I adapted this recipe out of The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes, from page 210.
The recipe was for a single-serving brownie, baked in a single muffin cup. I made it times 4 and baked it in a Wilton 24 Cup Mini Muffin Pan, filling 16 of the cups. A neat little vegan friendly snack for the kids!
On the subject of honey, which I used in my adaption, I have no qualms over using it, instead of agave nectar. For one, I can source raw honey locally from a variety of sellers year round. The processing is minimal. It avoids the issue of ‘honey-washing‘ and keeps my money local. Agave has to be brought in and is considerably more processed. This morning I found some lovely blackberry honey at our farmers market by Bees in the ‘Burbs, who just opened a retail store. No bland honey, it is amazing in taste!
- ½ cup whole wheat pastry flour
- ¼ cup dark or semi-sweet chocolate chips
- ¼ cup brown sugar, packed
- ¼ cup unsweetened cocoa powder
- ½ tsp ground cinnamon
- ¼ tsp baking powder
- ¼ cup honey or agave nectar
- 4 ounce tub unsweetened applesauce
- 4 tsp unsweetened non-dairy milk (used almond)
- ¼ tsp pure vanilla extract
Preheat the oven to 350° and spray a 24 count mini muffin tin with cooking spray, set aside.
In a large mixing bowl whisk the flour though baking powder. Whisk the honey through vanilla, add to the dry and stir till just mixed. Use a 1 Tablespoon Disher to drop into 16 of the cups. Baked for 10 to 15 minutes, till firm on top and a toothpick comes out clean. Let cool for a few minutes then pop out, let rest on a rack.
Makes about 16 mini brownies.