Gluten Free Fudgy Brownie Cupcakes

Gluten Free Fudgy Brownie Cupcakes | Glutenfree-jenny.comThese gluten free frudgy brownie cupcakes are perfect! Β They are chewy, delicious and they traveled very well to our Fourth of July party.

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 350ΒΊ 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)

5 thoughts on “Gluten Free Fudgy Brownie Cupcakes

  1. With these cupcakes, I’m definitely adding the raspberries on top. One of my friends loves chocolate, but has many food allergies so I’ll be sharing this with her to see what she thinks! Thanks for sharing this great recipe! πŸ™‚

Leave a Reply

Your email address will not be published. Required fields are marked *


CommentLuv badge