1 cup (140 g) all purpose gluten free flour (I like Cup4Cup here, but Better Batter works as well)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/2 cup (40 g) unsweetened natural cocoa powder
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
6 tablespoons (82 g) packed light brown sugar
1/2 cup (114 g) fat-free plain Greek yogurt, slightly warmed
6 tablespoons (96 g) unsweetened smooth applesauce, slightly warmed
1 tablespoon (14 g) neutral oil (like grapeseed, sunflower, vegetable, canola)
2 eggs (100 g, weighed out of shell) + 1 egg yolk, at room temperature, beaten
1/2 teaspoon pure vanilla extract
Confectioners’ sugar, for dusting (optional and NOT included in SmartPoints value)
Preheat your oven to 325°F. Grease the wells of a 24-cup miniature muffin tin lightly and set it aside.
In a large bowl, place the flour, xanthan gum, cocoa powder, salt, baking soda and brown sugar, whisking to combine well and breaking up any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the yogurt, applesauce, oil, eggs and egg yolk, and vanilla. Mix until just combined. The batter will be smooth and thick but not stiff.
Divide the batter evenly among the prepared wells of the muffin tin, and shake back and forth to spread into an even layer in each well. Place in the center of the preheated oven and bake until the brownies spring back when pressed lightly in the center and a toothpick inserted in the center comes back mostly clean (about 14 minutes). Remove from the oven and allow to cool only very briefly before transferring to a wire rack to cool completely. Leaving the brownies in the pan for more than a minute or so tends to cause them to wilt and collapse.
Dust very lightly with the optional confectioners’ sugar before serving, but remember that isn’t included in the SmartPoints value (and 1 teaspoon confectioners’ sugar has 1 SmartPoint).
Weight Watchers SmartPoints: 3 points in 2 miniature brownie bites.