Gluten Free/Dairy Free S'mores Brownies

I found this evil recipe yesterday and had to make it immediately. It is as delicious as it sounds and won't dissapoint any chocolate lover. I adapted it to make it gluten free and dairy free and you'd never know it was either one. Enjoy but don't blame any weight gain on me.

S'mores Brownies

Adapted from Picky Palate

1 box GF brownie mix (you could also make it from scratch if you prefer, I just used what I had on hand)

GF graham crackers (I used 2.5 rows of the S'moreables)

4 Tropical Source GF/DF chocolate bars (Hershey's work if you can have dairy)

20 large marshmallows

Preheat oven to 350 F and line an 8x8 baking pan with tin foil sprayed with cooking spray. Prepare the brownie mix according to the package and pour half the brownie batter into the pan. Put a layer of graham crackers on the batter then a layer of the chocolate bars and marshmallows. Pour the remaining batter over the marshmallows and spread evenly as much as possible. It will not entirely cover all of the marshmallows and that's OK. Bake for 40 minutes or until a toothpick comes clean from the center. You have to let it cool completely, it's torture I know! Once it's cooled remove from the pan and cut into squares.

Gluten Free Mascarpone Brownies

I had high hopes for these brownies and unfortunately they were not met. All the reviews online are glowing and I expected the most chocolatey brownies in the world, what I got was a disappointment. They’re cakeier than I like but the taste just isn’t really good. They weren’t sweet enough for me so I put frosting on them to, as Hubby said, make them more palatable. The frosting, my no-cook fudge frosting, saved these from hitting the trash. What are the chances of both of us not even liking these enough to still happily eat them? The nice thing is that they are moist and hold together really well even straight out of the oven. Maybe it was the chocolate I used, 60% cocoa and dark, who knows?

Gluten Free Mascarpone Brownies
Adapted from RecipeZaar

1 C butter
3 oz best-quality semisweet chocolate, finely chopped
1 C granulated sugar
½ C cocoa powder
½ C mascarpone cheese, I got mine at Lee & Dad’s
3 eggs, room temp
2 t vanilla
½ C GF flour
¼ t salt

Preheat over the 325 F and butter an 8x8 pan. Melt the butter in a small saucepan bringing it to just below a boil. Pour over the chopped chocolate in a mixing bowl and let stand for 30 seconds. Stir until the chocolate is completely melted. Add the sugar and cocoa powder slowly and with a wooden spoon beat in the mascarpone, eggs, and vanilla mixing until smooth. Fold in the flour and salt then pour batter into the pan making sure it is spread evenly. Bake for 45 minutes or until a tester comes out clean.

I’m not even sure why I’m posting this because I wouldn’t recommend it to anyone.

Frosted Cake Brownies, Gluten Free

This is my second brownie recipe and because it’s more of a cake brownie, and I’m a fudgy brownie kind of girl, it wasn’t my favorite. Hubby agreed it wasn’t his favorite either. That’s not to say these are bad because they aren’t and I had a girls night in where they were all devoured by gluten eaters. If you like cakey brownies then these are a good one to try. I felt they needed a fudge frosting and it was a good combo.

Gluten-Free Brownies
Adapted from the Gluten Free Homemaker

¾ C butter
½ C cocoa powder
¾ C white sugar
1 C brown sugar
4 eggs
2 t vanilla
1 1/3 C GF flour mix (I used Gluten Free Mama’s Coconut blend)
½ t baking powder
¼ t salt
1 t xanthan gum
1 C GF chocolate chips

In a large saucepan melt the butter over low heat and stir in the cocoa. Remove from heat and add the sugars, use a wooden spoon to mix. Stir in the vanilla the add the eggs one at a time beating well after each addition.

In a separate bowl combine the flour, baking powder, salt, and xanthan gum. Add to the saucepan and stir until the flour is moistened. Add the chocolate chips.

Spread into a greased 9x13 pan and bake for 30 min at 350 F.

No-cook fudge frosting
Adapted from Better Homes and Gardens

2 C powdered sugar
¼ C cocoa powder
¼ C butter, softened
Half a 1/3 C boiling water, or more for consistency change
1 t vanilla

Combine the powdered sugar and cocoa in a bowl. Add the butter, boiling water, and vanilla. Beat until combined and add more water if needed to reach a nice spreading consistency.


Hubby received his blood test results and he is not Celiac so that’s great news. He and his doctor agree that he is sensitive to gluten at the very least but at least we know it won’t slowly kill him. Last week he had an allergy skin patch test done to see if he’s allergic to different chemicals. Turns out he’s allergic to lanolin oil so I spent the weekend removing all the wool from the closet. I’m assuming there’s a lanolin derivative in the tape they used because he, like always, broke out horribly from the tape. I think it’s time we found a tape he can safely use.

Fudgy Gluten Free Brownies

Brownies are one of those things that are really hard to mess up. Of course some are better than others but when you get down to it brownies are a great way for new GF cooks to dive right in. I’ve made several GF brownies and I’ve liked all of them but can’t recall what recipes I’ve used, terrible I know. So I’m on a mission to find my favorite GF brownie recipe and since I love brownies this will be fun but terrible for my thighs. This recipe results in an extremely fudgy brownie with a nice flaky top. It’s so fudgy that you need to let it sit overnight for the best results. Now I first tried a piece when it was still very hot and none of it would hold together so I had to use a fork. The next piece I tried it had cooled more but it almost seemed as if it hadn’t been baked long enough. The next day I had another piece and it was perfect. I’m not always in the mood to wait overnight to enjoy my brownies but these are worth the wait. This is a very easy and quick recipe and it was my first choice because I already had the ingredients on hand.

Clare’s Gluten-Free Brownies
Adapted from Gluten Free Goddess

½ C butter (shortening can also work here)
1 C sugar
5 T cocoa
1 t salt
1 t vanilla extract
2 eggs
¾ C Gluten Free Mama’s Coconut Flour (or your favorite GF flour mix)
½ C chocolate chips

Melt the butter in the microwave then add the sugar, cocoa, salt, and vanilla extract mixing well. Mix in the eggs then add the flour and beat just to combine. Add the chocolate chips and spread in an 8”x8” baking pan. Bake at 350 F for 30 min. Allow them to cool completely, preferably overnight, before cutting in and enjoying!