Updated: Oct 27 16
Created: Mar 02 16
Makes 35 - 40
Preheat oven to 350ºF [180ºC].
- 4 eggs *or 3/4 cup [185 ml] liquid egg substitute
- 2 tsp [10 ml] vanilla
- 2/3 cup [165 ml] sugar *any kind
- 2/3 cup [165 ml] honey *or maple syrup/agave/rice syrup
- 1 cup [250 ml] softened shortening *or combo of coconut oil + butter
- 1½ cup [375g] semi-sweet chocolate chips
- Line mini tart pans with paper cups.
- In bowl beat all liquids.
- Whisk in Brownie Mix and chocolate chips.
- Spoon into mini cups.Bake 18 - 22 minutes on centre oven rack. Don't over-bake.
To store in freezer:
Bake, cool, wrap well. Store in freezer up to 3 months.
Good to know:
Make a double-batch. These freeze well. These are even better the day after baking!
Variety is Fun: add chopped nuts, raw cacao nibs or coconut.
Egg-free/Dairy-free baking: See our Substitutions for Allergies & Sensitivities page.
The Mix Company's Customers say . . .
Updated: Jan 29 17
Created: Aug 23 16
We’re getting more and more people who are on gluten free diets so it’s nice to have The Mix Company's great-quality products on hand. Our customers really like your spice blends, muffins and cookies. We’ve even had some people with other dietary problems – one lady has a lot of allergies and she loved your muffin,s and no tummy ache! All people who are dairy free love your muffins and cookies. Mary-Lyn T. - Food Supervisor, Ontario Fire College