11/14/2023 0 Comments Minimalist baker 3 ingredient fudgeHappy this worked so well as a gluten-free option for indulgence. I was worried they might be too sweet but they were perfect and I thought the chocolate came through really nicely. Lastly add almond meal, gluten free flour blend, and gluten free oats and. Then add dollops of cashew butter and swirl it around with a knife or toothpick. Step 4: Transfer to a parchment-lined loaf pan. Step 3: Whisk in honey (and sea salt, if desired). Step 2: Add nut butter (we went with cashew butter for its richness and mild flavor). Add vanilla, baking soda, baking powder and cinnamon. Step 1: Melt chocolate (in the microwave or in a double boiler). In a large mixing bowl, whisk together sugar, oil, applesauce, eggs, and zucchini. Really tasty and with the perfect amount of sweetness. Preheat oven to 300 degrees F (148 C) and butter and flour an 8×8 pan with dairy-free butter or cooking spray and gluten-free flour. The result was some of the most delicious brownie bites I’ve ever had crunchy on the outside and soft in the middle and having made them this small I felt like the ratio of crunch and softness was spot on. I added mini chocolate chips to each individual muffin at the last minute and baked for 20-22 minutes checking often and took them out when they began separating from the sides.Īs directed, I left them in the tin for a few minutes after taking them out of the oven before transferring to a cooling rack. It also fit perfectly in a 24 CT mini muffin tin. The batter was thick and held together almost like cookie dough. I used cacao powder instead of coco powder bc that’s what was on hand.įor the 3/4 c flour, I used 1/4 c almond flour and 1/2 gluten free flour. I did not melt the butter (I used earth balance) instead I creamed it together with the sugar and vanilla first like you might do when baking cookies. I made a few alterations to the ingredients but followed the directions almost verbatim. My batter consistency was mostly smooth & just thick enough to scoop heaping 2 tbsp into 8 paper-lined muffin tins. The main downside is that you have to work to enjoy every morsel stuck on the liner! I wish mine crisped up a tad more on the sides too but that wasn’t a deal-breaker.ĭidn’t modify much: added 1 tsp of espresso to the flax egg (probs could’ve added more?) used unsweetened cocoa, not dutch-process used about 1/4 cup of all-purpose flour & the remaining 2/4 cup of spelt flour (what I had on hand). I didn’t hate the crumbliness because it wasn’t dry tasting. I also LOVE that it was minimal cleanup & took about an hour, maybe 1.5 hours with my rate of cleanup :-)įactoring in the tradeoff of how easy/quick it was for the decadent taste-this recipe is a keeper! It was a bit crumbly at the bottom & messy to eat but the flavor pulled through. Yummo! These hit the spot! A rich & fudge-like experience that covered my desire for chocolate without having to buy vegan chocolate chips/bars (less expensive & more convenient for me!) With tops that shined & held thin crispiness, these brownies were picturesque & greatly enjoyed by those I shared them with.
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