Brownie Bites with Raspberry Chocolate Topping
Peg first made non-GF
Brownie Bites for her co-workers. Since they were
such a hit, she decided to make a gluten-free version
of them.
The outside is slightly crispy, but the inside is
moist and chewy - like a...brownie. Kinda funny how that
works...
Gluten-Free Brownie Bite Ingredients
4 squares BAKER'S Unsweetened Chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 tsp double strength vanilla [Penzey's]
2 cups GF flour mix [Jules GF Flour Mix]
1/2 cup GF sorghum flour [Bob's Red Mill]
1/8 tsp xanthan gum
Brownie Bite Directions
Microwave unsweetened chocolate and butter in large
microwaveable bowl on HIGH 2 min. or until butter is
melted. Stir until chocolate is completely melted.
Add sugar; mix well. Blend in eggs and vanilla. Add
flour; mix well. Refrigerate 1 hour or until dough is
easy to handle.
Heat oven to 350°F. Shape dough into 1-inch balls;
place, 2 inches apart, on baking sheets sprayed with
cooking spray.
Bake 8 min. or just until set. (Do not overbake.)
Cool on baking sheet 1 min.; remove to wire racks or
waxed paper. Cool completely.
Frost Brownie Bites with Chocolate Raspberry Topper
(see recipe below)
Peg converted this original recipe.
Chocolate Raspberry Topper Ingredients
1/2 cup sifted unsweetened cocoa powder
6 Tbsp Ball® RealFruit™ Classic Pectin
4-1/2 cups crushed red raspberries
6-3/4 cups granulated sugar
4 Tbsp. lemon juice
6 (8 oz) half pint glass preserving jars with lids
and bands
Chocolate Raspberry Sauce Directions
Prepare boiling water canner. Heat jars and lids in
simmering water until ready for use. Do not boil. Set
bands aside.
Combine cocoa powder and pectin in a medium glass
bowl, stirring until evenly blended. Set aside.
Combine crushed raspberries and lemon juice in a
large stainless steel saucepan. Whisk in pectin
mixture until dissolved. Bring to a boil over high
heat, stirring frequently. Add sugar all at once and
return to a full rolling boil, stirring constantly.
Boil hard for 1 minute, stirring constantly. Remove
from heat and skim off foam.
Ladle hot sundae topper into hot jars leaving 1/4
inch headspace. Remove air bubbles. Wipe rim. Center
lid on jar. Apply band until fit is fingertip tight.
Process jars in a boiling water canner for 10
minutes, adjusting for altitude. Remove jars and
cool. Check lids for seal after 24 hours. Lid should
not flex up and down when center is pressed.
Special thanks to Colleen for sharing this original recipe!