Gluten Free Brownie In A Mug Recipes

GLUTEN-FREE BROWNIE IN A MUG

Steps:

• Preheat oven to 325°F and place two 6-ounce ramekins on a baking sheet (just in case).
• Melt the butter and 2/3 cup chocolate chips in a medium bowl over simmering water and stir until smooth. Remove the bowl from the pan and let cool.
• Combine the egg and sugar in a medium bowl and whisk until thick and lighter in color.
• While whisking, gradually add the melted chocolate, then whisk in the salt, vanilla, almond meal, and rice flour.
• Divide the batter between the two ramekins and place 1 tsp chocolate chips in the center of each ramekin, pressing down lightly.
• Bake at 325°F for 20-25 minutes or until not quite set, and the tops crackle.
• Let cool slightly before serving, topping with ice cream or whipped cream, if desired.

GLUTEN FREE MUG BROWNIE

Steps:

• Add the butter to a microwave safe mug or ramekin and microwave on high for 20 seconds until the butter melts.
• Add the milk, gluten free flour, brown sugar, cocoa powder, vanilla extract, and pinch of salt to the mug and mix well.
• Fold the Chocolate Chips into the mixture.
• Microwave the brownie batter for 1 minute.
• Allow mug brownie to cool in the microwave for 1 minute before enjoying it.

THE BEST GLUTEN FREE BROWNIES EVER...SERIOUSLY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
• Toss walnuts and chocolate chips with 1 teaspoon cocoa powder in a bowl until well coated; set aside. Mix tapioca flour, sorghum flour, teff flour, 1/3 cup cocoa powder, xanthan gum, and salt together in a separate bowl.
• Beat butter and sugar together in a separate large bowl until creamy. Stir in eggs and vanilla extract. Gradually add flour mixture to butter mixture until fully incorporated. Fold in nuts and chocolate chips. Spread batter into the prepared baking pan.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.

SIMPLE GLUTEN-FREE BROWNIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line an 8-inch square baking dish with parchment paper.
• Beat sugar and butter together in a large bowl with an electric mixer until light and creamy. Beat in eggs until smooth. Stir in ground almonds, melted chocolate, cocoa powder, baking powder, and vanilla extract. Fold chocolate chips into the batter.
• Pour batter into the baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Cool for 10 minutes on a wire rack before cutting into squares.

GLUTEN-FREE BROWNIES

Steps:

• In a microwave, melt chocolate chips; stir until smooth. Cool slightly., Meanwhile, place the beans, egg whites, egg, coffee granules if desired, oil and vanilla in a food processor. Cover and process until smooth., In a small bowl, combine the brown sugar, baking powder and salt; add to bean mixture. Cover and process until combined. Gradually add the chocolate; process until blended., Pour batter into a 9-in. square baking pan coated with cooking spray. Sprinkle with walnuts if desired. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.