Chocolate Chia Brownie Bites
It’s my one-year blog-iversary today. I am having a party in the real world tomorrow to celebrate. I’ll have a party in cyberspace too and I’ll invite all my foodie friends to bring wonderful things. There will be much revelry and champagne (with watermelon sorbet!) and good food shared.
I made these brownies for the party. I suppose you could say I made these brownies for both parties because this I will surely bring them to my virtual party too. I have to thank my sweet foodie friend Robin from Knead to Cook for the recipe for these … she made hers with raspberries. I started out doing that, too, but dropped the raspberries after the first batch because it just took too much time. I am a bit rushed this week … (by the way that first batch turned out bad because I undercooked that batch … ooops! so I turned them into something else … another post coming soon about that … )
I also substituted some low fat cream cheese for some of the butter. I was running low on butter but had plenty of cream cheese, and besides, it just sounded good. And I used chocolate chia pudding in place of the eggs. I had some in my fridge that I needed to use up to make room for party food! Chia pudding does make a nice substitute for eggs. It even rises like eggs! Those little chia seeds are magic, I tell you.
A year ago I didn’t even know what chia seeds were … things have changed a LOT in a year. I’ve learned so much, met so many wonderful people, shared so many wonderful foods. It’s been a fantastic journey so far … and I plan to continue this journey for a long, long time. Because food is meant to be shared. It’s the most basic human connection.
Chocolate Chia Brownie Bites
Adapted from Knead to Cook
- 1 cup sugar
- 1/3 cup butter (or light butter spread … I actually used a mixture of both)
- 4 oz light cream cheese
- 2 teaspoons real vanilla extract
- 1/2 cup cinnamon chocolate chia pudding (recipe here … or substitute 2 eggs and add a little extra cocoa + 1 teaspoon cinnamon)
- 1/2 cup of non fat greek yogurt
- 1/3 cup all purpose flour
- 1/3 cup whole wheat flour
- 2/3 cup of dark or Dutch processed cocoa powder (I used Ghirardelli cocoa powder)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- if you want: fresh raspberries (make sure they are very dry, not wet … put one or two berries in the middle of each brownie bite)
- for the top: mini chocolate chips (or other little candies or sprinkles)
- Preheat the oven to 350 F. Line 3 mini muffin pans with mini-cupcake liners or spray them with cooking spray (or spray an 8×8 pan if you prefer). (I only have one mini muffin pan, so I ended up doing this 3 times.)
- In a mixing bowl, blend the sugar with the cream cheese and the butter until light and fluffy. Add the vanilla, chia pudding and greek yogurt. Blend well. Add the flours, cocoa powder, baking powder and salt and stir till everything is mixed together well.
- Pour the batter into your mini muffin pans, filling them about 2/3 – 3/4 full and sprinkle each one with a few mini chocolate chips. (If you are using raspberries, put a small spoonful of batter in the bottom, add a couple berries, then top with more batter.) Bake at 350 for 15 – 20 minutes or until a toothpick inserted in the center of the biggest one comes out mostly clean.