This is one my favorite desert recipes. It’s quick to make and appeals to everyone. I once made it for my students and they had no idea it was vegan! Even my husband loves them. They take about five minutes to mix up and only ten minutes to bake in the oven! You can also modify to your taste. I don’t include the espresso powder and sometimes I bake them without the chocolate chips (the chips do add some nice creamy moisture!).
(makes 24-34 mini-muffin sized brownie bites)
- 8 tbsp softened Earth Balance
- 1 cup of packed brown sugar
- 6 tbsp cocoa powder
- 1 tsp espresso powder
- 2 heaping tbsp soy flour
- 1 cup flour (I use whole wheat flour)
- 1/4 tsp salt
- 1 tsp baking powder
- 3/4 cup soy milk (or almond or coconut)
- 6 tbsp dark chocolate chips
Preheat oven to 350F. Grease pan. Cream together Earth Balance and brown sugar until fluffy. In another bowl, mix together dry ingredients. Slowly stir in the wet mixture, alternating with 1/4 cup of soy milk each time. Mix until smooth. Stir in chocolate chips. Pour about 1 heaping tsp of batter in each muffin cup. Bake 8-10 minutes or until cake tester comes out clean. Cool 15 minutes before serving. Sprinkle with powdered sugar if you desire.