Gluten-Free Christmas Brownies

I’ve been experimenting with ‘translating’ favorite recipes into gluten-free ones and had good luck with this brownie recipe. The recipe has evolved over the years and we missed it in last year’s Christmas Cookie offerings. I had the time and energy, this year, and actually produced a good brownie that no one could tell was missing the wheat flour.

Barbara’s Christmas Brownies

2 sticks of butter (no substitutes)
5 ounces of unsweetened baking chocolate
2 cups granulated sugar
4 eggs, room temperature
2 teaspoons vanilla extract
1 cup gluten-free flour blend (I always use BetterBatter)
1/2 teaspoon ground cinnamon
Grated zest of one orange
1/2 teaspoon salt
1 cup chopped pecans or walnuts, optional

Preheat oven to 325 degrees and either butter, use vegetable oil spray, or line a 9×9 pan with foil or parchment paper. You can use a slightly larger pan if you want thinner brownies.

Melt together the butter and chocolate. Place into a large mixing bowl and stir in the granulated sugar then the eggs, vanilla, cinnamon, and orange zest and beat well. Fold in the flour, salt, and nuts. Spread the brownie batter into your prepared pan. Bake for approximately 40 minutes or until a toothpick inserted into the middle comes out with only crums, not damp batter. Let brownies cool thoroughly before cutting.

Ideas – The addition of a tablespoon of Espresso powder turns these into grownup brownies. Or, substitute chopped walnuts or pecans for chopped peanuts and add a peanut butter frosting before cutting.

An added bonus to this recipe . . . Not gluten intolerant? The recipe works with regular flour, too.

“A Balanced Diet is a Cookies in Each Hand”

Pineapple Brownies

Two flavors that go together very well are chocolate and pineapple. The best way to indulge in chocolate? By way of a brownie so combing a brownie with chocolate seems like a great solution.

Pineapple Brownies
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
3/4 cup butter
1 ½ cups granulated sugar
3 eggs
2 teaspoons vanilla extract
1 tablespoon freshly grated lemon zest
1 cup crushed pineapple, drained
3 ounces baking chocolate, melted and cooled
½ cup chopped walnuts

Stir together the flour, baking powder, and salt and set aside.

Cream together the butter and sugar thoroughly. Add the eggs, vanilla, and lemon zest, beating well. Stir in crushed pineapple. Fold in the baking chocolate and walnuts. Spread into a 11×13-inch baking pan or one of comparable size or two smaller ones. Bake for approximately 30-40 minutes or until top is firm. Cool before cutting.

Ideas . . .
Save the juice you drain from the crushed pineapple and make a thin glaze for the brownies.

Line the bottom of your baking pan with parchment for cleaner removal of the brownie portions.

Marbled Chocolate-Peanut Butter Brownies

Everyone gives up something for Lent and I would venture a good many of the sacrifices include chocolate. Chocolate and Peanut Butter is a favorite combination of mine so I’m thinking ahead to Easter Day and having a pan of these brownies on hand. You can keep the marshmallow bunnies and the jelly beans. My chocolate level is low so the only cure, still a few weeks away, is something gooey, sweet, and chocolate!

Marbled Chocolate-Peanut Butter Brownies

½ cup crunchy peanut butter
1/3 cup butter, softened
3/4 cup dark, brown sugar
3/4 granulated sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon orange extract
1 cup all-purpose flour
1 teaspoon baking powder
2 cups semisweet chocolate chips
Preheat oven to 350 degrees.

In a large bowl, mix peanut butter, butter, brown sugar, and granulated sugar until light and creamy. Beat in eggs and extracts. Blend in dry ingredients. Spread batter in greased 13x9x2-inch baking pan. Scatter the chocolate chips over the top and bake for three minutes. Remove from oven and run a knife through the chocolate and peanut butter batter in swirls. Return to oven and bake approximately 25 to 30 minutes. Cut in squares when cool.

Makes approximately 2 dozen bars.