December 8th is National Brownie Day! It is a time for brownie lovers and baked good enthusiasts across the country to come together, prepare their best batter, fire up their ovens and indulge in a delicious and one-of-a-kind treat!
In honor of this holiday, we’re sharing two of our favorite brownie recipes from some of our most mouthwatering cookbooks. These recipes are bound to have you craving for more, whether you prefer chunky and crunchy or sweet and smooth! Don’t forget to share your recipes and #nationalbrownieday!
Roasted chicory root tea is a nice caffeine-free substitute for coffee in these brownies if you want to change it up. Be sure to source a gluten-free, vegan chocolate bar if you have sensitivities. I highly recommend serving warm with vanilla Nice Cream and/or Butterscotch.
- ¾ cup (110 g) raw, unsalted almonds
- Pinch plus ½ teaspoon salt
- ½ cup (120 ml) unrefined coconut oil, gently warmed to liquid, plus more for greasing
- 1¼ cup (200 g) brown rice flour
- 1 cup (200 g) Sucanat
- ¾ cup (85 g) blanched almond flour
- ½ cup (25 g) cocoa/cacao powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon ground psyllium husk
- 1½ cups (195 g) diced carrots, steamed and puréed
- ½ cup (120 ml) warm water
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 cup (170 g) chopped dark chocolate (one to two 3-ounce/85 g bars)
- ¼ cup (20 g) fine-ground coffee
1. Preheat the oven to 350°F (180°C) and line a baking sheet with unbleached parchment paper. Scatter the almonds in one layer on the sheet and sprinkle with a pinch of salt. Roast for 7 minutes, remove, cool, chop, and set aside.
2. Grease an 8- or 9-inch (20 to 23 cm) square baking dish with oil. In a large bowl, stir together the rice our, Sucanat, almond our, cocoa powder, baking powder, baking soda, psyllium, and the remaining 1⁄2 teaspoon salt.
3. In another bowl, whisk together the carrot purée, oil, water, maple syrup, and vanilla extract. Pour into the dry ingredients and mix together until thoroughly incorporated, then fold in the chocolate, coffee, and almonds. Spread in the baking dish and bake for 25 to 35 minutes, until the edges and center are dry. Cool entirely in the dish, slice, and enjoy. Store in the fridge for a few weeks, or freeze for a few months.
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Chocolate Peanut Butter Brownies from Gluten-Free Family Favorites Chocolate and peanut butter are a flavor marriage made in heaven. By swirling their respective brownie batters together, each retains its distinct qualities while playing off the other. The result is a moist, chewy brownie that’s as fun for your kids to make as it is for them to eat.
Chocolate Batter
- ½ cup (1 stick, 113 g) butter
- 4 ounces (113 g) unsweetened chocolate,
- pieces or chopped
- 1 cup (230 g) packed brown sugar
- 2 eggs
- 1 teaspoon GF pure vanilla extract
- ½ cup (63 g) Artisan GF Flour Blend
- ¼ teaspoon GF baking powder
Peanut Butter Batter
- ¼ cup (65 g) smooth/creamy peanut butter
- 3 tablespoons butter
- ½ cup (115 g) packed brown sugar
- 1 egg
- ½ teaspoon GF pure vanilla extract
- 6 tablespoons (46 g) Artisan GF Flour Blend
- ¼ teaspoon GF baking powder
1. Preheat the oven to 350°F (175°C). Grease a 9 x 9-inch (23 x 23 cm) baking pan with butter or nonstick cooking spray.
2. To make the chocolate batter, melt the butter and chocolate in a saucepan over medium-low heat, stirring occasionally. Remove from the heat and stir in the brown sugar, eggs, and vanilla, mixing until smooth. Stir in the flour and baking powder until combined. Spread the batter in the prepared pan.
3. To make the peanut butter batter, melt the peanut butter and butter in a saucepan over medium-low heat, stirring occasionally. Remove from the heat and stir in the brown sugar, egg, and vanilla, mixing until smooth.
Stir in the flour and baking powder until combined.
4. Drizzle the peanut butter batter on top of the chocolate batter. Using a butter knife, swirl the two batters together, resulting in a marbled look. Bake for 30 minutes, until the edges are set and a toothpick inserted in the middle comes out mostly clean. Cool, cut, and serve
High-altitude adjustments: Increase the flour in the chocolate batter to ½ cup plus 3 tablespoons (86 g). Increase the flour in the peanut butter batter to ½ cup (63 g).
