956 / 8 = 119.5
What that blather is about is a calorie estimate for a "right sized" brownie.
See, I needed a snack, that was between 100 and 200 calories. I needed something that I would look forward to in the middle of a very intense workout. I needed it to survive being in a closed Jeep Wrangler sitting in summer heat outside in a park in South Florida summer.
Brownies!
I also wanted a simple recipe. Got it! See below.
The realization was that all I needed to do was to cut the recipe into 8 pieces, put the batter into cupcake papers, and bake.
12 minutes at 350F/175C and test with a toothpick. That should be early, close the oven and retest in a wee bit. When it is done, is when that toothpick comes out reasonably clean. You probably will want to account for different oven "speeds" and adjust your cook time.
And finally, these were good. I mean Gooooood. I don't know what the common vegetarian/vegan substitutions are for eggs, so this is "conventional". Martha Stewart to the rescue - this link suggests Banana/Applesauce/Yogurt at 1/4 cup per egg.
As always with substitutes, Your Mileage May Vary!
For each cupcake paper, use 1/8 of the batter. In my case, it worked out to be 42 grams or 1.4 ounces. It's also 3 tablespoons level and measured off the top of my head.
Also, this is a shameless copy of a recipe I put out about a month back. I used an air fryer to cook it and while it was awesome, this method is more to my needs.
Note: I measured everything with a gram scale. I have one and it works well, however typically volumes are used. Maybe next time, huh?
I followed the recipe below faithfully and got some wonderful treats. It fell together in about 10 minutes. Cooked in 15.
They. Were. Excellent!
Ingredients:
- 1/3 cup (42 grams) whole wheat flour or all-purpose flour
- 1/4 cup (29 grams) Cocoa Powder (sifted if needed)
- 1/16 teaspoon salt (nobody has one of those, I eyeballed "half" of a 1/8 tsp)
- 1/4 cup plus 2 teaspoons (65 grams) coconut oil or unsalted butter (melted and slightly cooled)
- 1/2 cup (100 grams) granulated sugar or coconut sugar
- 1 teaspoon vanilla extract
- 1 large egg (about 50 grams, out of shell)
- 1/4 cup (43 grams) chocolate chips, plus extra mini chips for the top
How to make them:
- Prep your pan: Line cupcake pan with 8 cupcake papers.
- Mix the dry ingredients: In a bowl, combine the flour, cocoa powder, and salt. Set aside.
- Mix the wet ingredients: In a separate bowl, stir together the melted coconut oil or butter with the sugar and vanilla.
- Once blended, mix in the egg until just combined.
- Combine everything: Add the dry mix to the wet bowl a little at a time. Stir gently until almost no flour is visible. Fold in the chocolate chips.
- Preheat the oven: Set it to 350°F (175°C).
- Pour and top: Transfer the batter into your prepared pan. Sprinkle mini chocolate chips on top for extra gooeyness.
- Cook for 12 to 20 minutes. The top should look set with a thin crust.
- A toothpick in the center will come out a bit wet. The edges should have soft crumbs.
- Cool before serving: Let them cool completely in the pan. They’ll continue to firm up as they sit.
If you give these a try, let us know how they turn out. They're dangerously easy to make.