Chocolate brownies are my second favorite dessert behind chocolate chip cookies. My fudgy gluten free brownies disappeared too quickly, so I felt the need to whip up another batch for the holiday weekend.
Did you have a great holiday? Are you still recovering from all the fun? Boy oh boy, we sure are! We are suffering from the case of too much fun…Yeah, sounds like a real problem, right? :p Our fun started early Friday with a small neighbourhood party. Sir is in the Summer baseball league at his school so his coach (and our neighbor) invited us over for a relaxing night of drinks, good food and fun.
We feasted on waaay too many potato chips of all things. My sweet neighbor remembered Mr. Naughty couldn’t eat any brand of chips unless it was Cape Cod Potato Chips (they use canola oil instead of sunflower oil). She made sure to grab the huge bag at Costco so he could enjoy some food too. Small gestures like that are HUGE with food allergies. She thought of us and took the TIME to find the safe brand. That’s a home run! 😀
We mingled on the patio munching on appetizers while the kids were off running around the yard. I found Mr. Naughty is quite a charmer when he see something he wants. He’s obsessed with cars or anything with wheels. As soon as we arrived, we saw one of those battery powered 2 seater cars and Mr. Naughty couldn’t help but stare. Sure enough, the bigger kids were driving around the yard and Mr. Naughty runs over and shouts stop!
Thankfully the kid driving stopped (since he was standing in her path.) The other kids eventually let him in and he sat shot gun for almost the remainder of the night. I had to grab him when he thought he could put the pedal to the metal and start driving… he was aimed point blank for the host’s mini van.
1 batch Fudgy Brownies
8 medjool dates
3 Tbsp oil (I used avocado oil)
3 Tbsp water
1 tsp vanilla extract
¼ tsp sea salt
rock sea salt for garnish
Bake and allow to completely cool before topping with caramel.
Salted Caramel SaucePit dates and coarsely chop.
Combine all ingredients in a high powered blender or large food processor.
Process until smooth.
Pour over brownies and evenly spread.
Garnish with rock salt.
You can find complete recipes of this SALTED CARAMEL BROWNIES (GLUTEN FREE VEGAN EGG FREE) in petiteallergytreats.com
A friend of mine is on “The Virgin Diet” (gluten free, soy free, dairy free, egg free, no sugar) and recently was telling me how she was dreaming of just eating a brownie. I got to thinking that I’m sure a great fudgy brownie could be made with a couple substitutions. I’ve been trying to lose baby weight (cough my baby is 7 months old) still, so I thought it’d be great to find a dessert recipe that was somewhat healthy for me. These were delicious and RICH. Even me a lover of chocolate could only eat half of one in a sitting because they are so rich. But they were the perfect way to satisfy a craving for chocolate in a healthy way. My friend loved them too! (Even though they do have maple syrup and agave which I don’t know if those are technically okay on the diet, but it was a tiny splurge 😉
I started off with a recipe from Grain Free Foodie, found here. I altered it slightly to make it dairy and egg free, and have noted my alterations below. Then I added my favorite healthy chocolate frosting made with coconut oil. I love frosted brownies. My husband loves them unfrosted. We have been known to frost half the pan and divide the treats.
2/3 c. honey (I used 1/3 c. maple syrup, 1/3 c. agave nectar—but I’m sure honey tastes great too, just didn’t have any)
1/2 c. melted butter melted coconut oil
1 tbsp. vanilla extract
3 eggs 1 c. applesauce
1 c. almond flour brown rice flour (almond flour is pretty expensive (like $10 for a 4 cups) so I opted for gluten free brown rice flour)
1/2 c. cocoa powder
1/4 tsp. baking soda
1/4 tsp. sea salt
Heat oven to 350 degrees F. Whisk honey, melted coconut oil, vanilla and applesauce until smooth. Add flour, cocoa, baking soda and optional salt. Stir to blend. Pour into greased 8x8x2 inch pan. Bake for approximately
25 15-20 minutes, until center no longer jiggles and top feels cakey. Cool on a wire rack at least until sides pull away from the edge of the pan before cutting. (Cutting with a plastic knife keeps it from getting crumb-y.)
Raw Chocolate Frosting Ingredients:
1 c. coconut oil, melted
1/3 c. cocoa
2/3 c. agave nectar
Whisk cocoa with melted coconut oil until smooth, slowly add agave whipping with whisk. Let sit at room temperature or in fridge to set for 10-15 minutes before frosting, to bring the coconut oil back to a thicker state. Frost brownies when they’re cool.
These are every bit as rich, decadent, and indulgent as they look. A super thick and fudgy brownie filled with chocolate chips topped which a sticky layer of salted caramel. If you’re into ooey, gooey, and fudgy– you do not want to miss out on this recipe.
I mean, really. Stop what you are doing and make these brownies.
Ok. Let’s talk about this recipe.
It is so, SO, so easy. I simply used my current favorite homemade brownie recipe (from these Triple Decker Bars) and a jar of caramel sauce sprinkled with sea salt.
I adore this brownie recipe. Which says a lot, because anyone who knows me knows that I am a box-mix-brownie girl. But these brownies? I’d pick these over a box mix. Let’s talk about what makes them so thick and fudgy… basically, it comes down to using a few really good ingredients: butter, sugar, eggs, CHOCOLATE, a little bit of cocoa powder to intensify the flavor, and a little flour.
The proportions of the ingredients are really important to the fudginess of these brownies. You’ll see that compared to the amount of flour there is a LOT of butter and sugar. And no leavening agents at all like baking soda or baking powder. This makes the brownies very dense, exactly how I like them. This recipe also calls for both chocolate and cocoa powder. The chocolate (use a good quality baking chocolate if you can rather than chocolate chips) give these brownies that deep chocolate flavor intensified by the cocoa powder.
1 cup butter
4 ounces semi-sweet chocolate
2 cups sugar
1 1/2 cups flour
1/3 cup cocoa powder
1/2 tsp salt
1/2 cup semi-sweet chocolate chips
approximately 10 ounces caramel sauce
coarse sea salt
Preheat to 350ºF. Lightly grease a 9×9 baking dish.
Melt together the butter and the semi sweet chocolate. Let cool slightly.
Stir in the sugar and the eggs. Mix in the flour, cocoa powder, and salt. Fold in the chocolate chips.
Thick and fudgy brownies layered with sweet mint frosting and easy chocolate ganache. The classic mint chocolate combination!
Recipe #3 of the Christmas Cookie Palooza combines the mighty forces of mint and chocolate. I’m aware that brownies aren’t technically cookies but sometimes dessert just doesn’t have to make any sense. Like a recipe using cookie dough and salty pretzels and a dip in chocolate. No sense. But who cares? PS: make those.
I remember making these brownies for a Christmas party years ago. When I was a single lady without a food blog because food blogs were (are?) nerdy and weird. Along with my swirled chocolate covered pretzels (one of the first recipes published on my blog!), these classic mint chocolate brownies disappeared. Shocking.
I decided to make the mint chocolate brownies again this year for three reasons. I mean three people. Me, Kevin, and my friend Katy who is turning 30 this weekend. We are serious mint chocolate lovers and I know you are too. Common, I know you’ve eaten this mint chocolate frosting with a spoon before too. Or is that just me?
1 cup (230g) unsalted butter
8 ounces semi-sweet chocolate, coarsely chopped
1 and 1/2 cups (300g) granulated sugar
1/2 cup (100g) packed light brown sugar
4 large Eggland’s Best eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup + 3 Tablespoons (85g) all-purpose flour (measured correctly)
1/4 cup (21g) natural unsweetened cocoa powder
Mint Frosting Layer
1/2 cup (115g) unsalted butter, softened to room temperature
2 cups (240g) confectioners’ sugar
2 Tablespoons (30ml) milk
1 and 1/4 teaspoons peppermint extract1
1 drop liquid or gel green food coloring (optional)
1/2 cup (115g) unsalted butter
1 heaping cup (around 200g) semi-sweet chocolate chips
For the brownies: Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9×13 baking pan1 with aluminum foil or parchment paper, leaving an overhang on all sides. Set aside.
Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the salt, flour, and cocoa powder. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished. Allow the brownies to cool completely in the pan set on a wire rack. Once completely cooled, lift the foil out of the pan using the overhang on the sides. Place the whole thing on a baking sheet as you make the frosting. Do not cut into squares yet.
The weekend was as awesome and filled with tummy-butterflies as I anticipated. I felt so fulfilled (and quite tired) when we were all safe at home on Sunday evening. I let my boys go away for an entire weekend with their auntie, my generous and wonderful sister. This was huge for me. I spend so much time with my monkeys these days that letting them go so far away and for two whole nights was, well, a big deal. Ultimately I knew I had to let go, and let them have fun with their auntie and cousins, away from me, for a few days. It was the right decision. They had a blast. They are still completely exhausted from the fun that was had.
And the other huge part of the weekend was that I made my first skydive in four years. I honestly cannot believe it had been that long. Before Elijah was born I was skydiving every weekend in the summer-time. Since the summer I found out I was pregnant with Sammy, I hadn’t made a single jump.
I knew the boys were going to be with my sister for the weekend, so I made the decision to jump! Skydiving has always been one of the only things to make me forget my worries and to make me feel free, at-peace, liberated, empowered and wonderful (and on and on). I found out on Saturday that nothing had changed. It felt incredible to be back in the sky again. And to make it even better, I was able to make my first jump back with my wonderful husband!
15.5-oz. box brownie mix with chocolate chunks
1/3 cup butter, melted
1/4 cup milk
1 teaspoon vanilla
1 cup granulated sugar
1/2 cup heavy whipping cream
2 tablespoons light corn syrup
1 teaspoon sea salt, plus 1/2 teaspoon for sprinkling
1/4 cup sour cream
MAKE THE BROWNIES. Preheat oven to 350 degrees F. Line an 8×8-inch baking dish with parchment paper, letting at least 1 inch overhang on all sides. In a large bowl, combine the brownie mix, butter, milk, egg and vanilla. Mix with a spoon until combined. Pour into the prepared baking dish and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
You can find complete recipes of this Salted Caramel Brownies in pipandebby.com