There is only one major problem with these brownies; someone who doesn't have to eat gluten-free will decided this recipe is so out of this world that she'll gobble them up faster then the gluten-free husband she originally made them for (not me, of course).
And if she's feeling generous enough to give her kids a teeny tiny taste, they'll not stop eating them either. Before you know it, the whole pan is gone and another batch has to be made before Daddy comes home from work so he can have some too.
Two-Bite Brownies Time: 10 minutes plus 50 minutes baking. Serves: 72 two-bite brownies in a mini-muffin pan, or a 9x13" baking dish. Gluten-free, sugar-free, Trim Healthy Mama friendly (S). Adapted from Low Carb Sinfully Delicious Desserts, pg. 26 Ingredients:
- 1 1/2 cups butter, softened
- 2 cups sugar (Xylitol for Trim Healthy Mamas!)
- 1 tsp vanilla extract
- 4 eggs
- 1/4 tsp salt
- 2 1/2 cups almond flour
- 1 1/2 tsp baking powder
- 1/2 cup cocoa powder
- 2 ounces (2 squares) unsweetened baking chocolate
Preheat the oven to 350 F. Using a mixer, cream butter, sweetener, vanilla, eggs, and salt together. Stir almond flour, baking powder and cocoa together in a separate bowl using a fork. Slowly add to creamy mixture and blend on low until batter is smooth. Melt baking chocolate and add to batter. Stir until thoroughly combined.
If you'd like to bake two-bite brownies, use a tablespoon to scoop the batter into a non-stick mini muffin pan. Be careful not to overfill the tins or you'll have a messy oven! Bake for 20-25 minutes at 350.
For less fuss, Pour batter into an 9X13" glass baking dish and bake at 350 for 45-50 minutes. Do not overbake! Brownies will rise while baking and sink in the middle when cooling. The sides should be crispy and the middle ooey-gooey.
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Linking to: Raising Homemakers, Deep Roots At Home, The Better Mom, The Prairie Homestead, Stacy Makes Cents, Gluten-Free Wednesdays