Wheat Free Brownies with Semi-Sweet Chocolate Chips

I couldn’t wait to share this recipe with you guys. I’ve been eating these brownies all week. At first I didn’t really like them but after 24 hours of cooling off they were super rich in chocolate flavor and were more dense/firm in texture. Kind of like a cake brownie but with the chocolate chips mixed into the batter they also had a fudgy texture. For gluten free I’d say these taste pretty darn good! I love baking with coconut flour. A little goes a long way and really absorbs all the moisture from the wetness. I couldn’t believe that these brownies called for 6 large eggs but in most gluten free baking, eggs are used as the leavening.

I’ve been enjoying these brownies with coffee.

I love my coffee cup, too cute!

I’ve been enjoying these brownies with red wine.

 
One of my favorite red wines right now, blended with zinfandel, syrah, cabernet sauvignon and merlot. Picked it up at Wholefoods!

I’ve been enjoying these brownies with sunflower seed butter spread on top like frosting.

No one else has been eating my brownies so I’ve been slowly working my way through them. My dad doesn’t like “healthy” things and chocolate gives my mom headaches. I guess I win! I need to find gluten free friends to share all my creations with ;).

The original recipe for Wheat Free Brownies is at this link. They are made by a girl named Alison, I wonder who that is? I made a few tweaks to the original recipe and I love how they turned out. Coconut oil makes everything SO moist in baking. You can’t even taste coconut when using it, which is great. The pictures make the brownies look dry but I can assure you that they are very dense and tasty. A little goes a long way, even though I can have more then 1. ;)

    

Wheat Free Brownies with Semi-Sweet Chocolate Chips
Adapted from Let’s Do…Organic (Edward & Sons)

Ingredients:
1/3 cup extra virgin coconut oil
1/2 cup unsweetened cocoa powder
6 large eggs
1/2 cup light brown sugar
1/2 cup Stevia
1/2 teaspoon pure vanilla extract
1/2 cup coconut flour
1 cup semi- sweet chocolate chips (optional)

Directions:
Preheat the oven to 350 degrees. In a medium saucepan over low heat, blend coconut oil and cocoa powder. Remove from heat and let cool.

In a separate bowl, whisk the eggs till they turn a pale yellow. Add the sugar and vanilla. Blend about 1/2 the egg mixture into the cocoa mixture quickly so eggs don’t curdle. Add the rest to the mixture and blend till combined. Stir in the coconut flour until the batter is no longer lumpy. Add the chocolate chips, if desired. Bake in a pre-greased 8x8 baking pan for 30-35 minutes.

Cool completely. If you do eat these warm, they will taste a bit off but still tasty.They were enjoyed with smears of sunflower butter as the frosting.

Enjoy,
Fallon

Happy Valentine’s Day!

The only good thing about today is being able to eat chocolate. I think that is a good excuse, no? Now these brownies I’m about to share with you are definitely a good excuse to enjoy on Valentine’s Day. They are really, really, really decadent. Just a little square and you will be in heaven! I made these for my friends’ but they’re also be great to share with someone special in your life or just a valentine you may have on your mind.

I’m going solo this year with the exception of drinking a bottle of wine and enjoying some decadent dark chocolates. Actually.. I may go out and have a pizookie instead! If someone can’t take care of me, I need to know how to take care of myself. Right? Right!

These brownies are super easy to make. I used a fudgy boxed brownie as the base, melted some chocolate with butter and topped with chopped snickers. I pretty much followed the recipe exactly except swapping out vegetable oil for coconut oil. The coconut oil sealed the deal. The brownie base was super fudgy and very moist. The recipe is from the cookbook The Ultimate Shortcut Cookie Book and many sites post previews of some of the recipes featured in the cookbook.

The only weary thing I have about the cookbook is using boxed cake and brownie mixes. Which I believe I’ve mentioned before. The ingredients listed are so scary but you know what… they make good desserts. I could easily make the brownies by scratch but why? These took minutes to put together and they were enjoyed by everyone. At least with a box mix you really can’t screw it up!

Snickery Supreme Brownies
Adapted from The Ultimate Shortcut Cookie Book

Ingredients:
1 (19.5oz) package fudgy brownie mix
1/2 cup melted extra virgin coconut oil
1/4 cup water
2 large eggs
1 cup semisweet chocolate chips
1/4 cup (1/2 stick) unsalted butter
3 regular sized snicker bars, coarsely chopped

Directions:
Preheat oven to 350 degrees F, Position rack in the lower third of the oven. Spray the bottom only of an 8x8in square baking pan with nonstick cooking spray for foil-line pan.

Combine the brownie mix, oil, water and eggs in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Spread batter into the prepared pan.

Bake for 40-44 minutes or until toothpick inserted in 2 inches from side of pan comes out clean or almost clean (do not over bake). Transfer to a wire rack to cool.

Combine chocolate chips and butter in a medium saucepan; stir over low heat until chocolate is melted and mixture is smooth. Pour and spread over brownies and immediately sprinkle with chopped snickers. Gently press chopped snickers into chocolate layer. Cool. Cut into squares. Makes 9 large or 16 small brownies.

I recommend cooling the brownie base completely before adding the melted chocolate and snickers on top. This definitely takes a few hours and lots of patience to not dig in right away. ;) 16 small brownies are the perfect serving, trust me!

Happy Valentine’s Day from Fallon’s Cucina! 

Light, Chocolaty.. Cake Brownies!

   

I decided I have a real difficult time making the same brownie recipe. I just always want to try a new recipe! These brownies were quite fabulous and all done in 1 big bowl. Nice right?

They are followed with a chocolate frosting but I don’t normally like a brownie with frosting. Too rich for my taste buds. After baking up the cake brownies, they perfumed the house beautifully and baked up perfectly. I let them completely cool before cutting them into squares. I realized these aren’t an average brownie and was really like a cake brownie. The frosting would of been a good idea but my boyfriend told me they were perfect. He enjoyed them best when they were warm, fresh out of the oven, even after I let them cool off for a few hours. One of the girls at work that had requested brownies said a sprinkling of powdered sugar would of been nice. Oops.. next time. ;)

I would use this recipe more for an actual sheet cake, then for brownie type of eating. What do you think? You actually can’t go wrong either way. Make sure you use good cocoa powder, so the chocolate can really permeate through and light up those taste buds. I like the Trader Joe’s unsweetened cocoa powder. For fun instead of adding cows milk, I used some dark chocolate almond milk. That really enhanced the chocolate flavor and made the cake brownies extra moist.

Cake Brownies
Adapted from Better Home & Gardens

Ingredients:
3/4 cup unsalted butter
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup dark chocolate almond milk
1 cup chopped walnuts or pecans (optional)

Direction:
Grease a 15x10x1- inch baking pan and set aside. In a large microwave-safe bowl microwave butter on high for 1 1/2 to 2 minutes or until melted. You can also melt the butter in a medium saucepan over medium heat; remove saucepan from heat. Stir in the sugar and cocoa powder until combined. Add eggs and vanilla. Using a wooden spoon, beat lightly just until combined.

In a small bowl combine flour, baking powder, and baking soda; whisk together. Add flour mixture and milk alternately to chocolate mixture, beating after each addition. Stir in the nuts now if adding.

Pour batter into prepared baking pan. Baking in 350 degree oven for 15 to 18 minutes or until wooden toothpick inserted near the center comes out clean. Cool 2 hours on a wire rack.

If you are interested in adding No-Cook Fudge Frosting to the top of your cake brownies the recipe for them is on the Better Home and Garden website.

Enjoy,
Fallon

Superfudge Brownies

My late Aunt Sandy when she passed away had so MUCH STUFF in her 1 bedroom apartment it was mind blowing. She loved everything. She collected antiques, perfume bottles, cookie jars and much more. She loved being in the kitchen but she loved being able to eat. Food was huge for her and it was her way of socializing and meeting people. We are kind of similar in a way about food and finding passion in something we love. It is apparent I love to cook, bake and try new things in the kitchen. I don’t mind sharing either and I like to bake for other people. That is what makes me very happy is when other people can enjoy it as well.

I also LOVE cookbooks. I guess you could say I collect those too? My aunt had several cookbooks and one of them was the Ben & Jerry’s Ice Cream and Dessert Book. The book is pretty old and has loose pages, but it is one of my favorite cookbooks. It has recipes from some of their popular ice cream flavors and recipes for their chocolate chip cookies and brownies!

I don’t know about you but I love Ben & Jerry’s. My favorite pint’s of love you can buy at the grocery store is their Karamel Sutra, Chocolate Fudge Brownie, Half Baked, Phish Food, and Vanilla Heath Bar Crunch. I really want to try Milk and Cookies because I hear it is amazing! If anyone wants to send me free ice cream I’m definitely down!!! ;)

I also love Ben & Jerry’s missions to promote quality of life, use the finest quality of ingredients, practice good business and respecting the environment, and to be a sustainable company to profit both stakeholders and employees. That is amazing and you don’t find that from many companies!

I was in a brownie kind of mood and decided to make their Superfudge Brownies. It is a light and chewy fudge brownie that I love. These were one of the easiest brownies to make and nothing complicated about them at all. Only 7 ingredients that you should have in your kitchen if you love to bake. I promise you these brownies will be loved by everyone!

Superfudge Brownies
From Ben & Jerry’s Ice Cream & Dessert Book

Ingredients
4 ounces unsweetened chocolate
1/2 cup (1 stick) butter (I used unsalted butter)
4 large eggs, at room temperature
1/2 teaspoon salt (omit if using salted butter)
2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour

Direction
Preheat the oven to 350 degrees F. Butter and lightly flour a 13 x 9-inch baking pan. (I used a 9 x 9in square pan.)

Melt the chocolate and butter in the top of a double boiler over simmering water. Let cool in the pan to room temperature. If you’re in a hurry, you can quickly cool it in the refrigerator, but be sure it doesn’t get solid again.

Ice bath in the sink worked for me.

The fluffy eggs, with sugar added.

Beat the eggs and salt in a mixing bowl until very fluffy. Gradually beat in the sugar and vanilla. Fold in the cooled chocolate mixture. Add the flour and fold just until blended. (It is important to fold in the chocolate and flour gently to keep the batter as fluffy as possible.)

Pour the batter into the prepared pan and smooth the top. Bake 25 to 30 minutes. (I baked mine for exactly 28 minutes, once you smell chocolate permeating the kitchen that means they are done.) Let cool in the pan completely before cutting. Makes 9 brownies. I ended up with 12 brownies!

   

 

Fallon

Peanut Butter Marshmallow Crispy Brownies

Now is that a mouthful or what? This post will be cut short because I believe the title and the photos speak itself. You must make immediately if you are a fan of peanut butter, marshmallow and chocolate! I know I am, so this was right up my alley. It is very sweet so a nice “healthy” serving goes a long way. I made these for the super bowl. I figured it be a good treat to enjoy while watching the game but I guess the guys just don’t know what good dessert is all about. I know us females enjoyed them!

This isn’t the first time I’ve enjoyed these brownies. My best friend made a batch of them almost a year and a half ago! I shared them in this post here. I sent her the recipe and little did I know she actually made them as soon as she saw the recipe! I noticed I wrote that I would make with nutella the “next” time. Well note to self AGAIN I will make with nutella. ;)

 

To get this wonderful recipe please head on over to The Cooking Photographer for Peanut Butter Marshmallow Crispy Brownies.

Why hello. Yes, I am speaking to you!

Come a little closer.. I have something to share with you.

I have chocolate, peanut butter, and marshmallow sweetness to share with you.

We even come in an army!

This was a “scrap” plate. Meaning, it was corners and edges while I cut the bars into squares. Meaning it was for me to eat because no “scraps” ever go to waste with me when chocolate is involved!

Trust me you won’t be disappointed!

Welcome Monday and Happy President’s Day!

Always,

Fallon

Mocha Brownies AKA Double-Chocolate Brownies

The last brownie I had was at the Cookie Swap and I declared it as my favorite brownie of all time. I’m a fudgy and moist brownie girl, but I like a good chew and more of a cakey edge. I just realized I’m a complicated brownie loving person! This brownie has ALL THAT!

Someone at the Cookie Swap made Martha Stewart’s delicious Double- Chocolate Brownies. Luckily I have a print out of the original recipe, which is slightly different from the recipe that has been floating around online recently. I found online the Mocha Brownie recipe HERE, and the other recipe for the Double-Chocolate Brownie HERE. This recipe came together quickly using the double-boiler method to marry all the ingredients together. Martha Stewart easy? I know it’s crazy but true!

My current goal is to clean out my kitchen AKA anything that is for baking. Making these brownies, I finished off an entire block of semisweet chocolate and part of my butter stash! Sweet!

These brownies must be made soon so you can share them with your friends and family. They also make a lovely gift for that foodie loving friend! Thanks to the Cookie Swap I found my favorite brownie at the moment!

Mocha Brownies AKA Double-Chocolate Brownies By Martha Stewart

Makes 16

Ingredients

1/2 cup (1 stick) unsalted butter, softened, cut into pieces, plus more for pan

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

8 ounces bittersweet or semisweet chocolate, chopped

2 teaspoons good-quality instant espresso powder

1 1/4 cups sugar

3 large eggs

Preheat oven to 350 degrees. Butter an 8-inch square baking pan; line with parchment, leaving a 2-inch overhang on 2 sides. Butter parchment. Whisk to combine flour, cocoa, baking powder, and salt in a bowl.

Melt butter, espresso powder and chocolate in a heatproof bowl set over (not in) a saucepan of gently simmering water; remove bowl from pan. Add sugar; stir to combine. Add eggs and mix to combine.Stir in flour mixture just until moistened (do not over mix). Transfer batter to prepared pan; smooth top with offset spatula.

Bake until a toothpick inserted into center comes out with only a few moist crumbs, 25 to 35 minutes. Let cool in pan on a wire rack 30 minutes. Use parchment to lift brownies from pan; transfer (on parchment) to rack to cool completely. On a cutting board, with a dampened serrated knife, cut into 2-inch squares. Brownies can be stored in an airtight container at room temperature up to 3 days.

Notes: A good brownie is using both cocoa powder and melted chocolate to make a rich, fudgy and moist brownie, IMO. I also baked these the full 35 minutes.The espresso powder is optional. I never had a mocha brownie before and I wanted to try one. It really helps enhance the cocoa flavors and increases the richness. If you do leave the espresso powder out, then you will have Double-Chocolate Brownies!

I can’t believe only five more days till CHRISTMAS!!!

Very excited,

Fallon  

Dulce de Leche Brownies

These brownies are festive and something you could serve at a Halloween party! I just didn’t have time to blog about them sooner. Oops! That is okay though because the month of November is festive enough where you can serve these amazing brownies. They are rich, fudgy, decadent and oh so delicious with puddles of dulce de leche. Yes, these brownies won my heart when I heard it required to swirl in dulce de leche. It is so creamy, thick, sweet and milky. A perfect pair to these decadent brownies.

A good thing about these brownies is they can be made in advance and stored in the fridge, packaged well. They will taste just as good, if not better days later! I’d like to thank David Lebovitz for sharing these amazing brownies, I can’t wait to make them again with the extra dulce de leche I have, and the nuts for texture and crunch.

Dulce de Leche Brownies Adapted From The Sweet Life in Paris

Ingredients

8 tablespoons (115g) salted or unsalted butter, cut into pieces

6 ounces (170g) bittersweet or semisweet chocolate, finely chopped

1/4 cup (25g) unsweetened Dutch-process cocoa powder

3 large eggs

1 cup (200g) sugar

1 teaspoon vanilla extract

1 cup (140g) flour

optional: 1 cup (100g) toasted pecan or walnuts, coarsely chopped

1 cup Dulce de Leche

Preheat the oven to 350 degrees.

Line a 8-inch square pan with a long sheet of aluminum foil that covers that covers the bottom and reaches up the sides.Grease the bottom and sides of the foil with a bit of butter or non-stick spray.

Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, it using.

Scrape half of the batter into the prepared pan. Here comes the fun part. Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.

Bake for 35 to 40 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.

You see the dulce de leche? Wait till you take a bite out of that center!

And if a brownie with dulce de leche wasn’t enough… I thought some vanilla bean ice cream would be a good idea as well! ;)

Make these brownies ASAP!

Fallon

Dark and Milk Chocolate Brownies

Right away when I saw this recipe on Baking Bites I knew I had to make them. I like dark chocolate, but bringing in a little milk chocolate will add sweetness and cut down on some of the bitterness. Just sounded like a good idea! These also went into my boyfriend’s package along with the blondies.
The brownies rise beautifully and had the perfect fudgy texture. A little goes a long way in this case because of how rich they are. My boyfriend told me he enjoyed these more then the blondies because they weren’t as sweet. Which surprised me because I thought the brownies would be too rich for him in the chocolate department. Anyone who is a brownie lover and enjoys chocolate chunks in their brownies will enjoy these! These also ship well, FYI.

To get the full recipe click HERE for Baking Bites Dark and Milk Chocolate Brownies.

     
A shiny, cracked brownie top equals perfection!

What is your favorite brownie recipe? I’m really loving these brownies at the moment!
With love,
Fallon