Brownie Bites with White Chocolate Buttercream | Gluten Free

Fudgy,dark chocolate brownie bites topped with creamy sweet white chocolate buttercream are the perfect last minute gluten free sweet treat for weekend celebrations. In under an hour you can have them on the table or wrapped up to give to the ones you love!

Brownie Bites with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeTomorrow is Easter Sunday and these tiny double chocolate treats are my contribution to our family morning tea. I made these as an Easter gift for Chris’s parents, and they were so quick and easy and full of my favourite sweet flavours that I just needed to make them again! I based my brownie bites on my favourite melt and mix brownie mixture. These brownies are based on melted chocolate and butter with a simple dump and stir method, which yields a chewy brownie, and they feature a double-chocolate dose with the addition of cocoa powder to the mix. Double chocolate? Double yum!

Brownie Bites with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeWhite chocolate buttercream is my new favourite buttercream. I could (and have) eaten this sweet, caramel, fluffy frosting until I feel sick. The pure sweet blankness of white chocolate buttercream contrasts with the slightly bitter dark chocolate brownie bites so well. These might be tiny treats, but they make an impact. Each little cake is just enough to satisfy any chocolate cravings that your Easter eggs might not have satisfied. And they are just so cute!

If you look closely at the sprinkles on top of my little brownie bites, they are tiny little pink rabbits, blue birds, yellow chicks, and green eggs. I loved these pastel sprinkles when I saw them at the cake shop a few weeks ago and I was so excited to use them in my Easter baking. If you need a last minute treat for the table, try these delicious triple chocolate treats, and if you have kids who want to help make Easter gifts these are perfect for little hands. I hope everyone has a sweet holiday with plenty of time with their families. Happy Easter to you all.

Brownie Bites with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeBrownie Bites with White Chocolate Buttercream

Gluten Free | Makes about 24 bites | Leftovers will keep in an airtight container in the refrigerator for up to three days.


For the brownie bites

  • 125 grams dark (60-70%) chocolate, roughly chopped
  • 100 grams butter, cubed
  • 3/4 cup caster sugar
  • 40 grams hazelnut meal
  • 40 grams buckwheat flour
  • 40 grams sorghum flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla essence
  • 2 large eggs

For the frosting

  • 85 grams good quality white chocolate
  • 120 grams butter, at room temperature
  • 3 cups icing sugar
  • 3 tablespoons milk
  • 1 1/2 teaspoons vanilla essence


  1. Preheat oven to 160C (320F) and grease a 24 hole mini muffin pan.
  2. In a large saucepan melt butter and chocolate together over a low heat. Stir until smooth.
  3. Remove pan from heat and stir in all remaining ingredients.
  4. Divide brownie batter evenly between holes in the tin.
  5. Bake until tops of brownies bounce back when lightly touched, about 15-20 minutes.
  6. Allow brownie bites to cool completely before frosting and decorating as desired.
  7. To make the frosting. Melt white chocolate and allow to cool to room temperature.
  8. Beat butter in the bowl of an standmixer (or in a bowl with a handheld mixture) until light and fluffy, about 2 minutes.
  9. Add cooled white chocolate, icing sugar, milk, and vanilla essence. Beat until fluffy, about 3 minutes.
  10. Frost and decorate brownie bites as desired. I used a piping bag fitted with a small star tip.

Brownie Bites with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished Life

Ten Recipes Perfect for Easter Baking

We are planning a quiet Easter weekend filled with family and friends and feasting. Luckily I come from a family of cooks and bakers so I know there will be plenty of delicious dishes filling the tables at whichever house we are at. I am crossing my fingers hoping that my little sister makes her chocolate caramel slice on Saturday night and I know that my Aunt will have a table groaning with salty antipasti, hard boiled eggs, fresh fruit and oh so much cheese for Sunday lunch. The most nourishing thing about each of these occasions will be the company surrounding me.

I will be bringing baked goods to these occasions (did you really expect anything else?), so if you are looking for a little inspiration, here are my top ten recipes perfect for Easter baking (and sharing), and come back tomorrow for a quick, cute gluten free cookie recipe that will be welcome in any Easter basket.

Ten: Lemon Cream Cheese Pound Cake – this bundt is simply stunning displayed as the centerpiece of your Easter brunch.

Nine: Coffee Banana Date Cupcakes with Chocolate Buttercream  – pack a basket of these and share the happiness.

Banana Cupcakes 1

Eight: Peanut Butter Lindt Ball Filled Chocolate Cakes – a sweet and salty surprise inside!

Seven: Violet Crumble Brownies – oh do make these. Better than a Crunchy Easter egg in my opinion…


Six: Coconut Blondies (gluten free) – these tummy friendly treats will disappear very quickly, trust me…

Coconut Blondies (gluten free)

Five: Chocolate Chip Doughnuts with Chocolate Glaze (gluten free) – miniature doughnuts perfect for some Easter fun. Try using pastel sprinkles on top!

photo 1 (8)

Four: Espresso Hazelnut Flourless Chocolate Cookies – not easy to say, but easy to make and super easy to eat!


Three: Ricadonna Cupcakes with Ricadonna Buttercream – add a little sparkle to your Easter lunch with these bubbly cupcakes!

Ricadonna Cupcakes

Two: Citrus Poppy Seed Cake with Cream Cheese Frosting (gluten free) – this tall pretty cake looks impressive but is simple to make and the bright cream cheese frosting is worthy of licking the bowl.

photo 1 (5)

One: Gluten Free Chocolate Cupcakes with Chocolate Buttercream – dress yourself up in your fanciest Easter bonnet and bring along some fancy cupcakes too!

Chocolate Cupcakes with Chocolate Buttercream | Gluten Free | Thoroughly Nourished Life


Plenty of sweet inspiration for your Easter baking. Come back tomorrow for some pastel sweet treats, perfect for last minute baking, or making with kids!

Tell me dear reader, what are you making for Easter? Or have you been cooking up a storm for Passover instead?

Coffee Banana Date Cupcakes with Chocolate Buttercream

How do you say thank you? Are you a flowers or chocolates person?

Perhaps a nice note? Thank you notes are exciting and old fashioned and polite. No one ever seems to send them anymore. Note to myself: I am extremely guilty of the email thank you note. Next note to self: buy nice thank you notes for future requirements. And stamps.

Anyway, the way I am saying thank you to my workmates for their lovely ‘Get Well’ wishes, and the flowers and chocolates they sent to me is with a tray filled with Coffee Banana Date Cupcakes with Chocolate Buttercream.

Banana Cupcakes 1

I am also (virtually) sending a tray of these to each and every one of my online friends who messaged me over whichever social network we are connected by to say Get Well. You filled my heart with happiness and kept me company in the night hours. Thank you. I love you. Have a cupcake – actually, have two.

These banana cupcakes are made with leftover bananas that are delicately balanced on the edge of almost rotten. The flesh of the banana needs to be crumbled velvet so that when you peel them they practically mash themselves. If you use younger bananas they will not mash as nicely. Be patient with your bananas. Put them in a paper bag for a few days if you would like to speed up the process.

Banana Cupcake 2

The bananas are paired with melted, cooled butter, coffee, vanilla and dates and baked into a pound cake textured cupcake dotted with plumped-up dates. Then cooled completely and frosted with dark chocolate buttercream. Because thank yous should always be paired with chocolate buttercream.

Coffee Banana Date Cupcakes with Chocolate Buttercream

 For the cupcakes:

  • 125 grams butter
  • 1 cup dates
  • 1 cup boiling water
  • 360 grams plain flour
  • 150 grams brown sugar
  • 1 ½ teaspoon salt
  • 3 teaspoon baking powder
  • 2 large, very, very ripe bananas mashed (~1 ½ cups)
  • ½ cup milk
  • ½ Greek/ natural yoghurt
  • 3 large eggs
  • 1 teaspoon instant coffee granules
  • 2 teaspoons vanilla essence

 For the buttercream

  • 150 grams butter, softened
  • ½ cup cocoa powder
  • ¼ cup milk
  • 3-4 cups icing sugar
  • 1 teaspoon vanilla essence

To make the cupcakes:

  1. Preheat your oven to 180C (350F) and line 2 12-hole muffin pans with cupcake papers.
  2. Place butter in a microwave-safe bowl and melt using short bursts of heat (around 10-15 seconds). Once melted, set aside to cool.
  3. Put dates in a small bowl with boiling water. Leave for 5 minutes, drain well, and then dice dates into small pieces. Spread out on a paper towel and leave to cool.
  4. In a large mixing bowl whisk together plain flour, brown sugar, salt, and baking powder.
  5. In a medium mixing bowl whisk together mashed bananas, milk, Greek yoghurt, and eggs.
  6. Add butter to mashed banana mixture and stir together well.
  7. Add mashed banana mixture to flour and mix until just combined. Do not over-mix. Traces of flour are okay.
  8. Add dates and stir to distribute.
  9. Divide batter between paper cups.
  10. Slide trays into oven and bake for 15-20 minutes, swap position of trays halfway through baking time.
  11. Test cupcakes by pressing lightly on the top. If they bounce back then the cupcakes are done.
  12. Remove from oven and allow to cool completely before frosting.

To make the frosting:

  1. Place all ingredients in a large mixing bowl. Using a stand mixer or handheld mixer beat until light and fluffy. This usually takes around 5 minutes.
  2. Fit a piping bag with a star tip, fill bag with frosting and decorate cooled cupcakes. Alternately you can use a knife to spread the icing thickly on top.


Banana Cupcakes 5

What are your plans for the weekend friends? Chris and I are lucky enough to be going to two dinner parties! That means double the dessert!

Are you a banana in baked goods person? Obviously from the copious number of banana bread recipes on this site you can tell that I am (get it from my Dad) but Chris isn’t a fan! Oh well, more for me!