|Brownies baked as cupcakes- from Namaste baking mix.|
Check out these fudgy little gems. Chocolate chip brownies dressed up like cupcakes. These are Steve's creation. He's been making gluten-free brownies for- let me think a minute- almost nine years. (How, I ask you, is that possible? Nine years gluten-free? Yep. We'll be celebrating nine years of gluten-free living this December. Perilously close to a decade.) So he's the resident brownie expert. I bow to his expertise.
He's baked brownies from scratch. He's tried all the gluten-free mixes. He's added flavors. Coffee. Peppermint. Vanilla. He's added extra chocolate chips. Chopped walnuts. Pecans. Even raisins. He bakes brownies weekly. But lately he's got a new twist to this favorite classic treat. He plops the batter into a cupcake liner clad muffin tin.
Steve swears this creates a better, moister brownie.
One of the main issues with gluten-free baking is pan size. The larger the pan, the more problematic your baking experience. The edges cook up first (experienced bakers out there are now rolling their eyes and mouthing, Duh). Then the middle struggles to catch up. You test for doneness at the appointed time. Maybe done- maybe not. You wait. You bite your fingernails. You pace. And test again. Meanwhile, the edges are getting drier by the minute.
In gluten-free baking, this translates to one of two things:
2. Dry and crumbly.
Not attractive traits in a brownie. Or any sweet treat, come to think of it. This proclivity to bake lickity split on the outside and slow like honey on the inside has prompted frustrated bakers to try smaller pan sizes (for instance, in gluten-free bread baking, using tea bread size mini loaf pans is often kinder to the rise and tenderness of the loaf than a single large bread pan). Which is why you may often wonder if gluten-free sweets are baked for very tiny people.
I suspect it's the lack of gluten itself that causes the center of g-free goodies to misbehave. They don't have that elastic stretch and support to help hold up the middle. So it sinks. It goes slack and soft. Wow. Now that I think of it?
Gluten is kinda like Spanx.
So that's why we started brainstorming about brownies last year prompting me to stir up some vegan blueberry brownie bites in a muffin tin. Since then, Steve has been baking his favorite brownie mix, Namaste, into cupcakes. He thought I should share this little tip.
So if you like this idea, send him back a shout and say, Hi.
|Gluten-free brownie cupcakes cooling on a wire rack.|
Steve used the Namaste Gluten-Free Brownie Mix for these chocolaty bundles of goodness. He used three organic free-range eggs, and light olive oil as the fat. He added 3/4 cup chocolate chips. They baked up in roughly 40 minutes. The mix yielded 14 brownie-cupcakes.
Although it's very un-Zen of me to say, and possibly un-PC to the slow food foodies out there, they're perfect for a grab-n-go treat. Ready when you are. Compact. Chocolate. Boom. Wrap them in recycled foil, bag, and freeze.
This post is not a sponsored review of the Namaste mix, which we purchased ourselves; it's simply the baking mix Steve currently uses. And they looked so pretty today I couldn't resist grabbing the camera.In the past we did a Gluten-Free Brownie Mix Taste Test- check it out if you're interested in how brownie mixes compared under scrutiny and fierce personal preferences in the Allrich household.
Check out Sensitive Pantry's Spiced Up Chocolate Cupcakes
Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.