Cooking and Serving: 22 minutes | 24 mini brownies
Ingredients
1 cup (140 g) all purpose gluten free flour blend | ½ teaspoon xanthan gum, (omit if your blend already contains it) | ½ cup (40 g) unsweetened cocoa powder, (I prefer Dutch-processed, but
Description
Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes | Servings: 24 mini brownies
Ingredients
1 cup (140 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, (omit if your blend already contains it)
½ cup (40 g) unsweetened cocoa powder, (I prefer Dutch-processed, but
½ cup (100 g) granulated sugar
½ cup (109 g) packed light brown sugar
¼ teaspoon kosher salt
¼ teaspoon baking soda
6 tablespoons (84 g) unsalted butter, melted and cooled
2 tablespoons (28 g) plain yogurt, at room temperature
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 325°F. Grease a 24-cup miniature muffin pan and set it.
In a large bowl, place the flour blend, xanthan gum, cocoa powder, granulated.
sugar, brown sugar, salt and baking soda, and whisk to combine well.
Break up any lumps in the brown sugar, and create a well in the center of the.
Into the well, place the melted butter, yogurt, eggs and vanilla, and mix to.
combine. 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.
Place the tin in the center of the preheated oven and bake until puffed and.
Remove from the oven and allow to cool in the muffin tin for 10 minutes.
before transferring to a wire rack to cool completely.