Grain-Free Mini-Brownie Sundaes

Makes 5

½ cup plus 2 tablespoons (approximately half of package) Wheat-Free Market Brownie Mix 1 large egg
2 tablespoons warm water
½ teaspoon vanilla
1 tablespoon butter
1 tablespoon coconut oil
2 tablespoons dark chocolate chips
¼ cup chopped walnuts or pecans (optional)

Preheat oven to 325 degrees F.  In a medium bowl add brownie mix, egg, water and vanilla. Blend well.

To a small microwave safe bowl add butter, coconut oil and chocolate chips. Microwave for about 30 seconds or until chocolate is melted. Pour chocolate mixture and nuts into brownie batter and blend well.

Oil the bottoms of a muffin pan (or use liners), and divide the brownie batter between 5 wells using a 3 tablespoon scoop. Bake for 12-14 minutes or until center is set. Do not over bake.

To remove brownies, carefully slide a butter knife around the edges.

Serve with a scoop of low-carb ice cream and melted dark chocolate to create your own magic shell.

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