Double Chocolate Brownie Cups

Double Chocolate Brownie Cups
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The Ultimate Brownie Debate

These Dairy-Free Double Chocolate Brownie Cups are made with nutrient-rich ingredients for decadent dessert you can feel good about eating! Serve them warm or at room temperature for an easy snack to cure your sweet tooth. 

You guys, these dairy-free brownies were the result of a serious debate in my house when someone ate the last corner piece of the brownies. Let me tell you, things got heated. So, now I have to know. Are you a center brownie person or an edge brownie person? Personally, I’m an all brownies type of person. I don’t discriminate! 

However, to prevent any further arguments from taking place, I removed the problem altogether by creating Double-Chocolate Brownie Cups! Sure, I could have kept them regular chocolate brownie cups. Yet, with recipes like Double Chocolate PB Cereal Bars, Double Chocolate Pumpkin Blondies, and a Flourless Chocolate Mug Cake, it’s clear there’s one thing we can all agree on. There is always room for more chocolate! 

Plus, with this recipe you get the best of both worlds. No more debating over the perfect brownie. They’re all perfect! I know. You’re welcome. Crispy on the outside yet soft and gooey on the inside, this recipe is absolute perfection. Honestly, you might want to just go ahead and make two batches. 

So, ready to get baking? 

Dairy-Free Brownie Ingredients and Alternatives

Traditional recipes use milk, eggs, and other not so allergy-friendly ingredients. To make things a little more inclusive I made a few simple swaps to create a healthier brownie recipe suitable for all diet-types! Take a look below to learn more. 

Instead of using eggs, I’m swapping them out for a flax egg made with flax seeds and water. 

Then, to replace gluten-containing flours, I swapped in oat flour instead. 

Similarly, in place of butter and milk, I opted to use unsweetened applesauce and dairy-free milk. Of course, if dairy isn’t an issue for you, feel free to use the real stuff! If you choose, you can use dairy-free chocolate chips as well. They can be found in most grocery stores! 

Also, I used collagen to add a bit of protein, but regular protein powder or Vegan protein powder would work just as well. Just keep in mind you may need to adjust the amount of liquids used. Also, make sure to opt for a plain flavored protein or one that correlates with the ingredients of this recipe such as chocolate or vanilla. 

Tools You’ll Need

One of my favorite things about this recipe is how simple it is to make! To get started you’ll need to gather the kitchen staples listed below. 

  • Large Bowl
  • Spatula
  • Blender or Food Processor
  • Muffin Tin

How to Make this Dairy-Free Brownies Recipe – with Baking Tips! 

To get started with this recipe, preheat your oven to 350 degrees Fahrenheit, and line a muffin tin with muffin liners. 

*This recipe yields 6 brownie cups. To use the full muffin tin, double the batch! 

Then, using a high-speed blender, make the flax egg by combining flax seed and water, and let it sit for 2-3 minutes before adding the rest of the wet ingredients. Pulse them all until well combined. 

Next, add in the dry ingredients except for the chocolate chips, and pulse the blender once again until the dry ingredients are well-mixed. You might have to scrape down the sides! Finally, add the chocolate chips, and give the blender another couple of pulses to make sure they are incorporated throughout the batter.  

To finish, scoop the batter into the cupcake liners, and let it bake for 15-18 minutes. You’ll know they’re done when you can insert a toothpick in the center, and it comes out clean. 

Let them cool completely before serving! I know it’s hard, but trust me. 

Optional Add ins

Of course, these dairy-free brownies are perfect just the way they are. However, if you’re looking to jazz them up a bit try a few of the following ingredient add-ins. Of course, make sure they comply with your dietary needs!

  • More Chocolate Chips – I mean, DUH! In all seriousness, you could add white chocolate or dark chocolate chips to add a little more variety to each brownie bite.
  • Peanut Butter Chips – Name a better combination than chocolate and peanut butter, I’ll wait. Peanut butter chips melt in the oven just like chocolate chips and create absolute gooey deliciousness.
     
  • Marshmallows – Add marshmallows in the batter or on top of your brownies for a s’mores inspired dessert. 
  • Nuts – Whether you prefer walnuts, pecans, peanuts, almonds, and more, you really can’t go wrong with the crunchiness of chopped nuts.
  • Candy Pieces – Crush up your favorite candy, and add it into the brownie batter for added deliciousness in every bite.
  • Caramel Sauce – Caramel sauce is great swirled into the batter or drizzled on top!
  • Icing – Opt for a store bought version or make your own icing, and have a little fun decorating your dairy-free brownie cups. 

Storage Tips for Long-Lasting Brownies

If you want to make these ahead of time to eat throughout the week, you have several options for storage! For instance, if you keep your brownies on the counter in an airtight container, they will stay fresh for 3-4 days. Or, you can extend their shelf life to last as long as 7 days by placing them in the fridge. 

Alternatively, feel free to store them in the freezer for up to 3 months. Then, just pop them back in the oven for a few minutes when you’re ready to eat, and enjoy! 

Even More Brownie Recipes

There you have it, my new favorite brownie recipe! That is, until I make the next one at least. What are your favorite brownie flavors?? I’d love it if you let me know in the comments below! Also, as always, stay tuned for more great recipes each week. 

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!

Dying to tell everyone you made this recipe and loved it?? Don’t forget to share a picture and tag @thekellykathleen so that I can profess my love to you and re-share it for all to see!

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!

Course Dessert, Snack
Keyword dairy free, gluten free, High Protein
Prep Time 6 minutes
Cook Time 18 minutes
Servings 6

Ingredients

  • 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 chocolate collagen about 1/4 cup
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup chocolate chips

Instructions

  1. Start by preheating your oven to 350 degrees F.
  2. Line a baking sheet with 6 cupcake liners and set aside.
  3. 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.
  4. Pulse until combined.
  5. Add in the dry ingredients except for the chocolate chips.
  6. Pulse until combined before adding the chocolate chips in and pulsing once or twice.
  7. Scoop the batter into the cupcake liners.
  8. Bake for 15-18 minutes or until a toothpick can be inserted and come out clean.
  9. Let them cool completely before enjoying!

Recipe Notes

*this recipe only makes 6 muffins! Double it to make full batch.

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