Well, this may be too much for some people for a single serving, while others think it’s just right. Either way, this gluten free sugar free brownie recipe is ideal for people who are the only one in their household on a gluten free diet. In addition, if you do not like keeping sweets on hand, it’s perfect, as well.
WARNING: Xylitol is poisonous to animals.
Single Serve Gluten Free Brownies (Sugar-Free)
A small batch gluten free sugar free brownies recipe - perfect for two people; or just for one, if you' can't bring yourself to share them.
- 2 Tablespoons cooking oil (I used light EVOO.), plus more for pan
- 1/4 cup milk of choice (I used 2%)
- 1 1/2 Tablespoons hot water
- 1 1/2 Tablespoons beaten egg*
- 1 Tablespoon buttermilk (I used 2%) (or additional milk)
- 1/8 teaspoon vanilla extract
- 3 Tablespoon xylitol (birch derived recommended)
- 1/4 cup Copycat Bob's Red Mill 1-to-1 Gluten-Free Baking Flour Blend Recipe, plus more for dusting
- 2 Tablespoons gluten-free unsweetened cocoa powder (or Rochelle Dutch processed cocoa)
- 1/8 + 1/16 teaspoons gluten free baking powder (Rumford's)
- Small pinch salt
- Chopped walnuts or pecans (optional)
- Preheat oven to 350ºF. Oil and dust with flour a mini cake pan; and set aside. (I used a 4 1/2 round x 1 3/4-inch mini spring-form pan.)
- Whisk the first 7 ingredients (liquids and xylitol) in a small bowl and set aside.
- In a separate small bowl, whisk together the flour blend, cocoa, baking powder and salt.
- Add the dry mixture to the wet mixture and beat together until smooth.
- Fold in nuts, if using.
- Pour the batter into the prepared pan and bake on the center shelf for 20 minutes or until a toothpick inserted into the center comes out clean.
- Transfer to a wire rack. If using a spring-form pan, remove the ring. Allow the cake to cool for 10 - 15 minutes. Remove from pan or bottom pan and allow to cool completely. Slice into 4 pieces and serve.
Add chocolate chips to the batter.
Add frosting or ganache to the top; or slice in half and make into a 2-layer cake.
Add half of the batter into the pan, add 1 tablespoon nut butter, then the remaining batter.
Add 1 tablespoon of nut butter to the top of the batter and swirl it in before baking.
*When doubling this recipe, use 1 large egg.
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