Serve with fruit and whipped cream!
- 3 ounces semi-sweet Baker’s chocolate
- 2 ounces unsweetened Baker’s chocolate
- 1/2 cup Nutiva Organic Coconut Oil
- 1 cup light brown sugar
- 1/2 cup almond flour
- 1/4 cup sorghum flour
- 1/2 tsp fine sea salt
- 1/2 tsp baking soda
- 2 organic eggs, beaten
- 1 tbsp Simply Organic Vanilla Extract
- 1/2 cup dark organic chocolate chips
- 1/2 cup chopped pecans or walnuts, if desired
Preheat the oven to 350º degrees. Line a 12 cupcake baking pan with paper liners.
Melt the chocolate in a double boiler over low heat, gently stirring. When the chocolate is melted, remove from heat and stir in the coconut oil to combine.
In a mixing bowl whisk together the light brown sugar, almond flour, sorghum flour, fine sea salt and baking soda.
Add the eggs, vanilla extract and melted dark chocolate mixture. Beat for two minutes, until the batter thickens and becomes smooth and glossy.
Stir in the chocolate chips by hand. If you are adding nuts, stir in by hand.
Drop the batter by spoonfuls into the 12 baking cups.
Bake in the center of a preheated 350 degree oven for 22 minutes, or until the brownie cupcakes have risen, cracked and fallen. They will look like mini flourless chocolate cakes. Do not over-bake- especially if you like a fudgy soft center.
Cool the cupcakes on a wire rack.
Yield: 12 cupcakes
(from The Gluten Free Goddess)