• 16servings
  • 203calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, B12, H, D
MineralsNatrium, Fluorine, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup brown rice flour

  2. 1/2 cup almond meal

  3. 1/4 teaspoon baking soda

  4. 1/2 teaspoon salt

  5. 1/4 teaspoon cinnamon

  6. 5 ounces bittersweet chocolate, chopped

  7. 8 tablespoons unsalted butter, cut into pieces

  8. 3 tablespoons unsweetened cocoa

  9. 3 large eggs, at room temperature

  10. 1 cup packed light brown sugar

  11. 2 teaspoons vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Mist a 12-cup muffin tin and 4 cups of a 6-cup tin with gluten-free cooking spray.

  2. In a bowl, whisk rice flour, almond meal, baking soda, salt and cinnamon. Place chocolate and butter in a heatproof bowl; set over a pan of simmering water. Let stand until chocolate and butter have melted, stirring often. Remove from heat; whisk in cocoa.

  3. In a large bowl, using an electric mixer, beat eggs and sugar on medium speed until smooth. Beat in vanilla. Slowly add chocolate mixture; beat on low for 1 minute. Beat in flour mixture.

  4. Fill each muffin cup 2/3 full. Bake until a toothpick stuck into middle of a brownie comes out clean, about 15 minutes. Let cool in pans on a wire rack for 5 minutes, then remove to rack to cool completely.

  5. Note: Nutritional analysis is per brownie.


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