… Celebrating National Chocolate Day, Abundantly!
Okay, this recipe is not healthy, not low-sugar, not …, not …, well you get my drift, right? But this is a gluten-free, dairy-free, soy-free, peanut-free, tree-nut free (though the frosting calls for almond milk which can be substituted for rice milk), brownie recipe that will satisfy those insatiable chocolate cravings, and definitely won’t leave you feeling like you’re missing a thing. And what better day to indulge than on National Chocolate Day?
These are a close version of my chocolate brownies with marshmallow polka dots. I’ve actually omitted the chocolate chips from that recipe and replaced them with an over-the-top chocolate frosting adapted from the original Hershey’s Cocoa recipe. They get the credit, we get the yum!
One piece of advice before I turn you loose to the recipe … Be sure to share! These are too, too much for one … and it’s polite. Enjoy!
Gluten-free, Dairy-free Supremely Chocolate Frosted Brownies
Prep time: 10 minutes
Baking time: 35-38 minutes, ovens vary
Oven temp: 350ºF
Rest time: about 1 hour
Makes 18-24 brownies
1 teaspoon oil or cooking spray for pan
1 1/2 cups gluten-free all-purpose flour – I prefer Bette’s Gourmet Four Flour Blend
1/2 teaspoon guar gum – omit if your flour blend contains xanthan
1 cup (85 g) unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup boiling water
3/4 cup cooking oil – I like to use grapeseed oil
2 1/4 cups granulated sugar – I’ve also used all light brown sugar (not packed), and done a half white/half brown sugar combo. They all work great!
3 eggs or 3/4 cup Egg Beaters – I think Egg Beaters keep the brownies extra moist
1 teaspoon gluten-free vanilla extract – McCormack’s is gluten free
Frosting Ingredients: (adapted from Hershey’s Cocoa Powder frosting recipe)
6 Tablespoons cocoa powder
2 cups powdered sugar, plus extra for garnish, if desired
1/4 cup vegan margarine, melted and cooled – I use Earth Balance Natural Buttery Spread (soy free)
1/4 cup almond milk
1/2 teaspoon vanilla
Preheat oven to 350ºF. Lightly oil or spray a 9×13-inch baking dish.
Stir together flour and guar gum in a small bowl. Set aside.
Combine cocoa, baking soda and salt in a medium size bowl. Whisk. Add boiling water and half of the oil into cocoa mix and stir well. Whisk in sugar and remaining oil until smooth. One at a time, whisk in eggs and vanilla. Using a wooden spoon, stir in flour mixture just until blended.
Spread brownie mixture evenly into prepared baking dish. Bake 35-38 minutes, or until toothpick inserted into center comes out with just a few moist crumbs. Remove from oven and cool brownies still in pan completely on a cooling rack.
Directions for Frosting:
Whisk cocoa powder and powdered sugar in a medium bowl.
Add margarine, milk, and vanilla to dry ingredients and whisk until smooth and spreadable. If the frosting seems thin, let it sit in bowl for a few minutes before using. It will set up slightly after a few minutes, still perfectly spreadable without being runny.
Frost completely cooled brownies in the pan, or frost as desired once brownies are cut. Garnish with a sprinkling of powdered sugar, if desired.
What’s your ultimate idea of chocolate-y goodness?
*This recipe first appeared on DailyForage.com and has been shared on Gluten Free Fridays #130 at VegetarianMamma.com.
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