There is never enough chocolate in the world.
So I made these.
Well, actually, I had more excuses than just that. Along with a Beet and Orange Salad with Basil Vinaigrette (which I will share with you later this week), I brought these babies along to a Food Bloggers Pot Luck, hosted by the very lovely Natalie of Natalie’s Killer Cuisine.
This was the first pot luck of the Dallas area bloggers, but we all committed to each other that it certainly won’t be the last! BUNCHES of good food, good company, and lots of picture-taking!
The food? Oh my, the food! One thing that’s great about getting a bunch of food bloggers together is that there is never a shortage of great cuisine. For some random reason, I was too busy running my mouth (surprise, surprise!) to take as many photos as everyone else, but here was the spread:
Emily brought Corn Fritters with Avocado Crema (should be posted soon on The City Sisters) – I LOVE corn fritters!
Natalie brought a Mediterranean Lentil Salad (posted on The City Sisters) – this was amazing, and reinforced my love for French lentils.
The other Natalie (the hostess) made a delicious fruit salad filled with berries and kiwi with a coconut dipping sauce, an old-school pea salad, and hummingbird cupcakes. The pea salad is on Natalie’s Killer Cuisine, and she’s promised those cupcakes for later this week.
Kelly brought the most gorgeous cake I’d ever seen (check out the photos on Natalie’s Killer Cuisine) and some baked crab cakes that looked amazing. Kelly posted the recipe at Evil Shenanigans. I want to figure out a gluten-free version!
Jose brought some slow-cooked pork shoulder, which was tender, moist, and flavorful. He even brought the crunchy skin to munch on! (Yum)
Heather brought a Tex-Mex style couscous dish. Couldn’t have it, but wow, it looked great!
I brought the aforementioned beet salad. And these.
The recipe for these brownie bites originated from my gluten-filled Best Brownies in the World recipe. I do have to confess, though, that I’ve been making these brownies gluten-free for a while now. Yet I have neglected to share with you. I apologize. No one should be without brownie goodness. So here it is, in all its glory. I present to you: Gluten-Free Brownie Bites.
Gluten-Free Brownie Bites
8 T unsalted butter
2 oz unsweetened chocolate
1 c coconut sugar (or you can substitute regular granulated sugar)
2 eggs, beaten
½ t vanilla extract
¼ c sweet white rice flour
½ t xanthan gum
1 t cocoa powder (not dutch-process)
1/2 t cinnamon
¼ t kosher salt
1/2 c semi-sweet chocolate chips
powdered sugar, for dusting
Heat the oven to 350 degrees. Grease a mini-muffin pan or a petit fours pan with oil or butter, or line with papers. Set aside.
Melt the butter and chocolate in a medium saucepan, stirring with a wooden spoon. Remove from heat and stir in the sugar. Add the eggs and vanilla and stir to make a smooth batter. Add the rice flour, xanthan gum, cocoa powder, cinnamon, cayenne and salt and mix until well incorporated. Fill mini-muffin pan or petit fours pan with batter, and bake until a toothpick inserted into the center comes out clean, about 15-18 minutes (this will vary depending on how big your “bites” will be). Let cool on a rack and remove from pan.
When brownie bites are cooled, melt the chocolate chips in a small saucepan over medium-low heat, stirring. Turn off heat and dip the bottoms of each brownie bite into the chocolate. Set on a parchment-lined baking sheet or a Silpat. Place in refrigerator for 15-20 minutes or until chocolate has hardened. Sift powdered sugar over the tops of the brownie bites. Try not to eat all at once.
(For regular brownies, reduce the oven temperature to 325 degrees, and pour batter into a 8X8 inch pan (greased). Bake for 40-50 minutes or until toothpick inserted in the center comes out clean. Omit the chocolate chips and powdered sugar, unless you just feel the need to add them. Of course, you could stir in chocolate chips if making regular brownies – I’ve been known to do that before!)