Preheat oven to 350° F. Lightly grease mini muffin pan with butter or shortening.
In medium bowl, cream butter and honey together thoroughly with mixer on medium speed. Add flour, carob powder and baking powder. Mix in eggs, one at a time, and then vanilla.
Use a small cookie dough scoop to fill muffin tins about 2/3 full. Bake for 8 minutes, or until sides of brownies start to pull away from pan. Remove from muffin pan and let cool completely on wire racks. Repeat until remaining batter is gone. Dust with confectioners’ sugar, if desired. Makes approximately 3 dozen mini muffins.
This recipe substitutes several traditional ingredients for healthier options:
- Honey instead of granulated sugar
- Carob powder instead of chocolate or cocoa powder
- Whole wheat flour instead of all-purpose flour
This brownie recipe is a good alternative for those who may be allergic or sensitive to chocolate, or who want to cut down on simple carbohydrates. And because these brownies don’t contain chocolate or processed sugars, you can even share them (in moderation) with your dog! [If you’re going to share these with Fido, I’d recommend leaving off the confectioners’ sugar as well.]
Ingredients:
1/2 cup butter
3 tablespoons honey
4 eggs
1 teaspoon vanilla
1 cup whole wheat flour
1/4 cup carob powder
1/2 teaspoon baking powder
confectioners’ sugar for dusting (optional)
Number of servings: 36
Cooking time: 8 minutes
1 Comment