Category Archives: Brownies, Blondies, and

Gluten Free Brownies with Strawberry Buttercream

I am not much of a Valentines person. I have nothing against the holiday, or the people who celebrate it, but after the excitement of childhood classroom Valentines exchanges, I have never enjoyed it as an adult. I have seen some absolutely amazing Valentines recipes around the blog world in the last couple of weeks, and I also knew that my coworkers would never let me forget it if I failed to bring in something for the holiday. Since my presentation still is rustic (to put it nicely) I decided to focus on Valentines flavor instead of any kind of decorations.

Strawberries and chocolate together scream Valentines day. I decided on brownies because they work really well gluten free, and I really didn’t want them sitting at my desk all day without being able to eat them! These are fantastic brownies, with a deep chocolate flavor, fudgy in the middle, and the chewy crackle on top that I haven’t been able to achieve in a brownie up to this point.

I adapted these from a regular recipe, and as with all brownies, the small amount of flour makes them work just as well without gluten. If you want them to be standard brownies, just replace the gluten free flours with 1/2 cup all purpose flour.

I used strawberry jam because I had it on hand, but if you have another frosting recipe that you are comfortable with, by all means, use it! If you do use the jam, you may want to add some food coloring to make it a more vibrant pink. I didn’t because I don’t really like using food coloring, so the frosting is not a very pretty pink.

Gluten Free Cocoa Brownies
Adapted from Smitten Kitchen

Makes 1 8×8 pan

10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs, cold
1/4 cup white rice flour
1/8 cup sweet rice flour
1/8 cup potato starch
1/2 cup chocolate chips

Preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a double boiler. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon or stiff rubber spatula. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the chocolate chips. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 to 30 minutes. Let cool completely on a rack.

Strawberry Buttercream

1/2 stick butter, softened
3 cups powdered sugar
1/2 cup strawberry jam or jelly

In a medium bowl beat the butter with a hand mixer, gradually add in powdered sugar. Mix in strawberry jam or jelly until well combined. Moisture levels may very with the strawberry jam, so adjust with more or less powdered sugar as needed.

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Gluten Free Cream Cheese Brownies

Welcome to my first ever gluten free recipe post! If this recipe looks familiar, it’s because this is one of the first recipes I ever posted. Brownies are a great beginner recipe when it comes to gluten free baking. These were the first things I made after deciding to go gluten free. The small amount of flour, combined with the strong chocolate flavor helps to mask any undesirable flavors or textures from gluten free baking mixes. I used Bob’s Red Mill All Purpose Gluten Free Baking Mix in these brownies. The mix is not something I would use in most situations because I feel that it has a rather bean-y flavor. Once I have a chance to pick up some different gluten free flours I will be making my own flour mixes, but Bob’s worked well in these brownies. For anyone interested in regular brownies, feel free to replace the gluten free flour with regular flour. To ensure that these remain gluten free, make sure to source gluten free ingredients, check your labels!

 

Adapted from Brown Eyed Baker

For the Brownies:
2/3 cup all-purpose gluten free flour (or regular flour is you do not want them gluten free)
¼ teaspoon salt
½ teaspoon baking powder
2 ounces unsweetened chocolate, chopped
4 ounces bittersweet chocolate, chopped
8 tablespoons (½ cup) unsalted butter, cut into pieces
1 cup granulated sugar
2 teaspoons vanilla extract
3 eggs

For the Cream Cheese Filling:
8 ounces cream cheese, at room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
1 egg yolk

 

Preheat oven to 325 degrees F. Butter an 8-inch square baking pan. Place two strips of foil in the pan, creating a few inches of overhang on either side. Butter the foil; set aside.

Whisk the flour, salt and baking powder together in a small bowl; set aside.

In a medium bowl, combine the chocolate and butter. Melt in a double boiler or microwave in 30-second increments at 50% power, stirring after each, until completely melted and smooth. Whisk in the sugar and vanilla extract; allow the mixture to cool slightly. Whisk in the eggs, one at a time, fully incorporating each before adding the next. Continue whisking until the mixture is completely smooth. Add the dry ingredients and whisk until just incorporated.

Make the cream cheese filling by beating the cream cheese, sugar, vanilla and egg yolk together in a small bowl until evenly blended.

Pour half the brownie batter into the prepared pan, spreading it in an even layer. Drop half the cream cheese mixture, by spoonfuls, over the batter. Repeat, layering the remaining brownie batter and cream cheese filling. Use a butter knife to gently swirl the brownie batter and cream cheese filling, creating a marbled effect.

Bake until the edges of the brownies have puffed slightly, the center feels not quite firm when touched lightly, and a toothpick or cake tester inserted into the center comes out with several moist, fudgy crumbs adhering to it, 50 to 60 minutes.

Cool the brownies in a pan on a wire rack for 5 minutes. Remove the brownies from the pan using the foil handles. Place the brownies on a wire rack; allow them to cool to room temperature. Refrigerate until chilled, at least 3 hours. Cut into squares and serve. The brownies can be stored in an airtight container in the refrigerator for up to 5 days.

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Peanut Butter Marshmallow Brownies (12 Weeks of Christmas Cookies)

Welcome to week 3 of the 12 Weeks of Christmas Cookies! These brownies would make a great contribution to a cookie swap or a dessert spread. These keep well for a few days, and would be really easy to ship if you needed to send them to someone across the country.

These are also known as fluffernutter brownies. Can I be honest here for a minute? Something about the word fluffernutter really bothers me. I’m not sure why. Maybe is sounds dirty? Does anyone else have an issue with that word? I don’t think I had ever even heard of it until I started seeing it on food blogs. Is it regional? Generational? Anyway, it bothers me, so I will just call them peanut butter and marshmallow.

These brownies are really good. The brownie itself is not as fudgy as some, which is just fine with me. The marshmallow doesn’t add much flavor; rather it gives the peanut butter a chewy texture when baked. These were a big hit at work when I brought in the leftovers. I didn’t make any changes from the recipe I found, other than to double it. These doubled well.

I also want to say a quick thank you to Clean Eating Chelsey for picking me as a winner of a recent giveaway!

Fluffernutter Brownies

 Lauren’s Latest 

1/2 cup + 2 tablespoons butter, divided
1/2 cup sugar
1/2 cup brown sugar
2 eggs
2 teaspoon vanilla extract
1/2 cup all purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup peanut butter
10 large marshmallows

 
In a large glass bowl, melt 1/2 cup butter in microwave. Stir in sugar and brown sugar. Add eggs and vanilla, stirring to combine.
In a separate bowl, combine flour, cocoa,baking powder, and salt. Stir into butter mixture until completely incorporated. Pour into a greased 8 x 8 inch baking pan. Set aside.
In a small sauce pan, add 2 tablespoons butter, peanut butter, and marshmallows. Cook over medium heat stirring constantly until the marshmallows are melted and smooth. Drizzle over brownie batter in vertical lines. Use a knife to swirl peanut butter mixture into brownie batter.
Bake at 350 degrees for 20-25 minutes or until brownies start to pull away from sides of pan.

Cheesecake Brownies

Wow, I am only 3 days into the new term and I am already exhausted! Hopefully I just need a few days to get used to my new schedule, and it won’t be like this for the next 12 weeks. I think the worst part is that every day I spend a couple hours in class, then walk over to work for a few hours, then walk back to campus for another class, it just seems like it never ends. At least my classes seem to be fun(ish). I guess I will be getting to know Excel very well. I’m taking Crime Analysis, which apparently is not as exciting as it sounds! It basically means I get to sort through crime data in Excel, which while not hard, will certainly be tedious. Oh well, I’m sure you aren’t here to listen to me complain, so now on to these delightful brownies!

These brownies are probably one of the best desserts that have come out of my kitchen lately. I love cheesecake, and I love chocolate, so it makes perfect sense that together they would be amazing. The tang from the cheesecake swirl helps to offset some of the sweetness of the brownie, which made it even easier to eat a ton!

This recipe is extremely forgiving. I learned that the hard way. I decided to double this recipe to take some in to work, and apparently wasn’t paying very much attention. Not only did I leave out half of the eggs, I completely forgot to put them in until I had added in the dry ingredients. It all worked out in the end though. I was really relieved that they did, I was worried that I had wasted all of those ingredients.  The instruction bellow reflect the correct amount of eggs, and the correct order J.

I definitely plan to make these again this weekend to help recover from my first week back in class!!!

Cheesecake Brownies

Brown Eyed Baker

For the Brownies:
2/3 cup all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
2 ounces unsweetened chocolate, chopped
4 ounces bittersweet chocolate, chopped
8 tablespoons (½ cup) unsalted butter, cut into pieces
1 cup granulated sugar
2 teaspoons vanilla extract
3 eggs

For the Cream Cheese Filling:
8 ounces cream cheese, at room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
1 egg yolk

 

Preheat oven to 325 degrees F. Butter an 8-inch square baking pan. Place two strips of foil in the pan, creating a few inches of overhang on either side. Butter the foil; set aside.

Whisk the flour, salt and baking powder together in a small bowl; set aside.

In a medium bowl, combine the chocolate and butter. Melt in a double boiler or microwave in 30-second increments at 50% power, stirring after each, until completely melted and smooth. Whisk in the sugar and vanilla extract; allow the mixture to cool slightly. Whisk in the eggs, one at a time, fully incorporating each before adding the next. Continue whisking until the mixture is completely smooth. Add the dry ingredients and whisk until just incorporated.

Make the cream cheese filling by beating the cream cheese, sugar, vanilla and egg yolk together in a small bowl until evenly blended.

Pour half the brownie batter into the prepared pan, spreading it in an even layer. Drop half the cream cheese mixture, by spoonfuls, over the batter. Repeat, layering the remaining brownie batter and cream cheese filling. Use a butter knife to gently swirl the brownie batter and cream cheese filling, creating a marbled effect.

Bake until the edges of the brownies have puffed slightly, the center feels not quite firm when touched lightly, and a toothpick or cake tester inserted into the center comes out with several moist, fudgy crumbs adhering to it, 50 to 60 minutes.

Cool the brownies in a pan on a wire rack for 5 minutes. Remove the brownies from the pan using the foil handles. Place the brownies on a wire rack; allow them to cool to room temperature. Refrigerate until chilled, at least 3 hours. Cut into squares and serve. The brownies can be stored in an airtight container in the refrigerator for up to 5 days.

 

Brown Butter Chocolate Chip Blondies

I really do love brown butter. I have a habit of substituting it for plain butter any time I can get away with it! I especially love it when paired with brown sugar. Enter these blondies. A regular blondie is good, with their warm caramel-y notes, but the addition of brown butter really take them over the top.  These smelled so good while baking, and when I took them to work today, you could smell them from about 20 feet in either direction! It didn’t take long for these to completely disappear. I based this loosely off of a recipe from allrecipes. I substituted the brown butter for regular, omitted the nuts, and mixed the chocolate chips into the batter. If you do like nuts, walnuts or pecans would work well here. These bake up with a thin crisp outer layer, a moist butter interior, and melty pockets of chocolate throughout.

Adapted from allrecipes.com

2 cups sifted all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

2/3 cup butter

2 cups packed brown sugar

2 egg

1 tablespoons vanilla extract

1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (180 degrees C). Grease a 9×13 baking dish.

Mix together the flour, baking powder, baking soda, and salt.

Melt butter in a skillet over medium heat, continue cooking until is turns gold brown. Add 1 cup firmly packed brown sugar and mix well. Cool slightly.

Add egg (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Add the chocolate chips.

Spread in 9×13 pan. Bake for 20 to 25 minutes