Gluten-Free Fudgy Brownie Cupcakes

Three words. Fudgy. Brownie. Cupcakes. Lately we've been experimenting with baking brownies in a cupcake tin. Just for a change-up. Cupcake style brownies are easy to wrap and freeze for on-the-go treats. And we felt like tweaking ingredients again. We're using Baker's semi-sweet chocolate now. These little gems are like tiny flourless chocolate cakes.

Gluten-Free Fudgy Brownie Cupcakes

Ingredients:

3 ounces semi-sweet Baker's chocolate or your favorite GF chocolate
2 ounces unsweetened Baker's chocolate or dark chocolate
1/2 cup coconut oil or melted butter
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

Optional:

1/2 cup chopped pecans or walnuts, if desired

Instructions:

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.

Additional Info:

Yield: 12 cupcakes

What We're Craving

Kitchen & Pantry Items We Love