3/4 cup non-dairy butter
2 large flax eggs (1tbs flax to 3 tbs water per egg)
1tbs vanilla essence
3/4 cup coconut sugar or natural cane sugar.
1/2 cup coco or cacao powder
3/4 cup all-purpose flour
1/4 tsp salt
1/2 cup hemp protein
Preheat oven to 180 C and grease and flour a dozen muffin pan.
Next Prepare flax eggs. In a small bowl mix 2tbs of ground flax seed with 6 tbs of water and let rest for 10 minutes.
Then stir in the flax egg, sugar, vanilla, baking powder, salt and cocoa powder and hemp meal. Whisk to combine.
Lastly, add the flour and mix.
Scoop batter evenly into muffin tins.
Bake for 20-25 minutes, or until the brownies start to pull away from the sides and they spring back slightly to the touch.
Remove from oven and let rest in the tin for 5 minutes before resting on a wire rack.
These can be frozen for a couple of months but we barely got a week out of our batch before they were gone.