Dairy-Free Reindeer Brownies
Prep time
Cook time
Total time
These brownie bites will light up faces with their cute appearance and rich taste. Plus, they're easy to make!
Author: American Pecan Council
Recipe type: Dessert
Cuisine: American
Serves: 20 brownies
Ingredients
- ½ cup + 1 tablespoon oil or dairy-free buttery spread, melted
- 1 cup + 2 tablespoons sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon espresso powder (optional)
- ¼ teaspoon kosher salt
- 20 raw pecan halves, cut in half
- 40 candy eyeballs (see Note below)
- 20 red chocolate candies (see post above)
- ¼ cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F, and grease 20 mini muffin tins.
- In a large mixing bowl, whisk together the oil or melted butter and sugar until well combined. Add the eggs and vanilla extract, and beat with a hand mixer or whisk until the mixture is thick and pale in color, about 1 minute.
- Sift in the flour, cocoa powder, espresso powder (if using), and salt. Stir until just combined. The batter should be thick.
- Add roughly 1 tablespoon of batter to each prepared mini muffin tin.
- Bake the brownies for 13 to 15 minutes, or until a toothpick inserted in the center of a brownie comes out mostly clean, with some lingering crumbs.
- Melt the chocolate chips. Pour the melted chocolate into a sandwich bag and cut off small portion of one corner to use as tip.
- Use the melted chocolate to “glue” pecan antlers, candy eyeballs, and red candy noses onto the brownies.
- Let the chocolate set before transferring the brownies to an airtight container. The brownies will stay fresh for up to three days.
Notes
Note: If you can't find candy eyeballs, make a quick thick icing by whisking powdered sugar with just a little water. Pipe dots of the icing on for eyes, and put a dairy-free mini chocolate chip in the middle of each eye.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-reindeer-brownies