We made these super chocolatey, chewy mini brownie bites just in time for national chocolate day today and Halloween this week! But they're definitely a staple dessert or snack you'll want to have on had anytime a sweet craving hits. Check out our quick recipe video.
** makes 24 brownie bites
2 tbsp ground flax meal (or ground chia)
6 tbsp water
1 C all-purpose flour
1/3 C dutch process cocoa powder
1/4 tsp sea salt **not in video above, but a new addition after testing for my cookbook
1/2 C vegan butter
2/3 C vegan chocolate chips
3/4 C organic cane sugar
1 tsp vanilla extract
1/2 C walnuts (roughly chopped)
Pre-heat oven to 350 F.
Mix together flax meal and water and set aside for 10 minutes to thicken.
Meanwhile sift the cocoa powder into the all-purpose flour, add the sea salt and stir to combine well.
Melt vegan butter in a small sauce pan over low heat. As soon as it's melted, remove from heat and stir in 1/3 cup of the vegan chocolate chips. Stir until they completely melt and you have a smooth mixture. Add organic cane sugar and vanilla extract to the butter and chocolate mixture and stir to combine.
Add this to the flour and cocoa mixture. Also add in the flax mixture, another 1/3 cup of vegan chocolate chips, and walnut pieces. Fold together until combined.
Add approximately 1 tablespoon of batter to each mini muffin cup. You'll need 2 mini muffin pans to make 24 brownie bites. There's no need to grease or oil the pans, as long as they're non-stick.
Bake for approximately 14 minutes. Bake time may vary. Allow to cool on a wire rack.
You can also spread this brownie batter into a 9 x 9 square baking pan and bake for 30 minutes. I would line it with parchment paper just so it's easier to lift out and cut into squares!