Mrs. Randall’s Brownies (Miss Sarah’s Version!)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 115.9
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 1.5 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 1.7 g
- Protein: 1.5 g
View full nutritional breakdown of Mrs. Randall’s Brownies (Miss Sarah’s Version!) calories by ingredient
Introduction
Called "Mrs Randalls Brownies" in the book Petite Treats: Your Favorite Desserts-Bite Size!, my version of these adds moisture-locking chia and liquid stevia to the rich cocoa and ground nut body. Powdered stevia and dark agave add extra sweetness. If you don't have ground chia, equal flaxseed meal can substitute. Called "Mrs Randalls Brownies" in the book Petite Treats: Your Favorite Desserts-Bite Size!, my version of these adds moisture-locking chia and liquid stevia to the rich cocoa and ground nut body. Powdered stevia and dark agave add extra sweetness. If you don't have ground chia, equal flaxseed meal can substitute.Number of Servings: 18
Ingredients
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3 tbsp ground chia seed
1 tsp pure stevia powder
½ cup hot water
4 drops liquid stevia
½ cup agave nectar or honey
1/3 cup melted coconut oil
½ cup ground hazelnuts
¼ cup ground almonds
½ cup cocoa (or carob) powder
¼ cup arrowroot flour
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Icing:
1/3 cup good-quality semisweet chocolate (I suggest Callebeaut or Ghirardelli)
1 tbsp coconut oil
1 tbsp unsweetened almond milk
Directions
Preheat the oven to 350°F. Spray18 mini muffin wells with cooking spray.
Mix the chia meal and stevia powder and pour in the hot water. Stir to combine.
Add the liquid stevia, agave and coconut oil and beat well.
Mix together the hazelnuts, almonds, carob and arrowroot flour, add to the wet mixture.
Stir until well combined.
Fill each muffin well with the batter.
Bake 20 minutes, rotating the pans halfway through.
Cool completely in the pan.
For icing/glaze, melt the chocolate, coconut oil and almond milk together. Spoon over the cooled brownies (or dip into the mixture) and allow to set.
Store in an airtight container in the fridge for up to 5 days.
Serving Size: makes 18 mini muffin brownies
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
Mix the chia meal and stevia powder and pour in the hot water. Stir to combine.
Add the liquid stevia, agave and coconut oil and beat well.
Mix together the hazelnuts, almonds, carob and arrowroot flour, add to the wet mixture.
Stir until well combined.
Fill each muffin well with the batter.
Bake 20 minutes, rotating the pans halfway through.
Cool completely in the pan.
For icing/glaze, melt the chocolate, coconut oil and almond milk together. Spoon over the cooled brownies (or dip into the mixture) and allow to set.
Store in an airtight container in the fridge for up to 5 days.
Serving Size: makes 18 mini muffin brownies
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.