Friday, November 22, 2013

Bite-size Bliss

It's chocolate, people.
 
And peanut butter.

Don't for one minute doubt the title.
 
Here, would you like to try one?


Bite Size {Peanut Butter Brownie} Bliss

1 cup wheat-free, dairy-free chocolate chips
1/3 cup coconut oil
1/4 cup cocoa powder
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 tsp. sea salt
2 eggs
1 tsp. vanilla
1/2 cup white rice flour

Gently melt chocolate chips.  Stir in oil and cocoa powder until completely combined. Add sugars and salt.  Whisk eggs in one at a time, and add vanilla.  Stir in rice flour just until combined.

Divide brownie batter between 24 greased muffin tins.  Bake at 350 degrees Farenheit for 8-10 minutes.  DO NOT OVERBAKE.  Because they are thin, they go from just-right-gooey-goodness-with-a-crackle-on-top to burnt in moments.  (I know.)  Keep on eye on these ones.  Cool in muffin trays for at few minutes, just until cooled enough to hold together to be removed from muffin tin.  Remove to a cooling rack to completely cool.

Frosting:

1 cup peanut butter
1/2 cup palm shortening.
2 cups powdered sugar

Blend peanut butter and shortening.  Beat in powdered sugar.  Fill icing bag and pipe onto completely cooled brownie bites.

Now, go share the love.
 

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