Brownie recipe adapted from Oh She Glows
For the brownies:
• 1 tablespoon + 1 teaspoon flaxseed meal
• ½ cup arrowroot flour
• ⅔ cup almond flour
• 1 cup brown rice flour
• ¾ cup unsweetened cocoa powder
• 1 ¼ teaspoon kosher salt (if using regular salt – cut back to ½ teaspoon)
• ¼ teaspoon instant espresso powder (optional)
• ¼ teaspoon baking soda
• ½ cup coconut oil (I prefer to use refined in this recipe)
• ⅔ cup vegan semi-sweet chocolate chips
• 1 ¼ cup granulated sugar
• 1 ½ teaspoon vanilla extract
• ⅓ cup + 1 tablespoon almond milk (my favorite is from Three Trees)
• ½ cup vegan semi-sweet chocolate chips (optional)
For the Vegan Chocolate Frosting:
• ½ cup vegan butter
• ⅔ cup vegan chocolate chips (I use Equal Exchange 55% chips)
• ¼ cup almond milk (or other non-dairy milk)
• 1 teaspoon vanilla extract
• 2 cups confectioner’s sugar
• ¼ cup unsweetened cocoa powder
Preheat the oven to 350°F. Lightly grease a mini-cheesecake or mini-muffin pan with coconut oil and set aside.
To make the flaxseed egg, mix together the flaxseed meal with 3 tablespoons of water in a small bowl and set aside.
In a large bowl, whisk together the brown rice flour, arrowroot flour, almond flour, cocoa powder, baking soda, kosher salt, and espresso powder (if using).
In a microwaveable bowl, add the coconut oil and ⅔ cup chocolate chips. Microwave in 30 second intervals, stirring between each, until the chocolate and coconut oil are smooth and melted. Then add in the sugar, almond milk, vanilla extract, and flaxseed egg and whisk until combined.
Add the chocolate mixture into your dry ingredients and stir until everything comes together in a thick batter. It will be thicker than a traditional brownie batter, but that’s okay! Then fold in the additional ½ cup of chocolate chips.
Evenly divide the batter among the mini-cheesecake pan, filling each about ¾ of the way full. Bake for 19 – 22 minutes or until the edges look just set. Let the brownie bites cool in the pan for at least 1 hour.
While the brownies are cooling, it’s time to make the frosting! In a microwaveable bowl, place the vegan butter, chocolate chips, vanilla extract and almond milk. Microwave at 30 second intervals, stirring between each, until the mixture is smooth and glossy. Set aside and let cool to room temperature or until it resembles the texture of pudding.
Once the chocolate mixture is cool enough, transfer it to the bowl of a stand mixture fitted with a paddle attachment. Add in the confectioner’s sugar and cocoa powder and beat at medium-low speed until the frosting just comes together (about 1 – 2 minutes). Then increase the speed to high and beat until the frosting is light and fluffy (about 3 – 5 minutes).
Transfer the frosting to a piping bag fitted with the tip of your choice (I used a Wilton 2D). Pipe a swirl or rosette or design of your choice on top of each brownie bite and finish with a little bit of sprinkles….just for that little something extra!
*These can also be made as regular brownies. To do so, line an 8×8-inch metal pan with foil and lightly grease with coconut oil. Follow directions as instructed and bake for 25 – 26 minutes or until the edges look just set. Let cool in the pan for at least 2 hours. The longer you let them cool and set – the easier they’ll be to cut!