Healthy-ish deep dark chocolate brownies that are perfect for the lunchbox or picnic basket.
Essential Ingredient Chocolate
Prep Time 10minutes
Cook Time 9minutes
2 Tablespoonsliquid honey
1 Tablespoonpure vanilla extract
1/4 tspbaking soda
1/3cupdark chocolate chips
Place a rack in the middle of your oven and preheat the oven to 375°F. Spray a 24-cup mini muffin tin with baking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, honey and brown sugar until it looks like wet sand, about 2 minutes.
Add the flaxseed meal, egg and vanilla and beat until thick and creamy and a lighter shade of brown, 2 minutes.
Add the cocoa powder and beat on low speed until combined. Then beat for 1 minute. Tip in the flour and baking soda and mix to combine. Remove the paddle and stir in the chocolate chips with a spatula.
Using a tablespoon measure, scoop the dough into the prepared mini muffin tins, dividing the dough equally among the cups. Place the muffin tin in the oven.
Bake the mini brownies for 9 minutes, or until they puff and the tops crack. Remove from oven and cool in the pan for 10 minutes. The centres will fall slightly.
Using an offset spatula or a sharp knife, loosen around the edges of the two-bite brownies. Pop out of the pan and place upside down on a wire cooling rack. Cool completely, then transfer to an airtight container. Store for up to 1 week or freeze for up to 3 months.
I make my own oat flour in either my blender or food processor. It's easy! Just whip it up, 1/2 cup at a time until it's almost as fine as flour.