Gluten Free Fudgy Molasses Brownies

Gluten free and fudgy molasses brownies

These have been called the perfect brownie.

“Fudgy and still a little cake like,” is how they were described.

We all have our definition of ” perfect” when it comes to brownies but I understand the praise. I want a brownie to be fudgy but I don’t want it to have that “uncooked” sort of texture. I also don’t want my brownies to be crumbly.

My ideal brownie, like the person who described hers to me, is somewhere in between.

Gluten Free fudgy molasses brownies

You’ll love how wonderfully simple these gluten free brownies are to make. My kids can make them. And they devour them no differently than they do regular brownies.

There’s something else, too…

The molasses helps to intensify the chocolate flavour and keeps the brownies moist for days. (Not that they’ll last that long.)

gluten free fudgy molasses brownies

Gluten Free Fudgy Molasses Brownies

  • 1 cup dark chocolate chips or coarsely chopped bittersweet chocolate
  • ½ cup butter, cut into pieces
  • 1/4 cup Grandma Fancy Molasses
  • 2 large eggs
  • 1 cup sugar (can be reduced to 2/3 cup)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon xanthan gum
  • 2 Tbsp. unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 1/2 tsp. baking powder
  • 1 cup brown rice flour
  1. Heat the oven to 350°F. Line an 8-by-8-inch metal baking pan with parchment paper.
  2. Combine the butter and chocolate in a medium saucepan and cook over low heat, stirring frequently, until melted and smooth. Remove from the heat, add molasses and let cool until just warm to the touch.
  3. In a large bowl whisk the eggs with the sugar and vanilla. Pour in the chocolate mixture and whisk until well combined.
  4. In a small bowl combine the xanthan gum, cocoa powder, salt, baking powder and flour. Add to the chocolate-egg mixture and stir just until combined.
  5. Pour the batter into the prepared pan (spreading it out and smooth the top). Bake about 30 minutes, until the middle no longer jiggles. Remove to a wire rack and let the brownies cool for at least 20 minutes.
  6. Cut into 2-inch squares.

If you’re a fan of brownies I bet you’d enjoy our Gluten Free Almond Brownies:

gluten free almond brownies

 

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly email too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Here’s to eating well, everyday,

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Scrumptious Brown Butter Molasses Blondies

Scrumptious Brown butter molasses blondies

January can be tough.

All those adjusting-after-the-holidays aches and pains.

Great food and late nights give way to early mornings, rushed dinners and routine.

Why on earth people throw New Year’s Resolutions into the mix I’ll never know.

Scrumptious Brown butter molasses blondies

While we all endure the deepfreeze and now brace for a weekend of rain I’m tossing a little indulgence into the mix, to lighten the load that is January.

Brown butter molasses blondies

These Brown Butter Molasses Blondies are chewy like a good cookie, have an extra nutty flavour from the browned butter and are studded with a few chocolate chips. (Flavor wise it’s worth the effort to brown the butter). The recipe makes a 9” by 13” pan so there are lots to share. Cut them into large squares and top with ice cream for an extra treat. If you’re a fan of brownies then you’ll love these too…

Brown Butter Molasses Blondies

Adapted from Picky Palate

  • 1 cup butter
  • 1 ½ cups brown sugar
  • ½ cup Grandma Fancy Molasses
  • 2 eggs (at room temperature)
  • 1 tsp. vanilla
  • 1 cup whole wheat pastry flour
  • 1 ½ cups regular flour
  • 1 tsp. baking soda
  • 1 tsp ginger
  • ¼ tsp. salt
  • ½ to ¾ cup chocolate chips
  1. Preheat the oven to 350 F and line a 9”x13” pan with parchment paper.
  2. In a medium pot melt the butter over medium heat and let it bubble away for a bit until it starts to brown and get a delicious caramelized smell. This could take 10-15 minutes, depending on your pot.*
  3. Let the butter cool for a few minutes then stir in the brown sugar. Combine well then add the molasses.
  4. Pour into a large bowl and add add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
  5. In another bowl combine the flours, baking soda, ginger and salt. Add to the butter-sugar mixture. Toss in the chocolate chips and mix until everything is incorporated.
  6. Spread the batter in the pan, right to the edges. (This dough is on the stiff side.)
  7. Bake for 30-35 minutes. Don’t over bake!
  8. Cool in the pan for about 10 minutes then lift them out of the pan, parchment and all, onto the cooling rack.

*You can just melt the butter and move onto the next step if you don’t have the time to let it brown.

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top left hand side of this page. We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

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One-bowl chocolate almond brownie recipe

One-bowl chocolate almond brownies are dense, decadent and gluten free

When you hear “one-bowl cake” what comes to mind?

Something cake mix-ish may be?

Something easy, but not necessarily from scratch?

What if I told you I had a recipe for a cake that can become brownies on a whim? That you can mix up in a food processor. That’s cake-mix simple. That has the decadent taste and texture of a dense and rich chocolate cake. Oh, and it can be made gluten free with zero effort.

 

Chocolate almond brownies are dense, decadent and gluten free

 

Here it is:

  • A spiced chocolate almond cake that’s dinner-party worthy (sliced into lovely dense, sticky wedges.)
  • Or, gooey and wholesome spiced chocolate almond brownies.

Take your pick, it’s the same recipe.

 

Chocolate almond brownies are dense, decadent and gluten free

 

I have to hide these from my kids or they’d be gone in a flash.

The next time you think to yourself, “I don’t have time to bake,” pull out this recipe. Or, if you want to teach your kids to bake, here you go…

 

Spiced chocolate almond brownie recipe (or cake)

  • 1 cup ground almonds
  • 1 cup sugar
  • 1/2 teaspoon ground ginger or cinnamon
  • 3 tablespoons cocoa powder
  • 4 tablespoons flour (gluten-free if you like)
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 4 eggs
  • 3 tablespoons Grandma Fancy Molasses
  • 150g quality dark chocolate, chopped (about 1.5 bars) I use 70% chocolate

Preheat the oven to 350 F.

Method 1:

In a medium bowl whisk together dry ingredients. In a small bowl whisk eggs and molasses. Add wet ingredients to dry and mix well. Stir in chocolate. Pour into a greased and floured 8” cake pan (round or square) Bake 30-35 minutes, until batter is set and cake begins to pull away from the sides of the pan.

Method 2:

Fire all ingredients into a food processor and whiz until well combined. Add chocolate and whiz just enough to distribute it in the batter. Pour into a greased and floured 8” cake pan (round or square) Bake 30-35 minutes, until batter is set and cake begins to pull away from the sides of the pan.

 

Adapted from the blog Pen and Spoon

 

Molasses helps to make brownies moist but it also helps intensify the chocolate flavour. Try our one-bite brownies, or our deceptively delicious zucchini brownies with molasses and flax.

 

 

 

Zucchini brownies with molasses and flax

Too many zucchini in your garden?

I WISH I had that problem but so far I only have zucchini blossoms. Our local markets are teeming with them though and already I have more in my fridge than I can reasonably use in a week so I went looking for new ways to eat them up.

I call this a healthy brownie

After all, something that includes zucchini and flax seeds is bound to be good for you.  Molasses and unsweetened cocoa powder have nutritional value too. So I had one at breakfast this morning.

A couple of tips: I grate my zucchini on the coarse side of a box grater and then squeeze the water out a handful at a time. (It’s a good hand-strengthening exercise.)  Also, the batter is dense so I used my hands to incorporate the zucchini.

Healthy tip: Feel free to reduce the sugar to 1 cup, reduce the salt to 1/2 tsp. and reduce the chocolate chips to 1/2 cup. Increase the cocoa by 2 Tbsp. (This is how I make them for my kids’ lunches).

Zucchini brownies

  • ½ cup oil or melted butter
  • 1 ½ cups sugar
  • 1 Tbsp. vanilla
  • 1 egg
  • ¼ cup Grandma Fancy Molasses
  • 2 cups flour
  • ¼ cup ground flax
  • 2 tsp. cinnamon
  • ½ cup cocoa powder
  • 1 ½ tsp. baking soda
  • 1 tsp. salt
  • 2 cups shredded, drained zucchini
  • ¾ cup chocolate chips (optional)
  1. Line a 9”x9” pan with parchment paper or grease it well.
  2. Combine oil, sugar, vanilla and molasses. Add egg and mix well.
  3. In a separate bowl, combine flour, flax, cinnamon, cocoa, baking soda and salt.
  4. Add this mixture to the wet ingredients and mix well.
  5. Fold in the zucchini and chocolate chips (if using).
  6. Spread in prepared pan.
  7. Bake at 350 F for 35 to 40 minutes

This recipe is loosely based on a recipe I found on the lovely baking blog,  iambaker.net.

One-bite molasses brownies are extra fudgy and easy

Molasses brownies are dense, fudgy and easy to make.

Summer has arrived in my neck of the woods. Blue sky and glorious heat. Every window in the house opened wide all night. We’re not exactly wilting in the heat but it’s a respectable 26 C with a salty scent of the ocean in the air.

This is our ice cream season, the time of year when my kids are content to walk 20 minutes to the local ice cream stand – no complaints – while the dog pants in the basement. But it’s also the time of the year when it’s tougher to keep snacks on the counter. Cookies and biscuits seem to sweat and go stale faster.

It’s a good time to make one-bite molasses brownies because they’re tasty right out of the freezer. And they go great with ice cream. You can mix them up in a flash and then get out of the house while they bake.

One-bite molasses brownies

(adapted from CHOW.com)

  • 1 cup dark chocolate chips or coarsely chopped bittersweet chocolate
  • ½ cup butter, cut into pieces
  • 1/4 cup Grandma Fancy Molasses
  • 2 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 2 Tbsp. unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 1 cup flour

Heat the oven to 350°F. Line an 8-by-8-inch metal baking pan with parchment paper.

Combine the chocolate and butter in a medium saucepan and cook over low heat, stirring frequently, until melted and smooth. Remove from the heat, add molasses and let cool slightly, about 5 minutes.

Combine the eggs, sugar, vanilla, baking powder, cocoa and salt in a large bowl and stir until just incorporated. Add the chocolate mixture and stir until combined. Add the flour and fold in until just incorporated, about 20 strokes (no white streaks should remain).

Pour the batter into the prepared pan (spreading it out and smoothing the top). Bake 30 minutes (until the centre is set). Remove to a wire rack and let the brownies cool for at least 20 minutes. Take them out a littler earlier if you want them to be chewier.

Cut into 2-inch squares.