Tag Archive: Brownies

Gluten-Free Coconut Brownies

Gluten-Free Coconut Brownies

I’ll look for excuses to make frosting, and they’re not that hard to find.

Cakes are great to make and frost when there’s a birthday, a party, or… a birthday party. But when it’s the weekend and you just want something sweet and fast for me, myself, and I, frosted brownies are the best way to go. 

My favorite brownie recipes are always on the traditional side. Forget about expensive olive oil and pine nuts; sweetened shredded coconut is in every grocery store and adds just as interesting a flavor and richness. Finish with some good vanilla and you’re good to go. 

Gluten-Free Coconut Brownies

What makes these brownies special besides the shredded coconut and spoon-licking frosting? Absolutely nothing, so if you want to use a quick gluten-free or regular boxed brownie recipe and fancy it up with shredded coconut and this frosting recipe, go right ahead–everyone will be too busy eating to mind.

Gluten-Free Coconut Brownies

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes 1 8 x 8 pan):

  • 3/4 cup oat flour
  • 1/4 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 cup sugar
  • 1/2 cup sweetened shredded coconut
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup butter
  • 7 oz bittersweet baking chocolate, divided OR 3/4 cup chocolate chips
  • 1/4 cup water

For the frosting

  • 1/2 cup butter, room temperature
  • 2 1/4 cups powdered sugar
  • 1 Tablespoon milk
  • 1/4 cup sweetened shredded coconut

Method:

  1. Preheat your oven to 350 degrees.
  2. Mix together the oat flour, salt, cocoa powder, and baking powder and set aside.
  3. In a separate bowl, melt together 4 ounces of chocolate or a scant 1/2 cup chocolate chips with the butter.
  4. While the chocolate is melting, beat together the eggs, sugar, shredded coconut, vanilla, and water.
  5. Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact.
  6. Add the chocolate mixture in with the dry ingredients and mix completely.
  7. Pour the batter in a greased 8 x 8 pan.
  8. Sprinkle the top with the remaining chocolate and gently press it into the batter.
  9. Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before frosting.
  10. With a beater, beat together the butter, sugar, and coconut until smooth.
  11. Spread gently and generously over the pan of brownies.
  12. Slice the brownies into even squares and serve within a couple days of baking. 

3 Irish Cream Dessert Recipes

St. Patricks Day has never been a favorite holiday. Perhaps because my birthday’s right around the corner, or Easter which is centered around chocolate eggs filled with candy(I mean, what’s not to love?). Potatoes, beer, and colcannon just don’t do it for me. But there’s one Irish food I can get down with.

Irish cream is made with just about everything bad for you, so naturally it’s one of my favorites. There’s nothing better than making a dessert with it and then sitting down to enjoy it with an ice-cold glass on the side. These are 3 of my favorite recipes with Irish cream you can enjoy this weekend(after the potatoes and beer, of course).

Bailey's Frosted Brownies

Bailey’s Frosted Brownies

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes 1 8 x 8 pan):

For the brownies:

  • 3/4 cup oat flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup + 2 Tablespoons cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup butter
  • 4oz bittersweet baking chocolate
  • 1/3 cup Irish cream

For the frosting:

  • 6 Tablespoons butter, room temperature
  • 1 1/4 cup powdered sugar
  • 1 1/2 Tablespoons Irish cream

Method:

  1. Preheat your oven to 350 degrees.
  2. Mix together the oat flour, salt, cocoa powder, and baking powder and set aside.
  3. In a separate bowl, melt together the chocolate and butter.
  4. While the chocolate is melting, beat together the eggs, sugar, vanilla, and Irish cream.
  5. Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact.
  6. Add the chocolate mixture in with the dry ingredients and mix completely.
  7. Pour the batter in a greased 8 x 8 pan.
  8. Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before frosting.
  9. To make the buttercream, beat the powdered sugar, butter, and Irish cream heavily until it’s entirely mixed. Add a touch more buttercream if it’s too dry at first.

Bailey's Hot Chocolate Truffles Yield

Bailey’s Hot Chocolate Truffles

Prep time: 25 minutes

Cook time: 0 minutes

Ingredients:

  • 1 cup(8.5oz) semi-sweet chocolate chips
  • 6 Tablespoons Irish cream
  • 2 Tablespoons butter
  • 1/2 cup powdered hot chocolate mix*

*I wouldn’t recommend using a mix that is overly processed or full of chemicals. You could also mix 6 Tablespoons of sugar and 2 Tablespoons of cocoa powder for a nearly identical coating.

Method:

  1. Melt the chocolate chips and butter together in a microwave or over a double boiler.
  2. Mix the Irish cream into the melted chocolate until it’s smooth and shiny.
  3. Refrigerate or freeze the chocolate until it’s semi-soft and doesn’t stick to your hands. You want it to be a little colder than you think it should be since your hands will warm it over time.
  4. Pour the hot chocolate mix into a small bowl or onto a small plate.
  5. With a melon-baller or a spoon, carve out pieces of chocolate about 1-inch in width. Roll the chocolate into as round a ball as you can and drop it into the hot chocolate mix.
  6. Roll the ball around in the hot chocolate mix until the sides are all covered and move it to an air-tight container.
  7. Refrigerate the truffles for 30 minutes for the right consistency before eating.  Keep them refrigerated when not enjoying.

Hot Amaretto Mocha

Hot Amaretto Mochas

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 1 serving):

  • 6oz fresh brewed coffee
  • 1 Tablespoon hot cocoa mix
  • 1 1/2oz Irish cream
  • 1/2oz amaretto

Method:

  1. Make sure the coffee you’re using is steaming hot. If not, heat it up gently.
  2. Stir in the hot cocoa mix until it’s completely dissolved.
  3. Pour in the Irish cream and almond liqueur and stir well until blended.
  4. Garnish with whipped cream and chocolate if desired. Serve hot.

4 Easy Nutella Recipes

I have two half-eaten jars of Nutella in my kitchen. I think I have a problem. (I need more Nutella.)

There’s a store near me that sells imported European jars for less than $4($3 each if you buy 3). At that price it’s hard not to turn into an addict. Not that Nutella on oatmeal or bagels could ever get old, but using it in recipes helps mix it up from time to time.

Here are 4 recipes that take about as much time to make as it does to eat an entire jar. Also, all of these recipes are 4 ingredients or less, so there’s no reason not to enjoy them all. Maybe even in one day.

Easy Nutella Brownies

Easy Nutella Brownies are exactly what they sound like. You can instantly make any brownie mix into Nutella brownies with just Nutella and eggs. There’s no reason to make any other kind.

Nutella Cheesecake Strawberries

Nutella Cheesecake Strawberries impressed everyone the last time I made them, which isn’t bad for something with just 4 ingredients. The hardest part is slicing and stuffing the strawberries, but it’s fine if you have a little patience.

Nutella Yogurt Dip

Nutella Yogurt Dip will make you feel a little better about eating Nutella by the spoonful. It’s just as tasty but a little more healthy. I like it with fruit and veggies but graham crackers and pretzel sticks work just as well.

IMG_6448_thumb

Gluten-Free Nutella Cookies have been my afternoon snack since I made them. Since they’re crispy and chewy when they’re done I like to break them up and add it to yogurt. That practically makes them a health food, right? 

Bailey’s Frosted Brownies

Bailey's Frosted Brownies

Some weekends I don’t want to cook a thing.

I want to go out to eat for every meal, forget I have a blog, and never pick my camera up.

Maybe it’s guilt, or maybe it’s sensibility. Maybe it’s something in between. I’ll inevitably find something to make, for myself or a friend, and at the end I’ll be happy I have something delicious that’s homemade, that I can call my own, and that cost a quarter as much as if I got it somewhere else.

I baked these brownies reluctantly, took photos of them frantically, and shared them happily. Sometimes the best push to cook something comes not from doing it for yourself, but from doing it for others. Do yourself a favor and bake some brownies for someone else.

Bailey's Frosted Brownies

Oat flour is more crumbly than regular flour and even other gluten-free flours. When baking with it, make sure to grease your pans liberally and add a dusting of powdered sugar on top before frosting to keep the top intact.

Bailey’s Frosted Brownies

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes 1 8 x 8 pan):

For the brownies:

  • 3/4 cup oat flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup + 2 Tablespoons cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup butter
  • 4oz bittersweet baking chocolate
  • 1/3 cup Irish cream

For the frosting:

  • 6 Tablespoons butter, room temperature
  • 1 1/4 cup powdered sugar
  • 1 1/2 Tablespoons Irish cream

Bailey's Frosted Brownies

Method:

  1. Preheat your oven to 350 degrees.
  2. Mix together the oat flour, salt, cocoa powder, and baking powder and set aside.
  3. In a separate bowl, melt together the chocolate and butter.
  4. While the chocolate is melting, beat together the eggs, sugar, vanilla, and Irish cream.
  5. Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact.
  6. Add the chocolate mixture in with the dry ingredients and mix completely.
  7. Pour the batter in a greased 8 x 8 pan.
  8. Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before frosting.
  9. To make the buttercream, beat the powdered sugar, butter, and Irish cream heavily until it’s entirely mixed. Add a touch more buttercream if it’s too dry at first.

Peanut Butter Swirl Brownies

Peanut Butter Swirl Brownies

Everyone says it’s better to give than to receive. And I think that’s true; but getting gifts feels pretty awesome, too, right?

I saw a couple coworkers earlier this month enjoying Peanut Butter & Co peanut butter, so I tweeted them since they’re a company I love and have blogged for in the past. Not only did they tweet back but they were nice enough to give the office a bunch of jars to sample.

Since then, my coworkers have all been trying new flavors by the spoonful and finding new favorites that none of us want to share. I took a jar of Mighty Maple from our stash but plan on giving back by bringing these brownies into the office to share with everyone.

Peanut Butter Swirl Brownies Pan

I made these with Mighty Maple peanut butter. You can make it using any flavor or brand of peanut butter(though Dark Chocolate Dreams certainly wouldn’t be a bad choice).

Peanut Butter Swirl Brownies

Prep time: 10 minutes

Cook time: 20-25 minutes

Ingredients(Makes about 16 servings):

For the brownies:

  • 4oz unsweetened baking chocolate
  • 1/4 cup butter
  • 1/2 cup peanut butter
  • 1/2 cup whole milk
  • 3/4 cup sugar
  • 1/4 cup cocoa powder
  • 1/2 cup all-purpose flour OR all-purpose gluten-free flour
  • 2 eggs

For the swirl:

  • 1/3 cup peanut butter
  • 2 Tablespoons milk or cream

Peanut Butter Swirl Brownies Serving

Method:

  1. In the microwave or over the stove, melt the chocolate, butter, peanut butter, and milk together into a smooth sauce.
  2. Gently add in the sugar, flour, and cocoa powder and begin beating.
  3. While beating, add in the eggs and beat well until the batter is smooth and silky.
  4. Pour the batter into a 9-inch cake pan or similarly sized baking pan.
  5. In a small bowl, melt the peanut butter and butter.
  6. Beat the butter and peanut butter until smooth.
  7. Pour the peanut butter sauce across the top of the brownies and swirl in using a fork or knife.
  8. Bake for 20-25 minutes until the batter has set.
  9. Remove from the oven and let cool before cutting.

And if you’re also a peanut butter fanatic, There’s still time to vote on the National Peanut Board’s app and be entered to win a peanut butter prize pack.

Almond Flour Dessert Recipes

It’s no surprise that I like making desserts with almond flour. It’s probably my favorite gluten-free flour to use. It’s great whether you’re trying to eat grain or gluten-free, has virtually no flavor, and has a perfect consistency in baked goods. You can buy it at most stores nowadays(I usually get the Trader Joe’s brand almond meal) or pulse almonds in a food processor to make your own at home(just be careful not to accidentally make almond butter).

Here are a few of my favorite dessert recipes with almond flour in them. A lot of them are readers’ favorites, too. You can read the comments on any of these recipes to find out what substitutions and success other readers had trying out these recipes.

The Basics:

Almond Flour Chocolate Chip Cookies Baked

Almond Flour Chocolate Chip Cookies: Everyone needs a good chocolate chip recipe they can rely on, right? This is definitely the one if you need to follow a gluten-free or grain-free diet. They come out flavorful and with just the right texture to match “regular” chocolate chip cookies. There are over 140 comments on the recipe page so it’s tried and true as well.

Almond Flour Brownies: Another readers’ favorite are these brownies. They’re also one of my favorites, too. I tend to make them or a variation on them monthly whenever I need a good brownie. They’re also gluten and grain-free, but you would never be able to tell from the taste or texture. They’re just a great, fudgy, chocolaty brownie.

A Little Different:

Gluten Free Cookie Dough Truffles newspaper

Gluten-Free Cookie Dough Truffles: Who doesn’t love eating raw cookie dough? That’s what these are, except covered in chocolate. And it’s all entirely safe to eat, gluten and grain-free. This recipe’s too good not to share. Almond flour is the perfect flour substitute in this one because the flavor is virtually undetectable.

Almond Flour Banana Bread: Banana bread is one of my favorite snacks when it’s around the house, especially with a cup of tea on a rainy day. This banana bread is very moist and reminds me of the kind you get at Starbucks. If you have a few browning bananas laying around the house this is a great go-to.

Almond Flour + Coconut Flour:

Gluten-Free Thin Mints

Gluten-Free Thin Mints: Until the Girl Scouts start making gluten-free cookies, the best kind are the ones you can make in your oven. Almond flour and coconut flour give these a great texture while chocolate and mint give them that perfect flavor; you won’t be able to taste the difference!

Gluten-Free Chocolate Flag Cake Finished

Gluten-Free Flag Cake: I made this last year and think I might have to make it again. If you’re looking for a good, basic chocolate cake recipe without the grains or gluten this is simple enough for anyone to whip up. Personally I like this with a vanilla cream cheese frosting but you can let your imagination go wild.

Oat Flour Brownies

Oat Flour Brownies

If there’s one thing I could make with my eyes closed, it’s brownies. I think my 6th sense is knowing when brownies are done in the oven without a timer. I can tell this is another brownie recipe I’ll come back to time and time again.

One commenter mentioned that she uses oat flour in recipes that call for almond flour regularly and I wanted to try that for myself with my almond flour brownies recipe. Almond flour is a great gluten and grain-free baking flour but I don’t always keep it handy.

This recipe is basically the same as for almond flour brownies except with a little bit of water added to account for the grains. The brownies came out perfectly moist and chewy. I think the grains made them taste a little bit more like regular brownies than their almond counterpart. They were also slightly cakier than the almond flour brownies but still completely enjoyable for fudgy brownie lovers. Overall these were definitely a winner.

Oat Flour Brownies Overhead

You don’t need to go out and buy a bag of oat flour for this recipe; you can make 3/4 cup oat flour by grinding 1 cup of rolled oats in a food processor or high-speed blender until it’s finely ground. If it’s big enough, you can even use the processor as a mixing bowl and blend the ingredients right in there instead of dirtying more dishes.

Oat Flour Brownies

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes 1 8 x 8 pan):

  • 3/4 cup oat flour
  • 1/4 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 3/4 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon instant coffee granules(optional)
  • 1/2 cup butter
  • 7oz semisweet or bittersweet baking chocolate, divided OR 3/4 cup chocolate chips
  • 1/4 cup water

Oat Flour Brownies Yield

Method:

  1. Preheat your oven to 350 degrees.
  2. Mix together the oat flour, salt, cocoa powder, and baking powder and set aside.
  3. In a separate bowl, melt together 4 ounces of chocolate or a scant 1/2 cup chocolate chips with the butter.
  4. While the chocolate is melting, beat together the eggs, sugar, vanilla, water, and coffee granules if using.
  5. Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact.
  6. Add the chocolate mixture in with the dry ingredients and mix completely.
  7. Pour the batter in a greased 8 x 8 pan.
  8. Sprinkle the top with the remaining chocolate and gently press it into the batter.
  9. Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before cutting in.

Oat Flour Brownies Pan

Easy Nutella Brownies

Easy Nutella Brownies

A lot of the time when it comes to food blogging there’s usually a pressure to make everything homemade. Homemade cake. Homemade frosting. Homemade powdered sugar. Homemade butter. Everything.

This recipe has just about nothing homemade. If you want to make your own Nutella and brownies from scratch that’s fine; invite me over when you do. But if you’re in a rush or just alone on a Friday night and feel like making brownies this is probably a better choice because it’s more convenient and you can eat Nutella off of a spoon while you’re waiting for the brownies to cook.

Easy Nutella Brownies Nutella

You can use any brownie mix for this recipe as long as it’s for an 8 x 8 baking pan. I used the gluten-free kind pictured below and they came out delicious. Ignore the suggested egg and oil mix-ins and use the amounts listed below.

Easy Nutella Brownies

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients(Makes one 8 x 8 pan):

  • 1 16oz brownie mix
  • 1 egg
  • 1/2 cup Nutella
  • 1/4 cup cooking oil
  • 1/4 cup water

Easy Nutella Brownies Ingredients

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, combine all of the ingredients and mix well. If the batter is too thick, add an extra 1/4 cup of water to thin it to a brownie batter consistency.
  3. Grease an 8 x 8 baking pan.
  4. Pour the batter into the pan and spread it into an even layer.
  5. Bake for 25-30 minutes until the center of the brownies has set.
  6. Remove from the oven and let the brownies cool before cutting.

Easy Nutella Brownies Frosted

Frosting choice should be obvious.

White Chocolate Peppermint Brownies

white chocolate peppermint brownies

I don’t often try to mess with perfection when I think I’ve found it. For almost two years now I always return to this brownie recipe because I haven’t tried any that are better. But lately I’ve been on a white chocolate kick and needed a way to enjoy that along with my favorite brownies.

These are basically that same brownie recipe with some white chocolate thrown in. I also added peppermint because even though it’s almost March the temperatures have been below freezing and there’s snow on the ground so it feels a lot like December. Besides, white chocolate and peppermint just go together; I’m pretty sure there are about 10 Starbucks drinks that confirm that.

white chocolate peppermint brownies writing

These grain-free brownies are made with almond flour to keep them moist and fudgy. They’re very rich and keep well refrigerated or frozen for an anytime treat.

White Chocolate Peppermint Brownies

Prep time:

Cook time:

Ingredients(Makes one pan):

  • 3/4 cup almond flour
  • 1/4 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 3/4 cup sugar
  • 3 large eggs
  • 1 teaspoon peppermint extract
  • 1/2 cup butter
  • 1/2 cup semisweet or bittersweet chocolate chips
  • 1/4 cup white chocolate chips

white chocolate peppermint brownies Pan

Method:

  1. Preheat your oven to 350 degrees.
  2. Mix together the almond flour, salt, cocoa powder, and baking soda and set aside.
  3. In a separate bowl, melt together the 1/2 cup chocolate chips with the butter.
  4. While the chocolate is melting, beat together the eggs, sugar, and peppermint extract.
  5. Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact.
  6. Add the chocolate mixture in with the dry ingredients and mix completely.
  7. Pour the batter in an 8 x 8 pan.
  8. Sprinkle the top with the white chocolate chips and gently press them into the batter.
  9. Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before cutting in.

white chocolate peppermint brownies serving

Perfection

Readers’ Favorite Brownies

almond flour brownies pan

The best recipes on food blogs are always the ones filled with comments from readers who loved it as well. I’m lucky to say this is one of those recipes.

A lot of readers have stumbled onto my almond flour brownie recipe through google or Pinterest or word of mouth and I get excited every time another person has said they tried them and loved them. I(and most of you) think they really are that good.

Almond flour brownies whisk

What makes this brownie recipe great is that it doesn’t taste “special”; you couldn’t eat these and tell that they’re made with almond flour or are gluten-free at all. They just taste like a really good, fudgy brownie recipe.

One of my secrets to good brownies is using melted baking chocolate instead of melted chocolate chips in the batter; it’s more reliable for even, smooth melting and has a more decadent chocolate flavor. Another is adding a little bit of coffee into batter just to perk up the flavor.

almond flour brownies stack 2

We had a party a couple weeks ago so I jumped at the chance to make these for the first time in ages, partly because I wanted to take new photos of them but partly because I was just craving brownies. There weren’t any leftovers and I was kicking myself for not making more.

Almond flour brownies

My favorite brownies? They’re actually grasshopper brownies, but I will happily “settle” for these any day. Just be sure to double the batch, especially if you’re expecting company. Oh, and bring ice cream. And caramel sauce.