Brownie Bites, Gluten free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 21
Ingredients
8 tablespoons unsalted butter4 ounces bittersweet chocolate (or as dark as you can stand it)1 cup sugar (I used Palm Sugar)2 eggs1 teaspoon vanilla extract1/4 teaspoon salt1/4 cup brown rice flour1/4 cup tapioca flourOptional: 1 cup toasted chopped nuts (I used Pecans)
Preheat the oven to 400 degrees F.
Oil a mini muffin tin well.
Chop the chocolate. Slice the butter into smallish chunks (she recommends 1 inch).
Combine the two flours together.
Bring a saucepan of water to a boil, and then turn it down to a simmer. Place a large metal (or glass) bowl over the top of the saucepan. Put the chocolate and butter into the metal bowl and stir, occasionally, as they both begin to melt. As they come to a full melt, stir constantly until you have a cohesive mixture.
In a medium-sized bowl, combine the sugar and eggs, whisking vigorously until they are creamed together, with a silky consistency. Add the vanilla extract and salt and stir well. Add in the flour mixture and stir. Pour in the melted chocolate-butter mixture and stir, carefully, with a rubber spatula, until the mixture is smooth. Ad chopped nuts, if using, and stir gently to incorporate.
Pour the mixture into the prepared mini muffin pan. Slide the baking pan into the oven on the middle oven rack and set the timer for 6 minutes. After 6 minutes, turn the brownie pan and reset the timer for another 6 minutes.
As the brownies are baking, fill the sink with ice cubes and 1 inch of water. When the brownies are finished baking, remove the pan from the oven and place it immediately into the ice-water bath. (Don't let any water splash up onto the brownies!) Let the brownies stay there until they have cooled completely.
The brownies taste best the next day, after an entire night of refrigeration.
Number of Servings: 21
Recipe submitted by SparkPeople user DORIANTAKE.
Oil a mini muffin tin well.
Chop the chocolate. Slice the butter into smallish chunks (she recommends 1 inch).
Combine the two flours together.
Bring a saucepan of water to a boil, and then turn it down to a simmer. Place a large metal (or glass) bowl over the top of the saucepan. Put the chocolate and butter into the metal bowl and stir, occasionally, as they both begin to melt. As they come to a full melt, stir constantly until you have a cohesive mixture.
In a medium-sized bowl, combine the sugar and eggs, whisking vigorously until they are creamed together, with a silky consistency. Add the vanilla extract and salt and stir well. Add in the flour mixture and stir. Pour in the melted chocolate-butter mixture and stir, carefully, with a rubber spatula, until the mixture is smooth. Ad chopped nuts, if using, and stir gently to incorporate.
Pour the mixture into the prepared mini muffin pan. Slide the baking pan into the oven on the middle oven rack and set the timer for 6 minutes. After 6 minutes, turn the brownie pan and reset the timer for another 6 minutes.
As the brownies are baking, fill the sink with ice cubes and 1 inch of water. When the brownies are finished baking, remove the pan from the oven and place it immediately into the ice-water bath. (Don't let any water splash up onto the brownies!) Let the brownies stay there until they have cooled completely.
The brownies taste best the next day, after an entire night of refrigeration.
Number of Servings: 21
Recipe submitted by SparkPeople user DORIANTAKE.
Nutritional Info Amount Per Serving
- Calories: 172.0
- Total Fat: 11.9 g
- Cholesterol: 32.1 mg
- Sodium: 55.0 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 0.6 g
- Protein: 1.8 g
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