Are you an edge brownie person or a center brownie person?
Personally, I’m an all brownies kind of person. So, I eliminated this great debate and created these Double Chocolate Brownie Cups to get the best of both worlds in every serving! No more fighting over the perfect piece. They’re all perfect.
Plus, this recipe is made with nutrient-rich cacao powder, flax seeds, and collagen powder to keep you feeling full and energized. Plus, healthy fats help improve your skin. That means eating brownies is now a form of self care. Love that for us.
To make these cups, preheat your oven to 350 degrees Fahrenheit. Then, line a baking sheet with 6 cupcake liners, and set it aside. Next, in a high speed blender, make your flax egg. Let it sit for 2-3 minutes before adding it to the rest of the wet ingredients.
Pulse the mixture until combined, add the dry ingredients except the chocolate chips, and pulse again until well combined. Now, add the chocolate chips, and pulse the blender just a couple times to mix them through the batter.
Afterwards, scoop the batter into the cupcake liners, and bake for 15-18 minutes. You’ll know they’re done when a toothpick comes out clean. Once baked, let the brownies cool completely (if you can), and enjoy!
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Double Chocolate Brownie Cups
Made with healthy fats and high in protein, these Double Chocolate Brownie Cups are the perfect dessert you can feel good about eating!
- 1 flax egg 1tbsp + 3 tbsp water
- 1/4 cup unsweetened applesauce
- 6 tbsp cashew butter
- 2 tbsp maple syrup
- 1/4 cup plant-based milk
- 1 tsp vanilla extract
- 1 cup oat flour
- 1/4 cup cacao powder
- 2 servings collagen
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips
Start by preheating your oven to 350 degrees F.
Line a baking sheet with 6 cupcake liners and set aside.
In a high-speed blender, make the flax egg and let it sit for 2-3 minutes before adding the rest of the wet ingredients.
Pulse until combined.
Add in the dry ingredients except for the chocolate chips.
Pulse until combined before adding the chocolate chips in and pulsing once or twice.
Scoop the batter into the cupcake liners.
Bake for 15-18 minutes or until a toothpick can be inserted and come out clean.
Let them cool completely before enjoying!
*this recipe only makes 6 muffins! Double it to make full batch.
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