Gluten Free Two Bite Brownies Recipe

Name: Gluten Free Two Bite Brownies
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: Brown Rice Flour; Gluten Free Oats; Tapioca Starch; Sorghum; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp guar gum; 1 tbsp instant coffee granules; 1/4 tsp sea salt; 1 tbsp chia seeds; 3 tbsp water; Vegetable Oil; Sugar; 3/4 cup packed brown sugar; 2 large eggs; 1 tsp vanilla extract; Yogurt; 1 cup grated zucchini; 1/2 cup chopped walnuts; 1/2 cup semi sweet chocolate chips; 1 cup gluten-free all-purpose flour blend; 1/2 cup almond flour; 1/2 cup (1 stick) unsalted butter, softened; 1 cup cashew milk (or almond/rice milk)

Indulge in these irresistible gluten-free two-bite brownies, packed with the goodness of whole grains, chia seeds, zucchini, and walnuts! A healthier twist on a classic, these fudgy brownies are surprisingly nutritious. Inspired by recipe #37805, this casein-free adaptation uses plant-based milk for a delicious and allergy-friendly treat. Get ready for a flavor explosion in every bite!

Prep Time 25 mins

Cook Time 60 mins

Calories 80.2 kcal

Protein 2g

Rating 0.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Gluten Free Two Bite Brownies

Brown Rice Flour
Gluten Free Oats
Tapioca Starch
Sorghum
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp guar gum
1 tbsp instant coffee granules
1/4 tsp sea salt
1 tbsp chia seeds
3 tbsp water
Vegetable Oil
Sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
Yogurt
1 cup grated zucchini
1/2 cup chopped walnuts
1/2 cup semi sweet chocolate chips
1 cup gluten-free all-purpose flour blend
1/2 cup almond flour
1/2 cup (1 stick) unsalted butter, softened
1 cup cashew milk (or almond/rice milk)

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How to Make Gluten Free Two Bite Brownies

Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
In a medium bowl, whisk together: 1 cup gluten-free all-purpose flour blend, ½ cup almond flour, 1 tsp baking soda, 1 tsp baking powder, ½ tsp guar gum, ¼ tsp salt, ½ cup unsweetened cocoa powder, and 1 tbsp instant coffee granules.
In a small bowl, combine 1 tbsp chia seeds and 3 tbsp water. Let sit for 5 minutes to thicken.
In a large bowl, cream together: ½ cup (1 stick) unsalted butter, softened, and ¾ cup packed brown sugar until light and fluffy.
Beat in 2 large eggs and 1 tsp vanilla extract until well combined.
Stir in 1 cup cashew milk (or almond/rice milk).
Gently fold in the chia seed mixture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in 1 cup grated zucchini, ½ cup chopped walnuts, and ½ cup chocolate chips.
Let the batter rest for 30 minutes.
Fill mini muffin cups almost to the top.
Bake for 15-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let cool completely in the tin before serving.