I've always felt that Valentines Day was about celebrating all of the many different types of love. A day to remind us how important it is to love and appreciate our families, friends, colleagues and all of the other people that make our lives better. For this reason it has long been my favorite holiday. Or maybe it's just the unabashed excuse to eat chocolaty treats. Yeah, that's probably it ;)
Ingredients:
1 1/2 Cup Powdered Sugar*
1/3 Cup Cocoa Powder
1 Egg
1 Egg White
1 1/2 teaspoon Vanilla Extract*
1/4 teaspoon Sea Salt
1/2 Cup Dark Chocolate Chips - You could also use a mix of dark and milk chocolate chips, your favorite type of nuts, white chocolate or peanut butter chips for added layers of flavor :)
*See how to make your own powdered sugar from any kind of sugar or sugar substitute by clicking on the Related Real Life section of this blog linked at the top. For this recipe I used a combo of Coconut and Brown powdered sugar for this recipe and they turned out delicious.
*See how to make your own Vanilla Extract by clicking on the Related Real Life section of this blog linked at the top.
1 1/2 Cup Powdered Sugar*
1/3 Cup Cocoa Powder
1 Egg
1 Egg White
1 1/2 teaspoon Vanilla Extract*
1/4 teaspoon Sea Salt
1/2 Cup Dark Chocolate Chips - You could also use a mix of dark and milk chocolate chips, your favorite type of nuts, white chocolate or peanut butter chips for added layers of flavor :)
*See how to make your own powdered sugar from any kind of sugar or sugar substitute by clicking on the Related Real Life section of this blog linked at the top. For this recipe I used a combo of Coconut and Brown powdered sugar for this recipe and they turned out delicious.
*See how to make your own Vanilla Extract by clicking on the Related Real Life section of this blog linked at the top.
Directions:
Whisk together powdered sugar, cocoa powder and sea salt. Whisk the egg, egg white and vanilla extract into the dry ingredients. Fold in the chocolate chips. On a cookie sheet lined with parchment paper place heat safe heart-shaped molds with non-stick spray or oil generously coating the insides of the molds. An alternative to this would be to use a muffin tin with heart shaped molds that is also well coated with non-stick spray or oil or you could use muffin liners. If you do not have access to any heart-shaped kitchen tools, make your own molds from tin foil like I did (Click on the Related Real Life section of my blog linked at the top for the details) but be advised that this will require more time to do. Lastly, you could forgo the heart-shaped thing altogether and make brownie cookies in muffin tins. However, keep in mind that this brownie batter is not the same as traditional muffin batter. For this reason, only fill the molds a little less than half way full to insure that they will bake all the way through. Bake in a pre-heated oven at 350 degrees for 14 minutes total, rotating half way through. Let the heart brownies cool before removing them from molds or tins. Store at room temperature in an air tight container for a few days or freeze for longer term.
Whisk together powdered sugar, cocoa powder and sea salt. Whisk the egg, egg white and vanilla extract into the dry ingredients. Fold in the chocolate chips. On a cookie sheet lined with parchment paper place heat safe heart-shaped molds with non-stick spray or oil generously coating the insides of the molds. An alternative to this would be to use a muffin tin with heart shaped molds that is also well coated with non-stick spray or oil or you could use muffin liners. If you do not have access to any heart-shaped kitchen tools, make your own molds from tin foil like I did (Click on the Related Real Life section of my blog linked at the top for the details) but be advised that this will require more time to do. Lastly, you could forgo the heart-shaped thing altogether and make brownie cookies in muffin tins. However, keep in mind that this brownie batter is not the same as traditional muffin batter. For this reason, only fill the molds a little less than half way full to insure that they will bake all the way through. Bake in a pre-heated oven at 350 degrees for 14 minutes total, rotating half way through. Let the heart brownies cool before removing them from molds or tins. Store at room temperature in an air tight container for a few days or freeze for longer term.
Makes about 12 Flourless Brownie Cookies - Depending on What Sized Molds are Used