Chocolate Chip Raspberry Brownie Bites

(vegan, gluten-free)

I’ve started making all my brownies and blondies in a mini muffin pan for uniformity, portioning, and texture. Each well in the pan is 2 tablespoons, which allows me to scoop a consistent 1½  tablespoon of batter per well, creating a reasonable single serving dessert. Or, sometimes, two or three or four single-serving desserts.

Brownies and blondies in particular benefit from baking in the mini muffin pan because they form a surrounding crust that gives the brownie a wonderful chewy texture. The caveat is one must watch baking time carefully because the dessert can go from chewy goodness to crunchy rock in a manner of minutes.

These gluten-free, vegan brownie bites combine raspberry and chocolate into a decadent treat. Not decadent for gluten-free or vegan, just decadent overall.

INGREDIENTS

• 2 tablespoons ground flaxseed
• ½ cup frozen raspberries, thawed
• ¼ cup plant milk (preferably almond or soy)
• 1 tablespoon vanilla extract
• 4 tablespoons vegan butter, melted and cooled
• 7 ounces (1 cup) granulated sugar
• 3½ ounces (½ cup) brown sugar
• ¼ cup cocoa powder
• 8 ounces (1¾ cup) gluten-free all-purpose baking flour
• ½ teaspoon baking powder
• ½ teaspoon xanthan gum
• ½ teaspoon salt
• ¾ cup chocolate chips

INSTRUCTIONS

1. Preheat oven to 325°F. Grease mini muffin pan(s) to make 30 individual brownie bites.
2. Puree raspberries. In large mixing bowl, stir together raspberries, flaxseed, plant milk, and vanilla. Let sit at room temperature for 10-20 minutes to hydrate flaxseed.
3. In separate bowl, mix together melted butter, brown sugar, granulated sugar, and cocoa powder.
4. Add butter mixture to flaxseed mixture and mix with electric mixer for about 5 minutes.
5. In separate bowl, whisk together flour, baking powder, xanthan gum, and salt in a large bowl.
6. Add dry ingredients to wet ingredients and mix with electric mixer until thoroughly combined.
7. Fold in chocolate chips.
8. Scoop 1 ½ tablespoons batter into each muffin well.
9. Bake for about 20-25 minutes or until just barely firm. One can test with a toothpick, but the melted chocolate chips may complicate measuring “doneness.”
10. Let cool completely in pan before removing from mini muffin pan. Loosen bites by running a knife around the inside of each bite.

Makes 30 brownie bites.