UPDATE: This recipe was OK, but I finally found my FAVORITE brownie bite! They are chocolaty, fudgy (but not too much) and firm enough to mess with! HERE is the better one!
I tried this recipe from Eating on a dime with a few substitutes and they were FUDGY, like maybe a bit underbaked fudgy. Next time I make them I might bake a little longer. Mom really liked them though. IF I make them again. I made them with less oil since my mom is sensitive to that and I knew the buttercream had plenty of ‘oil’.
I preferred another recipe but haven’t attempted them Gluten Free yet. I pushed my 1/2 tsp in after they were baked to make a hole and filled some of them with mint frosting and some with chocolate buttercream. (my family loves chocolate obviously!) Unfortunately, I didn’t get any pictures of these! We eat them too fast! LOL!!
Gluten Free-low oil Brownie Bites
A very fudgy mini brownie cup.
Adapted from Eating on a Dime
Ingredients
1/4 cup melted butter
1/4 cup Applesauce
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/3 cup unsweetened Cocoa powder
2.15 oz gluten free flour blend
1/4 tsp salt
scant 1/4 tsp Xanthan Gum (omit if your flour blend already has)
1/4 tsp baking powder
Mint Frosting
1/2 cup butter, softened
1 1/2 cups confectioners or powdered sugar
1/4-1/2 tsp mint extract (we use a tad more than 1/2 tsp because we like it minty!)
1-2 Tbsp heavy cream or milk
2-4 drops green food coloring
1/3 cup chocolate chips + coconut oil or butter for thinning
Chocolate buttercream
1/2 cup butter (softened)
1 1/4 cup confectioners or powdered sugar
1/4 cup unsweetened cocoa powder
2-3 Tbsp heavy cream or milk
Directions
1. Preheat oven to 350°F. Spray mini-muffin pan with non stick spray
2. Stir sugar, melted butter, and applesauce together.
3. Add eggs and vanilla and stir.
4. Mix cocoa, flour, salt, xanthan gum, and baking powder in.
5. Scoop brownie batter into muffin pan, I use my 1 Tbsp cookie scoop and it works awesome!
6. Bake in preheated oven for 10-14 minutes or until center is set.
7. Remove from oven, press 1/2 tsp or end of rolling pin in center to make a ‘well’ for fillings.
8. Allow to cool fully and fill.
Mint Buttercream-
1. Beat butter until cream and light colored
2. Add powdered sugar and mix slowly.
3. While mixing add mint extract.
4. Add cream or milk a little bit at a time until it reaches the consistency you want.
5. Add green food coloring.
6. Pipe into Brownie cups.
Chocolate Butter Cream
1. Beat butter until cream and light colored
2. Sift Powdered sugar and cocoa powder together to remove lumps.
3. Add powdered sugar and mix slowly.
4. Add cream or milk a little bit at a time until it reaches the consistency you want.
5. Pipe into Brownie cups
Melted chocolate–optional
1. Melt chocolate and coconut oil or butter for 30 seconds at a time in microwave until melted.
2. Mix thoroughly.
3. I added a chocolate topper to the mint.
4. I drizzled this on the chocolate butter cream for decoration.
Redheaded baker 