If you need a chocolate fix, this will definitely do the trick. It is not the healthiest recipe, but it is a bit healthier than traditional brownie recipes. This recipe is quick to make since it is a one-bowl recipe and doesn’t take long to bake.
By cooking in the muffin tins, you will get the perfect individual portion. Plus, if you are like me, you will like that you will always get an edge piece. The middle of each of these brownies will sink in slightly, making it the perfect place to hold a scoop of ice cream.
The recipe calls for cocoa nibs. I suggest using them because they add a crunch and a different dimension to the brownies. You can easily omit them too.
2 tablespoons ground flax
3 tablespoons water
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1.5 tablespoons of arrowroot starch
1/2 teaspoon cinnamon
1/4 cup coconut sugar
1/4 cup maple syrup
1/3 cup cocoa powder
1/2 cup almond butter
1 teaspoon vanilla
1/3 cup dairy-free chocolate chips
2 tablespoons raw cocoa nibs
1. Preheat oven to 350F. Grease a regular size muffin tin.
2. Put the ground flax and water into a large bowl. Let sit a few minutes.
3. Add the remainder of the ingredients into the bowl. Stir well (you cannot overmix this recipe). The batter should be very thick.
4. Portion the batter into the muffin tin (8 muffins).
5. Bake for 15-18 minutes. The muffins will be firm on the outer ring, but will look underdone in the middle. The middle should also sink once it is ready to come out.
6. Let sit in muffin tin for a few minutes and then transfer to a cookie rack for cooling.