Baking brownies is always a good idea! But baking a big batch is not. Why? Because once they’re fresh out of the oven, chances are you’ll eat your way through until there isn’t a crumb left. If that sounds like something you would do, then there’s a solution: bite-sized portions.
These mini-muffin tin brownies are ideal for controlling cravings, and even taking them on the go. Not to mention, they’re loaded with walnuts and perfect for heart health! So you’re guaranteed to get the best of both words –an indulgent snack without the guilt.
1/2 cup of sunflower oil
1 cup sugar
1/2 cup flour
2 full tbsp unsweetened cocoa powder
1/4 tsp baking powder
1/2 cup chopped, toasted walnuts
peel of 1 orange
1. Preheat the oven to 350 degrees Fahrenheit
2. Mix the oil and sugar until well incorporated, then add the eggs.
3. In a separate bowl, mix your sifted flour, baking powder, and cocoa. When finished, add them to the egg mix.
4. Add 1 tablespoon of the mix to each section of a greased mini-muffin pan. Bake for approximately 24 minutes, and enjoy!
There you have it: portion-perfect brownies that are sure to please!
Style is served!