small serving — Housewife's Whimsy

A couple of weeks ago Alex and I both wanted some brownies, but we didn’t want the huge leftover pan of them that comes with making brownies. I decided to tweak my favorite gluten free brownie recipe to see if I could make the yield less. I cooked them in ramekins and they turned out fantastic!The yield on this recipe is perfect for two ramekins of brownies. I wanted to be able to put ice cream on top of the brownies so I actually divided it into three. If you don’t want peppermint flavored brownies you can feel free to substitute vanilla extract instead.

Mini-Gluten Free-Brownies2 Tablespoons Butter2oz Chocolate Chips1oz Chocolate Chips¼ Cup + 1 Tablespoon Sugar1 Egg¼ Cup Flour1/8 Teaspoon Xanthan Gum1 Tablespoon Cocoa Powder1/8 Teaspoon Baking Powder1/8 Teaspoon Salt¼ Teaspoon Peppermint ExtractTo make the brownies preheat your oven to 350 and spray two ramekins with cooking spray.

Combine the butter and chocolate chips in a heat proof bowl and put in the microwave. Melt the butter and chocolate chips together stirring until fully combined. Set aside to cool.

Combine the sugar and eggs together in the bowl of your stand mixer. Beat until fluffy.Add the cocoa powder, salt, peppermin extract and baking powder. Combine.

Add the melted chocolate and butter mixture and stir well.Add the flour and xanthan gum, stir until the dough is combined and slightly elastic.

Add additional chocolate chips if desired to the mixture and combine well.

Spread in the prepared baking pan and cook for 18-20 minutes or until a toothpick inserted into the center comes out clean.[amd-yrecipe-recipe:6]

Source: Adapted from: Gluten Free on a Shoestring – Nicole Hunn