Fudgy gluten-free brownie cupcakes recipe. Easy. Party worthy. Chocolaty.
Fudgy Brownie Cupcakes.
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.
What's not to love?
Karina's Gluten-Free Fudgy Brownie Cupcake RecipeBy Karina Allrich 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 or your favorite GF chocolate
2 ounces unsweetened Baker's chocolate or dark 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
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
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.
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