Fudgy Gluten Free Brownies

 

Well, it is good to be back!   We have just returned from a work trip to Punta Cana Dominican Republic.    Have you ever been there?  It was beautiful, especially the beaches!  It was a treat to get away but it is nice to be home again with everyone healthy at my house (hurrah)!  After the last few months of sickness and poor health in our family, this really is a reason to cheer!    As you know, two of my boys have been recently diagnosed with Celiac Disease, so I am trying to learn a new way of baking.  I am now always on the lookout for good and healthy gluten free recipes.  My friend Codi gave me the recipe for these wonderful brownies.  She actually brought them over as part of a wonderful dinner for my family after my son's recent heart surgery.  We were so grateful:)  She told me that the brownies were gluten free and they had beans in them, but that her husband had been her taste tester and thought  they were really good!  I was very intrigued-- beans in brownies-- Crazy, huh?!  I didn't tell my boys about the beans, and they gobbled them right up!  I am not sure they would have been so eager if they knew they had garbanzo beans hidden inside!  Ha!  What they don't know!  Codi kindly shared the recipe and I have since made another batch using milk chocolate chips and they were a big hit again.  We even used them as a base for a hot fudge sundaes we had for one of my son's birthday dinners--yum!  I am thinking that maybe this gluten free baking is not so bad:)  I would think that even if you are not gluten free and just want a healthier treat, you would enjoy these brownies too!

As part of this same  birthday celebration we saw a  fantastic movie.  I posted a review here, if your interested.  I love finding an inspiring movie, which can be hard these days:)

Have a great week friends!

Fudgy Gluten Free Brownies

Author: Melanie

Serves: 16 squares

*Turbino sugar contains more moisture than regular white or brown sugar. It is pretty easy to find on the baking isle of most grocery stores.  I have even seen it my local Costco recently.  It is a great topping for gingersnaps, snickerdoodles and many cooks prefer it when making graham cracker crusts **You can leave the coffee out of use Teeccino Mediterranean Herbal Coffee.  I found it at my local health food store.  It is naturally caffeine free and a great replacement for coffee.

Ingredients

• 1 1/2 cups semisweet chocolate chips, plus more for sprinkling on top


• 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed


• 4 large eggs


• 3/4 cup Turbinado or Sucanat sugar (I used Turbinado)*


• 1/3 cup canola oil


• 1/2 teaspoon baking powder


• 1 teaspoon vanilla


• 1 1/2 teaspoons instant coffee( I used Teeccino herbal coffee substitute)**


• 1/2 teaspoon salt

Instructions

1. Preheat oven to 350-degrees. Spray a 9 x 9-inch pan with baking spray. Place chocolate chips in a double boiler and melt until smooth.


2. Combine beans and eggs in a food processor and blend until smooth. Add remaining ingredients to food processor until thoroughly combined. Pour the batter into the baking pan and sprinkle extra chocolate chips over the top.


3. Bake for 30 minutes or until a knife inserted into the center of the brownies comes out clean. Cool in pan. These are best if they've had time to sit overnight (if you can wait).

3.2.2802

Source: Naturally Tasty author Gilda Mulero, Chef and Cooking Instructor via Taste and See blog

The Famous BYU Mint Brownies

I recently went to a womens conference at Brigham Young Unviersity in Provo Utah.  It was fantastic!  I  love going to this conference and look forward to it all year.  I have to admit that I also look forward to enjoying one of these amazing brownies!  BYU is famous for these treats and you can see a nice long line of women waiting to purchase them wherever they are sold on campus:)  I always wish I could bring them home to my friends and family back in Tennessee without smooshing them into my suitcase.  I didn't think that was such a great idea, knowing they would be stale and not so pretty after that.  Since I still wanted to share a little treat from my trip,  I did a little research and found the recipe!   It was published in the BYU Alumni magazine awhile back.  So this year when I got home, I made a double batch  for my boys,  my Young Women at church and some of my sweet friends who I wished could have joined me.  I was thrilled with the way the recipe  turned out! The brownies were just as good as the ones I bought on campus...what a treat!  Even if you have never had the famous BYU mint brownie before--trust me, you will still appreciate this recipe!  YUM!

My weekly Menu here.

For my favorite  home fragrance idea--using vanillla, rosemary and lemon-- click  here!  Trust me, it is amazing!

BYU Mint Brownies
submitted by Melanie~The Sisters Cafe

This recipe is straight from the BYU  Magazine with my notes in brackets:)
1 c. margarine (I use butter)
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (I leave these out--BYU offers them both ways)
12 oz. chocolate icing (They don't give the recipe for their chocolate frosting--I just used the mint recipe--omit mint and food coloring add 1/3 cup cocoa or more depending on your tastes)

Mint Icing
5 Tbsp. margarine (I use butter)
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes.
Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and
carefully add a layer of chocolate icing.

Recipe Source:  Sugar-n-Spice, Cougareat Food
Court

Rocky Road Brownies

This brownie recipe is FANTASTIC!  SO much better than using a brownie mix!  The base is thick and fudgy,  topped with ooey gooey marshmallow and a perfect chocolate fudge frosting.   YUM!   I left the nuts our for my no- nut-loving family and the brownies were great, but personally I LOVE the nuts in this recipe and would suggest using them.  This recipe makes a lot so it is the perfect treat to share at a gathering.  This recipe comes from my old neighbor and friend Helene P.  They are a family favorite of theirs and I can see why!  Mmmmm

*Today is the last day to enter the IHeart Organizing giveaway for a Personalized Family Binder Printables Kit (a $50 value) at my other blog Melandboys.  This is one of my best purchases--over 30 printables to keep your family organized and life in order!

Rocky Road Brownies
submitted by Melanie~The Sisters Cafe

Brownies:
1 cup butter
4 squares unsweetened chocolate
2 c sugar
4 eggs
pinch of salt
1 1/2 c flour
2 tsp vanilla
1 c walnuts or pecans, chopped
1 lb marshmallows, cut in half or use mini marshmallows
pinch of salt

Melt butter and add chocolate.  Remove from heat and add sugar, then one egg at a time, beating after each addition.  Add salt, flour, vanilla and nuts.  Mix well.

Bake in a 12x15 greased pan at 350 for 25 minutes.  While still hot, place marshmallows very close together on top.  Return to oven for 5 minutes.  Do not brown or let crust.  top should be soft.  Cool completely and then frost.

Frosting:
1/2 cup butter
4 squares unsweetened chocolate
1/3 c milk or cream
3-4 c powdered sugar
1 tsp vanilla
dash of salt

Melt the butter and chocolate together and then combine all ingredients.  Frost brownies.  For best results allow to stand for 12 hours (Fat Chance:)

If you double this recipe, use a 1 inch deep cookie sheet and it will fill the whole thing to the top.

Barefoot Contessa's Outrageous Brownies

These brownies are not your run of the mill, whip up in a jiffy and eat the whole pan kind of treat.  No these decedant squares should be cut small (they are so rich!) and saved for a special occasion!  I love to serve them with a scoop of vanilla bean ice cream.  Amazing:)  Anyone who is a chocolate lover will think they have died and gone to heaven with each bite!

A couple of notes on the recipe: I have halfed it with great results and I use 'Teeccino' a caffiene free herbal coffee substitute instead of the coffee granules called for. You can find it at health food stores.   I also, only use half of what is called for.  It is plenty flavor for me.  I think you could leave this out all together though if you don't like the coffee flavor.  Also they freeze beautifully!

Hope you enjoy!  Thank you Ms Ina Garten for another winning recipe!

Barefoot Contessa's Outrageous Brownies

submited by Melanie The Sisters Cafe (recipe source: Ina Garten Food Network)

Ingredients

• 1 pound unsalted butter


• 1 pound plus 12 ounces semisweet chocolate chips


• 6 ounces unsweetened chocolate


• 6 extra-large eggs


• 3 tablespoons instant coffee granules (or use 1 1/2 Tb Teeccino caffiene free herbal blend)


• 2 tablespoons pure vanilla extract


• 2 1/4 cups sugar


• 1 1/4 cups all-purpose flour


• 1 tablespoon baking powder


• 1 teaspoon salt


• 3 cups chopped walnuts

Directions

Preheat oven to 350 degrees F.

Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

Peanut Butter Marbled Brownies

These are a popular treat - they are pretty, not hard to make, and delicious.  I also like that they actually taste better when they are completely cooled, so go ahead and make them way ahead of time.  The peanut butter flavor is not overpowering, in fact it's rather subtle.  If you want a more peanut-buttery punch of taste, then add Reese's peanut butter chips instead of the chocolate chips. Or go crazy and add both kinds!

Peanut Butter Marbled Brownies

6 oz. cream cheese, softened
3/4 cup creamy peanut butter
1/4 cup sugar
1 egg
2 Tb milk

1 cup butter, melted *for lower fat version read note
2 cups sugar
2 tsp vanilla extract
3 eggs
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking powder
3/4 tsp salt
1 cup chocolate chips

Lightly grease 9x13 inch baking pan. Preheat oven to 350 degrees F.  In a medium bowl, beat together first 5 ingredients until smooth.  Set aside.

In a large bowl, mix together melted butter, 2 cups sugar, and vanilla.  Mix in eggs, one at a time. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips.  Spread batter into prepared pan. Drop the peanut butter filling on top by the large spoonful.  Using a butter knife, gently swirl peanut butter filling through the chocolate batter to create a marbled effect. (The batter is stiff so this is a little difficult. The key is not to over swirl it.)  Once you are done swirling, you may need to tap the pan on a towel covered counter to make the batter settle.  Bake in preheated oven for 35-40 minutes or until a toothpick inserted one inch from the edge comes out clean.  Cool completely, then cut into small squares.

*To cut calories you can substitute 1/4 cup butter for 1/4 cup of applesauce.  In fact, with most recipes you can substitute up to 1/3 of the fat with applesauce without compromising the taste.

Fudgy Walnut Brownies

If you love nuts, you will love these moist, Fudgy Walnut Brownies! They originally caught my eye because my husband is usually of the opinion, "The more nuts the better". These were right up his ally...mine too actually. My husband even asked me to make a pan for a friend of his. Well 2 batches later and we still haven't delivered a pan to his friend, we just keep eating them! Ahh shucks, I guess I'll just have to make them again!

Fudgy Walnut Brownies

Submitted by Amy ~ The Sisters Cafe
Recipe Source: Taste of Home3/4 Cup butter, cubed

4 (1 oz) squares unsweetened chocolate
4 eggs
2 cups sugar
1 t. vanilla extract
1 cup all-purpose flour

WALNUT CRUNCH TOPPING:
3/4 cup packed brown sugar
1/4 cup butter, cubed
2 eggs, lightly beaten
2 T. all-purpose flour
1 t. vanilla extract
4 cups chopped walnuts

In a microwave, melt butter and chocolate. I like to use 50% power, stirring every 30-60 sec until completely melted. Stir until smooth. Cool slightly.

In a a large bowl, beat eggs and sugar; stir in chocolate mixture and vanilla. (If you need to wait for your chocolate to cool down a little more, you can get started on the topping, if you don't mind multi-tasking) Stir in flour until well blended. Pour into a greased 13 x 9 in. baking pan; set aside.

For topping, combine brown sugar and butter in a medium saucepan. Cook and stir over low-medium heat until butter is melted. Stir in the eggs, flour and vanilla until well blended. Stir in nuts.

Spread walnut crunch topping evenly over brownie batter. Bake at 350 for 40-50 minutes or until a toothpick inserted near the center comes out with moist crumbs. Do not over bake.

Cool completely on a wire rack.

Brownie Bites with White Chococlate Frosting-and Decorative Chocolate Hearts

Goodness, that is a very big title for such a small treat!

Don't be fooled by the fancy name, because actually these little brownie bites are easy to make! I used a brownie mix that I happened to have in my pantry for the base. While they cooked I whipped up a FABULOUS white chocolate frosting recipe that I got from my sweet friend Starlie. Let me tell you--it is a great frosting--that I love!

I had planned on picking up some big beautiful raspberries that I had spotted at Costco and placing one on top of each brownie bite. Unfortunately when I was ready to make these, the raspberries were gone! I ended up using some dainty chocolate hearts and XOXOs for garnishes that I made out of melted chocolate. I finished them off with a dusting of sprinkles. I think they turned out very pretty, and they tasted GREAT!

A perfect little treat for your loves on Valentine's Day!

For a fun and easy Valentine DIY banner go here.

Brownie Bites with White Chocolate Frosting and Decorative Chocolate Hearts
Submitted by Melanie ~ The Sisters CafeBrownie base:
1 boxed brownie mix or try our Perfect One Bowl Brownie recipe (cake like brownies work best)

Mix according to directions, but instead of using a 9x13 spoon batter into a lightly greased mini muffin pan. I used about a tablespoon of batter in each mini muffin cup. Bake for 12-15 minutes. Don't overcook.

White Chocolate Frosting:
8 ounces of cream cheese, softened
1 stick of butter, softened (8oz)
2 ounces of white chocolate, melted
1/2 tsp of almond or vanilla extract
3 cups powdered sugar

Mix butter and cream cheese together then add remaining ingredients. Mix well. Put frosting into a pastry bag and pipe on cooled brownie bites.

Chocolate Hearts:
Melt some semi sweet chocolate chips on the top of a double broiler or in a bowl in the microwave at 50% power. I usually do it in the microwave. Start out with 30 seconds and then stir, and then 15 second increments until they are melted.

Put the melted chocolate into a pastry bag with a very small tip (#2,3,4 would work) or you can use sandwich bag. Simple scoop the melted chocolate into the bag and cut a tiny bit of the corner off (really small).

Have a silpat (or waxed paper) lined cookie sheet ready. With your pastry or sandwich bag of melted chocolate, write XOXO or draw hearts onto the silpat lined sheet. When you have the amount desired put the whole tray into the freezer to set for 10 minutes or so. Once the chocolate is set, carefully lift them off and place on the top of the frosted brownie bite. ENJOY!

Happy Valentine's Week!

Perfect One Bowl Homemade Brownies

These seriously are the perfect brownies in my opinion. They are fudgy and delicious so easy to make. You only use one bowl and a wooden spoon! We had these twice this weekend. On Saturday I made them to bring with ice cream to one of my husbands colleagues home where we were invited for dinner. Then we made them again on Sunday when we invited my boys school teachers over for a little appreciation dinner. (More on that here) For dessert, I was planning on making a Pumpkin Cream Trifle (which will now be made for Thanksgiving. I will post it after I make it. It would be perfect during the holidays, not just Thanksgiving but if you want the recipe for Thursday, email me and I would be happy to send it to you!) , but my son begged for the brownies and ice cream again instead. He actually made them himself and his teacher told him that it was her favorite dessert:) He was thrilled!

Perfect One Bowl Brownies

submitted by Melanie

1/2 cup butter

1/2 cup canola or vegetable oil

2 cups sugar

1/2 cup cocoa

4 eggs

3/4 tsp salt

1 tsp vanilla

1 3/4 cup flour

1 cup chocolate chips (although I never measure--I just sprinkle them on top)

 

 

Preheat oven to 350. In a medium bowl melt butter in microwave, then stir in oil, sugar and cocoa. With a wooden spoon stir in the remainder of the ingredients except for the chocolate chips. Spread into a 9x13 pan sprayed with nonstick cooking spray. Sprinkle the chocolate chips over the top. Bake in a preheated oven for 25-30 minutes. If your toothpick comes out clean you have cooked them too long! DO NOT OVERCOOK!

Ooey Gooey Peanut Butter Fudge Brownies

These rich and chocolately brownies are a decadent treat to enjoy with friends! A caution: do not under any circumstances over bake these. The first time I made these I baked them a little too long (they weren't anywhere near the description of ooey gooey) and I thought they were just okay. However, I knew that it was my fault for over baking them. Finally, a long time later, I tried them again and this time I didn't over bake them. They were great! Rich, chocolately, and best served with a scoop of vanilla icecream.  Thanks goes to my friend Alana and her Southern cookbook!

Ooey Gooey Peanut Butter Fudge Brownies
submitted by Erin

Batter Ingredients:

1 ½ c. sugar
½ c. butter (1 stick) softened
½ c. oil
1 T. vanilla
3 eggs
1 ¼ c. flour
¾ c. cocoa powder
¾ tsp baking powder
½ tsp salt
1 c. peanut butter chips (or choc chips)

Filling Ingredients:

1 c. creamy peanut butter
¼ c. vegetable oil
¼ c. sugar
2 T. flour
2 eggs
½ tsp vanilla

Frosting:

2 (1-oz) bars unsweetened or semi-sweet chocolate (I would recommend semi-sweet)
3 T. creamy peanut butter
1 ½ c. powdered sugar
¼ c. water
½ tsp vanilla
¼ tsp salt

Directions:
Batter: Preheat oven to 350 and spray 9x13-inch pan. In large bowl, beat butter and sugar until creamy. Add oil and vanilla. Add eggs, one at a time, beating well after each addition. In a small bowl combine flour, cocoa, baking powder, and salt - blend well. While beating, gradually add flour mixture to creamed mixture – mix well. Fold in chips. Evenly spread ½ batter into pan.

Filling: In a small bowl cream together peanut butter and oil. Add sugar and flour – blend well. Add eggs and vanilla – beat until smooth. Carefully spread filling evenly over batter in pan. Top filling with remaining ½ batter and spread evenly. Gently cut through layers to create marble effect throughout brownies. Bake for 30 minutes – do NOT over bake.

Frosting: While baking, in a medium saucepan, melt chocolate and peanut butter over LOW heat, stirring constantly. Remove from heat and stir in remaining ingredients – mix until smooth. If frosting is too thick, add 1-3 T. water. Spread frosting over brownies immediately after baking. Cool in pan 2-3 hours before serving.

Preparation time: 30 minutes prep, 30 minutes bake

Brownies for a Crowd

With the big Independence Day celebration ( Sorry my friends up North, I missed Canada Day by a day!) this weekend, I thought this recipe might come in handy. They come together fast with ingredients I always have on hand. These brownies are always a hit and the recipe makes a lot. Perfect for a neighborhood party, family reunion or if you REALLY like brownies! I hope you enjoy them and have a very HAPPY 4TH of JULY everybody!!Brownies for a Crowd (cookie sheet size)

submitted by Melanie

3 cups sugar

1/2 cup + 1 Tbsp cocoa (I prefer Dutch-it is darker)

1/2 tsp salt

1 1/2 cups melted butter

5 eggs

2 1/2 tsp vanilla

3 cups flour

Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost

Frosting:

1/2 cup butter

3 1/2 tsp cocoa

6 TBsp milk

1 tsp vanilla

Powdered Sugar--I have never measured. I just add until I get the consistency I want. If it becomes too thick I just add a little more milk.

Boil together, remove from heat and add powdered sugar. You can add nuts into the frosting or sprinkle on top if you would like.

Deadly Caramel Brownies!

I got this recipe from my friend at work a long time ago and I can't believe I haven't tried it before... it is awesome!! Eric about died and went to heaven (he loves caramel) when I made them. So next time you feel like a gooey yummy treat, bust out this recipe - you won't be disappointed!

Caramel Brownies

submitted by Brittany

1 box German chocolate cake mix
1/3 c evaporated milk
1/2 c butter,melted

14 oz package of Kraft caramels (50)
1/3 c evaporated milk

1 cup milk chocolate chips (Guittard or other large chips)

1. Preheat oven to 350 degrees. Stir together dry cake mix, butter, and evaporated milk. Press half of this mixture into bottom of a 9x13 inch pan. Bake for 6 minutes.


2. Melt caramels with 1/3 c evaporated milk in a saucepan over medium heat. Set aside.


3. Sprinkle chocolate chips over baked crust. Drizzle caramel over chocolate chips. Spoon or sprinkle the other half of the cake mixture on top. Bake for 16-18 minutes. Refrigerate approximately 30 minutes to set. Cut and serve.