Gluten Free “Little Debbie” Brownies

You wouldn’t know these were gluten-free. They’re yummy!

Prep time: 10 minutes Cook time: 25 minutes Yield: 12 brownies

INGREDIENTS

For the Brownies
1 cup all-purpose gluten-free flour
1/2 teaspoon xanthan gum (omit if your blend already contains it)
3/4 cup unsweetened cocoa powder
1/8 teaspoon kosher salt
3/4 cup granulated sugar
1/2 cup packed light brown sugar
8 tablespoons unsalted butter, at room temperature
2 tablespoons neutral oil (like vegetable, canola or peanut oil)
2 teaspoons pure vanilla extract
2 tablespoons light corn syrup
2 large eggs at room temperature, beaten
For the topping
8 ounces semi-sweet chocolate, chopped
2/3 cup heavy whipping cream
1/8 teaspoon kosher salt
3 ounces miniature M & Ms candies for decorating

DIRECTIONS
• Prepare the brownies: Preheat your oven to 350°F. Grease and line an 8-inch square pan with two sheets of unbleached parchment paper, crisscrossed in the pan with enough paper to overhang all the edges, and set it aside.

• In a large bowl, place the flour, xanthan gum, cocoa powder, salt, and granulated sugar, and whisk to combine well. Add the brown sugar and whisk again, working out any lumps. Create a well in the center of the dry ingredients and add the butter, oil, vanilla, corn syrup and eggs, mixing to combine after each addition. The batter should be thick and smooth. Scrape it into the prepared baking pan and spread into an even layer with a moist spatula. Place in the center of the preheated oven and bake until just firm to the touch and a toothpick inserted into the center comes out mostly clean, 25 to 28 minutes. Allow to cool completely in the pan.

• When the brownies are nearly cool, prepare the topping: Place the chocolate in a medium-sized, heatproof bowl, and set it aside. Place the cream in a small, heavy-bottomed saucepan and bring to a simmer over medium-low heat. Add the salt to the cream and stir to combine. Pour the warm cream over the chopped chocolate and allow to sit until the chocolate begins to melt. Stir until the chocolate is melted and smooth. Allow the mixture to cool for about 2 minutes before pouring over the cooled brownies, still in the pan, in an even layer. Scatter the miniature M&Ms (Ms side down, if you’re being fastidious) over the chocolate layer, and allow to set at room temperature for about 30 minutes before transferring to the refrigerator. Allow to chill in the refrigerator until firm, about another 30 minutes. Remove from the refrigerator and lift the brownies out of the pan, using the overhanging edges of the sheets of parchment paper in the pan. Place on a cutting board and slice the brownies into twelve equal rectangles. With a butter knife, create a seam widthwise down the center of each brownie.

• Storing instructions: These can be covered and stored at room temperature for up to 3 days. For longer storage, seal tightly in a freezer-safe wrap or bag, and freeze for up to 2 months. Defrost at room temperature.

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Best Ever Brownies

These are really gooey. Yum!

Best Ever Brownies

½ C. butter
1 C. white sugar
2 eggs
1 t. vanilla extract
1/3 C. unsweetened cocoa powder
½ C. all-purpose flour
¼ t. salt
¼ t. baking powder

Frosting
3 T. butter, softened
3 T. unsweetened cocoa powder
1 T. honey
1 t. vanilla extract
1 C. confectioner’s sugar

Preheat oven to 350 degrees F (175 degrees C.). Grease and flour an 8-inch square pan.

In a large saucepan, melt ½ C. butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat 1/3 C. cocoa, ½ C. flour, salt and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook.

To make frosting:

Combine 3 T. softened butter, 3 T. cocoa, honey, 1 t. vanilla extract, and 1 C. confectioners’ sugar. Stir until smooth. Frost brownies while they are still warm. You can always add a scoop of ice cream on top!

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Salted Caramel Chocolate Brownie

Salted Caramel Chocolate Brownie

• 14 oz. Carnation Caramel
• 1 level tsp flaky sea salt
• 1 C. unsalted butter – plus extra for greasing
• 1 C. dark chocolate broken into cubes.
• 1 C. fine sugar (take granulated sugar and pulse it in a blender till fine)
• 4 medium eggs
• 1 generous cup plain flour
• 2 oz. cocoa powder
Pre-heat the oven to 350 F.
Grease and line a 9” square baking tray
In a small bowl, mix 1 cup of the caramel with 1 tsp sea salt.
Heat the butter in pan and once melted turn off the heat.
Add the chocolate to the butter and give it a good stir until melted.
In a large bowl, whisk the remaining caramel together with the sugar and eggs until even and fluffy and then whisk in the chocolate butter mix.
In a separate bowl, combine the flour and cocoa and then sift this into the wet mixture.
Fold the mixture together until smooth.
Pour half the brownie into the prepared tin and level out with a spatula.
Spoon half the caramel in strips down the length of the tin and then top with the remaining brownie mixture.
With the remaining caramel, repeat the striping process on top of the brownie, and if you want to make it a little prettier use a sharp knife of cocktail stick to create a pattern.
Bake for 25-30 minutes, until risen all the way through with a firm crust on top.
Once ready, remove the brownie from the oven and leave to cool in the tin,
Cut into squares and enjoy!

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Brownie Brittle

When I went to an author meeting recently, someone brought a sack of Brownie Brittle. One bite and I was sold, so I looked up online and found this recipe. It’s a crunchy, flat brownie. Yum!

Brownie Brittle

Ingredients

• 1/2 cup melted butter
• 1 cup sugar
• 1 tsp vanilla
• 1 large egg white
• generous 1/3 cup flour,
• 3 TBS unsweetened cocoa powder
• 3/4 teaspoon baking soda
• A few dashes of salt
• 1/2 cup mini chocolate chips

Directions

1. Preheat oven to 350 degrees and prepare a baking sheet lined with a silicone mat or parchment paper (only those two ways or it will stick). If using parchment paper, lightly spray the surface with baking spray.
2. In your mixing bowl, combine butter, sugar and vanilla and mix until incorporates. Add in egg white and blend well.
3. Add in flour, cocoa powder, baking soda and salt and mix for about 1 minute or until the batter is smooth.
4. Spread batter over your mat/parchment paper using a spatula. You want it thin, but not transparent. An area of about 11 x 8 works well.

5. Bake for 15 minutes, remove brittle from the oven and quickly sprinkle with the mini chocolate chips. Return to the oven for an additional 7-10 minutes (total cooking time 22-25 minutes), remove from oven and cool completely. It will crisp up as it cools. As it begins to cool, you can score or cut brownie brittle into pieces or you can simply break it apart once it is completely cool. Store in an airtight container.

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Gluten Free Brownies

I’d never thought of putting black beans in brownies. A friend gave me this recipe. Everyone raves about it.

Gluten Free Brownies

1 can black beans; drained and rinsed
3 T. vegetable oil
3 eggs
¾ cup sugar
¼ cup cocoa powder
Pinch of salt
1 t. baking powder
1 t. vanilla
1 t. instant coffee

Blend until smooth.
Place the batter in an 8 by 8 pan.
Put ½ cups chocolate chips on top.
Bake 30 minutes at 350 until toothpick comes out clean.
If you use a 9 x 13 pan, double the recipe.

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Candy cane Mint Brownies-Gluten-free

No-Bake Candy Cane Mint Brownies (Vegan, Gluten Free, Soy Free)

Serves: 12
Ingredients
Brownie Layer
• 1 cup soft pitted dates, packed
• 2 tsp coconut oil
• pinch sea salt
• 1 cup walnuts
• ½ cup rolled oats
• 3 tbsp cocoa powder
• ¼ cup dark chocolate chips
• 1 peppermint candy cane, crushed
Mint Ganache Layer
• ⅓ cup full fat coconut milk (canned)
• ¾ tsp peppermint extract
• ½ cup dark chocolate chips
Candy Cane Topping
• 1-2 peppermint candy canes, crushed
Instructions
Brownie Layer
1. In your food processor, pulse walnuts and oats until they’re finely chopped. Pour into a bowl and set aside.
2. Add the dates, coconut oil, sea salt and process on high until a smooth paste forms. Halfway through processing the mixture will form into a ball, continue processing until the mixture loses its shape and becomes sticky enough to stick to the sides of your processor.
3. Add the cocoa, walnuts, + oats, chocolate chips, and crushed candy cane. Process until thoroughly mixed.
4. Line a loaf pan with parchment paper or plastic wrap. Press the brownie layer firmly into the loaf pan. Use a pancake flipper or spatula to evenly flatten the layer. Place in the freezer while you make the ganache.
Mint Ganache Layer
1. You’ll need a double boiler for this step. Find a small metal mixing bowl and saucepan that will fit together nicely (bowl inside saucepan.) Fill the saucepan ⅓-1/2 full with hot water (keep the water level low enough to place the bowl inside without it touching the water.) Bring the water to a boil over high heat and place the bowl on top.
2. Add the coconut milk + mint extract to the bowl. Heat until the mixture is hot but not boiling. Add the chocolate chips and whisk until they’re fully melted. Pour the mixture over the brownie layer and chill in the freezer.
3. Chill for 15-25 minutes and top with crushed candy canes. Chill for another 30 minutes before cutting into squares. Store in fridge or freezer. Serve chilled.
Notes
The amount of peppermint extract can be increased if you like a stronger minty flavor. Make sure to taste the ganache before pouring it over the brownies so you can decided whether or not to add more. The candy canes will enhance the mint flavor.

Fold the candy canes in a piece of parchment paper and use the side of a large chef’s knife to crush them. This much easier than using saran wrap or aluminum foil.

Something to keep in mind if you’re planning to serve them for parties or gift giving: If you make these ahead of time the candy cane topping will start to soften in the fridge. This doesn’t affect the flavor but they won’t look quite as pretty.

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Brownie Refrigerator Cake

For this recipe you’ll need a 9 x 13 pan.

Mix together a box of brownie mix according to the directions and add an egg. Bake the brownies and set aside to cool.

Mix:
8 ounces of cream cheese, softened
1 cup powdered sugar
1-8 ounce container of whipped topping

Put that mix on the top of the cooled brownies.

Now blend a 3 ounce package of instant chocolate pudding and
a 3 ounce package instant vanilla pudding and
3 1/2 cups of milk.
Put that mix on top of the cream cheese mixture.

Now add another 8 ounce container of whipped topping.
Over the top, add a shaved Hershey candy bar or chocolate syrup and refrigerate until ready to serve. Yum!

As a side note, I’ve published a new 366 day devotional book entitled Looking Deeper. It’s available in paperback and e-reader. Check it out here.