These gluten-free mini brownie bundt cakes are so easy and so cute! (Adapted from an egg-free brownie recipe from Mind Over Munch)
Brownie Ingredients
- 4 oz. butter (vegan option)
- 1 cup sugar
- 1/3 cup milk (vegan option)
- 1 tsp vanilla extract
- 1 cup GF flour
- 3/4 cup cocoa powder
- 3/4 tsp. baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips (vegan option)
Chocolate Drizzle Ingredients
- 1/2 cup chocolate chips (vegan option)
- 1 tsp coconut oil
Directions
- Preheat oven to 350.
- Line an 8″x8″ pan with parchment paper or oil spray.
- In a large bowl, whisk together melted butter and sugar. Add in milk and vanilla extract.
- Separately, whisk together flour, cocoa powder, baking powder, and salt.
- Add dry ingredients into wet mixture, mixing well to combine. Add chocolate chips. Batter will be thick.
- Pour batter into prepared pan and spread evenly. If using a mini cupcake or mini bundt pan, fill each compartment just to the top.
- Bake 30 minutes, or just until done. Don’t overcook!
- Allow to cool completely before drizzling and/or slicing into squares.
Chocolate Drizzle
- Combine 1/2 cup chocolate chips and 1 tsp coconut oil in microwave-safe bowl. Heat in 30 second intervals, stirring until it’s completely smooth.
- Pour melted chocolate mixture into a plastic sandwich bag. Cut the tip off one of the bag corners, and drizzle the tops of the brownies. Add sprinkles, if using. Let the chocolate set before serving.
*These gluten-free mini brownie bundt cakes can easily be made vegan.
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