Mini Brownies
Ingredients:
1½ cups (297g) granulated sugar
¾ cup (90g) all-purpose flour
⅔ cup (56g) cocoa powder
½ cup (57g) powdered sugar
½ cup (85g) chocolate chips
¾ teaspoons (4g) salt
2 large (100g) eggs
½ cup (99g) canola oil
2 tablespoons (29g) water
½ teaspoon (3g) vanilla
Directions
Preheat the oven to 325°F. Lightly spray a mini muffin tins with cooking spray.
In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
Sprinkle the dry mix over the wet mix and stir until just combined.
Scoop the batter into the prepared pan with mini muffin scoop and use a spatula to smooth the top. Bake for 20 minutes, or until a toothpick comes out with only a few crumbs attached. Cool completely.
Store in an airtight container at room temperature for up to 3 days.
Makes 34 mini muffin brownies
Adapted from Love and Lemons
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