Mini Brownies

Mini Brownies

Kylie Berman
Brownies

Classic Childhood Staple Turned Vegan

One of the most prominent memories I have from being a kid is getting the mini brownies from Costco. These were always a family favorite. I recently went to Costco and knew I had to recreate them.

My version is refined-sugar-free, dairy-free, egg-free, and gluten-free. Basically, anyone can eat these. I do use almond flour so if you are allergic to nuts, I would try substituting with oat flour.

Even being made with healthier ingredients these turned out so fudgy and delicious. If you don’t want these to be mini brownies just bake them in a normal brownie pan instead of a cupcake pan.

Almond butter: you can use any nut or seed butter you prefer (peanut, sunflower, cashew, etc.)

Nondairy milk: any nondairy milk will work (almond, cashew, oat, etc.) You can also use water or if you aren’t vegan/dairy-free traditional milk should also work.

Oil: any oil will work. I used coconut oil. Be sure to melt the oil if it isn’t already liquid.

Sugar: any GRANULATED sugar will work (white, brown, coconut). Do NOT use a liquid sweetener like maple syrup it won’t work the same.

Cacao powder: cocoa powder works the same as cacao powder.

Cacao powder has so many benefits and I love adding it to any recipe when I can. Cacao powder has tons of flavonoids which can help to lower blood pressure and improve blood flow to the brain and heart. Cacao powder is just a less processed form of cocoa powder.

When my brownies were done cooling, I sprinkled with powdered sugar. You can also top with melted chocolate or frosting. You can also add in whatever you want to the batter such as M&Ms, sprinkles, Oreos, literally anything.

Ingredients:

  • Almond butter

  • Applesauce

  • Nondairy milk

  • Oil

  • Sugar

  • Baking powder

  • Cacao powder

  • Almond flour

  • Optional: chocolate chips & powdered sugar

Recipe:

Makes about 12 mini brownies

  • 1/3 cup almond butter

  • ½ cup applesauce

  • 1/3 cup nondairy milk

  • 2 tablespoons oil (melted)

  • 1/3 cup sugar

  • 2 teaspoons baking powder

  • 1/3 cup cacao powder

  • ½ cup almond flour

  • ½ cup chocolate chips

  • Sprinkle of powdered sugar for topping

Directions:

1.    Preheat your oven to 350 degrees Fahrenheit.

2.    Line your cupcake tray with liners or spray with cooking spray.

3.    In a small bowl, melt your oil if needed.

4.    Transfer to a larger bowl and add in the almond butter, applesauce, nondairy milk, and sugar.

5.    Stir well to combine.

6.    Add in the baking powder, cacao powder, and almond flour.

7.    Stir until a batter forms.

8.    Fold in the chocolate chips.

9.    Transfer an even amount to each cupcake liner.

10. Bake for 20-25 minutes.

11.Once cooled, sprinkle powdered sugar on each.

Be sure to store these in an airtight container in the refrigerator. They will last up to 5 days. If you want them to last longer, you can also store them in the freezer.

If you try this recipe, please let me know what you think. I’d love to hear.









































































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