Two-Bite Gluten Free Brownies - Gluten-Free on a Shoestring

By sandycon

Ingredients

• 1 1 1 cup (140 g) all-purpose gluten free flour (I used Better Batter)
• 1/2 1/2 1/2 teaspoon xanthan gum (omit if your blend already contains it)
• 1/2 1/2 1/2 cup (40 g) unsweetened cocoa powder (I prefer Dutch-processed, but natural works as well)
• 1/4 1/4 1/4 teaspoon kosher salt
• 1/4 1/4 1/4 teaspoon baking soda
• 6 6 6 tablespoons (84 g) unsalted butter, melted and cooled
• 2 2 2 tablespoons (28 g) plain yogurt, at room temperature
• 1/2 1/2 1/2 cup (100 g) granulated sugar
• 1/2 1/2 1/2 cup (109 g) packed light brown sugar
• 2 2 2 eggs (120 g, out of shell) at room temperature, beaten
• 1 1 1 teaspoon pure vanilla extract

Details

Servings 1
Adapted from glutenfreeonashoestring.com

Preparation

Step 1

Preheat your oven to 325°F. Grease a 24-cup miniature muffin pan and set it aside.

In a large bowl, place the flour blend, xanthan gum, cocoa powder, salt and baking soda, and whisk to combine well. Create a well in the center of the dry ingredients, and place the butter, yogurt, granulated sugar, brown sugar, eggs and vanilla, mixing to combine well after each addition. The batter will be thick and glossy. Divide the batter evenly among the 24 prepared muffin cups. Shake the muffin tin back and forth vigorously until the batter in each cup is smooth and even on top.

Place the tin in the center of the preheated oven and bake until puffed and round, and a toothpick inserted in the center comes out clean (about 12 minutes). Remove from the oven and allow to cool in the baking sheet for 10 minutes before transferring to a wire rack to cool completely.