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I have discovered the perfect picnic brownie and naturally have been repeating them. As is my habit with a favorite recipe for me, I had to share it with you.
We already had our first wave of summer visitors and spent many happy hours exploring Nova Scotia's beaches while they were here. With 10 hungry people to feed, I needed a sweet gift to toss in the picnic basket that had some redeeming qualities (my parents are extremely health conscious).
Fortunately, Peace, Love & Fiber had just arrived in my kitchen, the last (and best!) Cookbook of the Queen of Fiber herself, my friend, Mairlyn Smith.
Last month, I entered my list of spring 2019 recipes, and it's still used a lot in my kitchen. As soon as you open this book, you will be drawn to Mairlyn's light-hearted humor, accessible recipes, and helpful tips.
But let's talk about those two-bite chocolate brownies! Although they were originally made as cookies, I baked mine in mini muffin tins and loved how they turn out, as did everyone else who still swallowed them, apparently. They never lasted more than a few on our picnic days. If you don't have a mini tin of muffins, follow Mairlyn's original instructions for baking them into cookies.
These brownies are gluten-free and dairy-free, but don't worry, they're still deliciously chewy and filling and satisfy the most intense chocolate cravings (I'd know that). I love how they come together with just a bowl and bake in under 10 minutes. And yes, they are wonderfully full of fiber.
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I put these Fudgy Chocolate Two-Bite Brownies freezer-proof and I'm happy to report that they thaw wonderfully and taste the same after a season in the freezer. If anything, they do have a little more chewing, in the best possible way.
So go ahead and save some batches in the freezer for those impromptu picnics. Or better? Bake on a cool, rainy day just to be enjoyed at a later date when it's too hot to turn on the oven. Do you see how smart I am?
Two-Snack Chocolate Brownies
Dark and healthy dark chocolate brownies that are perfect for the lunch box or picnic basket.
Essential Ingredient: Chocolate
Preparation time: 10 minutes.
Cook time: 9 minutes.
Servings: 24 brownies
- 6 tablespoons canola oil
- 2 tablespoons of liquid honey
- 3/4 cup packed brown sugar
- 1/4 cup of linseed flour
- 1 egg
- 1 tablespoon of pure vanilla extract
- 1/2 cup cocoa powder
- 3/4 cup oatmeal
- 1/4 teaspoon of baking soda
- 1/3 cup dark chocolate chips
Place a rack in the middle of your oven and preheat the oven to 375 ° F. Spray a 24-cup muffin tin with baking spray.
In the bowl of a stand mixer equipped with the paddle attachment, beat the oil, honey and brown sugar until it looks like wet sand, about 2 minutes.
Add flaxseed flour, egg, and vanilla and beat until thick and creamy and lighter brown, 2 minutes.
Add cocoa powder and beat on low speed until combined. Then beat for 1 minute. Add flour and baking soda and mix to combine. Remove the popsicle and add the chocolate chips with a spatula.
Using a tablespoon, place the dough in the prepared muffin tins, dividing the dough equally between the cups. Place the muffin pan in the oven.
Bake the mini brownies for 9 minutes, or until they puff up and the top breaks off. Remove from the oven and chill in the pan for 10 minutes. The centers will drop slightly.
Using an offset spatula or sharp knife, loosen around the edges of the two-bite brownies. Exit the pan and place it upside down on a wire cooling rack. Cool completely, then transfer to an airtight container. Store for up to 1 week or freeze for up to 3 months.
Calories: 108kcal | Carbohydrates: 14 g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 22mg | Potassium: 82mg | Fiber: 1g | Sugar: 9g | Vitamin A: 10 IU | Calcium: 23mg | Iron: 0.6mg