Almond Butter Cup Brownies
Variations on an adorable Peanut Butter Cup Brownie recipe have been making the rounds on Facebook and Pinterest lately. These mini brownies are so darn cute I just couldn’t resist veganizing them for you. And as many of you know, my littlest is allergic to peanuts so I’ve also swapped out the peanut butter for creamy almond butter instead. Feel free to use either; they each have their distinctly delicious flavors and health benefits!
This recipe made about 4 dozen mini brownie cups for me. That may sound like a lot but it lasted my family just shy of three days. So it’s really not the worst thing. ; )
Here’s what you’ll need for these little darlin’s:
- 1 cup vegan butter
- 1 cup water
- 2 tbsp unsweetened cocoa
- 1-1/3 cups sugar (the original recipe calls for 2 cups but I think my suggested measurement is sufficient)
- 1 tsp baking soda
- 2 cups unbleached, all-purpose flour
- 1/2 tsp salt
- 1/2 cup soy or almond milk
- 1 tsp vanilla
- 2 flaxseed “eggs” (2 tbsp ground flax + 6 tbsp warm water)
- 3/4 cup creamy almond butter (I think salted tastes better)
- 1/2 cup mini vegan chocolate chips (I use a brand called Enjoy Life)
Preheat your oven to 350 degrees. Spray or grease 4 dozen mini-muffin cups.
In a medium saucepan, bring the butter, water and cocoa to a boil, stirring constantly. Remove from heat.
In another large bowl, whisk together the sugar, baking soda, flour and salt. Add in the milk, vanilla and flax “eggs” and combine well. Pour in the cocoa mixture and stir until evenly combined.
Spoon the batter evenly into the prepared mini-muffin cups, about 1 heaping teaspoon in each. Bake for 13 -15 minutes or until the top is set and a toothpick comes out slightly moist.
In another saucepan over low heat, melt the almond butter until it is in liquid form.
After the brownies are out of the oven, use a teaspoon to press each one gently in the center, leaving an indentation.
While the brownies are still warm, spoon just enough of the warm almond butter into the center of each brownie to fill the indentation. Top with some vegan chocolate chips and allow to cool completely in the pan. Remove and enjoy!