Easy and decadent, these Chocolate Brownies are the perfect gluten-free treat! Topped with chocolate ganache and slivered almonds, you’ll be going back for seconds.
It’s no secret that one of my favorite things to eat is brownies. And when Amy Fothergill sent me her cookbook, The Warm Kitchen, to review, her Chocolate Brownies practically begged me to bake them.
So in true food blogger form, I whipped up a batch for dinner one night.
I’m admittedly a pretty lazy cook. Most of my gluten-free brownies (or gluten-free anything, for that matter) are one-pan sorts of deals. You could say I’m pretty much a dump, stir, pour, bake kinda cook. But Amy is a chef, and making her brownies made me feel like I was one, too!
Melting chocolate and butter, whisking eggs and sugar… I even had the help of my very own personal 8-year old sous chef. 😉
While the brownies baked, my 3-year old graciously volunteered to lick out the bowls and spoons I had used. She can be so helpful. As the chocolate goodness cooled my poor family suffered for half an hour while I photographed the brownies to my little heart’s content. 😉 My kiddos hung around me like bees around a flower garden waiting “patiently” for me to be done. Who can blame them? It is rather hard to resist gooey, fresh-from-the-oven brownies.
Of course they weren’t disappointed by the reward of their “patience”! Just look at all that beautiful chocolatey goodness, drizzled with ganache and sprinkle with almond slivers! Amy’s Chocolate Brownies are pure deliciousness!
The Warm Kitchen.
Full of delicious home-cooked breakfasts, hearty Italian-style entrées, and decadent desserts, The Warm Kitchen, by Amy Fothergill, is easily a must have cookbook for anyone starting out on a gluten-free diet. Before the recipes even get started, Amy helpfully explains how to stock a gluten-free pantry, the differences between the myriads of gluten-free flours, and how to substitute things like dairy and eggs, for those with multiple allergies.
Throughout the cookbook, Amy includes helpful definitions of basic culinary terms (like mirepoix and sauté) to make you sound like a chef, as well as “cooking lessons” to make you feel like a chef. She also includes tips for pairing certain entrées with the best sauces and sides, and how to make most of them into either a Mexican, Greek, or Indian dish (besides Italian, of course). Even though I’ve been in the kitchen for 10+ years now, I still learned a few things!
The recipes are definitely family friendly, using common gluten-free ingredients and easy to understand instructions. It’s no wonder it was voted 2nd best gluten-free cookbook by the GFA awards!
More chocolate decadence.
Of course, while these brownies are 1000% delicious, they’re not the only chocolatey goodness around here. My blog is full of chocolate, if ya didn’t know. Here are some of my favorites…
- Paleo No-Bake Chocolate Avocado Tart
- Dark Chocolate Mexican Blender Brownies
- Sweet & Salty Chocolate Bar with Fruit & Nuts
- Dark Chocolate Cupcakes with Chocolate Frosting
- Easy Paleo Dark Chocolate Eggnog
- Dark Chocolate Triple Berry Muffins
- Chocolate Peppermint Frosty
- Dark Chocolate Peppermint Truffles
- Peanut Butter Chocolate Freezer Fudge
- Dark Chocolate Banana Milkshake
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Gluten-Free Chocolate Brownies
Free from gluten.
Place both chocolates and butter in a bowl and place over a pot of simmering water to melt chocolate. Allow to cool for 10-15 minutes.
Preheat oven to 325°F, and grease and 8×8-inch pan.
In another bowl, whisk eggs, evaporated cane juice and vanilla until smooth. Add the cooled chocolate and mix with the whisk.
Add flour, salt and chocolate chips and mix with a spatula until blended. Pour into the pan and use a spatula to get out every last drop.
Bake about 25-28 minutes. The brownies are done when you can smell the chocolate and a toothpick inserted in the middle has moist chocolate on it but is neither dry nor very wet. (Brownies should pull away from the sides slightly.)
Cool for at least 15 minutes before frosting with Chocolate Ganache (see recipe below).
Amy frosts her brownies with a delicious looking chocolate ganache that is also found in her cookbook, but I didn’t have the ingredients for it, so I just whipped up my own. 😉
Free from grain, gluten, eggs, and refined sugar.
- 2 tablespoons butter
- 2 tablespoons honey
- 1/4 cup cocoa powder
Melt the butter in a small saucepan.
Remove from heat and stir in honey and cocoa powder.
Let cool a few minutes before using. (This allows it to thicken up a bit.)