Oreo Brownies

Fudgy, rich, and filled with chunks of Oreo cookies, these Oreo brownies are perfect for any fan of the classic chocolate sandwich cookie. If I’m going to make a chocolate dessert, I want it to be really chocolatey. You know, like decadent and rich black magic cake, chocolate zucchini cake, or chocolate crinkle cookies. Or …

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Fudgy, rich, and filled with chunks of Oreo cookies, these Oreo brownies are perfect for any fan of the classic chocolate sandwich cookie.

Two oreo brownies stacked on a white plate. A bite has been taken out of the corner of the top brownie.

If I’m going to make a chocolate dessert, I want it to be really chocolatey.

You know, like decadent and rich black magic cake, chocolate zucchini cake, or chocolate crinkle cookies. Or like these rich and fudgy Oreo brownies.

I know some people like cakey brownies, but dense and fudgy brownies are the way to go for me. This recipe is exactly that.

A super rich, super chocolatey brownie base studded with pieces of Oreo cookies? Count me in. Top it with a layer of buttercream and more chopped Oreos? A dream!

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Peppermint Brownies

These peppermint brownies are everything you could want in a holiday brownie! Just the right amount of peppermint extract and chopped Candy Cane Kisses give these chewy, fudgy brownies a festive peppermint kick. This post contains affiliate links. We’re barely a week into December and I’m already tired. I feel like I can’t be the …

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These peppermint brownies are everything you could want in a holiday brownie! Just the right amount of peppermint extract and chopped Candy Cane Kisses give these chewy, fudgy brownies a festive peppermint kick.

Two stacked peppermint brownies on a white plate, with cups of hot cocoa in the background.

This post contains affiliate links.

We’re barely a week into December and I’m already tired.

I feel like I can’t be the only one, and I’m sure the other parents out there can really agree.

December is so much fun but it’s also so exhausting. There are only a few short years when you can really bring the Christmas magic alive for your kids, and it’s easy to put so much effort into it that you just want to sleep for the entire month of January once the new year hits.

So right now I’m all about easy holiday treats that Elle can help me make. I want to make the season magical for her but also know my limits this year.

Recipes like spritz cookies (which practically decorate themselves), peanut butter blossoms, popcorn balls, and these peppermint brownies are all simple but festive treats that she loves to help make.

We love the time together and we get some delicious sweets that we can share with family, friends, and each other.

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Peanut Butter Cup Brownies

Peanut butter cup brownies are a wonderful treat for any peanut butter and chocolate lover. Gooey chocolate brownies are studded with peanut butter cup pieces for a truly indulgent treat. This post contains affiliate links. You know I absolutely adore the combination of peanut butter and chocolate, from my peanut butter cup cookies to peanut …

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Peanut butter cup brownies are a wonderful treat for any peanut butter and chocolate lover. Gooey chocolate brownies are studded with peanut butter cup pieces for a truly indulgent treat.

Two stacked peanut butter cup brownies on a piece of parchment paper.

This post contains affiliate links.

You know I absolutely adore the combination of peanut butter and chocolate, from my peanut butter cup cookies to peanut butter cup eclair cake

Nutty, chocolatey, and just slightly salty, peanut butter and chocolate hits all my favorite flavor notes.

These peanut butter cup brownies are a great way to showcase those flavors, and just like my Snickers brownies, they’re a great way to use up any leftover candy as well!

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Snickers Brownies

Use up some of that leftover Halloween candy with these Snickers brownies! Super fudgy brownies filled with pieces of fun-sized Snickers bars make for a perfectly decadent treat. We’ve officially entered one of the seasons when there is always candy in the house. With a school-aged kiddo, Halloween is one of the times of year …

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Use up some of that leftover Halloween candy with these Snickers brownies! Super fudgy brownies filled with pieces of fun-sized Snickers bars make for a perfectly decadent treat.

Two snickers brownies on a white plate, with a bite taken out of the corner of the top brownie.

We’ve officially entered one of the seasons when there is always candy in the house.

With a school-aged kiddo, Halloween is one of the times of year when she comes home with candy for what feels like a week straight. And that’s without trick-or-treating!

I don’t mind having candy in the house, but at some point it stops feeling special and we all sort of forget about it. Which means that we still have pieces of Halloween candy left over by the time Valentine’s Day rolls around and we’re doing it all over again.

So I like to try to get ahead of things and line up a couple of recipes I can make that use up leftover Halloween candy. We still get to enjoy the candy, but in a way that leaves less of it sitting around for 4 months.

This year, I’m crossing my fingers for some extra Snickers bars so I can whip up a batch of these Snickers brownies!

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Vegan Brownies

This vegan brownies recipe is quick and easy to make with a handful of everyday ingredients. Simple, fudgy and so delicious! I’ve been making and bringing these vegan brownies to gatherings for nearly a decade now. And my friends — vegans and non-vegans alike — always adore them! I’ve honestly found myself returning to these […]

This vegan brownies recipe is quick and easy to make with a handful of everyday ingredients. Simple, fudgy and so delicious!

I’ve been making and bringing these vegan brownies to gatherings for nearly a decade now. And my friends — vegans and non-vegans alike — always adore them!

I’ve honestly found myself returning to these brownies so often because it’s one of those back-pocket recipes that only takes about 30 minutes to whip up and calls for basic pantry ingredients that I almost always have on hand. Plus it also sneaks half of a fresh avocado into the batter, whose healthy fats stand in for part of the oil needed and whose flavor is (at least in my opinion) completely undetectable in these brownies. People are always surprised to learn that they’re eating avocado brownies and give them rave reviews!

The most important thing you need to know about these brownies is that they’re rich and very chocolate-y and fudgy. And they are downright heavenly when served warm out of the pan with a cool scoop of vanilla ice cream. If you’re into the salty-sweet thing, I also highly recommend a pinch of flaky sea salt on top. Yum.

Let’s make some homemade brownies together! ♡

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Brownie Trifle

Looking for a rich, impressive dessert that’s still easy to make? Look no further than this brownie trifle! Layers of fudgy brownies, chocolatey filling, whipped topping, and toffee bits combine for a beautiful and delicious trifle. This post contains affiliate links. I know that summer desserts are usually all about the fruit. And like, that …

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Looking for a rich, impressive dessert that’s still easy to make? Look no further than this brownie trifle! Layers of fudgy brownies, chocolatey filling, whipped topping, and toffee bits combine for a beautiful and delicious trifle.

Trifle dish filled with brownie trifle set on a marble countertop.

This post contains affiliate links.

I know that summer desserts are usually all about the fruit.

And like, that makes total sense. Seasonal eating and all.

But sometimes, I still just really crave some chocolate, whether it’s my favorite chocolate chip cookies or the best chocolate cake.

This brownie trifle is somehow the best of both worlds. Rich and chocolatey, yet still light and cool and creamy – perfect for summer! This is one that is going to end up on repeat here.

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Amazing Gluten Free Brownies

This gluten free brownies recipe is everything: thick, chewy, rich, fudgy and absolutely irresistible! No one will guess they’re flourless.…

A Couple Cooks – Recipes worth repeating.

This gluten free brownies recipe is everything: thick, chewy, rich, fudgy and absolutely irresistible! No one will guess they’re flourless.

Gluten Free Brownies

We try to steer away from superlatives on this website. But this recipe deserves its moniker. These really are amazing gluten free brownies! They’re hefty and thick, with just the right chewy, fudgy texture. The rich chocolaty interior is absolutely irresistible, and studded with chocolate chips: it’s downright impossible not to take another bite. No one will know these are flourless: they please just about everyone.

Ingredients in gluten-free brownies

This gluten free brownies recipe is quick, simple and absolutely crowd pleasing. The idea came about as we were brainstorming ideas for a pizza party dessert that wasn’t full of more flour. The birthday girl loved brownies, so we created a flourless brownie to contrast all the gluten in our main course. After tinkering a bunch and taking some inspiration from our friend Tessa’s chewy brownies, we think we found the perfect combination. Here are the ingredients in this gluten free brownies recipe:

  • Eggs 
  • Granulated sugar
  • Butter
  • Vegetable oil
  • Vanilla extract
  • Cocoa powder
  • Almond flour (not meal) or gluten free flour
  • Baking soda
  • Cornstarch
  • Kosher salt
  • Chocolate chips

The biggest key here? Using both butter and oil as the fat in this recipe leads to extra chewy, moist brownies. Want to make it dairy free? Use vegan butter as a stand in.

Gluten Free Brownies

Almond flour vs meal: why it’s important

The only specialty ingredient you’ll need for this recipe? Almond flour. Make sure you don’t buy almond meal, because it’s a much different product. They’re both made of ground almonds, but the difference is in the raw material and the production method:

  • Almond flour is made from blanched almonds, or almonds with their skins removed. It’s ground very finely, resulting in a fluffy texture in baked goods.
  • Almond meal contains the skins, making it darker brown in color instead of off-white like almond flour. It has a coarser grind than almond flour and results in denser, chewy texture in baked goods.

Don’t have almond flour? If you’re baking for a gluten-free diet, you’re probably used to using this ingredient. But if you don’t have it on hand or can’t find it, you can substitute the same amount of gluten-free flour.

Gluten Free Brownies

Tips for baking gluten-free brownies

This gluten-free brownies recipe is quick to whip up: it’s a matter of dump and stir! Here are some particulars around the baking process:

  • A metal 9 x 9″ pan makes the most even bake. You can also use an 8 x 8 pan, but you’ll need to increase the bake time slightly.
  • Grease the pan, then add parchment paper extending off of 2 sides. Cut it to length on the top and bottom, but let the left and right sides extend. This makes it easy to lift the brownies out of the pan after baking.
  • Bake until a toothpick inserted has some clinging crumbs: and watch out for chocolate chips! When you insert a toothpick, it will likely hit a chocolate chip which may makes it look like the batter isn’t done yet. Try again or go with your gut! You won’t want to overbake these.
Gluten Free Brownies

Storage info

These gluten-free brownies last well when stored: in fact, they get even moister and fudgier! Here’s how to store them:

  • Room temperature: Store in a sealed container at room temperature for 3 to 4 days.
  • Refrigerated: Store refrigerated for 1 week (allow to come to room temperature before enjoying). 

More brownie recipes

These gluten free brownies are our favorite brownie recipe…of all! Here are a few more you might enjoy:

This gluten-free brownies recipe is…

Vegetarian and gluten-free. For dairy-free, use vegan butter. For vegan, go to Vegan Brownies.

Print
Gluten Free Brownies

Amazing Gluten Free Brownies


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Makes 9 large or 16 small

Description

This gluten free brownies recipe is everything: thick, chewy, rich, fudgy and absolutely irresistible! No one will guess they’re flourless.


Ingredients

  • 3 eggs 
  • 1 cup granulated sugar
  • 4 tablespoons unsalted butter, melted*
  • ⅓ cup vegetable oil or neutral oil
  • 1 teaspoon vanilla extract
  • ¾ cup cocoa powder
  • ½ cup almond flour (not meal)
  • ½ teaspoon baking soda
  • 1 tablespoon cornstarch
  • ¼ teaspoon kosher salt
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease a metal 9-inch square baking pan. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan.
  2. Whisk the eggs, then whisk in the sugar, melted butter, oil and vanilla extract. Use a spatula to stir in the cocoa powder. Then stir in the almond flour, baking soda, cornstarch, and kosher salt and stir to combine into a smooth batter.
  3. Fold in the chocolate chips.
  4. Pour the batter into the prepared pan and spread it into an even layer with a spatula. 
  5. Bake for 28 to 30 minutes, until the center of the pan is set and a toothpick inserted has some clinging moist crumbs**. Allow to cool to room temperature before slicing into pieces, about 1 hour. Store in a sealed container at room temperature for 3 to 4 days, or refrigerated for 1 week (allow to come to room temperature before eating). 

Notes

*For dairy-free, substitute vegan butter.

**When you insert a toothpick, it will likely hit a chocolate chip which may makes it look like the batter isn’t done yet. Try again or go with your gut! You won’t want to overbake these.

  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Gluten Free

Keywords: Gluten free brownies, flourless brownies

A Couple Cooks - Recipes worth repeating.

Blood Orange Brownie Sandwich Cookies

Blood Orange Brownie Sandwich Cookies

Orange and chocolate is a flavor combination that never goes out of style. The bright, zesty flavor of oranges always pair well with rich, creamy chocolate. These Blood Orange Brownie Sandwich Cookies are a fun take on the classic pairing, sandwiching a filling made with one of my favorite citrus fruits between …

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Blood Orange Brownie Sandwich Cookies

Orange and chocolate is a flavor combination that never goes out of style. The bright, zesty flavor of oranges always pair well with rich, creamy chocolate. These Blood Orange Brownie Sandwich Cookies are a fun take on the classic pairing, sandwiching a filling made with one of my favorite citrus fruits between two fudgy chocolate cookies.

The sandwiches start out with brownie-like cookie rounds. The cookies are made with a batter that uses two different types of chocolate, as well as cocoa powder, for an intense chocolate flavor. They are so tender that they almost melt in your mouth! That ultra-tender texture makes them perfect for making sandwich cookies, as they will begin to meld with a filling almost as soon as they are stacked together.

You’ll be able to spoon the batter into evenly sized portions if you have a small cookie scoop or are simply very accurate. If you don’t want to take chances with unevenly-sized cookies, you can actually put the batter into a piping bag. I like the piping bag method and that is what I recommend in the recipe below.

The filling in this case is a tangy mixture made with cream cheese, blood orange juice and blood orange zest. It is not unlike cream cheese frosting, but it should have a stiffer consistency so that it won’t run out the sides of the cookies when you are making your sandwiches. It is sweet, but the flavor of the cream cheese and the brightness of the orange makesa perfect contrast to the rich brownie cookies.

Every type of orange tastes different, so these cookies will have a slightly different flavor if you make them with naval oranges versus with tangerines. Blood oranges have a sweeter, more floral flavor than many other oranges, so they add a little bit of extra complexity to each bite. That said, if you don’t have access to blood oranges or if they are already out of season in your area, you can substitute a different type of orange and still have great results.

Blood Orange Brownie Sandwich Cookies

These little sandwich cookies keep very well in an airtight container and can be stored for several days after baking. The brownie-like cookies and the soft filling will meld together after the cookies are assembled and the orange flavor will become even well-integrated with the other flavors, leaving you with a perfectly balanced orange and chocolate combination in each bite!

Blood Orange Brownie Sandwich Cookies

Blood Orange Brownie Sandwich Cookies
Cookies
3 oz dark chocolate, chopped
3 oz milk chocolate, chopped
1/2 cup butter
1 cup sugar
3 large eggs
1 tsp vanilla extract
2 tsp blood orange zest
1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt

Filling and Topping
1/2 cup butter, room temperature
3 ounces cream cheese, room temperature
3 cups powdered sugar
3 tbsp fresh blood orange juice
2 tsp blood orange zest

Preheat oven to 350F. Line a baking sheet with parchment paper (or prepare a mini whoopie pie pan).
In a microwave-safe bowl, melt together the dark chocolate, milk chocolate and butter. Stir until smooth and allow to cool.
In a large bowl, beat together sugar, eggs, vanilla extract and orange zest until well-combined. Stir in cooled, melted chocolate mixture.
In a medium bowl, sift together flour, cocoa powder, baking powder and salt. Whisk into the chocolate mixture, mixing just until everything comes together and no streaks of dry ingredients remain.
Pour batter into a piping bag (or a large ziploc bag with the corner snipped off) and pipe quarter-sized dollops of batter onto a parchment-lined baking sheet. Cookies will spread slightly as they bake, so leave about an inch between rounds of batter.
Bake for 5-7 minutes, until the cookies are set. Slightly larger cookies may need an additional minute or two of baking time.
Allow to cool completely on the baking sheet.

Make the filling: In a large bowl, beat butter and cream cheese together until smooth. Blend in orange juice and orange zest. Gradually beat in the confectioners’ sugar until icing is thick and fluffy.

Assembling and Decorating: Spread filling between cooled cookies and sandwich them together.
Transfer a small amount of leftover filling into another piping bag (or a ziploc with the corner snipped off) and drizzle lines of the orange mixture over the tops of the sandwich cookies.

Makes about 36 sandwich cookies.

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Double Chocolate Ginger Cookie Bars

Double Chocolate Ginger Cookie Bars

Chocolate cookies are crowd pleasers any way you serve them. I bake up a variety of chocolate cookies all year round, and these Double Chocolate Ginger Cookie Bars are a hit in any season. The brownie-like bar cookies are studded with chunks of candied ginger and are packed with both dark and …

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Double Chocolate Ginger Cookie Bars

Chocolate cookies are crowd pleasers any way you serve them. I bake up a variety of chocolate cookies all year round, and these Double Chocolate Ginger Cookie Bars are a hit in any season. The brownie-like bar cookies are studded with chunks of candied ginger and are packed with both dark and white chocolates, for a treat that is spicy, sweet and offers just the right amount of decadence.

Candied ginger is a great ingredient to pair with chocolate of any kind because it is so versatile. It’s warm spice is a lovely contrast for creamy white chocolate, while its sweetness adds a nice counter to the bittersweet flavors in dark chocolate. While chocolate is the star of these cookie bars, the candied ginger is what makes them both addictive and unique.

These bar cookies are brownie-like and have a deep chocolate flavor, but they have a lighter texture than a regular brownie and are a bit crispier on top. The chocolate cookie dough is similar to brownie batter. It has a relatively small amount of flour and a very generous amount of cocoa powder, and it needs to be spread into a pan to bake evenly. Be sure to use high quality dark and white chocolate in the dough for the best chocolate flavor!

Double Chocolate Candied Ginger Cookie Bars

Let the bars cool completely before slicing them. I like to line my pan with aluminum foil so that I can lift the whole batch out before slicing it. I made narrow bars and cut 30 (10 by 3) bars out of the batch. You can cut them down into slightly smaller squares or larger, more decadent, pieces, if you prefer. The bars keep well in an airtight container for at least 2 or 3 days after baking.

Double Chocolate Ginger Cookie Bars
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 butter, room temperature
3/4 cup brown sugar
1 large egg
2 tsp vanilla extract
3/4 cup dark chocolate chips
3/4 cup white chocolate chips
1/2 cup candied ginger chips

Preheat oven to 375F. Line a 9×13-inch pan with aluminum foil and lightly grease.
In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
In a large bowl, cream together butter and brown sugar until light. Beat in egg and vanilla extract, then stir in the flour mixture. Stir in chocolate chips and candied ginger. Batter will be very thick.
Drop dollops of batter into pan, trying to spread it out as much as possible. Use a spatula to push the batter into an even layer (it will spread more as it bakes, so don’t worry if you can’t get it quite into the corners).
Bake for 20 minutes, or until the bars are set on the edges and they begin to pull away from the sides of the pan. Allow bars to cool completely in the pan – they will sink as they cool – then use the foil to lift them out before slicing them into bars.

Makes 30 bars.

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Peppermint Mocha Cream Cheese Brownies

Peppermint Mocha Cream Cheese Brownies
A hot peppermint mocha is an indulgent way to take off the chill on a cold winter night. I love the combination of chocolate and peppermint – and it is even better once you throw a little bit of coffee in to the mix! My Peppermint Mocha Cream Cheese Brownies are a holiday …

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Peppermint Mocha Cream Cheese Brownies
A hot peppermint mocha is an indulgent way to take off the chill on a cold winter night. I love the combination of chocolate and peppermint – and it is even better once you throw a little bit of coffee in to the mix! My Peppermint Mocha Cream Cheese Brownies are a holiday treat inspired by the hot coffee drink. They’re easy to make and just might become a new family favorite.

The coffee flavor is all in the brownie layer. Instant coffee powder is an easy way to infuse coffee into the batter because it dissolves easily. You can also use instant espresso powder or Starbucks Via, which both give a potent coffee flavor to the chocolate because they are a bit more intense than most instant coffee powders. Either way, coffee powder and the dark chocolate combine to give the brownies a rich mocha flavor.

Honestly, you could stop here because mocha brownies are delicious on their own. That said, adding a peppermint cream cheese swirl makes them wonderfully decadent and perfect for the holidays! Peppermint is a potent flavor, which is why I used it only in the cream cheese and not in the brownie batter. With two layers of flavor, you get nice contrast in every bite and get the full peppermint mocha experience!

Since these brownies have two layers, they take a bit longer to bake than some other brownie recipes. While it may be tempting to pull them out of the oven just as the cheesecake layer appears to be set, resist that temptation because the brownie base needs a little extra time. You can’t go wrong with a fudgy brownie – and these are fudgy! – but you don’t want the brownies to be too wet on the bottom because that will make the difficult to slice and pull out of the pan.

Due to the cream cheese and overall fudginess of the brownies, I recommend chilling these before slicing. Stored in the refrigerator, they will keep well for several days after baking – if they last that long.

Peppermint Mocha Cream Cheese Brownies

Peppermint Mocha Cream Cheese Brownies
1/2 cup butter
2-oz dark chocolate, chopped
3 tbsp unsweetened cocoa powder
1 tbsp instant coffee powder
1 cup sugar
2 large eggs
1 tsp vanilla extract
2/3 cup all purpose flour
1/4 tsp salt

Topping
8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
1/2 tsp peppermint extract
1 tbsp chopped candy canes or peppermints

Preheat oven to 350F. Line an 8 x 8-inch square baking pan with aluminum foil and lightly grease.
Make the brownies: In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Stir in cocoa powder and instant coffee until dissolved. Set aside to cool slightly.
In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Add in flour and salt and stir until batter is smooth and well-combined. Pour into prepared pan and set aside while you prepare the cream cheese mixture.
Make the cream cheese topping: In a medium bowl, beat cream cheese, sugar, egg, vanilla extract and peppermint extract until smooth. Drop in large dollops onto prepared brownie batter. Gently swirl two batters together with a butter knife. Sprinkle chopped candy canes over the top of the brownies.
Bake for 40 minutes, until brownies and cheesecake are set and the topping is very lightly browned. A knife inserted into the cream cheese mixture should come out clean.
Cool in the pan completely, then refrigerate before slicing and serving.

Makes 16 large brownies.

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