Brownie Bites

I think Mythbusters should test if a person eats more when the food is bite-sized than when it's plate-sized. But then again, I already know the answer. I eat more if they are little bite-sized morsels. So much for relying on the fun size candy bar trick.

This recipe makes 24 little brownies, which I bake in a pan I picked up at a Robert's Crafts going out of business sale. It's a really great Wilton brand mini-muffin pan with 12 spaces. These are fast, delicious, and disappear off the counter in no time. I ended up taking mine into the office to share with my brilliant co-worker A, and thankfully, she needed a little chocolate pick-me-up too. Eaten two at a time, you'll need more before your oven even cools down. They're also great to freeze individually (or in pairs), so you can pull them out whenever you need a gluten free treat. I'm looking forward to the days when I have a bigger freezer and can fill it with brownie bites. Until then, you don't have to worry about these going stale.

Last Year: Gluten Free Panda Orange Chicken
Two Years Ago: Gluten Free Streusel Coffee Cake

Gluten and Dairy Free Brownie Bites

adapted from a childhood recipe ala my Mom

[Printer Friendly]

3/4 cup sorghum flour

1/4 cup tapioca starch

1/3 cup cocoa powder

1 teaspoon baking powder

1 teaspoon sea salt

1 teaspoon xanthan gum

3/4 cup sugar

1 egg

1/2 cup Spectrum Organic Shortening

2 teaspoons vanilla

1 tablespoon honey

1/2 cup hot water

1/2 cup chocolate chips

Preheat the oven for 350 degrees Fahrenheit (180 degrees Celcius). In a large bowl, whisk together the dry ingredients until they become one. Add in egg, and stir. Add shortening, vanilla, honey, and water, and stir until the mixture is combined. It should look similar to gluten-containing brownie batter. Add in chocolate chips and stir until they are incorporated.

Spray a mini-muffin pan with non-stick cooking spray. Plop large tablespoons of batter (filling them 3/4 full) into each muffin spot. Bake for 15-20 minutes, or until they are slightly firm, a little crackly on top, and have risen above the edge of the pan. Remove from the oven and let sit for 10 minutes before putting them on a cooling rack to finish.

Makes 24 mini-muffin sized brownie bites.