Besides the big birthday cake, I needed a tasty treat for the girls to take to school, and I considered these, but I liked the idea of using whole wheat flour and less fat so I gave this recipe a try. This is borrowed from Swerve, but Deanna told me about it! Below is what I did, and what I think I’ll be doing often…these froze brilliantly! This recipe makes 48+ mini brownies, and I couldn’t help but think that they’d also be super cute decorated with a mini-egg for Easter – enjoy!
1/2 c. butter, softened
2 c. sugar
2 t. vanilla
1 c. EACH whole wheat flour, flour AND cocoa
1/2 t. EACH baking powder AND salt
mini chips, Skor bar bits, Smarties for decorating or whatever else you can come up with – coconut maybe?
Preheat the oven to 350 and grease 48 mini muffin cups. Using your mixer (but these would be just fine by hand as well), beat the butter and sugar until the mixture is sandy in texture then add the eggs and vanilla and carefully mix until it’s well combined.
Whisk together all of the dry ingredients and then add to the first mixture and stir until just combined (if you’re adding chips etc., add them now and stir again). Add teaspoon -sized spoonfuls to each muffin cup and bake for 10 minutes! I found 10 minutes to be perfect, they will still be slightly tacky to the touch but they will firm up as they cool. The moment you take them out of the oven press in your Smarties or other decorations and then allow them to cool for several minutes in the pan before using a sharp knife to carefully pop each brownie out to cool on a rack.