these little two-bite brownies are a replica of the way too addictive version you can buy in stores. the small, dense and chewy brownies are usually the first to go at any sort of get together.
this weekend you might find yourself with some extra chocolate, or wanting to make some homemade valentine treats. These are perfect for sharing, and contain no flour, perfect for any sensitive valentine’s you might have, like me.
the recipe is simple, and you probably have all the ingredients on hand. you can leave ’em plain, or top them with some coconut chocolate frosting, with the tempered chocolate from the other day. simply add 1/2 a can of coconut cream to the melted, smooth chocolate and mix together. refrigerate for an hour or two before frosting.
there’s still time left to make these before valentines day, so go ahead and sweeten someones day.
happy valentines day everyone!
- 6 tablespoons butter
- 8 ounces dark chocolate (chopped, or chips)
- 1/2 cup sugar
- 2 large eggs
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 tablespoons corn starch
- Preheat the oven to 350º. Spray a mini-muffin pan with coconut oil or other cooking spray.
- Melt the butter in microwavable dish until melted. Add chocolate and stir until smooth.
- Stir in the sugar, then the eggs, one at a time.
- Sift together the cocoa powder and corn starch in a small bowl then add into the chocolate mixture.
- Using a handheld blender, beat the batter for about one-two minutes, batter should be smooth and shiny.
- Using a small ice-cream scoop, pour batter into prepared muffin tin.
- Bake for 18 minutes, until brownie tops are shiny. Remove from oven to cool.
- You can eat these plain, or top with dairy-free coconut chocolate whipped cream and a raspberry.