I am a firm believer that there is no such thing as too much chocolate.
Chocolate for breakfast? Not an issue. Chocolate dipped, swirled, coated, drizzled, slathered everything? Sounds good. Chocolate on my face, chocolate on on the counter, chocolate coming out of my ears—
Well, we can draw the line there.
Brownies are good, and fun, and (most importantly) chocolate! So I like brownies. But sometimes a pan of brownies is dangerous and I end up eating directly out of the pan, straight from the oven. I’ve been told that is socially unacceptable?
Hence, we have the classic “two-bite” brownie. They’re a lot easier to transport (read: ideal school or work snack!) and they’re super cute. Cute food is the best food, am I right?
Two-Bite Browniesvegan. gluten-free. nut-free. soy-free. refined sugar-free. corn-free option (watch your egg replacer!).
1/4 cup coconut oil
1-1/4 cups coconut palm sugar
2 egg replacements
1Tbsp gf pure vanilla extract
1 tsp instant coffee, dissolved in 1Tbsp hot water
3/4 cup brown rice flour
1/4 cup tapioca starch
1/2 cup cacao powder
1/4 tsp guar gum
1/4 tsp gf, cf baking powder
Salt, to taste
Preheat oven to 350 degrees. Spray a 24-cup mini muffin pan and set aside.
In a large bowl, mix together coconut oil and sugar. Make a well and add egg replacements, vanilla, and instant coffee. Whip together until mixture is smooth and thick. Set aside.
In a medium bowl, sift together flour, cacao, starch, gum, baking powder, and salt. Stir dry mixture into the wet mixture by hand just until combined.
Spoon the batter into the prepared cups and even out the tops (I find it easiest to dip my finger in some water and gently smooth out the tops that way).
Bake 12 minutes, until tops have domed and are soft, but have set. Do not overbake! Cool in the pan 5-6 minutes, then gently pry the brownies out and let them cool completely on a wire rack.
Yield: 2 dozen brownies