Brownie Bites with Raspberry Chocolate Topping
Peg first made non-GF Brownie Bites for her co-workers. Since they were such a hit, she decided to make a gluten-free version of them.
The outside is slightly crispy, but the inside is moist and chewy - like a...brownie. Kinda funny how that works...
Gluten-Free Brownie Bite Ingredients
4 squares BAKER'S Unsweetened Chocolate
3/4 cup butter
2 cups sugar
1 tsp double strength vanilla [Penzey's]
2 cups GF flour mix [Jules GF Flour Mix]
1/2 cup GF sorghum flour [Bob's Red Mill]
1/8 tsp xanthan gum
Brownie Bite Directions
Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Refrigerate 1 hour or until dough is easy to handle.
Heat oven to 350°F. Shape dough into 1-inch balls; place, 2 inches apart, on baking sheets sprayed with cooking spray.
Bake 8 min. or just until set. (Do not overbake.) Cool on baking sheet 1 min.; remove to wire racks or waxed paper. Cool completely.
Frost Brownie Bites with Chocolate Raspberry Topper (see recipe below)
Peg converted this original recipe.
Chocolate Raspberry Topper Ingredients
1/2 cup sifted unsweetened cocoa powder
6 Tbsp Ball® RealFruit™ Classic Pectin
4-1/2 cups crushed red raspberries
6-3/4 cups granulated sugar
4 Tbsp. lemon juice
6 (8 oz) half pint glass preserving jars with lids and bands
Chocolate Raspberry Sauce Directions
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Combine cocoa powder and pectin in a medium glass bowl, stirring until evenly blended. Set aside.
Combine crushed raspberries and lemon juice in a large stainless steel saucepan. Whisk in pectin mixture until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam.
Ladle hot sundae topper into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Special thanks to Colleen for sharing this original recipe!