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Every time I see a mini something, I love it. I have a thing for mini baked goods. I think it comes from when I was a child; I loved when I found a “baby grape” (ok… I still do).
Mini baked goods are not only cute, I love their name.
A couple weeks ago I finally bought mini muffin tins. I had seen lots of mini baked goods on blogs and really had to satisfy my craving for anything “mini”.
I had the idea to make mini triple chocolate brownies in my bed before falling asleep. A lot of my ideas come at that time, or when I wake up on days I have time to stay in bed a little longer (aka the weekend). The coconut was added on whim while I was making the brownies. And it definitely was the secret ingredients!
Adapted from Peppermint Candy Cane Brownies
- 1/2 cup unrefined cane sugar
- 3/4 cup spelt flour
- 1/3 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1 cup unsweetened applesauce
- 1 tsp safflower (or canola) oil
- 1 tsp vanilla extract
- 1/2 cup chopped dark chocolate
- 1/2 cup chopped white chocolate
- 1/2 cup unsweetened shredded coconut
Directions: Preheat oven to 375°F. Grease a mini muffin tin (I use coconut oil).
In a bowl, use a whisk to mix dry ingredients (sugar, flour, cocoa, baking powder, baking soda, salt). In a second bowl, whisk applesauce, oil and vanilla. Add dry to wet ingredients and mix until incorporated. Mix in chopped chocolate and shredded coconut.
Fill the muffin tins and bake for 12 minutes.
Makes 24 mini brownies
These were delicious. They were really moist and just sweet enough. The bitterness of the dark chocolate & the sweetness of the white chocolate and coconut go perfectly together. The coconut adds a really great texture.
Oh… and they’re actually 2-3 bites :P.