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gluten_free2022-01-23 02:52 pm
runpunkrun) wrote in gluten_free2022-01-23 02:52 pm
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Recipe: Brownie Bites
These brownie bites are dense and fudgy and come out of the oven with a nice shiny top. Based on Beaming Baker's Vegan Brownie Bites.
Ingredients:
¼ cup + 2 tablespoons oat flour (40 grams)
½ cup unsweetened cocoa powder (40 grams)
¼ cup cacao powder (or cocoa powder) (30 grams)
¼ teaspoon salt
2 large eggs
¼ cup + 2 tablespoons neutral oil
¼ cup unsalted natural nut butter (I've used almond and cashew)
½ cup coconut sugar (80 grams)
1/3 cup maple syrup
1 teaspoon vanilla extract
½ cup mini chocolate chips (100 grams)
Time: About 30 minutes of prep. Half that for cooking. And a short rest while they cool.
Tools: Mini muffin pan or regular muffin pan or free-standing reusable silicone muffin cups.
Instructions:
1. Preheat oven to 350°F. Grease yourfighter muffin pan of choice.
2. In a medium bowl, whisk together the oat flour, cocoa/cacao powder, and salt. If you're using cocoa powder, you might want to sift it. You might want to sift the oat flour too, but it just seems to immediately get clumpy again when I do it, so I don't bother.
3. In another bowl, combine the eggs, oil, nut butter, coconut sugar, maple syrup, and vanilla extract. If you measure the oil first and then measure the nut butter, it'll slide right out of the measuring cup.
4. Add the wet ingredients to the dry and combine. (I find this easy enough to do by hand, but the batter does get thick when it's done. Equip yourself accordingly.) Stir carefully until most of the flour's been incorporated and then give it some good strong stirs until all the flour's mixed in, and then a few more for luck. I think the extra beating is what helps create the coveted crackly brownie tops. The batter will be thick and glossy. Stir in your chocolate chips.
5. If you're using a mini muffin pan, put a heaping tablespoon of batter into each. These puff up a bit in the oven, but don't spread much so you can go all the way to the top if you want. I use my #50 disher. If you're using a regular muffin pan, or free-standing silicone muffin cups, put about two tablespoons in, whatever gets you about a half-inch tall brownie bite. You can make them bigger if you want, but you're on your own with cooking time.
6. Give the tops of your brownies a gentle swirl with a wet finger so they're mostly even. These don't smooth themselves out in the oven, and I think the swirled effect gives them a nice decorative touch. Or you could just give them a harsh smack on the counter to flatten them out.
7. Cook in the center of the oven for 14-18 minutes for mini muffins, or 16-20 minutes for larger muffins. Give them a turn after about 10 minutes. They're done when the batter has lost its wet shine and the tops are set or when a toothpick inserted in the center comes out mostly clean. I just press on the tops with a finger and if they're slightly firm, they're good.
8. Remove from oven and let cool on a rack for a few minutes. Then remove the brownie bites from the cups and let them cool completely on the rack.
9. Store in an air-tight container on the counter for two days (after that they start to dry out), or freeze in a ziplock bag indefinitely.
Notes: Weight in grams are mine. I measured by volume (spooned into the cup, and leveled flat) then weighed the result.
If you don't have cacao powder, you can use all cocoa powder. Or you can use all cacao. Cacao is less processed than cocoa and has a darker, earthier taste, but it can be a bit harsh in large quantities, so I used a mix. Whatever proportions you use, you'll need ¾ cup or 70 grams total of chocolately brown powder.
Nut butter should be the "natural" kind that's kind of runny, not the stiff stuff with the hydrogenated oils or palm oil. Be sure to stir it up first so you're not getting a big cup of oil. I use creamy. You could go chunky if that's how you roll.
I used a silicone mini muffin pan sprayed with avocado oil and placed on an insulated cookie sheet. The pan has 24 holes, and I had enough extra batter to make two larger bites in two greased silicone muffin cups. All my brownie bites popped right out after they cooled.
These freeze great, and while making them is a little extra work up front, they're so much easier to store than having to cut and individually wrap brownies (that is not a huge chore so why does it feel like one??), and then when you want a little dessert you can just take a couple out of the freezer. They defrost quickly or can be hurried along by a zap in the microwave.
Variations: I know, I'm always deveganizing Beaming Baker's recipes, but it's because I like the ingredients she uses. If you want these to be vegan, Demeter wants you to use 2 flax eggs: 2 tablespoons ground flax + 6 tablespoons water, whisk together, then let sit for 15 mins before adding to the wet ingredients.
Questions? Ask 'em!
Ingredients:
¼ cup + 2 tablespoons oat flour (40 grams)
½ cup unsweetened cocoa powder (40 grams)
¼ cup cacao powder (or cocoa powder) (30 grams)
¼ teaspoon salt
2 large eggs
¼ cup + 2 tablespoons neutral oil
¼ cup unsalted natural nut butter (I've used almond and cashew)
½ cup coconut sugar (80 grams)
1/3 cup maple syrup
1 teaspoon vanilla extract
½ cup mini chocolate chips (100 grams)
Time: About 30 minutes of prep. Half that for cooking. And a short rest while they cool.
Tools: Mini muffin pan or regular muffin pan or free-standing reusable silicone muffin cups.
Instructions:
1. Preheat oven to 350°F. Grease your
2. In a medium bowl, whisk together the oat flour, cocoa/cacao powder, and salt. If you're using cocoa powder, you might want to sift it. You might want to sift the oat flour too, but it just seems to immediately get clumpy again when I do it, so I don't bother.
3. In another bowl, combine the eggs, oil, nut butter, coconut sugar, maple syrup, and vanilla extract. If you measure the oil first and then measure the nut butter, it'll slide right out of the measuring cup.
4. Add the wet ingredients to the dry and combine. (I find this easy enough to do by hand, but the batter does get thick when it's done. Equip yourself accordingly.) Stir carefully until most of the flour's been incorporated and then give it some good strong stirs until all the flour's mixed in, and then a few more for luck. I think the extra beating is what helps create the coveted crackly brownie tops. The batter will be thick and glossy. Stir in your chocolate chips.
5. If you're using a mini muffin pan, put a heaping tablespoon of batter into each. These puff up a bit in the oven, but don't spread much so you can go all the way to the top if you want. I use my #50 disher. If you're using a regular muffin pan, or free-standing silicone muffin cups, put about two tablespoons in, whatever gets you about a half-inch tall brownie bite. You can make them bigger if you want, but you're on your own with cooking time.
6. Give the tops of your brownies a gentle swirl with a wet finger so they're mostly even. These don't smooth themselves out in the oven, and I think the swirled effect gives them a nice decorative touch. Or you could just give them a harsh smack on the counter to flatten them out.
7. Cook in the center of the oven for 14-18 minutes for mini muffins, or 16-20 minutes for larger muffins. Give them a turn after about 10 minutes. They're done when the batter has lost its wet shine and the tops are set or when a toothpick inserted in the center comes out mostly clean. I just press on the tops with a finger and if they're slightly firm, they're good.
8. Remove from oven and let cool on a rack for a few minutes. Then remove the brownie bites from the cups and let them cool completely on the rack.
9. Store in an air-tight container on the counter for two days (after that they start to dry out), or freeze in a ziplock bag indefinitely.
Notes: Weight in grams are mine. I measured by volume (spooned into the cup, and leveled flat) then weighed the result.
If you don't have cacao powder, you can use all cocoa powder. Or you can use all cacao. Cacao is less processed than cocoa and has a darker, earthier taste, but it can be a bit harsh in large quantities, so I used a mix. Whatever proportions you use, you'll need ¾ cup or 70 grams total of chocolately brown powder.
Nut butter should be the "natural" kind that's kind of runny, not the stiff stuff with the hydrogenated oils or palm oil. Be sure to stir it up first so you're not getting a big cup of oil. I use creamy. You could go chunky if that's how you roll.
I used a silicone mini muffin pan sprayed with avocado oil and placed on an insulated cookie sheet. The pan has 24 holes, and I had enough extra batter to make two larger bites in two greased silicone muffin cups. All my brownie bites popped right out after they cooled.
These freeze great, and while making them is a little extra work up front, they're so much easier to store than having to cut and individually wrap brownies (that is not a huge chore so why does it feel like one??), and then when you want a little dessert you can just take a couple out of the freezer. They defrost quickly or can be hurried along by a zap in the microwave.
Variations: I know, I'm always deveganizing Beaming Baker's recipes, but it's because I like the ingredients she uses. If you want these to be vegan, Demeter wants you to use 2 flax eggs: 2 tablespoons ground flax + 6 tablespoons water, whisk together, then let sit for 15 mins before adding to the wet ingredients.
Questions? Ask 'em!