The holidays are fast approaching and that means holiday parties! From cookie swaps to holiday bashes, your oven is on overdrive! Today I bring you not one but TWO delicious brownie recipes. The first, a classic chewy brownie recipe and the second, a red velvet brownie! That’s right RED VELVET! (I believe I have previously talked about my love of anything that is red velvet). Both of these recipes are sure to make you smile from the very first bite. Let’s get right to it!
Classic Chewy Double Chocolate Brownies
- 3 ounces gluten-free semisweet baking chocolate, such as Tropical Source, melted
- 1/3 cup unsalted butter or buttery spread such as Earth Balance, melted, or canola oil
- 3/4 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup gluten free flour
- 1/2 cup unsweetened cocoa powder (not Dutch-process or alkali)
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup hot (120 °F) water
- Place a rack in the middle of the oven. Preheat the oven to 350°F. Generously grease an 8-inch square glass dish
- In a medium mixing bowl, combine the melted chocolate with buttery spread and brown sugar and mix until smooth.
- Beat in eggs and vanilla until throughly blended. Add gluten-free flour, baking powder, and salt and beat until throughly blended. Blend in hot water.
- Bake for 20 minutes. (or until toothpick comes out clean) Don’t overbake! Remove from oven and cool on a wire rack for 20 minutes. Brownies will firm up as they cool. Cut into 16 squares and serve at room temperature.
Red Velvet Brownies
If you are a red velvet fan, then get ready to win hearts and fill stomachs with this delicious treat. For extra yummy, frost with Betty Crocker Vanilla Buttercream Frosting!
- 3 tablespoons unsweetened cocoa powder (not Dutch-process or alkali)
- 2 oz red food coloring (about one small bottle – you want the batter to be a deep uniformly red color
- 2 teaspoons pure vanilla extract (divided)
- 1/2 cup buttery spread, such as Earth Balance at room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs, at room temperature
- 1 1/4 cups gluten free flour
- 1 teaspoon xanthan gun
- 1/4 teaspoon salt
- Preheat the oven to 350°F. Generously grease the bottom of an 8″x 8″ baking pan.
- In a small bowl, slowly stir together the cocoa powder, food coloring and 1 teaspoon of vanilla into a thick paste until no lumps of cocoa remain. Set aside.
- In another bowl, beat together the buttery spread and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then stir in the remaining 1 teaspoon of vanilla. Add in the cocoa mixture until the two mixtures together are one uniform color. Slowly add in the gluten-free flour and salt and mix until combined. Do not overmix.
- Ensure that all of the gluten-free flour has been incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. Remember, you’ll want one uniformly colored batter. (A deep dark red)
- Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Remove the entire batch from the pan to a cutting board, cut into 12 bars and serve.
- If you are frosting with the Betty Crocker Vanilla Buttercream Frosting, frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.