![]() ![]() Happy this worked so well as a gluten-free option for indulgence. ![]() I was worried they might be too sweet but they were perfect and I thought the chocolate came through really nicely. Really tasty and with the perfect amount of sweetness. The result was some of the most delicious brownie bites I’ve ever had crunchy on the outside and soft in the middle and having made them this small I felt like the ratio of crunch and softness was spot on. I added mini chocolate chips to each individual muffin at the last minute and baked for 20-22 minutes checking often and took them out when they began separating from the sides.Īs directed, I left them in the tin for a few minutes after taking them out of the oven before transferring to a cooling rack. It also fit perfectly in a 24 CT mini muffin tin. They also make a decadent dessert after lunch or dinner or a great edible gift during the holiday season. Dark chocolate brownies cut into squares are the ultimate sweet treat to share with friends, family, or coworkers. The batter was thick and held together almost like cookie dough. Prepared in 10 minutes and baked in 40 to 50 minutes, they are one of the easiest desserts ever. I used cacao powder instead of coco powder bc that’s what was on hand.įor the 3/4 c flour, I used 1/4 c almond flour and 1/2 gluten free flour. 1 1/2 cups finely ground almond flour (153 grams) 1 teaspoon baking powder 1/4 teaspoon sea salt 200g paleo-friendly dark chocolate bar see notes (70-80. I did not melt the butter (I used earth balance) instead I creamed it together with the sugar and vanilla first like you might do when baking cookies. I made a few alterations to the ingredients but followed the directions almost verbatim. Stir in 1/3 cup of the chopped cashews and the chopped candy bar. 2 Make brownie batter as directed on box for cakelike brownies. Grease bottom and sides of foil with shortening or cooking spray. Line 9-inch square pan with foil, allowing some to hang over edges of pan. My batter consistency was mostly smooth & just thick enough to scoop heaping 2 tbsp into 8 paper-lined muffin tins. 1 Heat oven to 350F (325F for dark or nonstick pan). The main downside is that you have to work to enjoy every morsel stuck on the liner! I wish mine crisped up a tad more on the sides too but that wasn’t a deal-breaker.ĭidn’t modify much: added 1 tsp of espresso to the flax egg (probs could’ve added more?) used unsweetened cocoa, not dutch-process used about 1/4 cup of all-purpose flour & the remaining 2/4 cup of spelt flour (what I had on hand). I didn’t hate the crumbliness because it wasn’t dry tasting. I also LOVE that it was minimal cleanup & took about an hour, maybe 1.5 hours with my rate of cleanup :-)įactoring in the tradeoff of how easy/quick it was for the decadent taste-this recipe is a keeper! It was a bit crumbly at the bottom & messy to eat but the flavor pulled through. Yummo! These hit the spot! A rich & fudge-like experience that covered my desire for chocolate without having to buy vegan chocolate chips/bars (less expensive & more convenient for me!) With tops that shined & held thin crispiness, these brownies were picturesque & greatly enjoyed by those I shared them with. ![]()
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