Hubby, he's not a brownie fan. But, the reason could have been the not so perfect results. The long baking time I used made the outer cover dry out a bit and I had to increase the baking time as the centre was still much too soft after 30 minutes. And maybe it was the lack of xanthan gum needed to replace the absence of wheat flour. I'm not sure. So, you see this is not a perfect result. I do plan to make them again and tell you about the improvements. But, anyways they tasted wonderful!
And here is the recipe:
Gluten free Brownie Muffins
I used a recipe from Wiki (here).
Preparation time: 30 minutes
Baking time: 25-35 minutes
Baking temperature: 160-170 °C (convection: 150°C)
1/4 cup butter (60 g)
1 cup sugar (200 g)
1/2 tsp Vanilla extract -I used bourbon vanilla extract
2 eggs -I used 1/2 cup or 100 g silken tofu, whipped smooth with a hand blender
1/3 cup all purpose flour (40 g )- I used 30 g rice flour and 10 g cornstarch
6 tbsp cocoa powder (40 g)
1/4 tsp salt (a pinch) -I used lesser than 1/4 tsp
1 cup whole nuts of choice, chopped or whole, like walnuts or hazelnuts or pecans
- melt butter in a pot, add sugar, vanilla extract and eggs (or whipped silken tofu) and whip everything together
- add flour(s) and cocoa powder (preferably sieved, to prevent clumps)
- and stir to make a creamy paste
- add the nuts, chopped or whole, and mix
- spread on a small baking pan - I used a muffin pan
- bake at 160-170 °C (convection: 150°C) for 25 - 35 minutes (check after 25 minutes) - I had to bake for 40 minutes
Rishab and I enjoyed the last bit of it yesterday and it was pure pleasure for both of us. So, I thought I might as well publish these not-so-perfect but yummy recipe, even though I had initially planned to bake it again and then publish it. As you can see I also made a coating of chocolate icing to compensate for the dryness, which worked wonders....