Gluten-Free Brownie BitesIngredients:
1 melting chocolate packet (included with mix)
12 Tbs. (1 1/2 sticks) unsalted butter
4 eggs
1 sugar packet (included with mix)
1 brownie mix packet (included with mix)
1 chocolate chip packet (included with mix)
Directions:
Preheat an oven to 350°F. Spray the wells of a brownie bite pan with nonstick cooking spray.
In a microwavable bowl, combine the melting chocolate and butter and microwave on medium power for 2 minutes. Stir gently but thoroughly until the mixture is smooth and free of lumps. If the chocolate is not completely melted, microwave on high in 15-second increments, stirring between each increment. Do not overheat. Let cool slightly.
In a large bowl, whisk together the eggs and sugar until the mixture thickens slightly, 2 to 3 minutes. Gently whisk in the cooled chocolate mixture until well combined. Add the brownie mix and stir with a rubber spatula until just incorporated. Fold in the chocolate chips.
Place 2 Tbs. batter into each prepared well. Bake until a toothpick inserted into the center of a brownie bite comes out clean, 20 to 22 minutes.
Transfer the pan to a wire rack and let cool completely. Run a small offset spatula around the edge of each brownie bite well and gently pop out the brownie bites. Repeat with the remaining batter. Makes 32 brownie bites.
In a microwavable bowl, combine the melting chocolate and butter and microwave on medium power for 2 minutes. Stir gently but thoroughly until the mixture is smooth and free of lumps. If the chocolate is not completely melted, microwave on high in 15-second increments, stirring between each increment. Do not overheat. Let cool slightly.
In a large bowl, whisk together the eggs and sugar until the mixture thickens slightly, 2 to 3 minutes. Gently whisk in the cooled chocolate mixture until well combined. Add the brownie mix and stir with a rubber spatula until just incorporated. Fold in the chocolate chips.
Place 2 Tbs. batter into each prepared well. Bake until a toothpick inserted into the center of a brownie bite comes out clean, 20 to 22 minutes.
Transfer the pan to a wire rack and let cool completely. Run a small offset spatula around the edge of each brownie bite well and gently pop out the brownie bites. Repeat with the remaining batter. Makes 32 brownie bites.
Gluten-Free CakeletsIngredients:
Cornstarch for dusting
2 cups whisked gluten-free flour
1 tsp. baking powder
1/2 tsp. salt
10 Tbs. (1 1/4 sticks) unsalted butter
1 cup granulated sugar
3 eggs, lightly beaten
1 tsp. vanilla extract
2/3 cup milk
Confectioners’ sugar for dusting
Directions:
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 350°F. Grease the wells of an assorted cakelet pan and dust with cornstarch; tap out the excess.
Over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla until just incorporated, about 1 minute.
Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Spoon the batter into the prepared wells, a scant 2/3 cup per well, spreading the batter so the sides are higher than the center.
Bake until the cakelets are lightly golden and a toothpick inserted in between the edge and the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 15 minutes.
Using a serrated knife, gently saw off any portion of each cakelet that rose above the edge of the pan. Tap the pan gently on a work surface to loosen the cakelets. Place a wire rack over the top of the pan, invert the pan onto the rack and lift off the pan. Let the cakelets cool completely, 1 to 2 hours. Dust with confectioners’ sugar just before serving. Makes 6 cakelets.
Recipes courtesy of: Williams-Sonoma Kitchen
Position a rack in the lower third of an oven and preheat to 350°F. Grease the wells of an assorted cakelet pan and dust with cornstarch; tap out the excess.
Over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla until just incorporated, about 1 minute.
Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Spoon the batter into the prepared wells, a scant 2/3 cup per well, spreading the batter so the sides are higher than the center.
Bake until the cakelets are lightly golden and a toothpick inserted in between the edge and the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 15 minutes.
Using a serrated knife, gently saw off any portion of each cakelet that rose above the edge of the pan. Tap the pan gently on a work surface to loosen the cakelets. Place a wire rack over the top of the pan, invert the pan onto the rack and lift off the pan. Let the cakelets cool completely, 1 to 2 hours. Dust with confectioners’ sugar just before serving. Makes 6 cakelets.
Recipes courtesy of: Williams-Sonoma Kitchen
Photo credits: Williams-Sonoma
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