Brownie Bites

by Natalie Shaw

Right, so I know I have been out of action on here of late but I have my reasons – partly because I have been experimenting, mostly because I have been eating. I mean, “taste testing.” Lucky for me, in my absence, I have been sent some fabulous products and brands to trial, and so, even luckier for you, there are quite a few recipes on their yummy way. About time, I know.

One of the great brands I have collaborated with has been Lucky Nuts. With a box of goodies arriving at my door last week and an incurable sweet tooth you know all too well, I found my self inspired to create some more brownie fun.


I have quite the collection of brownie recipes up my sleeve, but they always seem to be a hit. As every cake, brownie and baked treat have different textures, you can pick which one suits you best. Personally, I am still a little in love with my previous strawberry brownies, but then these babies happened over the weekend and I have found myself torn. Which is better? I don't know, I haven’t taste tested enough. I’ll have to whip up another batch. Why don’t you do the same and be the judge, all this chocolate is going to my head.

Without further ado, I give you my latest gluten and dairy free brownies, free of all refined sugars. They also happen to have a really fun (optional) topping. Enjoy!


  • 90-100g Almond Meal - Lucky Nuts
  • 30-50g - depending on your love of chocolate - cacao/cocoa. ( I used Koco Caramel Hot Chocolate Mix: )
  • Chocolate Spread of choice - I used Nuibella, you can also use Mayver's Cacao Peanut Butter, Nutella or a rawtella. Have fun with this one! I used two large spoons (approx 60g). Feel free to play with quantities here, the more the better I say!
  • Eggs x 2


  1. Preheat oven at 180 and line your baking dish.
  2. Combine all ingredients and mix until you can mix no more. You might find it easier to melt the spread slightly in the microwave first to soften.
  3. Pour batter into dish and bake for approx 15-20 mins.
  4. Note, you could also add chopped dark chocolate or nuts for extra punch! Dust with icing sugar once cooled.

Optional Topping


  • Popcorn pre popped. I use Woolworths Macro single serve packets.
  • Peanut Butter (Mayver's)
  • Rice Malt Syrup (Pure Harvest)


  1. Much like my 'caramel' in previous recipes, combine the peanut butter and rice malt in a bowl using slightly less of the nut butter to achieve the caramel taste.
  2. Stir in the pop corn until coated - you only need about 15-20g which is about half the mini packets.
  3. Spoon onto your brownie bites and place into the fridge to set. Keep refrigerated.

These quantities make up to 6-8 small brownie bites, adjust as needed.

Nat x x x @natalieshaw_xo