This was my second attempt at gf brownie cupcake things, and this one was much better! (No, you didn’t miss the first one, it didn’t even get posted. Blech.) It’s plenty chocolatey, and doesn’t have any gritty/grainy-ness some gf baked goods have. Delightful. These are a grand base for brownie sundaes!

Ingredients:

• 3 ounces semi-sweet Baker’s chocolate
• 2 ounces unsweetened Baker’s chocolate
• 1/2 cup canola oil
• 1 cup light brown sugar
• 1/2 cup hazelnut or almond flour
• 1/4 cup sorghum flour (I made and subbed oat flour, which the internet tells me has a similar texture)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 2 eggs, beaten
• 1 tablespoon vanilla extract
• 1/2 cup dark chocolate chips

Preheat your oven to 350 degrees. Line a cupcake pan with papers, and grease the top. (In the post I was following, the brownies stayed in their cups, but mine grew out and stuck slightly to the top of the pan, so why not avoid that?!)

Carefully melt the semi-sweet and unsweetened chocolate over low heat or in the microwave. Once melted, stir in the oil.

While the chocolate melts, whisk together the sugar, flours, salt, and baking soda.

Whisk in the chocolate mixture, eggs, and vanilla, and continue stirring for about 2 minutes, until the batter is thick, smooth, and glossy.

Stir in the chocolate chips, then spoon into the lined cupcake pan.

Bake 22 minutes, or until cracked and somewhat fallen in the centers.

If, like mine, yours have expanded well beyond their little cups, cool in the pan (or put directly under ice cream!), but if they can be removed easily, cool on a wire rack. These are actually pretty nice still warm, with the chocolate chips still gooey amid all the other chocolate. Yum.

Gluten-Free Fudgy Brownie Cupcakes

From Gluten Free Goddess.

• 3 ounces semi-sweet Baker’s chocolate
• 2 ounces unsweetened Baker’s chocolate
• 1/2 cup canola oil
• 1 cup light brown sugar
• 1/2 cup hazelnut or almond flour
• 1/4 cup sorghum flour
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 2 eggs, beaten
• 1 tablespoon vanilla extract
• 1/2 cup dark chocolate chips

Preheat your oven to 350 degrees. Line a cupcake pan with papers, and grease the top.

Carefully melt the semi-sweet and unsweetened chocolate over low heat or in the microwave. Once melted, stir in the oil.

While the chocolate melts, whisk together the sugar, flours, salt, and baking soda. Whisk in the melted chocolate, eggs, and vanilla, and continue stirring for about 2 minutes, until the batter is thick, smooth, and glossy. Stir in the chocolate chips, then spoon into the lined cupcake pan.

Bake 22 minutes, or until cracked and somewhat fallen in the centers. Cool on a wire rack,  or in the pan if they are not easily moveable.