Zutaten für Gluten Free Double Chocolate Brownie Bites
- Cocoa Powder
- Garbanzo Flour
- Fava Bean Flour
- Sorghum Flour
- Flax Seed Meal
- Tapioca Flour
- Iodized Salt
- 1 teaspoon baking powder
- Unsalted Butter
- Unsweetened Applesauce
- Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
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Zubereitung von Gluten Free Double Chocolate Brownie Bites
- Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners.
- In a medium bowl, whisk together the dry ingredients: 1 ½ cups gluten-free flour blend, ¾ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ¾ cup granulated sugar.
- In a separate saucepan, melt 6 tablespoons (3 ounces) unsalted butter over low heat. Stir in ½ cup unsweetened applesauce and ¾ cup packed light brown sugar until smooth and combined.
- In a large bowl, whisk together 2 large eggs and 1 teaspoon vanilla extract.
- Add the melted butter mixture to the wet ingredients (eggs and vanilla), whisking until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Using a #40 scoop or a tablespoon, fill each mini muffin cup about ¾ full.
- Bake for 13-15 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownie bites cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
20g
Fat
25g
Carbs
3g
