Prep Time
15 Mins
Bake Time
15 Mins
Yield
16 brownies
Photo: Kate Sears; Styling: Paul Grimes

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Note: Nutritional analysis is per brownie.

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