Gluten-free Brownie Muffins Recipe

Some days I am in the mood for baking and today was one of those days. We still had left over chocolate from Easter and I decided to make Brownies. They are easy to make and they taste absolutely delicious.

Ingredients for 12 muffins

  • 200g unsalted butter
  • 200g dark chocolate
  • 85g plain gluten-free flour
  • 40g cocoa powder
  • 3 large eggs
  • 275g Xylitol (natural sugar alternative)
  • 12 muffin cases
Preheat the oven to 180°C or gas mark 4.

Cut the butter into small cubes and put into a medium bowl. Break the chocolate into small pieces and add to the butter cubes. Use a small saucepan with a quarter full with hot water and add the bowl on top of the saucepan so that it rests on the rim of the pan, ideally so it does not touch the water. Put over a low heat until the butter and the chocolate have melted and occasionally stir the mixture. Once the butter and chocolate have completely melted, remove the bowl from the pan. Let the mixture cool.

While waiting for the chocolate to cool, break three large eggs into a large bowl and add the Xylitol. If you don’t have Xylitol at home, you can use normal caster sugar. Use an electric mixer on maximum speed to whisk the eggs and sugar until the mixture looks thick and creamy. It can take a while, depending on your mixer. When the mixture becomes pale and about double its original volume.
Now you can add the cocoa powder and the flour to the chocolate and mix everything until you get rid of any lumps. Next pour the chocolate mixture of the egg mouse and use a rubber spatula to gently fold it all together. You can then divide the mixture evenly between the muffin cases and bake in the oven for 25-30 minutes. Leave the muffins to cool for 20 minutes. Enjoy!

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