Santa Hat Brownies
Brownie (adapted from the Babycakes Brownie Recipe):
1 cup garfava flour
1/4 cup potato starch flour
2 tablespoons arrowroot powder
1/2 cup organic unsweetened cocoa powder
1 cup honey (or cane sugar)
2 teaspoons baking powder (I use a corn-free, Hain’s brand)
1/4 teaspoon baking soda
1/2 + 2 tablespoons coconut oil (liquid measure)
1 tablespoons pure vanilla extract
1/2 cup water
1/2 – 3/4 cups enjoy life chocolate chips
pinch of salt
Whisk together the dry ingredients (the flours, baking powder, baking soda, cocoa powder, and salt) in a medium size mixing bowl. In a separate bowl, mix together the wet ingredients as follows: 1/2 cup of the liquified coconut oil, vanilla, and water. Stir together until the batter is smooth. Fold in the chocolate chips.
Using a basting brush, use the remaining oil to grease mini muffin tins. Spoon each tin until they are about 3/4 of the way full.
In a preheated 325 degree oven, bake for 12 minutes, or until a toothpick come out clean and the edges are firm. Let cool I the tins for 10-15 minutes.
For the Icing, I made a buttercream frosting using Organic Powdered sugar and Spectrum Shortening (palm shortening).
Add a ring of icing and then sit your Strawberry down in snugly. Fish off with a little squirt of icing that resembles the fluffy ball on Santa’s hat.
Merry Christmas To All…. and to ALL a …..delicious treat! :9