Mrs Randalls Brownies ( Miz Sarahs Version )
From jo_jo_ba 10 years ago
- 50 minutes to make
- Serves 18
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. Read more If you don't have ground chia, equal flaxseed meal can substitute. See less
Ingredients
- 3 tbsp ground chia seed shopping list
- 1 tsp pure stevia powder shopping list
- ½ cup hot water shopping list
- 4 drops liquid stevia shopping list
- ½ cup agave nectar or honey shopping list
- 1/3 cup melted coconut oil shopping list
- ½ cup ground hazelnuts shopping list
- ¼ cup ground almonds shopping list
- ½ cup cocoa (or carob) powder shopping list
- ¼ cup arrowroot flour shopping list
Icing:
- 1/3 cup good-quality semisweet chocolate (I suggest Callebeaut or Ghirardelli) shopping list
- 1 tbsp coconut oil shopping list
- 1 tbsp unsweetened almond milk shopping list
How to make it
- 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. Do not overbake!
- 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.
- I suggest gently warming them in a dish with 1 tsp of almond milk before serving.
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