As a Canadian who was recently forced to go gluten-free, there's nothing I miss more than a chocolate Timbit®. However, late one Saturday night, my roommate and I decided to attempt a gluten-free brownie recipe, which ended in a hot mess that tastes exactly like a Timbit®! Don't be discouraged by the strange silly putty-esque texture it has before baking, because it's delicious in the end. Enjoy! Glaze with icing of your choice.

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
30 mins
total:
1 hr
Servings:
16
Yield:
16 donut holes
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch square baking pan with parchment paper. Grease the sides of the pan.

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  • Blend margarine, sugar, and hot chocolate mix in a bowl using an electric mixer until smooth. Add eggs 1 at a time and beat until well combined.

  • Combine flour, salt, xanthan gum, and baking soda in a separate bowl. Pour into butter mixture and combine. Add vanilla extract; mix well. Pour in soy milk and stir well. Pour mixture into the prepared baking pan, spreading to all corners.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool completely, about 30 minutes.

  • Cut into 16 equal-sized pieces and roll into balls.

Nutrition Facts

113 calories; protein 2.2g 4% DV; carbohydrates 11.6g 4% DV; fat 6.9g 11% DV; cholesterol 34.9mg 12% DV; sodium 272.4mg 11% DV. Full Nutrition
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