Ingredients:
- 2 1/2 Tablespoons unsalted butter
- 4 TBSPs of light brown sugar, packed (or Sukrin Gold brown sugar substitute)
- 1 large egg yolk*
- 1/4 tsp vanilla extract
- 4 TBSP organic cocoa powder
- 1 TBSP gluten-free all-purpose flour (I prefer to use coconut powder)
- pinch of sea salt
- 1 TBSP semi-sweet or dark chocolate chips, optional (or sugar-free chocolate chips)
Turn your oven on to 350°F (175°C). Grab two regular muffin cups. Lightly grease them with cooking spray or line them with cupcake liners (so easy!).
In a small bowl that can handle the heat of the microwave, combine your butter and sugar. Pop it in the microwave for 30 seconds. Take it out and give it a good whisk. If the butter isn’t fully melted, repeat the microwaving for another 15 seconds and whisk again.
Whisk in your egg yolk and vanilla extract. Keep whisking until the mixture lightens up a bit in color. Now for the dry stuff! Add your cocoa powder, flour, and a pinch of salt. Use a rubber spatula to gently fold them in until there are no more streaks of flour. Feeling fancy? Fold in some chocolate chips if you have them!
Divide your brownie batter evenly between your two prepared muffin cups.
Pop them in the oven and bake for 16-18 minutes. You’ll know they’re done when the edges are set, but a knife inserted in the middle comes out with a little bit of batter on it.
Let your mini brownies cool slightly before digging in. Enjoy your warm, gooey deliciousness!