gluten free brownie bites
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Gluten free brownie bites, adapted from a Liz Prueitt recipe.
Ingredients
2 large eggs, at room temperature
125 g caster sugar
½ tsp vanilla extract
¼ tsp salt
30g olive oil
225 g melted 70% chocolate, cooled
45g buckwheat flour, sifted
100g coarsely chopped toasted hazelnuts or pecans, walnuts or macadamias.
Sea salt flakes
Method
Line 2 baking trays with baking paper or silicone sheets and set to one side.
In the bowl of a stand mixer with the whisk attached, whisk the eggs, sugar, vanilla and salt for 5 minutes or until light and frothy. Drizzle in the oil a little at a time until incorporated.
Using a wooden spoon or spatula, gently fold through the cooled chocolate, followed by the buckwheat flour and the chopped nuts. When mixed you should have a soft dough. Cover then place the bowl in the fridge for 30 minutes to allow the mixture to firm before shaping.
Preheat oven to 190°C, conventional. Using a small scoop or a tablespoon, spoon out small mounds of the mixture leaving room to spread. It’s quite a sticky mixture so I dipped the scoop in a little warm water before shaping each cookie. You should be able to fit 12 cookies onto each tray.
Sprinkle the tops of each cookie with a few flakes of sea salt then place in the oven and bake for 5 minutes. Remove the tray from the oven and bang the pan a few times to flatten out the cookies. Rotate the tray and return to the oven for another 5-6 minutes until the cookies are mostly set but the tops are still soft.
My workmates love all things chocolate so it was no surprise that the brownie bites were a hit at work.
I hope you all enjoyed your weekends. See you all again next week with some more baking from my kitchen.
Bye for now,
Jillian
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