Delectable Gluten-Free Brownie Recipes for the Holiday Dessert Table

Ingredients

• 2 bars margarine or butter (softened)
• 2 extra-large eggs
• 1 cup white sugar
• 3/4 cup light brown sugar
• 2 tsp pure vanilla extract
• 2 cups Blends by Orly London Blend
• 1/2 tsp Baking Soda
• 1 tsp salt
• 12 oz bag of semi-sweet chocolate chips

Preparation

Heat: Preheat oven to 350º F. Line a 9 x 13 pan with parchment paper or spray with non stick oil.

Mix: In the bowl of a stand mixer with paddle attachment, cream the butter and sugars together on medium-high speed for 3 minutes until lightened in color. Add eggs + vanilla and mix for 2 minutes or until fully incorporated. In a separate bowl, mix together Blends by Orly London Blend, salt, and baking soda. Add the dry ingredients to the mixing bowl and mix all ingredients together on med-high speed for 3 minutes, or until fully incorporated. Add chocolate chips for 30 seconds or until dispersed within the dough.

Bake: Spoon batter into the baking pan and smooth out to an even layer with a pallet knife, spatula or the back of your spoon. Bake for 45-50 minutes until the outer edges are brown. Let blondies cool and slice into small squares. These blondies can be refrigerated for 10 days or frozen for up to 9 months.

Makes 9 large brownies or 16 small brownies

Ingredients

Brownies:

• 1 cup (250g) butter
• 1 cup (300g) tightly packed brown sugar
• 3 eggs
• 1 cup (250g) dark chocolate, melted
• ½ cup (80g) Sydney Blend
• ½ tsp baking powder
• ½ cup (65g) cocoa powder
• Pinch of salt
• ¾ heaping cup (100g) peanuts chopped (optional)

Peanut Butter Frosting:

• ¼ (57g) cup butter
• ½ (125g) cup peanut butter
• 1 cup (115g) powdered sugar
• 1 tbsp cream
• 1 tsp vanilla

Heat: Pre-heat oven to 350 degrees F. Grease and line a 9″ square tin with baking paper.

Preparation

Mix: In the bowl of a stand mixer with the paddle attachment, cream together the butter and brown sugar for about 3 minutes. Add eggs, one at a time. Add the melted chocolate and mix until fully incorporated. In a separate bowl, mix together Sydney Blend, baking powder, salt, and cocoa powder. Add the dry ingredients to the wet and mix on medium-high speed until combined into a thick batter. Add peanuts (or chocolate chips) and incorporate through the mixture. Pour the batter into the pan and use a spatula to spread it evenly.

Frosting: Cream the butter and peanut butter together until combined. Gradually add the powdered sugar and starting on slow speed, whip together until the sugar is completely mixed in. Add 1 Tbsp of cream and 1 tsp of vanilla extract and continue to whip together on high-speed until you have a soft and smooth consistency. Spread this mixture on top of the brownie batter or swirl within the batter with a spatula.

Bake: Bake brownies on center rack for 30-35 minutes or until set. For gooey brownies, bake 5 minutes less.