When you just need a little batch of brownies. Something to last just a couple days or to eat in tiny bites because you're trying to be good - this is your recipe! You just need one bar of 70-75% dark chocolate and a half bar of white chocolate. Easy peasy! 

A yummy piece of brownie - filled with chunks of white chocolate.

Delicious Brownies - Small pan style

Preheat oven to 350 F. 

In a microwave-safe bowl, melt together (at 50% power, stirring every 30-60 seconds): 

100 g / 3.5 oz 70-75% dark chocolate bar, broken into pieces

1/3 cup + 1 Tbsp butter

Add and mix in: 

1/2 cup sugar

Stir in until smooth: 

2 eggs

Stir in: 

2 - 3 Tbsp Kristin's Gluten-Free Flour Mix or white or brown rice flour 

Fold in: 

50 g / 1.5 - 2 oz white chocolate bar, diced

Bake in a parchment-lined pan (something a bit smaller than an 8 x 8" is perfect) at 350 F for 20 minutes.  Let rest and serve! 

Brownies in a parchment-lined pan, ready for baking!

Fresh from the oven!

Best to let them rest before slicing for a nice, neat slice. 

Delicious Brownie - Small Pan Style Recipe by Successfully Gluten Free!

Homemade Raspberry Coulis Brownies

Happy Valentine's Day! These delicious raspberry coulis-swirled brownies are so pretty and perfect as a fancy holiday treat - yet they're quick to whip together. The taste is a delicious blend of tart raspberry and rich, sweet dark chocolate brownie. Don't have fresh raspberries? You can make the coulis with frozen berries and leave off the extra ones I placed on top. Happy raspberry coulis swirled brownie baking! Enjoy! 

Fresh from the oven - beautiful swirled raspberry coulis brownies! Yum!

Raspberry Coulis Brownies

Preheat oven to 375.  Line a 9" x 13" pan with parchment paper.

Raspberry Coulis

In a medium pot, combine over medium-heat: 

2 cups (~12 oz) fresh (or frozen) raspberries (or mix of raspberries & blackberries) 

1/3 cup powdered sugar

zest of 1 lemon

juice of 1/2 lemon

Let fruit come to a boil and boil for 3-4 minutes.  Blend with a stick blender to break up larger berries, and return to a boil for another 3-4 minutes. 

Mix together in a small bowl, then whisk the following into your berries: 

2 Tbsp cold water

1 Tbsp cornstarch

Bring back to a boil, stirring constantly, for 1 minute to thicken slightly. Remove from heat. Strain your raspberry coulis to remove the seeds using a sieve. (This isn't necessary, but I find it must nicer to have a coulis without seeds, particularly in a brownie). Set aside while you prepare the brownie batter. 

Freshly made coulis, ready to strain out the seeds. 

Brownie batter

In a large, microwave-safe bowl, heat at 50% power at 30-45 second increments until melted, stirring regularly: 

7 oz dark chocolate (chips, or diced bars)

3/4 cup butter

Add: 

1 1/4 cup sugar

Add, mixing one at a time, until smooth: 

4 or 5 eggs (5 for a gooier brownie)

Add and mix in until combined: 

1/4 cup brown rice flour

Spread your brownie batter into the parchment lined baking dish. 

Put the raspberry coulis in a medium size freezer ziploc (or piping bag).  Snip the corner of the bag and make swirls across the top of your brownie batter.  

Raspberry Coulis, piped out on top of the brownie.

Use a knife to gently zigzag back and forth across the brownie to create a swirl pattern. You can save a little extra coulis to serve alongside the brownies. (Optional) Place additional fresh raspberries over the top of your brownies.  

Swirled to make a pretty pattern. 

Top with additional fresh raspberries, if desired.  They'll be delicious and beautiful without the extra raspberries. 

Bake at 375 F for 22-24 minutes, until set in center.  Remove from oven and place pan on a cooling rack.  Allow to fully cool before slicing and serving.  For the neatest pieces, cool, then chill the brownies before cutting.  Honestly, though, we can never resist cutting pieces while the brownies are still a bit warm. I'm all about the taste - so a little mess on the edges is a-okay with me! 

Store leftovers in the refrigerator.  Enjoy! 

Served with a little extra coulis I had left in the bag after piping zigzags on the top. 

Homemade Raspberry Coulis Brownies Recipe by Successfully Gluten Free!

Mint Version of my Favorite Chocolate Brownes Ever Recipe!

 My dad laughed when I told him I made these because I needed them.  But, at the time, I really did.  Chocolate, mint, a slice of rich, warm brownie.  Yep, I needed these brownies. Now you, too, can make them anytime you feel the "need"!  They're based off my family favorite best chocolate brownies EVER recipe - but tweaked a bit to allow for the addition of a bunch of extra chocolate thrown in at the end!  Enjoy! 

A yummy slice of mint chocolate brownie!!!

Mint Version of my Favorite Chocolate Brownies Ever! 

Line a 9” x 13" glass pan w/ parchment paper.  It doesn’t have to be well done, just fold sides so it works and it’s covered.  If you don’t use parchment paper, expect to spoon your final brownies out – buttering just doesn’t cut it this time, folks.

Heat oven to 375 F.

Melt in bowl in microwave: (I like to microwave chocolate at 50% power in the microwave in small, 30-45 second increments, stirring regularly to avoid any burning - yes, chocolate can burn and it's very sad when it does). 

7 oz. high-quality dark chocolate (60-70% works best)

¾ cup + 2 Tbsp butter

Add and mix in:

1 cups sugar

Mix, incorporating one at a time:

5 eggs

Add and stir until incorporated:

1/4 cup brown or white rice flour

Add and stir in: 

1/2 cup milk chocolate chips

1/2 cup white chocolate chips

1/2 cup semi-sweet chocolate chips (optional, since you already have dark chocolate in the batter)

Pour into parchment paper lined 9 x 13 baking pan. 

Sprinkle on top: 

1/2 - 1 cup various mint chocolate chips and bars broken into chunks. 

Ready to bake in a 9" x 13" pan lined with parchment paper

Bake at 375 F for 22 - 24 minutes.

Fresh from the oven. These smell amazing!!!

Remove from oven, leave to cool and rest on a metal cooling rack.   Yes, you can eat warm, but it’s best to let it cool a bit - 30 minutes works well to be able to cut into pieces. These are great served warm or cooled.  We love them warm with ice cream on top.  Once fully cool, these can be cut in small pieces and frozen to eat later.  Tastes great, and a nice way to have treats on-hand for special occasions.

Gluten Free Mint Version of my Favorite Chocolate Brownies Recipe by Successfully Gluten Free!

 These yummy marshmallow chocolate chunk brownies are so delicious.  They always end up looking entertaining because of the marshmallows, so we sometimes call them "bumpy brownies".  This recipe is an update on the marshmallow brownies recipe I posted years ago.  This one lowers the sugar a bit, adds chunks of chocolate, and you have the option to add some chopped nuts, if you like, for a true rocky road brownie!  Unfortunately, worsening allergies to nuts means I don't get to do that anymore at our house, but it would be a delicious addition if you like nuts.  Enjoy! 

Yummy Bumpy Rocky Road-Style Gluten-Free Brownies! They're so funny looking, but the taste is amazing!

Make sure these are fully cooled before serving.  Patience is needed!

Rocky Road-style Brownies

Preheat oven to 350 F.  Line an 8" x 12" (quarter-sized) baking sheet or 9" x 13" baking dish with parchment paper.  Butter any edges that aren't covered by parchment.  

In a large, microwave-safe bowl, melt in 30 second increments at 50% power until melted, stirring every 30 seconds: 

100 g/3.5 oz dark chocolate (I've made this many times with many different types of dark chocolate - the type of dark chocolate will affect the final outcome - sometimes it'll be more gooey, sometimes more puffy - all delicious. Enjoy experimenting! I love using the Guittard dark chips.) 

1/2 cup butter

Once fully melted, add and mix in: 

1/2 cup Kristin's Gluten-free Flour Mix

1 cup sugar

1/3 cup cocoa powder

Add and stir in: 

2 eggs

Fold in evenly: 

75 g/2.5 oz mini marshmallows

1/2 cup milk, semi-sweet or dark chocolate chips

1/4 cup diced nuts, optional (I leave out bc of allergies, but it would make it into a proper rockyroad brownie - use your favorite nut - almond, cashew, walnut, pecan, peanut)

Mixed and ready to put in the pan.

Don't worry about perfectly spreading these into the pan - they'll spread as they bake.

Spread gently into prepared pan. Bake at 350 F for 20 minutes.  Remove from heat and let cool in pan on a wire rack.  While still warm, but not hot, carefully slice the brownies.  (This isn't necessary, but it is a bit easier to cut while they're still warm bc of the marshmallow).  Wait until fully COOL to serve.  Enjoy! 

Fresh from the oven! They never look the same way twice. So fun! 

Rocky Road-Style Brownies Recipe by Successfully Gluten Free!

Monty's Specialty Muffins (aka Brownie Bites with Chocolate Truffles inside)

My son, Monty, and I came up with these yummy brownies!  This year, he asked if we could make his "specialty muffins" for Christmas.  I couldn't figure out what he was talking about until he explained it's the brownies with chocolate truffles baked inside made in muffin tins.  LOL.  These brownies are definitely not muffins, but they are made in muffin tins.  They're really delicious brownie bites.  Use your favorite gluten-free chocolate truffles OR make homemade truffles, dipped in chocolate. 

(If you are OK with gluten, you may enjoy using the Peppermint Cookie Lindor Truffles in the center.  However, Lindt (Lindor) truffles DO contain barley malt extract, which contains gluten, and therefore is NOT gluten-free.)  

The brownie batter is similar to the one used in Our Favorite Chocolate Brownie recipe.  Enjoy!

Truffle in the center of this yummy GF Brownie bite!

You can leave them wrapped or unwrapped. We only had oversized muffin liners that we could locate, so normally it doesn't look quite this small in the muffin liner. 

Cooled for an hour or so, the chocolate is still a bit melted in the middle. Yum! 

Monty's Specialty Muffins (aka Brownie Bites with Chocolate Truffles)

Makes 18 individual brownies

Preheat oven to 375 F.  Line 18 muffin tins with paper liners.  

Unwrap 18 GF Chocolate Truffles and set aside.  (You can make homemade truffles, dip in chocolate, and use for this recipe)

Melt in a microwave safe bowl: (I like to microwave chocolate at 50% power in the microwave in small, 30-45 second increments, stirring regularly to avoid any burning - yes, chocolate can burn and it's very sad when it does)

7 oz high-quality dark chocolate (70% is my favorite)

3/4 cup + 1 - 2 Tbsp salted butter

Add and stir in thoroughly: 

1 1/4 cups sugar

Mix in, incorporating one at a time: 

4 eggs

Add and stir, just until incorporated: 

1/3 cup Kristin's Gluten-Free Flour Mix (or GF mix of your choice)

Scoop 2 Tbsp. brownie batter into each prepared muffin tin.  Gently press a Chocolate Truffle into the center of each brownie.  Scoop an additional 1 Tbsp. brownie batter on top of the chocolates.  

Brownie batter divided between 18 muffin tins, each with a truffle inside. 

Bake your specialty muffins (aka, brownies) at 375 F for approximately 15 minutes, until just set in the middle.  Remove and place on a wire rack to fully cool.  Once they've cooled 10-15 minutes, you can remove the brownies from the pan to completely cool. 

Fresh from the oven! They smell SO good. 

 These are best served completely cooled (2-3 hours).  Any leftovers can be kept in a Tupperware on the counter for a couple days.  (They've never lasted longer than that at our house).  Enjoy!  

After cooling completely, these are a bit neater but still have a nice, soft inside. 

Another picture fresh from the oven. 

Monty's Specialty Muffins, aka Gluten-Free Brownie Bites with Chocolate Truffles Inside Recipe by Successfully Gluten Free! 

These brownie-cookie bars were my dad's invention!  Go Dad!  They've been a hit!  They combine my favorite chocolate brownies with a half batch of my fabulous chocolate chip cookie dough recipe to make a yummy treat.  You can add mint chips, too, if you like.  If you serve them straight from the oven, they'll be very soft and messy.  But let them firm up a bit, and they're perfect! Enjoy! 

A delicious brookie bar - ready to eat! Yum! 

A funny looking batch of brookie bars, fresh from the oven.  I love how they look like cookie pebbles in a lake of brownie. 

Brookie Bars - Brownie Cookie Bars!

Makes a 9 x 13 pan

Preheat oven to 375 F.  Line 9" x 13" pan with parchment paper. 

Brownie Batter:

In a microwave safe bowl, melt together at 50% power, stirring every 30-45 seconds until smooth: 

7 oz dark chocolate

3/4 cup + 2 Tbsp butter

Add and mix in: 

1 1/4 cup sugar

Add, stirring in one at a time: 

4 eggs

Mix in: 
2 Tbsp Kristin's Gluten-Free Flour Mix OR brown rice flour

Pour the brownie batter into parchment-lined pan.   If desired, you can sprinkle some mint chocolate chips over the brownie batter (you can add them now or after you put on the cookie dough batter).  

Brownie batter done.  Ready for the cookie batter to be added. 

Cookie Batter:

In a mixer, cream: 

1/2 cup butter, softened

1/4 cup sugar

1/2 cup brown sugar

Mix in: 

1 egg

1 tsp vanilla bean paste or extract

Mix first in a bowl (to avoid clumping, it's best to mix the flours first before adding to the wet ingredients), then add to the butter/sugar mixture: 

1 cup white rice flour

1/3 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

Add in: 

1 cup semi-sweet or bittersweet chocolate chips

Scoop small spoonfuls randomly on top of the brownie batter.  

Ready to bake!

Look at these awesome brookie bars my dad made - about to go in the oven.  Well done, dad! 

Bake Brookie Bars at 375 F for 25-27 minutes, until nicely browned and set.  Let cool in pan on a wire rack at least an hour before slicing.   These are delicious plain, but are also a fun treat served with a bit of ice cream and caramel sauce.  Also great just with the caramel sauce.   Leftovers can be sliced and frozen.  Enjoy! 

Fresh from the oven!  Cool and slice. 

My dad's brookie bars - with mint chips scattered throughout. 

My dad, serving up a brookie bar!  Go dad! You're awesome! 

Brookie Bars - Brownie-Cookie Bars by Successfully Gluten Free!

Sugar Cookie Bars

I'm in the mood for sugar cookies about once a year, which is about how often I end up making sugar cookies with my kids.  We absolutely love my regular favorite frosted sugar cookie recipe, topped with my marshmallow fluff frosting, but I was inspired to make something a little different after seeing a recipe for sugar cookie bars in the New York Times.   I've tweaked and modified the recipe so we have a delicious, gluten-free sugar cookie bar.  Yay!  These are delicious and definitely give that sugar cookie vibe, but in bar form.  The added cream cheese in the dough gives them a light texture, more reminiscent of what I have in my hamentashen dough.  It was a hit around here.  I sliced extras into small pieces and froze them, which works well for small treats.  Enjoy!

Yummy sugar cookie bars, ready to eat!  I gave the frosting a pale green tint, but you can tint it whatever color you prefer! 

Gluten Free Sugar Cookie Bars

Based on a recipe from the NYTimes

In a large bowl, whisk together: (it's important to mix dry ingredients separately in GF baking to avoid lumps)
2 cups Kristin's Gluten Free Flour Mix
3/4 cup white rice flour
1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt

In a mixer, cream together:
1 cup butter, softened
8 oz cream cheese, softened
1 1/2 cup white sugar

Add and mix in, scraping down a few times:
1 egg
2 tsp vanilla bean paste (or vanilla extract)

Mix the dry ingredients into the wet.  Spread in 8 1/2" x 12" metal baking pan lined with parchment paper OR 9" x 13" pan lined with parchment paper.

Bake at 350 F for 22-30 minutes, until light browned on top and wobbles slightly in the center.  These are best not overdone so they're nice and soft.  I gave a wide time range because I find different ovens cook something like this dramatically differently.  Also, if you like them a bit gooier, so for the shorter time and a bit drier, go for the longer time.  

Lightly browned and wiggles a bit in the center.  Ready to cool. 

Remove from oven and cool completely in pan on wire rack.   This will take a couple hours. 

Frosting:
Mix together frosting in a mixer, beating well until light and fluffy:
6 Tbsp butter, softened
2 cup powdered sugar
1/2 cup marshmallow fluff
2 drops lemon essential oil OR 2 tsp fresh lemon juice
1 tsp vanilla bean paste (or vanilla extract)
1/4 tsp salt
drops food coloring, if desired (I used some green and a little yellow for a light green frosting)

Slowly add heavy cream OR milk 1 tsp at a time until you have a smooth consistency.  I find 1 - 2 Tbsp cream or milk works well.

Spread overtop the cooled bars.  Add sprinkles, if desired. 
Slice into squares and enjoy!

Yum! Ready to eat!

Gluten Free Sugar Cookie Bars Recipe by Successfully Gluten Free! 

Cheesecake with a Chocolate Brownie Crust

I had a request for a cheesecake on his birthday from my dad.  I wasn't in the mood for something with a fruit topping, so this yummy cheesecake with a chocolate brownie crust topped with homemade chocolate ganache came into creation.  It's a modification of my rustic cheesecake, but uses a modification of my favorite brownies as the crust.  Topped with some of my favorite ganache, and it's a win-win for everyone! Enjoy!

Brownie bottom, two layers of cheesecake, and a chilled ganache topping, ready to eat!

The cheesecake immediately after drizzling on the homemade ganache - serving it immediately like this would be delicious, too! 

Cheesecake with a Chocolate Brownie Crust - gluten free

Preheat oven to 350 F.
Line a large 8 or 9" spring-form pan with parchment paper.

In a microwave-safe dish, melt at 50% power in 30 - 60 second increments, until melted:
3.5 oz high quality 60-70% dark chocolate
7 Tbsp butter

Add to chocolate/butter mixture:
1/2 cup + 2 Tbsp white sugar

Mix in until smooth:
2 eggs

Finally, add and mix in thoroughly:
1 Tbsp brown rice flour OR Kristin's Gluten-Free Flour Mix

Pour in the brownie batter and bake 6-7 minutes.  Remove from oven.

Brownie batter, which bakes just a bit.  

Prepare cheesecake batter.  Beat in a mixture until smooth:
16 oz cream cheese
2/3 cup sugar
1 tsp vanilla extract OR vanilla bean paste
1 Tbsp lemon zest
1 Tbsp fresh lemon juice
4 eggs

The batter should look light and fluffy.  Carefully pour/spread over the brownie base.

Cheesecake batter, light and fluffy looking, then spread over the brownie base.

Bake cheesecake at 350 F for about 35 minutes.  While baking, prepare the sour cream topping.  There will be some light brown spots on the top of your cheesecake, but this is OK.

It really is rather unattractive at this point, but don't worry! You'll add your sour cream layer and it will look great! 

While the cheesecake is baking, beat together:
1 cup sour cream
1 Tbsp fresh lemon juice
2 Tbsp sugar
1 tsp lemon zest
1/2 tsp vanilla extract

Immediately after baking your cheesecake for the 35 minutes, pour this sour cream mixture evenly over your cheesecake.  Return to the oven and bake at 350 F for an additional 7 minutes.  At this point, your cheesecake should be a little jiggly in the center, but mostly firm.  You don't want to cook any longer.

Do NOT remove the cake from the oven at this point.  Turn off the oven and open the door to the oven and let the hot cheesecake cool 15 - 20 minutes.   Remove from the oven and place on a wire rack to cool at room temperature.  Once it's cooled, you can place it in the refrigerator.  You want it to chill in the refrigerator at least 2 hours before serving.  Yes, you can make this the day before!

Make sure you let it cool slowly, in an opened oven until removing it from the oven completely.  This will avoid any cracks in your cheesecake as it cools.  

Once your cheesecake is COMPLETELY cooled, you can remove it from the pan and remove the parchment paper.  The bottom will be nice and firm, so you can transfer it to your serving platter.

Don't like this rustic-looking edge?  No problem!  If you line your pan neatly with a thin strip of paper, rather than having folds in it, you will end up with a neatly edged cheesecake.  (I don't have patience for that sort of thing if I'm planning to drizzle chocolate over the top).

To serve, you can make the chocolate ganache to drizzle over your cooled cheesecake.  You can let this drizzle chill in the refrigerator or serve immediately.  Enjoy!

Chocolate Ganache
In a small saucepan, bring to a boil over medium heat:
1/4 cup butter
1/4 cup whipping/heavy cream

Remove from heat and mix in until smooth:
4 oz dark or semi-sweet chocolate

Drizzle by spoon or place in a freezer ziploc and cut the corner off in order to pipe over cheesecake.   You can also do a lighter drizzle and serve the warm ganache piped onto the side of your plate for a fancy presentation! Enjoy!

You may drizzle the ganache however you like, but with children helping, we get a decadent amount drizzled on top. Yum!

Gluten Free Cheesecake with a Chocolate Brownie Crust Recipe by Successfully Gluten Free!

Amazing Chocolate Zucchini Brownies!

These brownies have been loved by everyone.  The trick is to grate the zucchini with a very fine grater.  And, of course, the lovely little layer of chocolate on the top adds a pop of extra sweetness.  Enjoy!

Zucchini Brownies, ready to eat! 

Amazing Chocolate Zucchini Brownies - gluten free!

Makes a 9 x 13 pan of brownies

Preheat oven to 350 F.

Mix together:
1 1/4 cup really finely grated zucchini, packed into measuring cup
1/3 cup light olive oil
1 egg
1 tsp vanilla bean paste (or 1 tsp vanilla extract)

Add, stirring until thoroughly combined:
1 cup Kristin's Gluten-Free Flour Mix
3/4 cup sugar 
1/2 cup cocoa powder (I like to use a rich, dark cocoa powder)
1/4 cup mini chocolate chips
1/2 tsp salt

Spread brownie batter evenly on the bottom of a 9 x 13 pan lined with parchment paper.  Bake at 350 F for 20 minutes.  Set brownies on a wire rack and prepare frosting (so you can pour over a warm, but not hot brownie).

Brownies fresh out of the oven.  Remove from oven and then make the chocolate glaze and pour on top while still warm! 

Chocolate Glaze Frosting (to be spread on the brownies while warm):
(You can halve this if you want a lighter glaze, but I like this amount)

In a large, 4-cup measuring cup in the microwave, melt:
3/4 cup butter

Mix in, then heat 45-60 seconds in the microwave:
1/3 cup cocoa powder (I like to use a lighter cocoa powder, like Hershey's, for frosting)

Add and mix in:
5 Tbsp milk
1 tsp vanilla extract or vanilla bean paste

Mix in, and stir until smooth:
2 3/4 cup powdered sugar

Spread glaze over warm/hot cake.  Slice cake and serve warm or cooled.  Enjoy !

Another picture of the yummy zucchini brownies. Mmmm...

Gluten free Chocolate Zucchini Brownies Recipe by Successfully Gluten Free!