Tuesday, April 23, 2013

Gluten-Free Brownie Cups

These were made a couple of weeks ago for Nick's birthday. The recipe is from Gluten Free Goddess. My brownies sank, possibly because I used a flax egg for one of the eggs since I ran out! The next time I make this, I will follow the recipe more closely. They still turned out nice and fudgy. Yum!


6 ounces dark chocolate
1/2 cup canola oil
1 cup brown sugar
1/2 cup almond flour
1/4 cup sorghum flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
2 eggs
1 tablespoon vanilla extract
1/2 white chocolate bar


Preheat the oven to 350 degrees. Line a cupcake pan with 12 paper liners.

Melt the chocolate over low heat. Set aside to cool. In a separate bowl, mix the sugar, flours, salt, and baking soda together with a wire whisk. Beat the eggs, then add the vanilla and oil. Then add the melted chocolate in gradually. Add in the dry ingredients and stir to combine.

Divide the batter into the cupcake pans. Then drop in some white chocolate pieces in the center for a surprise! Bake for 20 minutes, or so. Take them out of the oven when the middle is still a little runny, and set aside to cool. The brownies will continue to cook while they are cooling, so just remember this!

Brittany and I filled the little cupcakes with some salted caramel topping! I knew there was a reason for messing up the recipe and having the centers sink in.


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