Cookies and Bars,  Dessert,  Gluten-free

Fudge Brownies (Gluten-free)

 

These Fudge Brownies are the best brownies I’ve ever made!  While they taste exactly like traditional brownies, they consist of healthy ingredients that are 100% gluten-free!  The recipe is quick and easy to make, and yields fudgiest, chewiest and most chocolaty brownies you’ve ever had.  The brownies contain nutritious almond butter, maple syrup, cocoa and oats, and are the perfect decadent snack.

 

 

 

 

Tips for Making Perfect Brownies

 

  1. Grease the baking pan well:  These brownies are prone to sticking to the cupcake pan making it difficult to remove them once they are baked.  To avoid this, grease the cupcake pan well before adding the brownie batter.
  2. Do not over-bake:  Over-baking these brownies will cause them to be dry and overly chewy instead of soft and moist.  Remove them from the oven after 15 minutes of baking or when they are just set on top.      

 

 

 

Recipe Q & A

 

Q:  How long do these brownies keep?

A:  The brownies keep for 3 days refrigerated or up to 1 month frozen in an air-tight container.

 

 

 

 

 

Fudge Brownies (Gluten-free)

 

Recipe By:    Blue Ribbon Eats

Servings:        6 brownies
Prep Time:    20 minutes

Baking Time: 15 minutes

 

 

 

INGREDIENTS

3 tablespoons + 1 teaspoon cocoa powder (Rodelle Organics brand)

1/2 cup smooth almond butter (with a thin consistency)

1/4 cup + 2 tablespoons maple syrup

1/4 cup gluten-free rolled oats, ground to a flour

1/2 teaspoon baking soda

1/16 teaspoon sea salt

1/2 large egg

1/2 teaspoon natural vanilla extract

2 heaping tablespoons semisweet chocolate chips (Kirkland brand)

 

 

 

INSTRUCTIONS

 

  1. Lightly grease a 6 cup silicon cupcake pan with vegetable oil. 
  2. In a bowl add the oat flour and baking soda and mix with a whisk until combined.
  3. In a large bowl add the almond butter, maple syrup, cocoa powder and sea salt and mix with a whisk until blended.  Add the egg and vanilla extract and mix until blended.  Add the oat flour mixture and mix until blended and smooth.
  4. Distribute the brownie batter equally among the 6 cups of the cupcake pan.
  5. Sprinkle ~1 teaspoon of chocolate chips on top of each brownie. 
  6. Bake at 325°F for 15 minutes or until the brownies are just set on top.

 

 

 

Yields 6 brownies

Two Bite Brownies

20 minPrep Time

15 minCook Time

35 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

3 tablespoons + 1 teaspoon cocoa powder (Rodelle Organics brand)

1/2 cup smooth almond butter (with a thin consistency)

1/4 cup + 2 tablespoons maple syrup

1/4 cup gluten-free rolled oats, ground to a flour

1/2 teaspoon baking soda

1/16 teaspoon sea salt

1/2 large egg

1/2 teaspoon natural vanilla extract

2 heaping tablespoons semisweet chocolate chips (Kirkland brand)

Instructions

  1. Lightly grease a 6 cup silicon cupcake pan with vegetable oil. 
  2. In a bowl add the oat flour and baking soda and mix with a whisk until combined.
  3. In a large bowl add the almond butter, maple syrup, cocoa powder and sea salt and mix with a whisk until blended.  Add the egg and vanilla extract and mix until blended.  Add the oat flour mixture and mix until blended and smooth.
  4. Distribute the brownie batter equally among the 6 cups of the cupcake pan.
  5. Sprinkle ~1 teaspoon of chocolate chips on top of each brownie. 
  6. Bake at 325°F for 15 minutes or until the brownies are just set on top.

Nutrition

Calories

1117 cal

Fat

81 g

Carbs

84 g

Protein

32 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
57
https://evipatissier.com/2019/04/16/two-bite-brownies/

 

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:

Social media & sharing icons powered by UltimatelySocial
Facebook
Pinterest
Pinterest
INSTAGRAM