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Gluten Free Two Bite Brownies

January 26, 2013

Gluten Free Two Bite Brownies

When I originally found this recipe, it was labeled a “financier” which was, allegedly, a cookie. They are gluten free, easy to whip up, but absolutely nothing like a cookie, in my opinion. Their shape and flavor and texture is a two bite brownie, so I have renamed them. They are, henceforth, two bite brownies! The only problem I had with these was that I was so anxious to try them, I popped a steaming hot one in my mouth and burned my tongue! Rich and chocolaty, and gluten free.  The flour in these is almond meal, (see also: this cake.) I have learned (since posting that last cake, referenced) that almond meal (which is the same as almond flour) does not have to be super expensive. It can be found in bulk stores and also Trader Joes. Yippeee!

Gluten Free Two Bite Brownies    Adapted from Smitten Kitchen’s Chocolate Financiers


6 T butter, melted

1 C. almond meal (same as almond flour. Can be made by grinding blanched almonds in the food processor, I’ve never tried that)

3/4 cup powdered sugar

4 T unsweetened cocoa powder

big pinch of salt

2 large egg whites

1/2 tsp vanilla extract


1. Preheat oven to 400

2. Mix flour, cocoa, powdered sugar and salt

3. Add in egg whites and vanilla, stir briefly to combine

4. Gradually stir in melted butter, mixing until the batter is smooth

5. Spoon batter into lightly greased mini-muffin tins, filling them 3/4 full

6. Bake at 400 for 10-15 minutes. Brownies should “spring back” to the touch and be puffy (see picture)

Gluten Free Two Bite Brownies


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