Prep Time: 10 minutes
Cook Time: 25 minutes
Here I go again. Another treat! I promise your whole family will love these.
We have a lot of birthday during the summer. We also have special guests come over. It’s a great excuse to try new recipes.
I bought another silicone mold pan since I love my 12-cavity cupcake one. I decided to get the 24-cavity mini cupcake mold. Your treats come out so nice and professional looking. They are easy to clean as well, which is a major plus for me.
This is a very easy and quick recipe. You can play around with it and add nuts, different glazes, frosting; and pair with your favorite vegan ice cream. I love that they’re the perfect size for my toddler and the adults can feel better about eating a brownie, or two, or three.
These are perfect for playdates, a potluck, an office party or any get-together.
Yields 24 mini brownies
Ingredients:
Dry:
- 2 cups flour
- ¾ cups dutch processed cocoa powder
- 1 tsp. baking powder
- 1 tsp. salt
Wet:
- 2 cups organic coconut sugar
- ¾ cups non-dairy milk
- 1 cup organic refined coconut oil
- 1 tsp vanilla extract
- 24 organic semi-sweet dark chocolate chips or morsels *optional for topping each brownie
Directions:
- Preheat oven to 350 F.
- Combine the dry ingredients in a bowl (except for the chocolate chips).
- Combine the wet ingredients in a separate bowl.
- Mix together until evenly incorporated.
- Roll dough into 24 bite-sized balls and push each one down onto a 24-cavity silicone mold.
- Place a chocolate chip on the center of each.
- Place the silicone mold on a small cookie sheet.
- Bake at 350 F for 25 minutes. Then let cool for 15 minutes.
- Push the bottom of each and pop them out of the mold.
- Let brownies cool overnight.
No need to worry about storing, they won’t last long!
Tips:
You can also top them with walnuts, pecan halves, peanut butter frosting or white glaze.
To make white glaze place 1 ½ cup of powdered sugar in a bowl and slowly stir in 4 tablespoons of water to make a smooth glaze.
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Yum! These look so perfectly proportioned. Thanks for sharing, Norma.