Some days, I just need a little chocolate pick-me-up without the guilt of diving into a whole tray of brownies.
That’s where these Happy Hemp Two-Bite Brownies come in.
I whipped up this recipe on a rainy afternoon when I wanted something sweet, but also packed with the kind of ingredients that make you feel good inside and out.
With their rich chocolate flavor and a sneaky boost of protein from hemp hearts, these brownies are my go-to when I want to satisfy my sweet tooth and feel like I’ve made a smart choice at the same time.
They’re perfect for sharing—or keeping all to yourself, no judgment here!
Tips
- Boost the Flavor: Sprinkle a pinch of flaky sea salt on top before baking for that sweet-salty magic.
- Get Creative: Swap almond butter for sunflower seed butter if you’re nut-free. Want a protein boost? Add a tablespoon of your favorite chocolate protein powder.
- Extra Fudgy: For gooier brownies, underbake by a minute and chill before serving.
Serving Suggestions
Serve these cuties warm with a dollop of whipped coconut cream, or pack them in lunchboxes for a midday pick-me-up. For a party, stack them on a plate with a drizzle of melted dark chocolate—it’s brownie tower time!
Enjoy making and sharing these brownies! They’re proof that healthy doesn’t mean boring—deliciousness is always on the menu.

Happy Hemp Two-Bite Brownies
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- Author: Judy Goudy
- Total Time: 22 minutes
- Yield: 12 mini brownies 1x
- Diet: Gluten Free
Description
Rich, chocolatey, and guilt-free two-bite brownies made with hemp hearts for a nutritious twist. Perfect for gluten-free and vegan lifestyles!
Ingredients
- 1/2 cup almond butter (smooth and unsweetened)
- 1/4 cup pure maple syrup (local if you can swing it!)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup hemp hearts (find them near the seeds in most grocery stores)
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- 1 large egg (room temp) or 1 flax egg for vegan (1 tbsp flaxseed meal + 3 tbsp water, mixed and rested for 5 minutes)
- 1/4 cup dark chocolate chips (optional but highly recommended)
Instructions
- Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Line a mini muffin tin with parchment liners or grease lightly with coconut oil. - Mix the Wet Ingredients
In a medium bowl, whisk together the almond butter, maple syrup, vanilla extract, and egg (or flax egg) until smooth and creamy. - Add the Dry Ingredients
Sift in the cocoa powder, coconut flour, baking soda, and salt. Stir until the batter is thick and smooth. Fold in the hemp hearts and chocolate chips, if using. - Fill the Tins
Scoop about a tablespoon of batter into each mini muffin cup. Tap the tray gently on the counter to level the batter. - Bake
Bake for 10–12 minutes, or until the tops are set and a toothpick inserted into the center comes out with just a few moist crumbs. Don’t overbake—they’ll firm up as they cool. - Cool and Enjoy
Let the brownies cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Store leftovers in an airtight container for up to 4 days (if they last that long).
Notes
Store in an airtight container for up to 4 days. For a nut-free version, use sunflower seed butter.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 90
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg (if using flax egg)