I’ll make this simple, this is a slightly guilty treat. I do try to make my baked goods as healthy as possible, but per request of my man, I had to use Nutella. And it’s fun to splurge sometimes. It’s all about moderation, right? Yes, I think so
Since Nutella is soooo rich, and DELICIOUS, I used agave instead of sugar since it’s natural and I wanted to cut back on the sweetness. I also decided to make them mini to make them feel a little less guilty. But that kinda leads to eating a few. Maybe that’s just us? So try them mini, or regular size. Use agave or try brown sugar. Just try them, Nutella, Nutella, Nutella, it’s all good!
What you will need:
- 1 Tbsp ground flax
- 3 Tbsp warm water
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1 Tbsp melted coconut oil
- 1 1/2 Tbsp non-dairy milk of choice – I use almond milk
- 3/4 cup Nutella
- 1/4 cup cocoa powder
- 1/2 cup Agave
- 1 tsp vanilla
- 1/2 cup vegan “butter” melted – I use Earth Balance
- optional powdered sugar for sprinkling on top
Directions to Mini Nutella Brownie Bites:
Preheat oven to 325ºF and grease mini muffin tin (or regular muffin tin or brownie square tin).
In a small bowl or cup, mix ground flax and water. Set aside to form gel like mixture (serves as egg for binding).
In another small bowl, mix flour and salt. Set aside.
In a big bowl, mix gelled flax mixture, coconut oil, and almond milk for a few seconds with electric mixture. Mix in Nutella, agave and vanilla until well combined, about 2 minutes. Add the flour mixture and butter.
Spoon into muffin tin or spread in square tin. For mini tin, bake about 15-18 minutes, or toothpick comes out clean. Regular tin or square should probably take about 30 min. Remove and sprinkle with powdered sugar while cooling. Enjoy!!!
Do you all love Nutella as much as my guy? He’s
totally mildly obsessed.
**if you want to make these vegan, use vegan hazelnut spread instead of Nutella. Available at most health food stores