Food recipes
Bite Sized Brownies (Egg-Free)
Bite Sized Brownies (Egg-Free) Ingredients: butter, without salt spartan, real semi-sweet chocolate baking chips, sugars, granulated vanilla extract seeds, flaxseed water, bottled, generic salt, table leavening agents...
Bite Sized Brownies (Egg-Free)
Ingredients:
butter, without salt
spartan, real semi-sweet chocolate baking chips,
sugars, granulated
vanilla extract
seeds, flaxseed
water, bottled, generic
salt, table
leavening agents, baking soda
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Melt butter and chocolate either using your microwave or a double boiler.
Stir to combine.
Stir in sugar and vanilla extract.
Combine flax seed meal in a microwafe safe bowl and microwave on high for 30 seconds.
Add to the chocolate butter mixture and stir to combine.
In another bowl combine salt, baking soda, cocoa and flour.
Add the wet ingredients and stir with a spatula until just combined.
The dough will be very thick.
I needed to add about 1/4 c milk to achieve a thick, but smooth dough.
This will depend on the flours and chocolate you use, so eyeball it.
Transfer dough to a paper-lined or greased mini muffin tin and bake in the preheated oven at 180C/350 F for 15-20 minutes.
The top should be firm, but a toothpick inserted into the centre should still hold some crumbs.
Cool on a wire rack.
Ingredients:
butter, without salt
spartan, real semi-sweet chocolate baking chips,
sugars, granulated
vanilla extract
seeds, flaxseed
water, bottled, generic
salt, table
leavening agents, baking soda
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Melt butter and chocolate either using your microwave or a double boiler.
Stir to combine.
Stir in sugar and vanilla extract.
Combine flax seed meal in a microwafe safe bowl and microwave on high for 30 seconds.
Add to the chocolate butter mixture and stir to combine.
In another bowl combine salt, baking soda, cocoa and flour.
Add the wet ingredients and stir with a spatula until just combined.
The dough will be very thick.
I needed to add about 1/4 c milk to achieve a thick, but smooth dough.
This will depend on the flours and chocolate you use, so eyeball it.
Transfer dough to a paper-lined or greased mini muffin tin and bake in the preheated oven at 180C/350 F for 15-20 minutes.
The top should be firm, but a toothpick inserted into the centre should still hold some crumbs.
Cool on a wire rack.