Archive for February 11th, 2012

Just in time for Valentines Day, I’ve finished tweaking my latest creation – gluten free, dairy free brownies that are as cheap and tasty as any gluten-containing mix!  Although I love my brownie pie recipe, it’s fairly expensive and only makes a small amount, so it doesn’t work as a dessert to bring to a large gathering.  This recipe, however, makes a 9″x13″ pan – perfect for potlucks or dressing up with your favorite toppings.

I actually started with a brownie recipe from a “Gifts in a Jar” cookbook, and added a few ingredients I noticed in other brownie recipes.  For instance, my brownie pie recipe uses 1 tsp. vanilla extract, so I added that to this recipe.  Since I like the regular Betty Crocker brownie mixes with the Hershey’s Syrup pouch, I decided to add a little syrup for extra moisture and flavor.  I also noticed that the GF Betty Crocker brownie mixes are the only GF brownies I’ve had from a mix that have the proper crunchy edges.  (I don’t usually  like the crunchy edges, but a brownie without them just seems wrong.)  Since that mix has mini chocolate chips in it, I decided to throw some in my brownie mix, which worked to achieve the proper texture.  Although I add regular semi-sweet chocolate chips in addition to the mini chips, you could omit them or substitute peanut butter chips or milk chocolate chips.  Just be sure to use the mini chocolate chips for proper texture. 

For peanut butter and chocolate lovers like me, I’ve included a variation below with a peanut butter cookie crust.  If you’re looking for ideas for inexpensive valentine fun with kids or more dessert recipes, check out my Valentines links from last year.  Happy Valentines Day!

3/4 c. butter or dairy free margarine, softened
1 1/2 c. sugar
2 eggs (or 3, if you prefer cake-like brownies)
1 tsp. vanilla extract
3/4 c. gluten free flour blend
3/4 c. cocoa powder
1/2 tsp. xanthan gum
1/2 tsp. baking powder
1/4 tsp. salt
2 T. Hershey’s Chocolate Syrup (it’s dairy free)
1/4 c. semi-sweet mini chocolate chips (Enjoy Life brand is dairy free)
3/4 c. chocolate chips (semi-sweet and/or milk chocolate – Ghirardelli semi-sweet are DF)

In a large mixing bowl, cream butter or margarine and sugar.  Beat in eggs and vanilla.  Add flour, cocoa, xanthan gum, baking powder and salt.  Mix until combined and add syrup.  Stir in chocolate chips.

Spread batter in a greased 9″x13″ pan.  Bake at 350 degrees for 30 minutes.  Cool and cut with a plastic knife for best results.

Peanut Butter Layer Brownies

1 c. creamy peanut butter
1/2 c. sugar
1 egg
Brownie recipe above with 3/4 c. peanut butter chips instead of chocolate chips

Combine peanut butter, sugar and egg in a small mixing bowl.  Press with fingers into a greased 9″x13″ pan.  Spread brownie batter over top.  Bake 30-35 minutes (it may take a little longer than plain brownies).

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