Search Results for: Brownies

The richest fudgy gluten free brownies recipe made simply with a very basic rice flour blend, cocoa powder, and melted dark chocolate. A chocolate lover's dream!

These are seriously fudgy gluten free brownies. They're not cakey at all, and they're so packed with chocolate taste and smell that there's no way you could keep them a secret.

Let's put it this way—I had them under a dome on a cake plate, each individually wrapped, and you could smell them in the next room when I lifted the dome. Now that's chocolatey.

At its most basic level, sweet homemade baked goods for home cooks fall into just a few categories: cookies (mostly chocolate chip cookies), cake (vanilla cake, chocolate cake), and brownies. These are the brownies I recommend if you're looking for that one solid recipe. It's the kind that you'll bring to every holiday, every potluck, and basically every other Sunday.

When I think of brownies in general, I think of these—the slab-type brownies that have some weight to them. They're heavy on chocolate, and they're perfect for chopping up into squares and sneaking into a lunchbox. Or sprinkling on top of your favorite vanilla ice cream.

You bite into these brownies and your teeth leave tracks. They're not actually fudge, though. Just as fudgy as a brownie can get, and still be a brownie.

The batter is thick, and the brownies aren't the kind to rise a whole bunch and then sink. They rise slowly and evenly, and they stay that way. Be sure not to overbake them, or the bottom may burn and the top of the brownies may begin to pull away from the center.

Let's face it, though. As long as you don't burn them to a crisp, they'll still taste pretty darn good! And if you're looking for tons more gluten free brownies recipes, I've got you covered from every angle.

Ingredients and Substitutions

Dairy

Luckily, these are quite easy to make dairy free. And I've even tried it! Replace the butter with an equal amount by weight of Earth Balance Buttery Sticks, the cream with nondairy milk (not non-fat!), and just be sure that the chocolate you use is dairy free. Eliminate the salt, too, since Earth Balance is pretty salty already.

Eggs

Eggs are always a tricky spot. You can try using two “chia eggs,” but you'll have to experiment as I haven't tried that in this recipe. A chia egg is 1 tablespoon ground chia seeds mixed with 1 tablespoon lukewarm water and allowed to gel.

Sugars

You might be able to replace the sugars with coconut palm sugar, but I honestly don't know. I'd probably grind it up a bit, since it is quite coarsely ground and it doesn't seem to melt in the oven as readily as refined sugar.

You cannot replace the granulated sugars with liquid sugars like honey and maple syrup. If you're looking for a sugar-free version, try replacing the granulated sugar with Swerve granulated sugar substitute and brown sugar with its Swerve counterpart. They usually work quite well.

Cocoa Powder

If you don't have Dutch-processed cocoa powder, you can use natural unsweetened cocoa powder, but add 1/8 teaspoon baking soda to neutralize the acid in the natural kind. The brownies won't be quite as rich.

Gluten Free Flour Blend

This recipe calls for 3/4 cup of my basic gum-free gluten free flour blend, which is a simple mixture of superfine white rice flour, potato starch and tapioca starch/flour. Using a blend that contains xanthan or guar gum, like our mock Better Batter, makes for much tougher, less tender, brownies.

You can use another gum-free blend if you like, but if your rice flour is gritty, your brownies will be gritty. That's just the way it goes! (You could always make your own superfine white rice flour.)

Chewy, fudgy and rich peanut butter brownies are the bar for true peanut butter lovers. The perfect brownie texture, topped with your favorite chips!

I like to think of myself as a purist. If you call them peanut butter brownies, they shouldn't just be chocolate brownies with, say, a peanut butter swirl. Those would be peanut butter swirl brownies.

These are straight-up peanut butter brownies. Of course, everything starts to break down when I realize that maybe they're actually blondies, since they're not, well, brown(ie). Then I'm really just not sure.

But I do know this: they're perfectly chewy, fudgy and packed with peanut butter flavor. The chocolate chips are up to you, but who doesn't like peanut butter and chocolate anyway? In fact, if you're looking for a no bake chocolate peanut butter experience, these No-Bake Chocolate Peanut Butter Bars from Demeter at Beaming Baker look amazing.

Chewiness

Do you ever wonder why a recipe might specify, say, melted butter over room temperature butter? Maybe you thought it was just on a whim. It's not!

I truly love one bowl recipes (cases in point: one bowl banana bread and one bowl chocolate cake) for their ease and simplicity. But one bowl baking isn't always appropriate. If you're looking for a light and airy vanilla cake, one bowl isn't going to work—and neither is melted butter.

For a light and airy texture, you need to cream room temperature butter with sugar until it's light and fluffy. That creates air bubbles in the mix, which fill with carbon dioxide during baking.

Melted butter adds richness alone. For chewy and dense brownies, we want richness. You take that first bite of these brownies and the moist crumbs melt in your mouth. Heaven!

Ingredients and Substitutions

If you have other dietary restrictions and you want to make these amazing peanut butter brownies, I want to help as best I can! I don't have any suggestions for replacing the peanut butter, though, since they're peanut butter brownies.

I do have a recipe for 4 ingredient peanut butter brownies that are made with peanut butter, brown sugar, eggs, and almond flour if you'd like a rice flour-free version. They're shockingly good!

Dairy: The first time I tested this new recipe, I actually used nondairy butter. And I think I even liked it better than the “regular” recipe (!).

I used Earth Balance whipped buttery spread (to be exact), melted and cooled. The brownies didn't burn as easily as they can when you're baking with butter but tasted exactly the same. I say go for it.

Eggs: There are two eggs in this recipe, and I confess that I haven't tried using an egg substitute. Two eggs is my upper limit for feeling good about a chia egg replacement. Proceed with caution!

Chocolate Chips: You can leave them out, replace them with another type of chip (peanut butter? white chocolate? dark chocolate?), but don't add much more than 4 ounces total. It will negatively affect even baking.

Sugar: Swerve brand non-sugar sweeteners make both granulated and brown sugar varieties. Try those!

Get this tested, easy-to-follow recipe for gluten free crunch brownies—chewy brownies with chocolate crisp rice treat tops.

These gluten free crunch brownies are a welcome addition to any cookie plate (or box!), as they're a lovely change of pace from your regular cookie fare. The recipe is adapted from Mel of Mel's Kitchen Cafe's recipe for Killer Crunch Brownies, and I have to admit I changed them all around but the concept of a rich brownie layer and a rice krispie treat style top is purely Mel's (well, purely the concept of a former coworker of Mel's husband Brian but you get the idea).

My children always want me to make them Rice Krispies Treats, and since I bake all.the.time anyway I just don't do it for them, like, ever. My recipe with the homemade marshmallows is so super easy, though.

The brownie layer I made has a bit of sour cream in place of some butter I'd normally use in fudgy, rich brownies. It does a wonderful job of making these gluten free brownies a lovely cross between cake-like brownies and fudge-style brownies.

I also baked some miniature marshmallows into the brownie batter (not a lot—just a cup), but you can leave them out. It helps tie the brownie layer itself to the rice krispie treat layer. You feel me?

These really are simple to put together, and you can make them almost as far ahead of time as you'd like (with only 3 days left before Christmas, I see how that isn't a big selling point, but it's a concept—go with it). I drizzled the top lightly with some melted chocolate, but I have to be honest that I'm not even so sure you can taste it. It's more for dramatic effect than anything else.

Ingredients and substitutions

If you don't have sour cream, you can try replacing it with Greek-style yogurt (nondairy should work just fine, too).

To make these dairy-free, I'd try replacing the butter with butter-flavored Spectrum nonhydrogenated shortening, or Earth Balance buttery sticks. Either should work fine, but you'll have to experiment because I haven't tried it.

For gluten free crisp rice cereal, be careful. Not all rice krispies are gluten free.

In the U.S., Kraft Jet-Puffed miniature marshmallows are gluten free, as are Campfire brand.

These fudgy avocado brownies are actually good for you. So easy to make, they're gluten free, and guilt-free!

Ever since I made black bean brownies that actually taste good, I've been terribly curious about the possibility of avocado brownies about which I could say the same. Good news! I've hit avocado paydirt.

Whether you love avocados, or just love brownies and think avocados taste terrible, these are a must-try. They taste nothing like avocados (thank you, cocoa powder!), but boast all the health benefits of them.

As it turns out, baking with avocados in place of butter cut back on saturated fat—and adds 20 vitamins, minerals and nutrients (source). Look, it's not like I'm advocating ditching butter altogether. I love the stuff.

But if we can save ourselves some bad stuff, pick up some good stuff, and have our brownies still taste heavenly, then why not give it a shot?

When I was developing this recipe, I began with my recipe for flourless brownies. Naturally, then, I tried making them flourless at first.

I ended up with something that looked like a brownie from overhead, but from the side resembled, well, Jello. You simply need some flour (just 1/4 cup!) in these avo brownies. I haven't tried using one of my gum-containing all purpose gluten free flours, but it's worth a shot if you're so-inclined.

You can certainly use refined granulated sugar in place of lower-glycemic, nutrient-containing coconut palm sugar. But since I was removing saturated fat, I didn't want to use refined sugar.

The resulting brownies are truly fudgy, delightfully rich but not at all heavy. I don't provide nutritional facts for my recipes, but if you were to plug these into an online nutrition calculator and compare them to a traditional sort of gf brownie, I think you'd be pleased.

I love avocados, but my oldest child does not. I'm happy to report that she gave these avocado brownies an enthusiastic thumbs up, with no trace of avo taste. Baking with chocolate has its benefits!

Oh, and if you're interested in the drizzle on top of the brownies, it's just about a tablespoon of mashed avocado, plus a bit of milk, mixed with confectioners' sugar. Definitely not healthy!