C/350°F, with the tin placed on the middle rack. You may need to bake for an additional 5-7 minutes, or until a toothpick inserted into the centre comes out clean.
How to Serve
- These brownie cakes are best when served fresh and warm, with a handful of fresh strawberries. Enjoy as a snack, dessert or even a sweet breakfast treat!
- Enjoy with a glass of fresh juice orange and passion fruit juice or a cup of matcha latte, Nespresso Americano coffee (or our Nespresso iced coffee).
Recipe FAQs
These brownie cakes can be stored in the fridge for up to 4-5 days or in the freezer for up to 3 months.
To freeze, transfer into a lined airtight container which is freezer-friendly - try not to stack on top of each other! Alternatively, if you prefer wrapping in cling film/plastic wrap I would recommend freezing the brownies for 1-2 hours (so the ganache hardens) before wrapping in cling film/plastic wrap.
Let the frozen brownie cakes thaw at room temperature for a few hours, or overnight in the fridge. Once defrosted, warm them up in the micrwoave for a few seconds to enjoy these brownie cakes warm. Short cut: you can also defrost these brownie cakes in the microwave using the defrost setting - just follow your microwave’s specific instructions for best results.
Suggested Breakfast Recipes
If you tried this Chocolate Brownie Cakes Recipe or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below. Thanks for visiting!
Chocolate Brownie Cakes
Ingredients
- 116 g blanched almond flour
- ¼ cup maple syrup
- ½ tablespoon pure vanilla extract
- ⅓ cup raw cacao powder 34g
- 4 tablespoon olive oil
- 2 whole eggs medium or large
- ½ teaspoon baking soda or bicarbonate of soda
- Pinch of salt optional
- ¼ teaspoon coffee granules in 1 tablespoon hot water optional - I recommend Illy coffee granules
Chocolate ganache
- 40 g coconut oil melted
- 20 g cacao powder
- 28 g milk powder
- 34g maple syrup warmed in the microwave for 20 seconds
Instructions
- Grease and line an 8” (20cm) square baking tin with parchment paper, leaving some overhang for easy lifting later.
- In a large bowl, whisk the eggs.
- Add maple syrup, vanilla, olive oil and coffee and whisk to combine.
- Add almond flour into a separate bowl. Sift in the cacao powder and baking soda (and a pinch of salt - optional).
- Gently fold the dry ingredients into the wet using a spatula.
- Preheat the air fryer to 170°C (bake setting) (or oven - see notes).
- Pour the batter into the prepared tin, smooth the top, and bake in the air fryer for 12 minutes or until a skewer comes out mostly clean.
- While the brownie cake bakes, prepare the chocolate ganache (see below).
- Allow the brownie to cool in the tin for 5 minutes. Spread the ganache over the top while still in the tin.
- Use the parchment overhang to lift out, slice into squares, and serve fresh.
Chocolate ganache:
- Melt coconut oil (in a microwave safe bowl for approximately 1 minute or use the double boiler method). Transfer into a large bowl.
- Sift in cacao powder and milk powder and stir to combine.
- Add warmed maple syrup and gently stir to combine.
Notes
-
- Multitask: save time by making the chocolate ganache while the brownie cake is baking.
- Use the right tin/pan: use a non-stick, loose-bottom square tin (or square springform pan) (this makes removing the brownie cake much easier). Be sure to line it with parchment paper, leaving some overhang on the sides to help lift it out cleanly after baking.
- Sift the powders: sift the cacao powder to remove any lumps - this helps create a smooth, batter (and ganache).
- Air fryer vs oven: For best results, use a wide air fryer that can fit a square baking tin (you might need to remove the air fryer crisper tray and use the wider tray). For oven: bake in a preheated oven at 175°C/350°F, with the tin placed on the middle rack. You may need to bake for an additional 5-7 minutes, or until a toothpick inserted into the centre comes out clean.
Leave a Reply