This is for all the chocolate lovers out there because nothing beats chocolate than DOUBLE the amount of chocolate!
This double chocolate cookie cup has a soft yet chewy center that is resembles a brownie but without all the denseness that comes along with it. It’s a great way to start the morning but can also be quite the night time treat!
Mother deer LOVES her chocolate and could probably finish a bar a day if lil’ bun and I don’t hide all of ours from her. It’s actually quite adorable the way she is with her chocolate.
She’d come home sometimes looking super cheeky with a bag of chocolate bars in her hand because she came across a great deal. Then she’d tell us about how she bought it for ALL of us when in reality she bought them all for herself.
Although she likes her chocolate, she has never been a fan of brownies because she finds them to be too dense and fudgy for her liking.
Plus, brownies aren’t exactly the healthiest things out there for you either since all the richness in it comes from the butter that’s in it. But of course, having them in moderation is perfectly okay.
But, when it comes to all things pastry and chocolate, we don’t do moderation very well so this was my attempt at making a healthier version of brookies (brownies + cookies).
I honestly think that one of the things I like most about baking is being able to create a healthier version of something without losing out on flavor.
And of course that means being able to indulge in your favorite treats without having to worry about overindulging.
- 1½ cup whole wheat flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup calorie free sweetener* (I used Truvia)
- ⅓ cup cacao powder
- ¾ cup dark chocolate chips (I used 80%)
- ⅓ cup milk of choice (or 1 egg)
- ¾ cup coconut oil melted (or vegetable oil
- 1 teaspoon vanilla
- Preheat the oven to 350F
- In a medium bowl, whisk the milk, coconut oil, and vanilla
- In a large bowl, sift whole wheat flour, baking powder, salt, cacao powder, and sugar together. Add in the wet ingredients.
- Fold in the chocolate chips until just combined.
- Grease the muffin tins and scoop the batter into each one until ¾ full.
- Bake mini muffins at 350F for 15 - 20 minutes and larger muffins for 20 - 25 minutes or until the tops have set and a toothpick comes out clean when inserted into the middle
This post was created for What’s cookin Wednesday, a weekly foodie link-up party. Please feel free to come join the fun, I promise you won’t regret it!