Once in the past we published a recipe for gluten free brownie bites, but a couple of weeks ago I came across a better gluten free recipe that I’ve listed below.   Give them a try and let us know how they turn out in the comments!

Gluten Free Brownie Bites Recipe

Brownie Ingredients:

• 1/2 cup unsweetened applesauce
• 1/3 cup water
• 1/3 cup vegetable oil
• 1 tablespoon vanilla extract
• 3/4 cup unsweetened cocoa powder
• 1 cup superfine sugar
• 1 1/3 cups Bob’s Red Mill white rice flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 1/2 cups Enjoy Life semi-sweet chocolate chips

Brownie Directions:

1. Preheat oven to 350° (180°C,  or gas mark 4).
2. With a mixer, beat the applesauce, water, oil vanilla, cocoa, and sugar until smooth.  Add the flour, salt, and baking powder and mix until well combined.  Stir in the chocolate chips.
3. Spoon batter into greased mini muffin tins.  Do not over-fill.
4. Bake for about 25 minutes, or until brownie is firm around the corners and leaves an indentation when poked in the middle.  Let cool completely, then remove from the tin with a small knife or spatula.
5. Frost or dust with powdered sugar if desired.

[Recipe Courtesy of Enjoy Life Foods]

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Gluten Free Pecan Brownies Recipe

Brownie Ingredients:

• 200g bar plain chocolate
• 250g (8oz) butter
• 4 medium eggs
• Few drops of vanilla extract
• 300g (10oz) caster sugar
• 125g (4oz) gluten-free plain flour
• 200g (7oz) roasted, salted pecan nuts, roughly chopped
• Icing sugar, for dusting
• 26 x 16.5cm (10¼ x 6½in) oblong tin, lined with baking parchment

Brownie Directions:

1. Set the oven to gas mark 5 or 190°C.
2. Melt the chocolate and butter, either in a bowl in a microwave oven or in a bowl set over a pan of simmering water.
3. Lightly beat in the eggs and vanilla extract.
4. Add the sugar, flour and chopped pecans to the bowl and stir to combine all of the ingredients.
5. Spoon the mixture into the lined cake tin and level the surface.
6. Bake the brownie in the center of the oven for 40-45 minutes, until just set to the touch in the center.
7. Remove from the oven and leave it to cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.
8. Dust with icing sugar.
9. Cut brownie into 15-24 squares to serve.
10. To freeze, make up to the stage of cooling, then wrap in a freezer bag (freeze for up to 1 month).
11. Defrost and dust with icing sugar just before serving.

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Gluten Free Brownie Bites Recipe

Brownie Ingredients:

• 1 cup White Rice Flour
• 1/2 cup Tapioca Flour
• 1 cup Sucanat
• 1/2 cup Cocoa Powder
• 1/2 teaspoon Baking Powder
• Few Dashes of Salt
• 2 Whole Eggs
• 1 teaspoon Vanilla Extract
• 2 teaspoons Almond Extract
• 4 tablespoons Water

Brownie Directions:

1. Preheat over to 350 degrees.
2. In a stand mixer om medium speed add the eggs,vanilla, almond extract and sugar until well blended, slowly add in cocoa powder.
3. Mix in rice flour, tapioca flour, baking soda and salt.
4. Continue to blend on medium speed adding in the water slowly until a rich fudge like texture is formed. (It is important to note that when you use Sucanat as a sweetener you need to allow time for the sugar to mix in with the liquids)
5. Add to a non-stick 9 inch cake pan and bake for 25 minutes or until a knife inserted comes out clean.
6. Frost with 1 tablespoon Ricemellow cream and dust with cinnamon.

[Recipe Courtesy of Squeaky Gourmet]

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Gluten Free Brownies Recipe

Ingredients:

• 1/2 c margarine
• 1 t GF vanilla
• 1 c white sugar
• 1/4 t salt
• 4 eggs, beaten
• 1/2 c rice flour
• 16-oz can chocolate syrup
• 1/2 c potato starch

Baking Instructions:

1. Cream the margarine and sugar.
2. Add the rest of the ingredients and mix well.
3. Spread on a cookie sheet.
4. Bake 25 minutes at 350 degrees.

[Recipe Courtesy of CSA Celiacs]

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