Thursday, February 19, 2015

Brownie Bites, Eggless


How often do we look through the cupboard only to find we have everything but one or two key ingredients to complete a recipe? Recently, I wanted to make brownies just after eating the last bite of a meal using the eggs I would have otherwise set aside. Not to worry, some careful thought on how to both moisten and bind the chocolaty gooeyness resulted in these Eggless Brownie Bites. Eaten as one bite or two, the morsels are deeply flavored with dark chocolate, a hint of peanut butter, and irresistible deliciousness. Enjoy!!

Prep Time: ~20min
Servings: 48

6 Squares 100% Cacao Baker’s Chocolate, unsweetened
1/2 Cup Butter, unsalted
2 Cups Sugar, granulated
1 1/2 Cup All Purpose Flour
1/2 Tsp Baking Powder
1/2-1 Tsp Sea Salt, on preference
1/4 Cup Vegetable Oil
1 Tbsp Vanilla Extract
3 Tbsp Peanut Butter, smooth, unsalted
3/4 Cup Milk, nonfat
1 Cup Chocolate Chips, semi-sweet

Preheat oven to 350 degrees.

In a small saucepan, melt the chocolate on medium-low with the butter, stirring frequently. Remove from heat before stirring in the sugar. In a large mixing bowl, combine the flour, baking powder, and salt. Mix in the oil and vanilla. Pour the chocolate mixture into the flour mixture and add the peanut butter and milk until fully integrated. When batter is room temperature, fold in the chocolate chips. In a lightly buttered mini-cupake tin, drop heaping spoonfuls of batter until about 3/4 in height. Bake at 350 degrees for 12-14 minutes, or until a light crust forms around a gooey center.

Note - If you do not have a mini cupcake tin, filling a regular muffin tin to about 1/3 will result in an equally delicious, although larger, brownie. Increasing the quantity of chocolate for a super chocolaty finish required increasing the sugar from an amount I would normally suggest for dessert. 

Nutrition Info (1 Brownie Bite): (Coming Soon!!)
Calories , Total Fat: g, Sat. Fat: g, Cholesterol: mg, Sodium: mg, Carb: g, Fiber: g, Sugars: g, Protein: g

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