INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- For the brownies:
- ¾ cup vegetable oil
- 1 ½ cups granulated sugar
- 1 teaspoon pure vanilla extract
- ⅔ cup unsweetened cocoa powder
- 3 large eggs
- ½ teaspoon salt
- 1 cup all-purpose flour
- For the raspberry cream cheese:
- 4 ounces GO VEGGIE Vegan Classic Plain Cream Cheese
- 3 tablespoons raspberry jam
- 1 large egg
- ½ teaspoon pure vanilla extract
INSTRUCTIONS
- Preheat oven to 350 degrees F.
- Spray mini muffin pan with cooking spray.
- In large bowl, whisk together oil and sugar.
- Add in vanilla, cocoa powder, and eggs, stirring until well combined.
- Add in salt and flour and stir until well combined.
- Fill mini muffin pan approximately ¾ full with batter.
- Make the cream cheese mixture by beating together the cream cheese, raspberry jam, egg, and vanilla.
- Top each brownie bite with approximately 1 teaspoon of raspberry cream cheese mixture.
- Take a toothpick and swirl the cream cheese into the brownie batter.
- Bake in preheated oven for 10-12 minutes, until mostly set in the middle and a toothpick comes out with just a few crumbs.They may seem a little underbaked but they will set up and you want them fudgey on the inside!
- Let cool completely and remove from the muffin pan.
Recipe by: Greens & Chocolate
NUTRITIONS INFORMATION
