Check out these fudgy little gems. Chocolate chip brownies dressed up like cupcakes. These are Steve's creation. 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.
|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.
Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.