Fudgy Brownie Thumbprints

Ohhhhh treats! There are three days left till Halloween.  Do you have your candy ready?  I do.  We don’t get a lot of trick or treaters, but we always stock up on candy because running out is not an option.  And, nobody was ever mad about candy leftovers 🙂  

Halloween has always been one of my favorite holidays.  It’s in the fall (my favorite season), you get to eat yourself into a sugar coma, and it’s unofficially the start of the holiday season!  But back to the candy part.  Sure, when I was a kid I would pick the bananas out of the runts boxes from time to time, and I did have a thing for smarties, but my true love was and always will be anything chocolate.  If it involves chocolate, I’m all over it!

And enter brownie thumbprints!  Fudgy brownies with dark chocolate centers. They take care of all my chocolate cravings in bite.  Fresh brewed coffee adds to the richness of the chocolate while pumpkin puree and garbanzo bean flour make these guys super moist and fudgy.  The end product is a very decedent chocolate treat.

While making these, my boyfriend asked me why I called them brownie “thumbprints”.  As I discovered, using my thumb was the best tool to make a dent in the brownies to fill with chocolate.  I also felt as though I was marking my territory 😉  
Hope you enjoy these gems as much as I do!  Happy Halloween week!!
Fudgy Brownie Thumbprints
vegan, dairy free
For the brownie:
1/2 cup garbanzo bean flour
1/2 cup whole wheat pastry flour
1/3 cup unsweetened cocoa powder
2 Tbsp dark unsweetened cocoa powder (I used Hershey’s brand special dark blend)
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1 tsp salt
1/2 cup coconut oil, melted
1/3 cup maple syrup (use agave if you like your brownies sweet.  I don’t have a big sweet tooth)
1/2 cup pumpkin puree
1 Tbsp vanilla extract
1/4 tsp coffee extract
2 Tbsp ground golden flax seeds
1/3 cup + 2 TBSP hot strong brewed coffee
For the chocolate filling:
1/4 cup coconut oil, melted
1/4 cup maple syrup or agave
1/3 cup unsweetened cocoa powder (I used raw cocao powder)
2 Tbsp dark unsweetened cocoa powder (I used Hershey’s brand special dark blend)
1/4 tsp vanilla extract
1/4 tsp coffee extract
1.  Preheat oven to 325 F.  Grease two mini muffin pans with coconut oil.
2.  Mix all the dry ingredients together.  In a separate bowl, mix all wet ingredients except for the coffee.  Slowly add the dry ingredients to the wet ingredients, alternating with the coffee.  Mix until just combine.
3.  Scoop batter using a melon scoop into prepared muffin pans.  Bake for 8-10 minutes, depending on how you like your brownies.  8 minutes will give you a more fudgy brownie while leaving them in for 10 minutes will give you a more cake-like brownie. 
4.  Let cool in the pan for 5 minutes.  Turn brownies out of the pan and line them up on a flat plate covered with wax paper.  
5.  Make your chocolate filling.  Mix all ingredients for the chocolate filling together until smooth, and no clumps of cocoa powder remain. 
6.  Gently press the top of each brownie with your thumb, making a small dent in the center.  Spoon the chocolate filling into the dent on the top of the brownies.  
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