Preheat oven to 350 F
24 cup mini-muffin baking pan
24 bite-size cupcakes
These brownies are dense, rich, and moist, and can come together in only a few minutes. If you over bake these slightly, you can chop them into very small pieces, freeze them, and either use them to top ice cream, or in place of chocolate chips in your next cookie recipe!
1 cup gluten free flour of your choice
(or combine: 1 cup sorghum flour (or GF oat flour, brown rice flour)
1 cup potato starch, corn starch or tapioca starch (not potato flour!)
1/2 cup almond flour, GF millet, or GF buckwheat flour
1 teaspoon xanthan gum
3/4 cup cacao powder
1 cup sucanat
1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chocolate chips (optional)
1/2 cup soy, rice, or almond milk
scant 1/2 cup oil
2 tablespoons maple syrup
1 tablespoon vanilla extract
In a large bowl, sift together the flour and cocoa powder.
Whisk in the sucanat, baking powder, salt, and chocolate chips.
In a blender or food processor, blend the milk, oil, tofu, maple syrup, and vanilla until completely smooth. Add to the flour mixture and stiruntil combined. Batter will be fairly thick.
Spoon 2 tbs of batter evenly into each mini-muffin cup in an oiled baking pan.
Bake for 8 minutes and then turn the pan around and bake for another 8 minutes or until toothpick inserted into the center comes out clean:)