Fudgy Brownie Cupcake Love
Chocolate brownies were the first gluten-free dessert I attempted after shunning gluten forever and rebooting my life back in 2001. And I admit up front I used a mix. A gluten-free brownie baking mix (one of two available at the time). It was based on rice flour, starches and cocoa powder. And it wasn't terrible. A touch gummy, perhaps. A bit rice-y (you know what I mean- with that rice cooker aroma?). But they were sweet. And they were chocolate.
For that alone, I was grateful.
I was (to be honest) unsatisfied. There had to be a way to bake a better tasting gluten-free brownie. A brownie that tasted fudgy and rich, and not like a cheap chocolate pudding mix.
Hence these Dark Chocolate Brownies were born, using real, melted dark chocolate. And the recipe remains a favorite- tweaked and adjusted over the years to accommodate my dairy-free reboot in 2007 (see all of my gluten-free dairy-free recipes here).
Lately we've been experimenting with baking brownies in a cupcake tin. Just for a change-up. We felt like tweaking again. We're using Baker's chocolate now (semi-sweet and unsweetened). And we're favoring hazelnut flour. We boosted the baking soda a tad. When they bake they rise and fall and crack like little flourless chocolate cakes.
We'll be taking these little beauties to Cape Cod this week. My husband is teaching an oil painting workshop. Road trip!
Have brownies will travel.
|These fudgy little beauties are convenient for travel.|
|These little lovelies remind us of flourless chocolate cake.|
Karina's Gluten-Free Fudgy Brownie Cupcake RecipeOriginally published April 2013.
These rich and chocolaty little cakes are like a gussied up brownie. Soft and fudgy in the center, with a delightful, slightly crisp outer edge. They remind us of flourless chocolate cake.
3 ounces semi-sweet Baker's chocolate
2 ounces unsweetened Baker's chocolate
1/2 cup organic expeller pressed canola oil (or coconut oil)
1 cup light brown sugar
1/2 cup hazelnut flour or almond flour
1/4 cup sorghum flour
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
2 organic free-range eggs, beaten
1 tablespoon good vanilla extract*
1/2 cup dark chocolate chips
1/2 cup chopped pecans or walnuts, if desired
Preheat the oven to 350ºF. Line a 12-cupcake baking pan with paper liners.
Melt the chocolate in a double boiler over low heat, gently stirring. When the chocolate is melted, remove from heat and stir in the oil to combine.
In a mixing bowl whisk together the light brown sugar, hazelnut flour, sorghum flour, fine sea salt and baking soda.
Add the eggs, vanilla extract and melted dark chocolate mixture. Beat for two minutes, until the batter thickens and becomes smooth and glossy.
Stir in the chocolate chips by hand. If you are adding nuts, stir in by hand.
Drop the batter by spoonfuls into the 12 baking cups.
Bake in the center of a preheated 350ºF oven for 22 minutes, or so, until the brownie cupcakes have risen, cracked and fallen. They will look like mini flourless chocolate cakes. Do not over-bake- especially if you like a fudgy soft center.
Cool the cupcakes on a wire rack.
Yield: 12 cupcakes
Recipe Source: glutenfreegoddess.blogspot.com
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Company worthy brownies- no one will know they are gluten-free.
For substitutions, please see my guide to baking with substitutions here.
*Good vanilla extract has a deep, vanilla bean flavor with no high fructose corn syrup added. Our family likes this Madagascar Bourbon Vanilla.
Yes, Darling, these are rich, sweet little treats. We enjoy our sugary treats in moderation- don't we? Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day. xox