Red, White, and Blue Gluten-free Brownie Bites by Elise New
36
15 minutes
15 minutes
Make these delicious gluten-free browniebites by Elise New using our Red, White, and Blue Sprinkle Mix, Quinoa Flour, and Arrowroot Powder.
Ingredients
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¼ cup Judee’s Quinoa Flour
¼ cup Judee’s Arrowroot Powder
½ cup butter
½ cup semi-sweet chocolate chips
1 cup granulated sugar
½ tsp vanilla extract
¼ tsp salt
3 eggs
2 tbsp cocoa powder
½ tsp xanthan or guar gum powder
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2 tbsp Judee’s Red, White, and Blue Sprinkle Mix
1 ½ cups whipped cream
1 pint of strawberries, destemmed, and sliced
½ cup blueberries
Directions
Preheat oven to 350ºF
Place butter and chocolate chips in a microwave safe bowl and microwave for 15 seconds at a time until just melted, but not hot. (You can also do this in a double boiler setup on the stove)
Add sugar, vanilla extract, and salt to the chocolate mixture, and whisk to combine
Add eggs, and whisk until fully incorporated
In a separate bowl, combine cocoa, quinoa flour, arrowroot powder, and xanthan or guar gum, and mix well
Fold flour mixture into chocolate and egg mixture until fully combined
Spoon batter into 36 greased mini muffin tins. (I did mine in batches of 12)
Bake for 10-12 minutes or until a toothpick inserted into a brownie bite comes out clean
Let cool 5 minutes before loosening edges of brownie bites with a butter knife, and removing from pan
Let cool completely
Top with whipped cream, a strawberry slice, blueberry, and sprinkles
Enjoy!
