These were created through a happy accident. I was trying to make an orange chocolate cookie based on that chocolate that breaks open and ended up with tiny cakes. Thankfully, they are sensational especially when warm! (and these are gluten-free too!)

Finished product with vanilla yogurt!

Ingredients:

1 cup of sifted rice flours
1/2 tsp of baking powder
1/3 cup of raw sugar
3 tbsp of egg whites (the liquid eqq white in the carton)
4 tbsp of butter (I like the smart balance butter blend)
dash of salt
1 cup of fresh squeezed orange (It took about 2 oranges. After use the oranges for zest)
Orange zest
1 tbsp of cocoa powder
1 tbsp light brown sugar
dash os cinnamon
1/3 cup of chocolate chips

Preheat oven to 350 degrees.

Begin by creaming together butter and raw sugar. These can be done by cutting the butter into manageable 1 tbsp pieces and combining in high-powered mixer until smooth. If you do not have a mixer make sure the butter is at room temp and mix ferociously with a whisk until the mixture is well combined.

Add egg whites, to creamed butter.

Mix sifted rice flour, salt, and baking powder in separate bowl. Add to liquid mixture in mixer. Combine well.

Add vanilla, brown sugar, cocoa powder, dash of cinnamon, and orange juice to mix. Mix together on low speed.

Add a pinch of orange zest & gently fold in chocolate chips.

Butter the inside of the ramekin or use cooking spray. Pour in ramekins half way. These will expand!

Cool for 22 mins at 350 degrees. Let cool and Enjoy!

These are best when a little warm.  Add a scoop or so of vanilla yogurt and a pinch of orange zest to the top to make a fun brownie sundae like creation!

Smooth mixture before the chocolate chips.

Just Half Way!

Yum!