Makes 35 - 40

Preheat oven to 350ºF [180ºC].

• 4 eggs *or 3/4 cup [185 ml] liquid egg substitute
• 2 tsp [10 ml] vanilla
• 2/3 cup [165 ml] sugar *any kind
• 2/3 cup [165 ml] honey *or maple syrup/agave/rice syrup
• 1 cup [250 ml] softened shortening *or combo of coconut oil + butter
• 1½ cup [375g] semi-sweet chocolate chips

1. Line mini tart pans with paper cups.
2. In bowl beat all liquids.
3. Whisk in Brownie Mix and chocolate chips.
4. Spoon into mini cups.Bake 18 - 22 minutes on centre oven rack. Don't over-bake.

To store in freezer:
Bake, cool, wrap well. Store in freezer up to 3 months.

Good to know:

Make a double-batch. These freeze well. These are even better the day after baking!

Variety is Fun: add chopped nuts, raw cacao nibs or coconut.
Egg-free/Dairy-free baking: See our Substitutions for Allergies & Sensitivities page.