Ingredients
- ½ cup (64 grams) Basic Flour Blend
- ¼ cup (40 grams) buckwheat flour
- ¼ teaspoon xanthan gum
- ¼ cup (26 g) natural unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup plus 1 tablespoon (87 g) organic cane sugar
- ¼ cup plus 2 tablespoons (90 g) Applesauce
- ¼ cup (60 ml) chocolate Hemp Milk or non-dairy chocolate milk of choice
- 1 teaspoon Vanilla Extract
- ¼ to ½ cup (60 to 120 g) mini chocolate chips
- ¼ cup (60 ml) grapeseed oil
How to Make It
- Preheat the oven to 350°F (180°C). Grease the cups of a mini-muffin pan.
- Combine the flours, xanthan gum, cocoa powder, baking powder, salt, and sugar in a bowl.
- In a large bowl, combine the applesauce, chocolate milk, and vanilla using a mixer on medium speed for about 1 minute.
- Melt ¼ cup (60 g) of chocolate chips together with the oil in a microwave for 20 to 30 seconds. Stir the mixture together completely, ensuring that all of the chocolate is melted.
- Add the chocolate mixture to the wet ingredients and blend on medium speed for about 2 minutes.
- Add the dry ingredients and blend on medium-high speed until smooth, about 2 minutes. The batter will be thick.
- Stir in an additional ¼ cup (60 g) of chocolate chips, if desired, by hand.
- Spoon the batter into the cups of the prepared mini-muffin pan, no more than three-quarters full.
- Bake for 14 to 15 minutes, until a toothpick inserted comes out clean. Allow the brownie bites to cool for 10 to 15 minutes in the pan before transferring them to a cooling rack. Store them in an airtight container at room temperature for 3 to 4 days. To Freeze
- Freeze Brownie Bites in an airtight container for up to 6 months. Thaw them at room temperature before serving.