Monday, April 22, 2013


GF brownies

I won a basket of goodies from Bob’s Red Mill when I entered a giveaway on Muy Bueno Cookbook’s website.  It was a really good prize:  an apron, a Chicago Metallic baking pan, spatula, French whisk, 4 boxes of gluten-free brownie mix and a $50 gift certificate.  I loved everything, but was conflicted about the brownie mix because I’m not a fan of mixes.  However, I am a fan of Bob’s Red Mill and regularly purchase their products, so I decided to give the mix a try. 
GF brownies (3)
I used fresh-brewed coffee in place of the water to amp up the chocolate flavor, and also added chocolate flavoring that I bought from Spices, etc.  Just for fun, I threw in 1/2 cup semi-sweet chocolate chips.  Then I topped the cooled brownies with a divine chocolate-peanut butter frosting and sprinkled the frosting with honey-roasted peanuts. 
GF brownies (2)
I could hardly believe these brownies were gluten free.  Though the package says the brownies are cake-like, I did not find them overly so, maybe because I didn’t overbake them.  Moist, chocolatey and fudgy, these were just too good – I had to get them out of the house quickly.  The lucky recipients thanked me profusely, as I tried not to think about how good those brownies tasted. 

I’m not done experimenting.  Next time, I might try using some peanut butter in place of some of the butter.  I might even use coconut milk in place of the water and coconut oil instead of butter.  Who knows what I might do with the other three packages.  My thanks to Bob’s Red Mill and Muy Bueno Cookbook for a great giveaway.

Gluten-Free Brownies with Chocolate-Peanut Butter Frosting
Rating:  10 out of 10


1 package Bob’s Red Mill Gluten-Free Brownie Mix
1 large egg, room temperature
3/4 cup unsalted butter, melted
scant 3/4 cup warm coffee
2 tsp. pure vanilla extract
1 tsp. chocolate flavoring (optional, but nice)
1/2 cup semi-sweet chocolate chips

Heat oven to 350F.  Spray a 9x12" baking pan with nonstick cooking spray.  Combine all ingredients in medium bowl, stirring with spatula till barely combined.  Spoon mixture into pan.  Bake 19-22 minutes, or till a toothpick inserted near center returns with just a few crumbs.  Cool completely before frosting.

4 Tbsp. unsalted butter, soft
2 Tbsp. unsweetened cocoa powder
1/2 cup smooth Peanut Butter (I used Jif Natural)
2/3 cup confectioner’s sugar
1 tsp. chocolate flavoring (optional but nice)
1 tsp. pure vanilla extract
1/4 cup milk chocolate chips, melted
3-4 Tbsp. heavy cream, half and half or milk
1/3 – 1/2 cup chopped honey-roasted peanuts

In medium bowl, on low speed of mixer, combine butter, cocoa powder and peanut butter till smooth.  Gradually add confectioner’s sugar, flavorings and cream, mixing on low speed until again smooth.  Add melted chocolate chips and beat on low then increase speed gradually to medium-high and beat till frosting is smooth.  Do not overbeat.  Spread frosting over cooled brownies and sprinkle with chopped peanuts.

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