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Woodhaven Signature Mini Brownie Recipe

This week’s blog is a recipe for one of our most requested treats at Woodhaven, our signature mini brownies. We serve them warm with ice cream as a dessert, or cooler as a teatime treat alongside our divine fluffy scones with homemade jams and clotted cream. These dark chocolate, almond and berry brownie bites are gluten free, gooey, and indulgent (hence the size)!

Alternatives: seasonal, GF, vegan, nut allergies

The brownies can be topped with fresh blueberries, raspberries or strawberries depending on the season. To prevent a big sugar hit we usually use coconut blossom in place of sugar and ground almonds instead of flour to ensure they are low GI. In the case of a nut allergy gluten free flour can replace the ground almonds and regular soft brown sugar can be used instead of coconut blossom. For a vegan alternative aquafaba can be used in place of the eggs and avocado oil can replace the butter.


These measurements make 24 mini sizes. They can either be baked using silicone pop out containers or a rectangular baking tray and then sliced into squares.

  • 100g dark chocolate (we use 70%)

  • 100g butter

  • 70g ground almonds

  • 1 tsp gluten free baking powder

  • 2 medium eggs

  • 80g (approx.) coconut blossom

Extra: chocolate drops to scatter on the container or pan before baking, and berries as mentioned above.


  1. Preheat your oven to 170°c

  2. Make sure to use a greased and baking paper covered tray or non-stick silicone containers

  3. Melt the butter and chocolate together

  4. Pour in and hand whisk the coconut blossom, ground almonds and baking powder

  5. Add in the beaten eggs (don’t overmix)

  6. Add the chocolate drops to the bottom of your pan/tray (optional)

  7. Pour your mixture on to your tray or use two teaspoons to add the mixture to the small containers

  8. Add chocolate drops and berries on top of the mixture (optional)

How to tell if they’re done

Minis: Bake for 12 minutes and check they are set (not firm), they may take up to 15 minutes.

Large tray: Bake for 20 minutes, it should be coming away from the edges of the baking paper and lightly set (not a big puddle in the middle)!

Let them cool in the container for 5 minutes before removing them… and most importantly ENJOY!

The Woodhaven Team.


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