“Box Mix" Gluten Free Brownie Mix

I love making homemade “box mixes”, they just make everything so quick and easy when you’re baking. I’ve been trying several different types of Brownie mixes over the past few months and here is another gluten free variety!These are crazy easy to make! I personally like to make 2 or 3 batches of this at a time and store them till I’m ready for brownies. This is actually one of the easiest recipes I’ve made to date. I love adding chocolate chips for a little bit of an extra chocolaty kick to any brownies. These work well with whatever your favorite brand of chocolate chips may be.If you’re familiar with gluten free recipes you will notice this one doesn’t contain any. I prefer to use blends with it already in it so there isn’t any need to add some. If your blend doesn’t contain any you will need to add some in order to keep the brownies together. I would suggest ½ - 1 teaspoon depending on what brand of flour you’re using.[amd-yrecipe-recipe:220]Source: Adapted from Gluten Free on a Shoestring: Quick and Easy - Nicole Hunn

Gluten Free Peanut Butter Oatmeal Brownies

I saw these brownies on my friend Jessie’s blog and knew I had to try adapting them to gluten free! They looked FAR too yummy not to. I mean, the combination of peanut butter brownie and chocolate chip oatmeal cookie is just absolutely incredible.If you love peanut butter and chocolate these are the brownies for you. There is so much peanut butter and chocolate swirled throughout your taste buds will be crying for more. I made these to bring to a family gathering and it was the perfect treat for a large crowd.[amd-yrecipe-recipe:142]Source: Adapted from Kitschen Cat

“Box Mix” Gluten Free Brownies

After last week when I had such great success with making “box mix” brownies, I thought I’d try a gluten free version! This is great to keep in your pantry and whenever you need a quick sweet treat you can easily pull it out and make them.If you’d like to make a family size (13x9) batch of these simply double both the mix recipe and the baking portion of the recipe. You can feel free to add nuts if desired and leave out the chocolate chips if you don’t prefer your brownies with them.[amd-yrecipe-recipe:129]

Dark Chocolate and Pumpkin Brownies

With all the pumpkin treats I’ve been making lately I decided it was time for some pumpkin brownies. I really wanted to pair the pumpkin layer with a dark chocolate layer to give it a more complex flavor. These brownies are crazy yummy. Once you try one bite you won’t want to stop!While I chose dark chocolate for these brownies you certainly don’t have to. Using semi-sweet would temper the flavor a bit and still be incredible. I would hesitate to use milk or white chocolate since those flavors won’t really stand out against the pumpkin flavor.I had issues getting the pumpkin cream cheese layer to nicely swirl into the brownie layer. I ended up just smoothing the pumpkin layer down so my brownies had two distinct layers instead of swirls. I think next time I may try adding a little water to the brownie batter so they will swirl together a little better and look a little prettier.[amd-yrecipe-recipe:114]Source: Adapted from ABCgo.com

Peanut Butter Brownie Cupcakes

These cupcakes are decadent. The chewy cupcake tastes exactly like a brownie. And the light, fluffy peanut butter buttercream is the perfect complement to the thick, chewy base. If you aren’t a huge fan of peanut butter and chocolate together you could substitute a salted caramel buttercream with no issues.My plan was to top these cupcakes with peanut chunks drizzled with melted chocolate. However I didn’t have time to run to the store to get peanuts. After I took these photos I did end up putting a few mini-chocolate chips on each cupcake. It gave them a little bit of “prettiness” that they were in desperate need of. [amd-yrecipe-recipe:72]

Brownie Cookies with Raspberry Crème Filling

These cookies are a combination of chewy brownies and chocolaty cookie. I’ve paired them with a raspberry crème filling that really compliments the chocolate of the cookie. I’ve made these several times and never had a problem, then when I made them this time they turned out really, really flat. I have no idea why this happened. They are still just as tasty if they are flat or if they are mounded.If your cookies turn out as flat as mine, you can cut them into quarters to make a more respectably sized cookie sandwich. These are great paired with the raspberry crème, however if you want to change up the flavor you could pair them with a peanut butter frosting or a salted caramel frosting. It just really depends on what your taste buds are craving when you make them.

The easiest way to make these into cookie sandwiches is to use a spreading knife or a butter knife to smear a generous amount of frosting onto the bottom of one of the cookies. You can then place another cookie on top of the frosting making sure the bottom faces down. This will give you a great cookie sandwich with excellent presentation.

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Source: Adapted from Bakers Royale

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Gluten Free Salted Caramel Brownies

When I saw the original recipe for this I just knew I had to make it. So I decided to turn the recipe gluten free so I could enjoy it too! Between the gooey caramel and the dark chocolaty goodness these brownies are amazing.I am typically reticent to make caramel sauce because it can be so finicky and difficult to actually get right. However I thought these brownies were an exception to that since the recipe is based so heavily dependent on this caramel. Also, since the caramel is made from scratch it is completely gluten free.

The finishing touch for these brownies is the combination of fleur de sel and turbinado sugar on the top. You can spread this topping to your taste but it really pulls together all the flavors. This is a must try recipe, just make sure that you have several friends around to help you finish the entire pan! You really don’t want to have these tempting brownies around for very long.

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Gluten Free Salted Caramel Brownies:Caramel Sauce:1 Cup Sugar¼ Cup Water2 Tablespoons Corn Syrup½ Cup Heavy Cream1 Teaspoon Fleur de Sel¼ Cup Sour CreamBrownies:1 Cup Gluten Free Flour1 Teaspoon Kosher Salt1 Teaspoon Xanthan Gum2 Tablespoons Cocoa Powder10oz Chocolate Chips1 Cup Butter1 ½ Cup Sugar½ Cup Brown Sugar5 Eggs2 Teaspoons VanillaTopping:1 Teaspoon Fleur de Sel1 Teaspoon Turbinado SugarTo make the Caramel Sauce:

Heat the sugar, corn syrup and water until it measures 350 on a candy thermometer. Remove from the heat.Slowly whisk in the heavy cream, drizzling it down the side of the saucepan.

Once all the heavy cream has been added, add in the salt and sour cream whisking until well combined. Set aside and let cool.

To make the brownies:Preheat the oven to 350, and grease a 9x13 glass baking dish.In a separate bowl combine the gluten free flour, xanthan gum and cocoa powder, whisking until well combined. Set aside.

In a microwave safe bowl combine the chocolate chips and butter. Heat in the microwave in 30 second increments until everything is melted. Stir until combined. Let cool slightly.Transfer the melted chocolate mixture to the bowl of a stand mixer, add the eggs, sugars and vanilla. Beat until well combined.

Slowly add the dry ingredients, beating well after each addition. Once everything has been added turn the mixer on high and beat until it becomes thicker and slightly elastic.

Spread half of the brownie mixture on the bottom of the prepared baking pan. Spread the caramel sauce mixture on top making sure there are no peaks. Spread the remaining half of the brownie mixture on the top of the caramel.

 Bake for 30 minutes or until the top is crackly and the brownies don’t jiggle in the middle, let cool completely.

To make the topping:Combine the sugar and the salt in a small bowl. Spread half of the mixture evenly across the top of the brownies. Spread the rest of the topping to taste.

[amd-yrecipe-recipe:39]

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Source: Adapted from Annies-Eats

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Gluten Free 76 Calorie Brownies

My Mother sent me a recipe for a 37 calorie brownies a few weeks ago and I’ve been wanting to try making them. However I didn’t have all the fat free ingredients they called for so I had to trace back to the original recipe to see what they used.I was able to track down the original recipe for 100 calorie brownies from the Londoner. I adapted this original recipe to be gluten free and to match what I had on hand. Also I love chocolate chips in brownies so I added a few Enjoy Life mini-chips to this recipe. When I was completely done adapting the recipe the brownies ended up being 76 calories. I don’t normally look up nutrition information but since the allure of this recipe is how few calories it has, I’m posting the nutrition information:

Recipe Nutrition Calculator

Serves 12 people

Ingredients	Calories	Carbs	Fat	Protein	Sodium	Sugar
Milk 1% - 1cup, 0.25 cup	33	4	1	3	43	4
Trader Joe's - Cocoa Powder Unsweetened (Net Carbs), 0.5 cup(s)	160	8	8	8	0	0
Trader Joe's - Rolled Oats, 0.5 cup uncooked	150	27	3	6	0	1
Sugar - White Granulated Sugar, 0.5 Cup	15	4	0	0	0	4
Eggs - Whole, raw, 1 large	74	0	5	6	70	0
Applesauce - Unsweetened, 5.33 tbsp(s)	34	8	0	0	3	8
Argo - Baking Powder, Aluminum Free, 1 tsp(s)	0	0	0	0	760	0
Spices - Salt, table, 1 dash	0	0	0	0	155	0
Dannon - Okios Vanilla Greek Yogurt, 5.3 oz	120	19	0	12	45	18
Enjoy Life - Semi Sweet Mini Chocolate Chips, 4 Tablespoon	320	36	20	4	0	28

Total:	906	106	37	39	1,076	63
Per Serving:	76	9	3	3	90	5

The texture of these brownies are very unique. My sister described them as “chalky”. However if you are on a low calorie diet you may enjoy them as a special treat. One other thing I noticed was that because I had granny smith applesauce on hand the brownies were actually quite tart. I accidentally left the egg out of the batter when I made them. However they held together quite nicely. So if you are looking for an egg free alternative you can go ahead and just leave the egg out without any consequences.

I have cut these brownies into 12 pieces. I typically cut an 8x8 pan of brownies into 12 or 16 pieces. If you chose to cut these into 9 pieces the brownies would be about 100 calories. Also if you chose to leave out the chocolate chips and still cut them into 12 pieces the brownies would be just under 50 calories.

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Gluten Free 76 Calorie Brownies:5.3oz Vanilla Greek Yogurt1/4 C Milk1/2 C Cocoa1/2 C Gluten Free Oats1/2 C Sugar1 Egg1/3 C Unsweetened Applesauce1 tsp Baking PowderPinch of Salt4 Tablespoons Enjoy Life Mini-Chocolate ChipsPreheat the oven to 400 and grease an 8x8 glass baking dish.

Combine all ingredients in the bowl of a Food Processor. Pulse until well combined and the oats have been chopped.

Stir in the chocolate chips and pour into the prepared pan.

Bake for 15 minutes. Remove from the oven and let cool completely before cutting. Cut into 12 pieces.

[amd-yrecipe-recipe:25]

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Source: Adapted from The Londoner

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Mini-Gluten Free-Brownies

A couple of weeks ago Alex and I both wanted some brownies, but we didn’t want the huge leftover pan of them that comes with making brownies. I decided to tweak my favorite gluten free brownie recipe to see if I could make the yield less. I cooked them in ramekins and they turned out fantastic!The yield on this recipe is perfect for two ramekins of brownies. I wanted to be able to put ice cream on top of the brownies so I actually divided it into three. If you don’t want peppermint flavored brownies you can feel free to substitute vanilla extract instead.

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Mini-Gluten Free-Brownies2 Tablespoons Butter2oz Chocolate Chips1oz Chocolate Chips¼ Cup + 1 Tablespoon Sugar1 Egg¼ Cup Flour1/8 Teaspoon Xanthan Gum1 Tablespoon Cocoa Powder1/8 Teaspoon Baking Powder1/8 Teaspoon Salt¼ Teaspoon Peppermint ExtractTo make the brownies preheat your oven to 350 and spray two ramekins with cooking spray.

Combine the butter and chocolate chips in a heat proof bowl and put in the microwave. Melt the butter and chocolate chips together stirring until fully combined. Set aside to cool.

Combine the sugar and eggs together in the bowl of your stand mixer. Beat until fluffy.Add the cocoa powder, salt, peppermin extract and baking powder. Combine.

Add the melted chocolate and butter mixture and stir well.Add the flour and xanthan gum, stir until the dough is combined and slightly elastic.

Add additional chocolate chips if desired to the mixture and combine well.

Spread in the prepared baking pan and cook for 18-20 minutes or until a toothpick inserted into the center comes out clean.[amd-yrecipe-recipe:6]

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Source: Adapted from: Gluten Free on a Shoestring – Nicole Hunn

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Gluten Free Loaded Brownies

These are the best brownies you will ever taste! They are gluten free and amazing. I took them to three different events and everyone raved about them. No one could even tell they were gluten free (which was good because no one at these events actually eats gluten free)!I’ve adapted the brownie recipe from my Gluten Free on a Shoestring book by Nicole Hunn. I’ve tried several different incarnations of her recipe and I just love it. It doesn’t have that odd aftertaste that most boxed gluten free brownies have. You have a very nice rounded flavor that simply melts in your mouth.

I’ve added a layer of oreo truffle and chocolate ganache on top. For the oreos I used the Glutino brand sandwich cookies. I wasn’t very impressed with them on their own, but they work just fine in this recipe. You will need to use about half a package for this recipe.

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Gluten Free Loaded Brownies:For the brownies:1 stick Unsalted Butter8oz Chocolate Chips1 ¼ Cup Sugar3 Eggs1 Cup Gluten Free Flour½ Teaspoon Xanthan Gum¼ Cup Cocoa Powder½ Teaspoon Baking Powder½ Teaspoon Salt1 Teaspoon Vanilla ExtractFor the Oreo truffle layer:12 Chocolate – Vanilla Crème Sandwich Cookies2 Tablespoons Melted ButterFor the chocolate ganache:½ Cup Heavy Cream¼ Cup Corn Syrup4oz Chocolate Chips½ Teaspoon Vanilla ExtractMini-Chocolate ChipsTo make the brownies preheat your oven to 350 and spray a 7x11 glass pan with cooking spray.

Combine the butter and chocolate chips in a heat proof bowl and put in the microwave. Melt the butter and chocolate chips together stirring until fully combined. Set aside to cool.

Combine the sugar and eggs together in the bowl of your stand mixer. Beat until fluffy.

Add the cocoa powder, salt, vanilla extract and baking powder. Combine.Add the melted chocolate and butter mixture and stir well.

Add the flour and xanthan gum, stir until the dough is combined and slightly elastic.Add additional chocolate chips if desired to the mixture and combine well.

Spread in the prepared baking pan and cook for 25-30min or until a toothpick inserted into the center comes out clean.

While your brownies are cooking put the sandwich cookies in a food processor and pulse until finely ground.Melt the butter in a heat proof bowl. Combine the melted butter and the ground cookies until completely mixed.

Once the brownies have cooled take the oreo truffle and spread it on top of the brownies. Make certain to cover the entire top of the brownies in an even layer.Heat your heavy cream in a small sauce pan over medium heat until just boiling.

When has started boiling remove from the heat and add the chocolate chips, corn syrup and vanilla extract.Whisk until smooth.

Pour over the top of the oreo truffle layer making sure the ganache is evenly layered.

Sprinkle mini-chocolate chips over the top of the brownies.Let sit overnight before serving.

 

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Source: Brownies adapted from: Gluten Free on a Shoestring – Nicole Hunn

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Pumpkin Brownie Pie

This is a pie you must try! When we celebrated the holidays with Alex’s family I made several different pies. In my opinion this one was by far the best. It is decadent and is a unique flavor combination. I never would have thought to pair chocolate and pumpkin in a pie.  The chocolate in the dessert is quite rich and the pumpkin filling is light an airy.One thing that you need to make sure to do is mix the extra water into the left over batter. I forgot to do this on my pie so the brownie filling sort of sunk to the bottom instead of being swirled on top.

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Pumpkin Brownie PieBrownie Filling:1 Stick Butter12oz Bag Semi-Sweet Chocolate Chips2/3 Cup Brown Sugar2 Eggs1 Teaspoon Vanilla Extract½ Cup Flour2 Tablespoons Dutch Process Cocoa Powder½ Teaspoon Baking Powder¼ Teaspoon Salt Pumpkin Filling:1 Cup Pumpkin Puree1 Cup Heavy Cream1 Egg¼ Cup Sugar¼ Cup Flour½ Teaspoon Pumpkin Pie Spice¼ Teaspoon Salt Preheat the oven to 350 and coat the bottom of a 9in pie plate with oil or butter. To make the brownie filling:Heat the butter, chocolate chips and brown sugar in a saucepan, whisking occasionally until the butter and chocolate are melted. Remove from the heat and whisk in eggs and vanilla. Whisk until smooth. Whisk in the flour, cocoa powder, baking powder and salt until combined.. Pour about one third of the batter into the plate and set the rest aside. Bake until the top is shiny and just set, about 20min. To make the pumpkin filling;Combine the pumpkin, cream, egg, sugar, flour, salt and pumpkin pie spice in a bowl and whisk until smooth. Pour the pumpkin over the warm brownie layer. Stir 1 Tablespoon of water into the remaining brownie batter, then spoon the batter onto the pumpkin filling. Using the back of the spoon or a knife pull the brownie batter into the pumpkin filling creating a swirl design. Bake until the whole pie is set about 40-45min.

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Source:Adapted from: Food Network Magazine, November 2014 pg. 184