OK – Enough fooling around. Let’s get back to chocolate…
I have not made brownies in a while and am craving for one. However, I recently found out that my Hubby is not into brownies (although he is the first one who would try the batch). Since I am into single-serve recipes lately… I thought I would look for a mini version.
I think I found the Healthy(ish) Vegan Molten Fudge Brownie in Pinterest. This appeals to me because it is “healthy…ish”, “vegan-ish” (I used butter the first time I made this), and molten. I’ve been trying to make a molten brownie for a while now and this would be a good opportunity.
The first time I made this, I followed the recipe exactly. My option was not vegan (the butter, remember). I really like this recipe and have been one of my emergency desserts. However, in my third (or was it fourth – lost count) time, I decided to try out my healthy brownie recipe option and use mashed bananas and add walnuts.
The result is below… let me know what you think.
Low-fat Molten Fudge Brownie
- 1.5 tsp mashed banana
- 2.5 tsp of agave, honey, or maple syrup (use liquid sweetner, otherwise it would be too dry)
- Pinch of baking powder
- Pinch of salt
- 2 tsp almond flour (if you don’t have almond flour, just use all-purpose flour)
- 1.5 tsp of whole wheat flour
- 0.5 tsp coconut flour (if you don’t have coconut flour, just use whole wheat)
- 1 Tbsp cocoa powder
- 1 tsp walnuts
- 1 tsp chocolate chips
- Mix in all the dry ingredients (except for the walnuts and chocolate chips) and combine well.
- Mix in the banana and agave.
- Smooth the dough in the dish and scatter over the chocolate chips, and walnuts pressing them in slightly.
- Bake for 10-15 minutes (15 in my toaster oven) until it has risen slightly, and is still pretty soft in the center. Eat while still warm.
|Trying out a cookie... not quite there yet.|
I love this recipe. I’ve already made this several times and it inspires me to get tiny shaped oven-proof dishes (just like Top With Cinnamon’s). It is great for minimal cleaning: mixed everything in the ramekin, and only used my 1/2 tsp measuring spoon (occasionally my 1 TBSP).
I even tried it as a cookie, but it is not as successful… yet!
As suggested, for a gluten-free version, replace the coconut oil with 2 teaspoons of almond butter (or another nut butter or bananas!!!!) and completely replace the flour with 1 Tablespoon of ground almonds (or almond flour – is that gluten-free?).