Plain and simple, these are going to be the best gluten free brownies you will ever taste.

Do you have a favorite gluten free brownies recipe already? I will bet you any money this is going to top your recipe hands down. Even my brother that never eats any of my baking goods ate 3 pieces. The brownies were literally gone within a few hours.

These gluten free brownies not only are super fudgy, moist and chocolaty but they are super simple to put together. This recipe is going to be my to go brownie recipe from now on and next time I am going to also double the batch.

I was actually going to wait until next week to post the gluten free brownies recipe but since it is Friday and the recipe is just out of this world, I thought I would do you a favor and post dessert first. I think is a wise decision :-) don’t you think?

For this brownie recipe I actually used brown rice flour, as well as almond flour. It is my first time using this kind of flour and I must say that I love it. I am so glad I experimented with it. What a great end result. These brownies don’t taste as though they are gluten free, healthy or anything of that sort. They are just super fudgy and undeniably good.

Are you cooking something especial this weekend? Make yourself a favor and complete your meal with this dessert. Your family, friends or significant other will thank you for them.

Enjoy!

These brownies are to die for. Do yourself a favor and make them. You will not be sorry!! This has become my to go brownie recipe from now on. What a great recipe!!

The best gluten free brownies ever!

Miryam's original recipe

Yield: 12-16 pieces

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

• 2 organic eggs
• 1/2 cup olive oil
• 1/2 cup unrefined sugar, however I think 1/3 cup would be enough
• 1/2 tsp baking powder
• 6 oz dark chocolate chips
• 1 tsp instant coffee granules
• 1/2 cup almond flour
• 1/4 cup brown rice flour
• 1 tsp vanilla extract
• Pinch Celtic salt
• 3 Tbsp dark chocolate chips.

Directions:

Preheat oven to 350F. Grease and flour (I used brown rice flour) a 8x8 inch square baking pan. Alternatively you can use parchment paper.

In a bowl place eggs, sugar, vanilla, olive oil, and coffee granules and mix through. I do this step with a wire whisk but you can use your hand held mixer.

On a double boiler, melt the chocolate chips. You can also use your microwave for this step.

Add the melted chocolate to the previous egg mixture in the bowl and combine. Add the flours, salt and baking powder, and with a spatula, fold in until its all incorporated. The mixture will be thick. Place batter in the prepared pan and sprinkle the 3 Tbsp of dark chocolate chips over the batter.

Bake for 25-30 minutes. Let the brownies cool on a wire rack for at least 30 minutes otherwise they will crumble all over the place.

Serve as is, with ice cream or a really tall glass of milk!

Nutrition facts calculated based on the recipe giving 12 servings.

The post The best gluten free brownies ever appeared first on Eat Good 4 Life.

Why haven’t I made these Dark chocolate black bean brownies before? OH MY….these are just sensational. I will tell you that the texture may be a little bit different from the real brownie counterpart but nonetheless nothing that can not be handle. I will be making these for years to come, I am glad I got multiple cans of black beans :-)

Now I must worn you. I found two things that you have to be aware off when making these Dark chocolate black bean brownies:

1. Make sure you grease and flour the 8×8 baking pan really well. These brownies stick to the pan like crazy. Mine did and it was not fun taking them out. Use parchment paper instead of the butter and flour to make sure your brownies don’t stick. It works much much better!!

2. Make sure you cut the brownies and get them out of the pan when they are completely cooled down. I didn’t wait and the brownies crumbled quite a bit. Not that I cared much, they got eaten either way!!

Now, after making these I want to improve my own chocolate brownie version and make them healthier. Will see what I can come up with.

Anyhow, I highly suggest you try these Dark chocolate black bean brownies. Next time I will add a 1/4 teaspoon of baking powder and see how that affects the spongy consistency of the brownies.

Enjoy!!

You just need to place all of the ingredients, except chocolate chips and walnuts in the food processor and you are good to go. Just make sure you super duper grease and flour the baking pan so that you can remove the brownies easy. Mine got stuck up a bit even though I did greased and floured the pan :-(

According to my husband these are the best brownies I have made so far. Now I feel bad and I want to improve my own brownie chocolate version :-)

These are moist, taste like chocolate, and not black beans, and are a lot better for you than many versions out there :-) I am so glad I made these!!

Dark chocolate black bean brownies

Yield: 10-12 servings

Total Time: 45 minutes

Ingredients:

• 1 15.5 oz. can black beans, thoroughly rinsed and drained
• 1/2 teaspoon aluminum free baking powder
• 1/2 cup + 1 tablespoon unrefined sugar
• 1/4 cup dark cocoa powder
• 3 eggs
• 3 tablespoons olive oil
• 1 teaspoon vanilla
• 1 teaspoon instant coffee granules
• 1/4 cup walnuts, chopped, optional
• 1/3 cup dark chocolate chips, more if you like

 

Directions:

Preheat oven to 350 degrees F. Place parchment paper in the bottom of an 8×8″ baking pan. Grease the parchment paper. This will be your security blanket to make sure the brownies don't stick to the pan!!

Place all the ingredients except chocolate chips and walnuts in a food processor or blender and pulse thoroughly until smooth and well combined.

Pour batter in the baking dish. Top with nuts and chocolate chips. Bake for 30-35 minutes or until the top is dry and edges begin to pull away from the baking dish. Cool completely before cutting.

Adapted from all recipes

Nutrition facts calculated based on the recipe giving 12 servings. It does give a bit more :-)

The post Dark chocolate black bean brownies appeared first on Eat Good 4 Life.

Dark chocolate brownies are to the max….yea that is how I called these amazing brownies not only because they were super fudgy, but also because they tasted awesome. Irish cream cheese brownies!

Chocolate brownies with home made Irish cream? What could go wrong with this combination?…nothing at all!

I used Irish cream in the brownies, in the cream cheese topping and in the heavy cream. It can’t get better than that!!

I know my cream cheese brownie swirl didn’t turn out as good as I would have hoped for, but never the less it was OK. Next time around I just hope it turns out a bit thicker so less Irish cream in the topping may work better.

I will leave you with this sensational brownie combination hopping you try it soon and if you do I hope that you like it as much as we do.  This Irish cream cheese brownies are the best. A great treat for the days coming up ahead.

Enjoy!!

Here you can see the brownie mix. Pretty thick and super chocolaty.

The cream cheese brownie swirl did not look as good as I would have hoped. I think I put too much Irish cream. I did adjusted the quantity in the recipe though so you won’t have the same problem.

To the max irish cream chocolate cream cheese brownies

Miryam's original recipe

Yield: 10-12 servings

Total Time: 1 hour

Ingredients:

1/3 cup olive oil
2 organic eggs
1/2 cup Irish cream liquor, I used my home made Irish cream version
1/3 cup unrefined sugar
1 tsp vanilla extract
1 cup whole wheat pastry flour, minus two tablespoons
1/2 tsp aluminum free baking powder
12 oz dark chocolate chips

Cream cheese topping

4 oz cream cheese, at room temperature
1 tbs maple syrup
1 organic egg
2 tbs Irish cream

Directions:

Preheat oven to 350 F. Grease and flour a 8x8 square baking pan and set aside.

In a mixing bowl whisk first 5 ingredients. Add flour and baking powder and incorporate well.

In a large bowl place chocolate chips and microwave on high for 1 minute. Stir well. Continue microwaving in 30 second intervals, stirring in between, until chocolate is melted and mixture is smooth.

Incorporate melted chocolate into the batter and mix through. Pour batter into prepared pan.

In another bowl mix cream cheese topping ingredients until smooth and pour over the brownie batter making a swirl effect. You made want to use a toothpick or other item of same sort for the effect.

Bake for 35-40 minutes or until cake tester comes out clean.

Let the brownies cool in the pan for 10-20 minutes. Remove brownies and cut and serve as desired. I used heavy cream infused with Irish cream to decorate the brownies:-)

The post To the max irish cream cheese brownies appeared first on Eat Good 4 Life.

I just baked these brownies I made a while back and used a heart shape cookie cutter to make them especial for valentine’s day. If you want something simple and decadent this is it!!

They are great brownies, I must say :-), but if you use semi sweet chocolate chips use 1/2 cup of sugar instead of 3/4 cups. This time around I did use semi sweet chocolate chips and used 1/2 cup sugar which was enough!!

There is not much to say about these brownies, but just that they are awesome and we love them so I hope you try them soon :-)

In the next few days I will have a post with some healthier baking options for Valentine’s day so stay tuned but until then these brownies will keep you satisfied :-)

Enjoy!!

Here you can see how I was using the cookie cutter. You can serve the brownies how ever you prefer. I used chocolate syrup, cocoa powder and ice cream afterwards :-)

Miryam's original recipe

Yield: 8-10 servings

Ingredients:

1/2 cup olive oil, minus 2 tablespoons
2 eggs
1/2 cup strong brewed coffee
1/2 cup unrefined sugar, you can do 3/4 cup if you like
1 teaspoon vanilla extract, I sometimes use chocolate extract or amaretto liquor
1 cup whole wheat pastry flour, minus two tablespoons
1/2 teaspoon baking powder
12 oz dark chocolate chips, 1 bag

 

Directions:

Preheat oven to 350 F. Grease and flour a square baking pan and set aside.

In a bowl whisk first 5 ingredients. Add flour and baking powder and incorporate well.

In a bowl place chocolate chips and microwave on high for 1 minute. Stir well. Continue microwaving in 30 second intervals, stirring in between, until chocolate is melted and mixture is smooth.

Incorporate melted chocolate into the batter and mix through. Pour batter into prepared pan and bake for 35-40 minutes or until cake tester comes out clean.

Let the brownies cool. When completely cool remove the brownies from the pan to a flat table of cutting board where you can cut the brownies using the heart shape cookie cutter. Stamp hearts on the brownies, like in the picture, and serve as desired.

The post Best ever healthier brownies for valentine’s day appeared first on Eat Good 4 Life.

These melt in your mouth brownie cookies are to die for. After much trial and error I got them right….I am so excited.

These brownie cookies are really chocolaty :-) They practically melt in your mouth. They are also very fragile, since they don’t have all of the flour to tough them up…..its ok though…they are really good!

There is not much I can say about these cookies. If you make them just make sure you fold in the flour and melted chocolate gently into the egg batter and for sure let the cookie mixture sit for 10 minutes before baking so that it can thicken up a bit. If you skip this step the cookies won’t have the crackle appearance of the brownie cookie!!

Enjoy!!

The left picture depicts the eggs, espresso, vanilla, and sugar after 5 minutes being beaten with the electric whisk, which resulted in a thick egg batter, this is what you want to achieve. The right picture shows you the cookie batter which was also thick after letting the batter rest for 10 minutes before transferring to the cookie sheet.

These melt in your mouth brownie cookies are really chewy and chocolaty!

Melt in your mouth Brownie cookies

Miryam"s original recipe

Yield: 30-32 cookies

Ingredients:

1/2 cup whole wheat pastry flour plus 2 tablespoons
1/2 cup unrefined sugar
1/4 teaspoon aluminum free baking powder
1/2 teaspoon instant coffee granules
1 teaspoon vanilla
1 tablespoon olive oil
2 tablespoons butter
1 cup dark chocolate chips
1/2 cup dark chocolate chips
2 organic eggs

Directions:

In the bowl of an electric mixer, add the sugar, espresso, eggs and vanilla and beat on high speed for about 5 minutes, until thick. While the eggs are whipping, over low heat, place the butter, oil and 1 cup dark chocolate chips in the top of a double boiler. Heat until the butter and chocolate melts and combine until smooth.

Gently fold the chocolate mixture into the egg mixture. Add the flour and baking powder and carefully fold it in. Fold in the remainder 1/2 cup dark chocolate chips and let the batter rest for about 10 minutes until it thickens slightly.

Preheat oven to 350°F. Line a baking sheet with unbleached parchment paper.

Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, about 12-15 minutes. Cool on the baking sheets before cooling completely on a wire rack.

The post Melt in your mouth Brownie cookies appeared first on Eat Good 4 Life.

I think I have a couple of brownie recipes that I have posted on my blog but I must admit that this one is by far my favorite. It may be the fact that it contains 12 oz of melted chocolate chips in the batter. Not bad at all right?

Anyhow, I will not elaborate any further, I just hope you get to try it soon and that you like it as much as we do. This is super chocolaty, tasty and easy to do.

Enjoy!

Best Ever Healthier Chocolate Brownies

Miryam's original recipe

Yield: 10-12 servings

Total Time: 20-30 minutes

Ingredients:

1/2 cup olive oil, or coconut oil
2 organic eggs
1/2 cup strong brewed coffee
1/2 cup unrefined sugar (you can do 3/4 cups)
1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor)
1 cup whole wheat pastry flour (minus 2 tablespoons)
1/2 teaspoon aluminum free baking powder
12 oz dark chocolate chips

 

Directions:

Preheat oven to 350 F. Grease and flour a 8x8 square baking pan and set aside.

In a bowl, with a wire whisk, whisk first 5 ingredients. Add flour and baking powder and incorporate well.

In a bowl place chocolate chips and microwave on high for 1 minute. Stir well. Continue microwaving in 30 second intervals, stirring in between, until chocolate is melted and mixture is smooth.

Incorporate melted chocolate into the batter and mix through. Pour batter into prepared pan and bake for 35-40 minutes or until cake tester comes out clean.

Nutrition facts were calculated based on 12 servings. The software gave these brownies a nutrition grade of D. I can only imagine what the nutrition facts of regular brownie recipes are out there would be because they for sure use much more sugar, white flour and butter rather than olive oil. Olive oil contains healthier fats :-)

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