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Crumbless Chocolate Chip Brownie Cupcakes

March 15, 2009

Crumbless Cupcakes

I know, I know. What a mouthful for a name, but really “crumbless” is a fancy way of saying flourless and we decided to make these brownies in cupcake liners, just for fun.  These “brownies” are gluten-free and sugar-free thanks to this amazing recipe for brownies found on Elana’s Pantry.  If you’re looking for a terrific selection of gluten-free recipes, be sure to check her out.

After almost two weeks of avoiding sugar and gluten (thereby abstaining from all baked goods, pastas, and breads) I was really dying for something sweet and you know, baked-goody.  I looked forever online to find the right recipe that didn’t involve seven different types of alterna-flours, let’s call them, (i.e. sorghum [I’ll be honest, I don’t even know what this is yet!!], coconut flour, tapioca flour). I needed something I could bake that night without having to go anywhere besides the Yes Organic Market that we typically go to in our neighborhood. Thank you, Elana, for making this possible!

This recipe is truly a gift because it requires so few ingredients and is incredibly easy.  My one complaint, however, is that it calls for an entire 16 oz. jar of almond butter to make 24 servings.  Not to say that Michael and I actually needed to make 24 brownies for just the two of us (that would have been too dangerous), but if we did want to make the full recipe for a party, etc., it would mean spending over $16 to make them! One 16 oz. jar of raw almond butter at Yes cost over $16.  There was certainly no way we were putting the whole thing into a batch of brownies (sorry Elana).  Striving to be frugal and stretch out that jar of almond butter for longer than a few days after we bought it, we made a fourth of the recipe, so only 6 brownies.  We should also note that we used unsalted raw almond butter, and added a tiny bit more of salt to compensate.  Because it is somewhat difficult to use only half an egg (Michael and I have debated how best to do it, always resigning ourselves eventually to it being one of nature’s most complex mysteries), we just used a full egg.  The recipe says to bake for 35-40 minutes, but we just did 20 minutes for our mini-batch and they came out perfect after the toothpick test.  We did let them sit afterward and cool for at least 10 minutes.

The pictures make these brownie cupcakes look a little boring. We didn’t come up with any fun icing or topping. Really, I just needed baked chocolate goodness and didn’t care that much about how it was packaged. After 30 minutes of waiting eagerly as our tiny apartment teased us with the smell of chocolate in every room, Michael and I tentatively tried a brownie cupcake each, hoping dearly that they wouldn’t taste like cardboard, and guess what?! Our first venture in gluten-free, sugar-free baking was a success. We had this corroborated by two others, only one of which is diabetic and might be accustomed to sugar-free cooking, so in my book that means SUCCESS.  Now for the next batch, which is probably not that far off in the future, I’m hoping to use another nut butter that is cheaper (but of course organic and raw). We’ll certainly keep you posted!

4 out of 5 stars. As mentioned above, next time we’re going to work on cutting down the price, and adding toppings.

– Rhi

Gluten Free Brownies

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