Best Ever Chocolate Brownies!

Best Ever Brownies (GF/DF)

Brownies. Probably the one dessert everyone likes. They are usually the first thing to disappear from the dessert table at parties or holidays, and who doesn’t like licking the batter off the spoon? Brownies were the first dessert I learned how to make on my own. The packaged mix in the red box, where all I had to add was eggs, water, and oil, pop them in the oven and just like that, I had homemade brownies. Who else remembers making these? While the boxed brownie mix has its place, somewhere along the way my culinary skills (and my palate) expanded and I learned how to make brownies from scratch.

This recipe is modified from the recipe I have been using for years, long before I was gluten-free and dairy free. Thankfully, there are many great gluten-free flour and dairy free butter options out there that make it easy to modify traditional recipes to make them gluten-free and dairy free. I used Bob’s Red Mill gluten-free 1:1 flour and Miyoko’s unsalted butter in this recipe and it turned out perfect! If you make this recipe, please let me know how it turned out!

Best Ever Brownies

Best Ever Brownies!

Elizabeth Tague
Best Ever Brownies are pure chocolate decadence. Definitely not cake like, these are chewy in the center and crispy around the edges. The best part is, you can't tell that they are gluten-free and dairy free!
5 from 4 votes
Prep Time 20 mins
Cook Time 28 mins
Course Dessert, Snack
Cuisine American
Servings 24 brownies
Calories 201 kcal

Equipment

  • Oven heated to 350°
  • Heavy saucepan
  • Whisk
  • Measuring Cups and Spoons
  • Rubber Scraper
  • 13 x 9 x 2 baking pan
  • Cooling Rack

Ingredients
  

  • 8 oz dairy free butter, unsalted I used Miyokos brand
  • cups sugar
  • 4 lg eggs
  • 2 tsp vanilla
  • cup cocoa powder, unsweetened
  • 1 cup gluten-free flour
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 cup mini chocolate chips divided (optional)
  • ½ cup walnuts chopped (optional)

Instructions
 

  • Preheat oven to 350°
  • In heavy saucepan, melt dairy free butter. Turn off heat.
  • Add the sugar to the melted butter in saucepan and mix until well combined.
  • Add eggs, one at a time, whisking quickly after each addition. It is important to whisk quickly as soon as each egg is added to prevent the egg from cooking. Add vanilla and whisk to combine.
  • Add unsweeted cocoa powder, gluten-free flour, salt, and baking powder, whisking well after each ingredient.
  • Continue whisking well for 2 minutes. Add 1/2 of the mini chocolate chips and the walnuts if using, and stir to combine.
  • Grease 13 x 9 x 2 baking pan and pour brownie batter into pan, spreading the batter evenly in the bottom of the pan. Sprinkle remaining 1/2 cup mini chocolate chips over the batter.
  • Bake in preheated oven for 28 – 30 minutes. Do not overbake! The brownies should be look crispy on the edges and look just barely done in the center. Remove from oven and place on cooling rack until cool. When completely cool, cut into squares and serve. This makes 18 large sized brownies or 24 smaller sized brownies.

Notes

For this recipe, I used Miyoko’s unsalted cultured vegan butter, which is made for baking. I also use Bob’s Redmill gluten-free 1:1 flour.  It is important to use a gluten free flour that already includes xanthan gum, or you will need to add it to make sure you get the same results I did when making this recipe.  
If you are not gluten-free or dairy free, this recipe can be made with regular unsalted butter and regular all purpose flour.  
Be sure not to over bake the brownies.  They will get hard and will lose their chewy texture.
These make an excellent base for a brownie sundae!  Just sayin’! 

Nutrition

Sodium: 125mgCalcium: 23mgVitamin C: 1mgVitamin A: 18IUSugar: 20gFiber: 2gPotassium: 50mgCholesterol: 2mgCalories: 201kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 3gSaturated Fat: 3gFat: 11gProtein: 2gCarbohydrates: 25gIron: 1mg
Keyword brownies, chocolate desserts, dairy-free, gluten-free, gluten-free baking
Tried this recipe?Let us know how it was!

Berry Crisp (Gluten-free and dairy-free)

I don’t know about you, but I love a really good fruit crisp for dessert. Apple or pear crisp in the fall, peach crisp towards the end of summer, and berry crisp all summer long. The best part of a crisp is the crispy crumby topping. And what makes the topping so crispy and delicious is usually softened butter combined with flour and sugar. But if you can’t eat gluten or dairy, it can be hard to find a really good crisp. Until now.

I’ve been experimenting with different ingredients for the best crumb topping and this is it. By using tapioca flour with a non-dairy butter made mostly with cashews, I have found the perfect crumb topping that would be perfect on any of your favorite crisps. I usually stick with just blueberries when making a berry crisp but I had some strawberries, blackberries, and blueberries that were starting to get soft, and I decided to use them all together in this crisp. The results are heavenly! You could even try topping this with a non-dairy whipped topping. I hope you like it!

Berry Crisp – Gluten-free and Dairy-free

Elizabeth Tague
This is a delicious berry crisp that uses blueberries, strawberries, and blackberries for the berry base with an oatmeal and almond flour topping that uses dairy free butter to make an amazingly crisp streusel. You will never miss the gluten or the dairy!
5 from 2 votes
Prep Time 25 mins
Cook Time 45 mins
Course Brunch, Dessert, Snack
Cuisine American
Servings 6
Calories 246 kcal

Equipment

  • Oven heated to 350°
  • 8×8 Baking dish
  • Cutting board
  • Measuring Cups and Spoons

Ingredients
  

Berry Base

  • 4 cups sliced berries – strawberries, blueberries, blackberries
  • 1 TBS lemon zest
  • 1 TBS lemon juice
  • 4 TBS gluten-free flour or tapioca flour

Topping

  • 4 TBS non-dairy butter (preferably unsalted) softened
  • ¾ cup old-fashioned oats processed in food processor or high-powered blender for 20 seconds to partially grind them up
  • ¼ cup almond flour
  • cup maple sugar can also use coconut sugar
  • 2 TBS pure maple syrup

Instructions
 

  • Pre-heat oven to 350°.
    Fresh sliced berries in a bowl
  • Berry Mixture: Slice berries and place in mixing bowl. Add lemon juice and lemon rind, mix to evenly coat berries with lemon juice. Sprinkle berries with gluten-free flour and toss to coat. Pour berry mixture into baking dish and spread out evenly.
  • Crumb Topping: In medium sized mixing bowl, combine oats, almond flour, and maple sugar. Add softened butter and maple syrup, and mix until large crumbs form. Drop large pieces of crumb topping onto berry mix randomly, leaving some areas open where berries peek through.
  • Bake for 40 – 45 minutes, until berry mixture is bubbling and crumb topping is golden brown. Cool on baking rack until cool enough to eat. This is really good served with non-dairy whipped topping or non-dairy ice cream.
    Berry Crisp

Notes

Since my husband and I have gone gluten-free and dairy-free, I have been trying to re-create my old family recipes that were made with regular flour and butter. It has been a true labor of love combined with some trial and error.  
I used tapioca flour in this recipe and I really like how it turned out.  The non-dairy butter I used for this recipe is Miyoko’s European Style Cultured Vegan butter.  They have unsalted baking sticks made especially for baking.  I use this brand for all my non-dairy baking and it is the closest thing to real butter that I have found so far.  You need to use fresh berries for this recipe, frozen berries will have too much water content and the crisp may turn out too watery.  
If you make this recipe, please make sure to let me know how it turned out!  

Nutrition

Sodium: 65mgCalcium: 51mgVitamin C: 59mgVitamin A: 12IUSugar: 20gFiber: 4gPotassium: 241mgCalories: 246kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 3gSaturated Fat: 2gFat: 11gProtein: 3gCarbohydrates: 37gIron: 1mg
Keyword berries, berry crisp, fruit crisp, fruit desserts, summer desserts
Tried this recipe?Let us know how it was!
Pumpkin Gingerbread

Gluten-Free Pumpkin Gingerbread

When I was about 12 years old, my family lived with my grandparents for almost a year. During this time, I got to eat plenty of my grandmother’s delicious home cooking. One of my favorite foods that she made was gingerbread with a dollop of whipped topping. I have many fond memories of my grandmother making this around the holidays and the warm, spicy smell of ginger, cinnamon and molasses make me feel like I am right back in her kitchen. I created this recipe to be gluten-free, but to also capture the delicious, warm spicy flavors that I remember in my grandmother’s gingerbread. I added pumpkin puree to give it a little healthy boost and added a surprise ingredient (coriander!) to give it a little extra spicy kick. This pumpkin gingerbread is sure to become one of your favorite recipes!

Pumpkin Gingerbread

Gluten-free Pumpkin Gingerbread

Be Well with Liza
This is old-fashioned gingerbread with a surprise ingredient. This gluten-free pumpkin gingerbread has all the warm and cozy spice feels that you expect from gingerbread with a surprise spice that maximizes the flavor. Try this with a dollop of whipped topping, or lightly toasted with some grass-fed butter. This makes a great hostess gift, or would be perfect on the dessert table at your holiday gatherings. Heck, this would even be good for breakfast. Or a snack. Or whenever you are craving pumpkin gingerbread! The best part is, you can make this in one bowl. You need to make this right now!
No ratings yet
Prep Time 20 mins
Cook Time 45 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 187 kcal

Equipment

  • Mixer (Stand Mixer or Hand Mixer)
  • Standard Size Loaf Pan (8 ½ X 4 ½ X 2 ½)
  • Measuring Cups and Spoons
  • Rubber Scraper
  • Oven heated to 350°
  • Cooling Rack

Ingredients
  

To Begin: preheat oven to 350°. Toast ½ cup of pecans in heated oven for 7 minutes. Remove from oven and let cool.

    Wet Ingredients

    • 3 large eggs
    • cup maple sugar
    • ¼ cup blackstrap molasses
    • 1 tsp pure vanilla extract
    • 1 cup pumpkin puree canned
    • cup butter, melted

    Dry Ingredients

    • 1 ½ cups Bob's Red Mill 1:1 Gluten Free Flour I use Bob's Red Mill 1:1 Gluten Free Flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • ½ tsp salt
    • 1 ½ tsp cinnamon
    • 1 tsp pumpkin pie spice
    • ½ tsp cloves
    • ¼ tsp all spice
    • ¼ tsp corriander this is the surprise ingredient – you'll have to trust me on this!

    Instructions
     

    • In mixing bowl, add eggs and beat on low speed until the whites and yolks are combined.
    • Add maple sugar, molasses, vanilla and pumpkin and mix 1-2 minutes until combined.
    • Add pumpkin puree to the bowl and mix for about 1 minute. Scrape sides of bowl with rubber scraper and add butter. Mix until butter is fully incorporated.
    • To mixing bowl, add gluten-free flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, cloves, allspice, and corriander. Add pecans if using. Mix until incorporated and use rubber scraper to scrape sides of bowl and make sure all flour mixture is fully mixed in.
    • Grease loaf pan and pour batter evenly into the pan. Bake at 350° for 45 minutes or until toothpick inserted comes out clean.
    • Cool on cooling rack for 15 minutes, then turn out onto rack to continue cooling. This is really good warm with butter, or cooled with whipped cream or non-daiy whipped topping (we love So Delicious Coco Whip). Enjoy!
      Pumpkin Gingerbread with whipped topping

    Notes

    This pumpkin gingerbread is delicious with or without the toasted pecans.  Instead of pecans, you could sprinkle chopped pumpkin seeds on top of the bread before baking.  
     

    Nutrition

    Serving: 1sliceSodium: 289mgCalcium: 72mgVitamin C: 1mgVitamin A: 3394IUSugar: 18gFiber: 2gPotassium: 196mgCholesterol: 54mgCalories: 187kcalSaturated Fat: 4gFat: 7gProtein: 3gCarbohydrates: 30gIron: 2mg
    Keyword gingerbread, holiday baking, holiday breads, holidays, pumpkin gingerbread, quick breads
    Tried this recipe?Let us know how it was!

    Gluten-free Tropical Banana Nut bread

    I will never forget when I had my first baby in March of 1993. I live outside of Philadelphia, and that year there was a massive blizzard in the middle of March that paralyzed the entire northeastern region. You may have heard of it: The Blizzard of ’93. Of course, it was during this blizzard that the baby decided to make an entrance into the world! After a harrowing ambulance ride to the nearest hospital, the rest of the delivery went as planned, and I was blessed with a healthy 8 lb. 13 oz. baby boy, that I named Austin. I was initially going to name him Storm, but thankfully my family talked me out of that!

    When I got home from the hospital, my mom came for a visit with my sisters to see baby Austin. She brought lunch, and she brought the most amazing banana nut bread that she had gotten from her church’s bake sale. Now, I had always been a huge fan of banana nut bread growing up, and my go-to recipe had always been the one in the Fannie Farmer Cookbook. Now don’t get me wrong, that recipe makes an incredibly good loaf of traditional banana nut bread. But this banana bread my mom brought took things to a different level. This banana nut bread didn’t just have bananas and nuts. It had chocolate chips. It had coconut. It was almost dessert-like. And from that moment on, I began to add chocolate chips and coconut to my banana bread.

    My mom and my sister, with baby Austin on the day they brought THE BEST BANANA BREAD EVER!

    Fast forward several years (ok, a lot of years because my son is now 27!), and my husband and I have both developed a gluten sensitivity. (I’ll write more about that in a different post). We are not able to eat the beloved banana nut bread anymore. This was a big deal because I used to make that bread twice a month. I knew I needed to come up with a gluten-free version of that banana nut bread. And here it is.

    This Gluten-free Tropical Banana Nut Bread is moist. Delicious. Very Banana-ey. (Is that a word?). The trick is to use very, very ripe bananas because bananas get sweeter and more liquified as they ripen. Another trick is to use 4-5 bananas. This takes the banana flavor and moistness to an entirely different level. I use gluten-free flour in this recipe; specifically, Bob’s Red Mill 1:1 Gluten-free flour, which is available in most grocery stores, and I get the big bag from Wegman’s. This recipe also uses butter, but if you need it to be vegan or dairy-free, you could substitute a non-dairy butter spread. I hope your family likes this recipe as much as my family does!

    Gluten-free Tropical Banana Nut Bread

    Be Well with Liza
    Tropical Banana Nut Bread is a new twist on a classic favorite! Tropical Banana Nut Bread has shredded coconut to give it a tropical flair along with chocolate chips and ground walnuts to give it a rich flavor. This recipe is gluten-free and dairy-free and is simple to make. It's perfect with a pat of grass-fed butter and a cup of coffee.
    No ratings yet
    Prep Time 20 mins
    Cook Time 55 mins
    Total Time 1 hr 15 mins
    Course Breakfast, Snack
    Cuisine American
    Servings 10 slices
    Calories 307 kcal

    Equipment

    • Mixer (Stand Mixer or Hand Mixer)
    • Whisk
    • Mixing Bowls
    • Standard Size Loaf Pan (8 ½ X 4 ½ X 2 ½), greased
    • Measuring Cups and Spoons
    • Rubber Scraper
    • Oven heated to 350°

    Ingredients
      

    Dry Ingredients

    • 2 cups Gluten Free Flour I like Bob's Red Mill 1:1 Gluten Free Flour.
    • 1 tsp Baking Powder
    • 1 tsp Baking Soda
    • ¼ tsp Salt

    Wet Ingredients

    • ½ cup Unsalted Butter Softened
    • ½ cup Granulated Cane Sugar I use organic cane sugar so it is not bleached
    • 2 Large Eggs
    • 1 tsp Pure Vanilla Extract
    • 1-2 tbsp Almond Milk Or non-dairy milk of your choice
    • 4-5 Very Ripe Bananas (4 large or 5 small)
    • cup Walnuts, ground or finely chopped I use my coffee grinder for this step
    • cup Shredded Coconut
    • ½ cup Chocolate Chips

    Instructions
     

    • Pre-heat oven to 350°. Gather all your ingredients. Add flour, baking powder, baking soda, and salt to a small bowl and whisk well to combine. Set bowl aside.
      Ingredients for Tropical Banana Bread
    • In a stand mixer or with hand mixer in a separate bowl, beat softened butter until creamy.
    • Add sugar to bowl with butter and beat for 1-2 minutes until incorporated into the butter.
    • Add eggs and beat until mixed well into the butter/sugar mixture.
    • Add vanilla and almond milk and beat until incorporated.
    • Add the VERY ripe bananas one at a time and beat until the bananas are broken into very small pieces.
    • Add dry ingredients that were combined and set aside in the first step and mix well with mixer.
    • By hand, mix in coconut, ground walnuts, and chocolate chips and mix until fully combined.
    • Pour/scrape batter into a greased standard size loaf pan.
    • Bake for 50 – 60 minutes in a 350° oven. Oven times may vary so start checking at 50 minutes. My bread is done at 55 minutes. The bread should be golden to light brown on top.
    • Allow to cool in pan for 15 minutes on cooling rack and then turn out of pan to allow to cool 20 – 30 minutes more before cutting.
    • This bread is excellent warm or toasted in a toaster oven with a pat of grass fed butter. Yum!
      Slice of tropical banana bread with butter

    Notes

    I use Bob’s Red Mill One to One Baking flour because it substitutes exactly 1:1 for regular flour for recipes like this one.  If you use a different brand of gluten-free flour, make sure that the flour has xanthan gum added, or you will need to add it.  Your flour packaging should give guidelines for adding xanthan gum specific to your brand. 
    If you are not gluten-free, you could substitute regular all-purpose flour.  
    If you are allergic to nuts, you can eliminate the ground walnuts and the almond milk and use another non-dairy milk instead.  
    If you aren’t dairy-free, you could use regular milk instead of almond milk.
    I use ground walnuts because my family does not like the texture of the nuts in the bread, but I like the nutty flavor the walnuts give it, along with the protein and omega -3’s, so I sneak them in by grinding the walnuts up.  You can chop the nuts if you prefer, and you can also toast them to enhance the nutty flavor in a 400-degree oven for about 10 minutes.  
    I hope you enjoy this tropical banana bread as much as my family and I do! 

    Nutrition

    Serving: 1sliceSodium: 234mgCalcium: 56mgVitamin C: 5mgVitamin A: 369IUSugar: 20gFiber: 4gPotassium: 251mgCholesterol: 57mgCalories: 307kcalSaturated Fat: 7gFat: 15gProtein: 5gCarbohydrates: 43gIron: 1mg
    Keyword banana bread, bread, quick breads, snack breads
    Tried this recipe?Let us know how it was!