Recipe: Gluten-Free Brownie Muffins

Bonjour!

Sometimes, one just feels like baking and eating an entire try of brownies, perhaps when it’s gray and chilly and blustery. Perhaps when the United States is mere weeks away from a contentious presidential election. Perhaps when the coronavirus pandemic, voter suppression, census shenanigans, and Supreme Court tomfoolery crush our souls (le sigh). I don’t know about you, dear reader, but when all that happens, I want chocolate. All the chocolate.

And so I baked some brownies, but not just any brownies. Brownie muffins with a raspberry jam center topped with toasted, chopped pecans. Because if we can’t take some pleasure in life and make things fun and fancy at home during a pandemic while we watch democracy dismantle itself, when can we?

Today’s post shares my easy recipe for semi-homemade brownies. I did not eat all of them. Just most of them. And Mon Chéri and Le Chien were the best helpers.

Les Ingrédients

• 1 box brownie mix
• Eggs, oil, and water for brownie mix
• 1 T. pure vanilla extract
• 1 t. pure almond extract
• 1 jar raspberry jam, or your favorite fruit jam or preserves
• 1 c. toasted, chopped pecans, or your favorite baking nut (walnuts, hazelnuts, almonds)
• Note: Those with allergies or aversions can easily omit the nuts

La Recette

• Preheat oven to 350 degrees Fahrenheit.
• Prepare muffin pan with cooking spray.
• In large mixing bowl, prepare brownie mix according to package directions, adding eggs, oil, and water in prescribed amounts. Add vanilla and almond extracts. Stir to combine.
• Spoon batter into prepared muffin pan (will only use 6 wells if using standard muffin pan). Create a shallow indentation in the center of each muffin.
• Spoon 1-2 T. jam into each indentation. Top muffins toasted, chopped nuts.
• Bake 20 minutes or until muffins are set.
• Cool 2-3 minutes in pan before removing to cooling rack. Store in airtight container up to 3 days.

A Note on Brownie Mix

There is no shame in using baking mixes. Life is too short, y’all. I used Simple Mills Almond Flour Brownie Baking Mix. Since I try to eat a low-FODMAP and gluten-free diet to help manage IBS, I thought I’d give this gluten-free brownie mix a try. I would not recommend it. The texture is gritty and there was little, if any, chocolate flavor. Fortunately for me, being gluten-free is not a necessity. My new philosophy: If I’m going to bake and enjoy brownies, I’m using a regular, classic mix like Betty Crocker.

Are you baking anything fun and fancy to help get through the rest of 2020?

Merci for reading and please subscribe and share!

À votre santé,

Katie