Brownie Cups
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Ingredients
Egg replacer
- 1 tablespoon flax meal
- 1 tablespoon water
- 1/4 cup brown sugar
- 1/2 cup sugar
- 1/2 cup Country Crock® Plant Butter Sticks with Almond Oil, melted
- 1/3 cup cocoa powder
- 1/2 cup flour
- 1/2 teaspoon salt
For the Whipped Cream
-
1/2 cup Country Crock® Plant Cream, cold
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- 2 tablespoons powdered sugar
For the Ganache
-
1/2 cup Country Crock® Plant Cream
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- 1/2 cup vegan semi-sweet chocolate chips
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat the oven to 350 degrees.
- To create your egg replacer, mix the flax meal and water together and set aside for 5 minutes.
- Whisk the brown sugar, sugar and flax egg together for 1-2 minutes until pale. Pour in the melted Country Crock© Plant Butter and whisk until combined. Fold in the cocoa powder, flour, and salt.
- Grease a muffin tin and scoop 3 tablespoons of the brownie batter into each muffin tin. Place in the preheated oven for 18-20 minutes. Let cool slightly before taking out of the pan. Press the center of each brownie with a shot glass until a ‘cup’ is formed.
- For the whipped cream, whip the cold Country Crock© Plant Cream and powdered sugar together until stiff peaks occur.
- For the ganache, heat the Country Crock© Plant Cream until steamy and pour over the chocolate chips. Let sit for a few minutes then mix well.
- Fill the brownie cups with whipped Country Crock© Plant Cream and drizzle ganache on top.
- Enjoy!
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