Bite size brownies

Bite size brownies

I’m a fan of bite size everything – from almond joy and chocolate dipped shortbread, to gingerbread folk and these brownies. But – if I’m going to be completely honest here – part (ok, most) of the reason I decided to make bite size brownies is because the mister is one of those people who’ll cut a brownie from the pan and go eat it on the couch. Without a plate. Or a napkin. Which means CRUMBS GET EVERYWHERE. Because, contrary to popular belief, his hand is not a sufficient crumb catcher.

My solution? Bite size brownies. They go straight from the jar, into his mouth. And don’t create any crumbs. Which means no clean up for the lady.

Bite size brownies

If you’re not a fan of brownie edges, these are not for you. No ooey-gooey centers, here – just soft, chewy, bite size brownie goodness. And if you want to make the brownies even more decadent, top them with a dollop of that two ingredient caramel sauce.

I used sucanat in these brownies becuase I wanted a slight hint of molasses. But you can certainly substitute cane sugar, or any other sugar. This is also a really simple recipe to make gluten free by replacing the flour with a gluten free flour blend and xanthan gum. The thicker the dough, the better (mine could have been rolled into cookies) – so if you add the flour and it’s still sticky, continue adding small amounts of flour until the dough is nice and firm.

BITE SIZE BROWNIES (GFO)

6 tbsp vegan butter
1/2 cup vegan chocolate chips
1 1/4 cup sucanat
1 tsp pure vanilla extract
2 tbsp flax meal
1/4 cup filtered water
3/4 tsp fine sea salt
1/4 tsp baking soda
1/2 cup cacao powder
1 1/4 cup unbleached flour
Preheat oven to 350˚F. In a double boiler over medium heat, melt the butter into the chocolate chips; heat just until melted and remove from heat. Stir in the sugar and vanilla extract; set aside. In a small mixing bowl, stir together the flax meal and water; set aside. In a large mixing bowl, whisk together the salt, baking soda, cacao powder and flour. Stir in the chocolate mixture, as well as the flax mixture, and mix just until combined. The batter should be thick. Using a 1 teaspoon cookie scoop, scoop the batter and drop it into each of the wells of a silicone tray. I used two silicone trays with 18 1″ cube wells. Place the tray(s) onto a cookie sheet and bake at 350˚F for 18-20 minutes. Allow the brownies to cool in the trays for five minutes, then transfer to a wire rack. Store in an air tight container for up to five days.
Yield: approximately 90 brownie bites
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20 thoughts on “Bite size brownies

  1. Mmm, love brownies! This looks like a great recipe… nice to see that it can be made gluten-free, as well. And that's so funny – the hand is never as good a crumb catcher as one would hope. 🙂

  2. You are a wise woman. I recently made several quick breads. The four boys that I live with have scattered crumbs all over the house in the last few days. It's like Hansel & Gretel.

  3. What?! Hands are not good at catching crumbs? That explains quite a bit in my house. 🙂 I love these. They looks so scrumptious. When they're bite-size, you get to eat more, right? Thank you!

  4. though i dont mind the crumbs.. i have a automatic vacuum cleaner(my pom). i still love anything bite size.. its easier to pot a few and not keep on holding the piece while you are doing other things! and also control the portion;)

  5. OK these just look HEAVENLY! And then you go and put caramel sauce on them? Girl you are a genius. These look amazing and I'm totally a brownie edge girl so I know I will love these! Bookmarked, obviously 😉

  6. I think our husbands must have been talking, or maybe they learn it at man school? I laughed out loud at this post. My only problem is that he'd scoff at their size and then pour half of them into his hand making even more crumb opportunities for the lady.

  7. I love bite sized treats with tea! Darn, now I'm going to have to buy some silicone trays as well as an ice cream maker for your ice cream recipes. 😉 If I'm making this gluten free.. how much xanthum gum should I use? And do I substitute all purpose gluten free flour for the unbleached flour? Thanks!

  8. It depends on whether or not the gluten free flour you're using subs 1:1 with all purpose flour. If so, then yes – just replace the flour with a gluten free flour blend. Also, the general rule of thumb is 1/4 teaspoon xanthan gum for every cup of flour.

  9. Thanks for the reply! Is it possible to substitute coconut butter for the vegan butter? I also just noticed the quantity this recipe makes and was wondering if these freeze well, and if so, how long they will hold up in the freezer.

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