Brownie Bites

For an extra-special treat, press a chocolate macaroon or mini Rolo chocolate treat into the centre of each Brownie Bite before baking


 

What are brownies doing in the cookie section? These ones are small, bite-sized and loaded with the yum factor—everything a cookie should be.

Make 24 mini muffin–size brownies • One serving = 3 brownies

 

  

 

 

 

 

Ingredients

1/2 cup (125 mL) quinoa flour

1/3 cup (80 mL) natural cocoa powder, sifted if lumpy (see sidebar)

1 tsp (5 mL) baking powder

2 omega-3 eggs

2/3 cup (160 mL) granulated sugar

1/3 cup (80 mL) canola oil

1 tsp (5 mL) pure vanilla extract

 

Directions

1. Preheat the oven to 325°F (160°C). Lightly spray 24 mini muffin cups with canola oil.

2. In a small bowl, whisk together the quinoa flour, cocoa powder and baking powder until well mixed.

3. In a large bowl, whisk together the eggs, sugar, oil and vanilla until blended.

4. Add the flour mixture to the egg mixture, whisking until blended.

5. Divide the batter between the muffin cups, filling each with about 1 Tbsp (15 mL) of batter. The cups should be about two­thirds full.

6. Bake in the centre of the oven for 13 to 15 minutes, until the brownies are slightly puffed and a toothpick inserted into one comes out with a few crumbs clinging to it. Don’t overbake.

7. Remove from the oven and let cool in pan on a wire rack for 2 minutes, then turn the pan over. After a minute or two, lift up the pan. Brownie Bites should have released from the pan onto the rack. Carefully turn each brownie over to finish cooling on rack.

To serve: For a simple yet delicious dessert, plate brownies and sprinkle with icing sugars and cocoa powder or serve on a puddle of raspberry coulis (see photo).

 

Nutrition per serving

202 calories, 48 mg cholesterol, 2 g fibre, 12 g total fat, 17 mg sodium, 17 g sugars, 0 g saturated fat, 24 g carbohydrates, 3 g protein

 

Note:
Natural cocoa powder contains higher levels of heart-healthy flavanols. Hershey’s natural and Ghiradelli natural are both available in Canada in larger grocery stores.

Excerpted from The Vegetarian’s Complete Quinoa Cookbook (Whitecap Books) edited by Mairlyn Smith

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