gluten free brownie bites

What's a brownie bite I hear you ask? Also known as a brookie, it's somewhere between a cookie and a brownie. I used a Liz Prueitt recipe I found on instagram and adapted it a little to use what I had in the cupboard. I didn't have any walnuts so I used toasted hazelnuts instead. I swapped olive oil for the butter to make these dairy free and I also dropped the sugar a little because in general US baked goods are much sweeter than ours. Whilst they were a hit at work, I still found the cookies a little too sweet. The batter was so soft I refrigerated it before scooping out the cookies just before baking. It seemed to work out okay and 10 minutes baking time seemed just right to produce a crinkly top but still soft interior.
Here's the recipe for you which makes 18-24 small cookies. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C. 
Gluten free brownie bites, adapted from a Liz Prueitt recipe.
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 
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. 
Allow the cookies to cool for 10 minutes before removing from the tray and placing on a cooling rack. When cold, store in an airtight container.
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,

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