Warning!! These are seriously decadent… As in, they are most definitely a dessert and meant to be indulged in on special occasions only. Of course, it’s now the holiday season which certainly helps make it easy to find that special occasion, ha! The frosting is completely optional – it’s very rich and could be used for cakes and cupcakes as well. Oh, and while we’re on the topic of decadence, these are most amazing with coconut ice cream. Just saying!
Makes 24 brownies.
- 3 ounces dark chocolate (or ½ cup dark chocolate chips)
- ¼ cup grass fed butter (or coconut oil)
- 1/3 cup almond butter (I used crunchy)
- ½ cup pure maple syrup
- 1/3 cup raw honey
- 1 egg (or 1 Tbsp ground chia whisked with 3 Tbsp almond milk)
- 1 tsp vanilla extract
- ½ tsp sea salt
- ½ cup raw cacao powder
- ½ cup finely ground oats (oat flour)
- Heat oven to 350. Grease 2 mini muffin tins with butter or oil.
- In a small saucepan over low heat (or medium bowl in microwave), melt the chocolate and butter or oil until smooth.
- Whisk in the almond butter, maple syrup, honey, egg or chia mix, vanilla and salt, until smooth.
- Fold in the cacao and oat flour.
- Distribute batter between the 24 mini muffin cups. Bake one muffin tin at a time for 12 minutes each.
- Let cool completely, turn upside down and top to release the brownies (may need to run a knife around edge of brownies to release them). Optionally, you may wish to ice them.
Optional Icing: Put 1 can of coconut cream in the fridge overnight. Scoop out the cream on top into a bowl, discard liquid. Whip the cream until fluffy. In a separate bowl or in a small saucepan, melt 1 cup dark chocolate pieces or chocolate chips. Fold the melted chocolate into the coconut cream until smooth. You may wish to add a tablespoon or so of maple syrup if you’re looking for extra sweetness. Ice the brownies and store in fridge (icing will harden in fridge).