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Mini Dark Chocolate Stuffed Red Velvet Brownies (vegan)

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5 from 2 reviews

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins

Yield: 18-20 mini brownies 1x

Ingredients

Scale
  • Wet ingredients:
  • ¼ cup creamy almond butter (more oily the better!)
  • ⅓ cup coconut sugar
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water whisked together, set in fridge for 10 mins)
  • ¼ cup + 2 tablespoons melted coconut oil
  • ¼ cup unsweetened cacao or cocoa powder
  • ½ cup Love Beets Beet Powder (can sub more cacao powder or oat flour)
  • 1 teaspoon baking powder
  • ¼ cup + 2 tablespoons oat flour (can sub gluten-free too)
  • ½ cup dark chocolate chips

Instructions

  1. Preheat oven to 350 degrees
  2. Line a mini muffin tray with liners or grease well
  3. In a medium bowl, mix together wet ingredients with Kitchen Aid until creamy
  4. In a small bowl, mix together dry ingredients (make sure there are no clumps)
  5. Combine dry ingredients to wet and mix well with spatula
  6. Pour 1/2 tablespoon of batter into each muffin tin then fill with a few dark chocolate chips
  7. Add more batter to each mini muffin tin to fill
  8. Bake for 10-12 minutes and enjoy!
  9. *Will stay good in airtight container for 5 days or freeze for longer
  • Author: rachel mansfield
  • Category: vegan, gluten-free
  • Cuisine: dessert, brownies

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https://rachlmansfield.com/mini-dark-chocolate-stuffed-red-velvet-brownies/