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brownies

This recipe is taken from the wonderful new gluten free baking book "Baking from the Heart" by Soraya Quigley also known as Cozebakes.   It's a wonderful collection of gluten free recipes for coeliacs or those with a gluten intolerance.  That said, the recipes are all so well thought out and perfected that the anyone would enjoy these recipes.   This is a wonderful gift for the baker in your life. 

Buy this book here

These gluten free chocolate brownies are really delicious, you would not know the difference at all (I promise) and have a nice soft centre with the added bonus of chocolate drops for something extra squidgy. Warning : these are addictive and I take no responsibility at all for their deliciousness!

If you want to make this recipe a dairy free one too, then replace the margarine/butter with a dairy free spread or plant based spread.

The recipe calls for an 18cm x 27cm shallow baking tin. I used one of the Lakeland disposable foil trays so I only lined it with parchment but if you’re using a baking tin, you need to grease and line it. If you leave the parchment so there’s a little over the edge of the tin, it lifts out easily.

Bake with love

Soraya x

Gluten free brownies

Preheat the oven to 180C or 160C fan, Gas 4.

Ingredients:

225g margarine or butter (dairy free if needed)

100g caster sugar

100g brown sugar (recipe says 300g but I like to reduce if I can and this can take it)

3 large eggs, beaten

1 + 1/2 tsp vanilla extract

120g wheat & gluten free plain flour (I use Dove’s Farm)

1 tsp xanthan gum

1/2 tsp salt

75g cocoa powder

100g good quality chocolate drops or chunks (dairy free if needed)

Method:

Beat the butter and sugar together until light and fluffy. Gradually add the beaten eggs and vanilla extract on a slower speed mixing well between each addition.

Fold in the sifted flour, xanthan gum, salt and cocoa powder until a metal spoon until it’s all well combined. Stir in three quarters of the chocolate drops/chunks.

Spoon the mix into the prepared baking tin and level off. Sprinkle the rest of the chocolate drops over the top of the mixture.

Bake for 40/43 minutes. Check the brownies and put a skewer into the middle. They are ready when the skewer comes out a little tacky. Don’t overcook them as they won’t by fudgy and brownies will always firm up as they cool.

Remove from the oven and leave to cool in the tin. Once cooled, lift out and cut into squares.

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When we saw red wine hot chocolate become Internet-famous, we thought our Friday nights were made forever. Sure, what's better than sitting in by the fire with a cup of boozy hot cocoa?

Well, we'll tell you what's better. Red wine brownies. Mmm hmm…

Cosmo came across a recipe for 'Red Wine Brownies with Drunken Cranberries' by foodie blogger A Cookie Named Desire, and they look divine.

Amanda from A Cookie Named Desire begins by telling us we should use a full-bodied wine (so none of that cheap Lidl stuff) in order to get really gooey, gorgeous brownies.

Here's the recipe so you can make it for yourself tonight… because Wednesday's are hard, right?

Ingredients

  • 3/4 cup of red wine (or you know… more)
  • 1/2 cup of dried cranberries
  • 1/2 cup plus 3 tablespoons of all-purpose flour
  • 1/2 teaspoon salt
  • 1 stick of butter
  • 6 oz of dark chocolate
  • 3 large eggs
  • 1/3 cup unsweetened cocoa powder

Method

1. In a small bowl, mix the red wine and cranberries together and allow to sit for 30 minutes to an hour or until the cranberries look plumped.

2. Preheat oven to 350 degree and grease and flour an 8 by 8 inch pan.

3. Mix flour and sea salt in a bowl and set aside.

4. In a mixing bowl over boiling water, heat the butter and chocolate until just melted and mixed together.

5. Remove from the bowl from the heat and add the eggs one at a time.

6. Add the sugar and cocoa powder and mix, then add the flour and mix well.

7. Add in the red wine and cranberries, then fold in the nuts.

8. Pour the mixture in the baking pan and bake for about 50 minutes or until an inserted toothpick comes out with only crumbs.

9. Allow the brownies to cool in the pan about about 25 – 30 minutes in the pan, then remove to cool completely on a wire rack.

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When it comes to desserts, it can be really hard to find healthy options that won't ruin the clean-eating streak you've (mostly) been on all week. 

These brownies, from Irish clean-eating Instagrammer @theirishhealthdiaries, are clean and healthy, meaning if you wanted to have them for breakfast we really don't see a problem with that.

After all, raw cacao has major antioxidant properties, meaning you would actually be doing your body good by eating them. 

There's also a secret ingredient that makes the brownies moist and dense – sweet potato! We know it sounds mad, but trust us – it works! 

What you'll need:

  • 130g raw cacao or dark cocoa powder
  • 125g plain flour*
  • 1/2 tsp baking powder
  • 130g sweet potato
  • 125g dairy-free spread
  • 125g coconut sugar
  • Zest of one orange

What you'll need to do:

  • Preheat the oven to 180°C and line a brownie tin with parchment paper. 
  • Peel and boil or steam the sweet potato until soft. Mash until smooth and set aside.
  • In a bowl, combine the flour,cocoa powder and baking powder. 
  • In a saucepan, melt the spread with the coconut sugar and orange zest.
  • Add the sugar mixture to the mashed sweet potato and stir to combine. If necessary, blitz with a hand blender to ensure it's smooth. 
  • Combine the wet ingredients with the dry – if it looks a little dry, add some drops of water. 
  • Place into the oven for about 15-20 mins or until the top is set and firm. 

* If you are gluten intolerant, try using coconut flour instead. 

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These fudgy mint chocolate chip brownie sound like the perfect treat to us! Find out how you can make yourself a delicious batch with this easy recipe:

What you’ll need:

Base

  • 65g butter, melted
  • 65g cocoa powder
  • 190g sugar
  • 3 eggs
  • 1 tsp. McCormick vanilla extract
  • 95g flour
  • ½ tsp salt
  • 190g chocolate chips

Mint Chocolate Chip Frosting

  • 65g butter, softened
  • 300g powdered sugar
  • ½ tsp McCormick vanilla extract
  • ½ tsp McCormick peppermint extract
  • 3 Tbps milk
  • a few drops of McCormick green food colouring
  • 45g mini chocolate chips

 

What you’ll need to do:

  1. Preheat oven to 375 °C. Line a baking tin with foil, and line with butter.
  2. In a large bowl combine melted butter, and cocoa powder. Mix until well combined. Add eggs, sugar, and vanilla mix well. Stir in the flour and salt until well combined. Fold in chocolate chips.
  3. Pour into prepared pan. Bake for 25 minutes, or until a tester comes out clean.
  4. Remove from oven, and cool completely.
  5. Meanwhile, prepare the frosting. Mix everything but the chocolate chips together until you get the desired consistency.
  6. Adjust the sugar and milk as necessary. Fold in the chocolate chips.
  7. Once brownies have completely cooled, frost.
  8. Store in an air tight container

Image via Pinterest.

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In case you haven’t noticed, we love Irish cream! It tastes amazing on its own and you can also incorporate it into your favorite recipes so you can really get the most out of it.

Here are 8 things you can make with Irish cream:

  1. Caramel cheesecake with Irish cream
  2. Irish cream milkshake
  3. Crème brûlée with Irish cream
  4. Irish cream tiramisu
  5. Cocktails with Irish cream
  6. Irish cream truffles
  7. Irish cream brownies
  8. Chocolate pudding with Irish cream
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Serve these rich and fudgy brownies with vanilla ice-cream for the ultimate dessert.

What you’ll need: 

  • 225g dark chocolate
  • 200g butter
  • 3 eggs
  • 70g flour, sifted
  • 1tsp baking powder
  • 70g chopped walnuts

What you’ll need to do: 

  • Grease a brownie baking tin and pre-heat the oven to 180°C.
  • In a glass bowl over a saucepan of simmering water, melt the chocolate and the butter.
  • In a separate bowl, beat the eggs with the sugar.
  • Allow the melted chocolate to cool slightly and add to the egg mixture.
  • Fold in the flour, baking powder and nuts.
  • Pour into the brownie pan and bake for 30mins. These brownies are meant to be fudgy and rich so a skewer may not come out completely clean as with other cakes but it also shouldn’t come out with raw mixture on it.
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