Brownie-Cups With Chocolate Cream

Awhile back my husband got me an oooolllddd edition of Joy of Cooking book, which I love reading so much, yet I haven’t try any of the recipes! Crazy I know.

This next sweets isn’t from the book, but I got the idea for the cream basing from the book. The original cream is for fruit based icing (I will post in near future as I made a nice cake loaf with the icing also basing from the book).

You can use 8*8 inch square pan or muffin pan (makes 8 if so)

1 c flour
1/4 c cocoa + 2 tsp
1/4 c nut meal (mine was a mix of Brazil nuts, filbert, cashew, almond, pecan and PB2)
1/4 c sugar (sometimes I don’t use sugar as the cream is sweet enough for the brownies, but the kids won’t touch the brownies without sugar obv.)
1 tsp BP
Salt
10 baby carrots, 3 aquafaba- mine was red bean homemade, 2 tbsp almond milk (process this in a blender to a smooth puree)
5 tbsp almond milk
1 tsp vanilla essence
1/4 c oil

In a bowl, mix flour, cocoa, sugar, BP, salt, and nut meal

Make a well in center and pour in oil, essence, milk, and carrot puree

Mix to combine

Bake on preheated 350F for 25-30 mins

Cool on rack

Cream:

1 avocado, if yours is ripe but still firm, you can soften it in microwave for 30-50 seconds
2 tbsp cocoa powder
1/2 c icing sugar
1/2 tsp vanilla essence
1/2 tsp instant coffee dissolved in 1 tsp water

Mash avocado and place into heat proof bowl (double boiler)
Sift icing sugar and add it to the bowl with the rest of the ingredients
Beat mixture on double boiler until smooth and creamy (water should come to fully boil first then simmer while beating)
Scoop cream into piping bag with a nozzle attached and pipe on brownies-cups

Note:

1. obv. you can eat the brownies as is without the cream, if you’d like to.
2. You can use aquafaba from canned beans (of any kinds). I pressure cooked beans the other day, hence I used my homemade aquafaba
3. The cream is good to be eaten as pudding too btw. My 3 yo loves it like crazy ?

Print Recipe

Brownie Cups With Chocolate Cream

Servings: 0

Ingredients

• 1 c flour
• 1/4 c cocoa + 2 tsp
• 1/4 c nut meal mine was a mix of Brazil nuts, filbert, cashew, almond, pecan and PB2
• 1/4 c sugar sometimes I don’t use sugar as the cream is sweet enough for the brownies, but the kids won’t touch the brownies without sugar obv.
• 1 tsp BP
• Salt
• 10 baby carrots 3 aquafaba- mine was red bean homemade, 2 tbsp almond milk (process this in a blender to a smooth puree)
• 5 tbsp almond milk
• 1 tsp vanilla essence
• 1/4 c oil

Cream

• 1 avocado if yours is ripe but still firm, you can soften it in microwave for 30-50 seconds
• 2 tbsp cocoa powder
• 1/2 c icing sugar
• 1/2 tsp vanilla essence
• 1/2 tsp instant coffee dissolved in 1 tsp water

Instructions

• In a bowl, mix flour, cocoa, sugar, BP, salt, and nut meal
• Make a well in center and pour in oil, essence, milk, and carrot puree
• Mix to combine
• Bake on preheated 350F for 25-30 mins
• Cool on rack

Cream

• Mash avocado and place into heat proof bowl (double boiler)
• Sift icing sugar and add it to the bowl with the rest of the ingredients
• Beat mixture on double boiler until smooth and creamy (water should come to fully boil first then simmer while beating)
• Scoop cream into piping bag with a nozzle attached and pipe on brownies-cups