I wanted chocolate and I wanted it now. That meant something fast and decadent, so I decided on brownie bites. This recipe gave me a quick fix.
The original recipe I had was gluten-free so I could play with it for my gluten-free friends. The problem was I didn’t feel like hassling with my baking that much. So, the first change was to un-gluten-free it. I know, sounds backwards. Ah, well. I then added flour and a little milk for high altitude, as well as reducing the baking powder. There you have it – a quick chocolate fix.
Quick Brownie Bites adapted from a recipe by Erin McKenna
1/2 cup + 3 TBS all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/2 cup applesauce
1/4 cup canola oil
1 tsp pure vanilla extract
1/4 tsp non-dairy milk
1/2 cup vegan mini chocolate chips
Preheat oven to 325F. Grease a 24 mini muffin pan with shortening. In a bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk applesauce, oil, vanilla, and milk. Stir wet ingredients into dry ingredients. Stir in chocolate chips. Spoon batter into muffin pans, filling them three-quarters full. Bake for 15-16 minutes, or until set. Let brownies cool in the pans for 15 minutes, then turn out onto a rack to cool completely.
Until next time, happy baking!