1 cup Wheat-Free Market All-Purpose Baking Mix
¼ cup raw cacao powder or unsweetened cocoa powder
1/8 teaspoon sea salt
3 tablespoons Wheat-Free Market Sweetener
1 large egg
3 tablespoons unsalted butter, melted
3 tablespoons heavy cream or coconut milk
1 teaspoon vanilla extract
¼ cup chopped pecans or walnuts
Optional: Extra chopped nuts and dark chocolate chips
Preheat oven to 325 degrees F. Generously oil the wells of a mini muffin pan with butter or coconut oil and set aside.
In a medium bowl, blend the all-purpose baking mix, cocoa powder, salt and sweetener with whisk. Then add the egg, butter, cream, vanilla and nuts. Stir with wooden stop until blended well.
Using a 1-1/2 tablespoon scoop, divide the brownie batter into the prepared muffin pan. If desired, sprinkle extra nuts and a few dark chocolate chips on top. Bake for 9-11 minutes, being sure not to over bake.
Allow to cool 2 minutes in pan before using a butter knife to carefully remove the brownies. Serve warm or allow to cool on a cooling rack.