I’m a fan of bite size everything – from almond joy and chocolate dipped shortbread, to gingerbread folk and these brownies. But – if I’m going to be completely honest here – part (ok, most) of the reason I decided to make bite size brownies is because the mister is one of those people who’ll cut a brownie from the pan and go eat it on the couch. Without a plate. Or a napkin. Which means CRUMBS GET EVERYWHERE. Because, contrary to popular belief, his hand is not a sufficient crumb catcher.
My solution? Bite size brownies. They go straight from the jar, into his mouth. And don’t create any crumbs. Which means no clean up for the lady.
If you’re not a fan of brownie edges, these are not for you. No ooey-gooey centers, here – just soft, chewy, bite size brownie goodness. And if you want to make the brownies even more decadent, top them with a dollop of that two ingredient caramel sauce.
I used sucanat in these brownies because I wanted a slight hint of molasses. But you can certainly substitute cane sugar, or any other sugar. I used oil based butter, which produced a brownie that’s crunchy on the outside, but you can replace the butter with vegetable shortening for a softer (and less oily) brownie. This is also a really simple recipe to make gluten free by replacing the flour with a gluten free flour blend and xanthan gum. The thicker the dough, the better (mine could have been rolled into cookies) – so if you add the flour and it’s still sticky, continue adding small amounts of flour until the dough is nice and firm.
BITE SIZE BROWNIES
6 tbsp vegan butter
1/2 cup vegan chocolate chips
1 1/4 cup sucanat
1 tsp pure vanilla extract
2 tbsp flax meal
1/4 cup filtered water
3/4 tsp fine sea salt
1/4 tsp baking soda
1/2 cup cacao powder
1 1/4 cup unbleached flour
Preheat oven to 350˚F. In a double boiler over medium heat, melt the butter into the chocolate chips; heat just until melted and remove from heat. Stir in the sugar and vanilla extract; set aside. In a small mixing bowl, stir together the flax meal and water; set aside. In a large mixing bowl, whisk together the salt, baking soda, cacao powder and flour. Stir in the chocolate mixture, as well as the flax mixture, and mix just until combined. The batter should be thick. Using a 1 teaspoon cookie scoop, scoop the batter and drop it into each of the wells of a silicone tray. I used two silicone trays with 18 1″ cube wells. Place the tray(s) onto a cookie sheet and bake at 350˚F for 18-20 minutes. Allow the brownies to cool in the trays for five minutes, then transfer to a wire rack. Store in an air tight container for up to five days.
Yield: approximately 90 brownie bites