Another challenging recipe to name. I finally decided it really doesn’t matter and I should have probably just named them Those Brownies because that’s what my family calls them.
Hey, mum, can we make Those Brownies.
Oh, my gosh…Those Brownies!
You get the idea. They are without doubt my Little Chef’s favorite. She’s eaten a lot of brownies in her 13 years, so that’s saying something. Of course, she helped me develop the recipe and graciously volunteered her services in the taste testing department since I can’t eat Nutella (nut allergy) or the white chips (dairy issues).
If you’re like me and can’t have every bite you want all the time, do what I would do and substitute an equal amount of Sunbutter for the Nutella and safe-for-you chocolate chips for the white pieces in this recipe. Simple and still delish!
And if you fall easily for tempting, sugar-laden treats like this one, proceed with caution. Please don’t be upset with me for sharing the recipe with you. Little Chef insisted. She knows that you know I promote balance and moderation in all things and she knows you always eat responsibly. ;)
Of course, if you’re in the market for something healthier, you will want to check out recipes like Nutritious Chocolate Protein Cups, Healthy Orange Coconut Bites, or Healthy Mini Snickers. There are lots more healthier dessert recipes here. You can also find all the healthy recipes from GlutenFreeGigi.com on this Pinterest board.
Either way, there’s something tasty in store for you!Let’s make Double Chocolate Nutella Brownies!
This recipe is free from gluten, soy, peanuts, tree nuts. (Be mindful of cross-contamination in products like chocolate or white chocolate baking chips if you have certain food allergies to soy and nuts. Read labels carefully.)
- ¾ cup butter (or DF substitute)
- 3 Tablespoons cocoa powder
- 1 cup light brown sugar (not firmly packed)
- ¾ cup (about 93 grams) gluten-free all-purpose flour without gums, like Gigi's Everyday GF Flour or King Arthur Multipurpose GF Flour
- ¼ teaspoon salt
- 2 eggs
- 1 teaspoon pure vanilla extract
For the toppings:
- 1 cup Nutella spread (substitute your favorite nut or seed butter here, such as peanut butter, almond butter, or sunbutter)
- ½ cup white chocolate baking chips (Nestle states their white chocolate baking chips are gluten-free; they do contain dairy; you may substitute chocolate chips if you prefer, or omit.)
For the frosting:
- ¼ cup butter (or DF substitute)
- 2 Tablespoons coconut milk (you can use any milk you like, I prefer the light canned coconut milk in this recipe if you have some handy.)
- 2 Tablespoons cocoa powder
- ½ teaspoon pure vanilla extract
- Pinch of salt
- 2 cups confectioners' sugar (Organic confectioners' sugar is GMO-free; corn-free confectioners' sugar is available in specialty markets, or you can make your own corn-free confectioners' sugar)
- Preheat oven to 350F; grease an 8x8-inch baking pan.
- In a saucepan, melt butter and cocoa just until no lumps of butter remain. Set aside to cool slightly.
- In a mixing bowl, combine sugar, flour and salt; whisk.
- Add chocolate mixture to dry ingredients in mixing bowl; stir, then add eggs and vanilla; stir until smooth. (You do not add white baking chips or Nutella at this point; we'll use those later.)
- Spread batter in prepared pan and bake 20-22 minutes, until top appears dry and edges are set. (You do not want to overbake the brownies or they will become dry.)
- When brownies are done, remove them from the oven and allow them to cool while you prepare the frosting.
- For the frosting, combine butter, milk and cocoa in a medium saucepan over medium heat until butter is melted. Allow mixture to come to a gentle boil, then remove from the heat, then add vanilla and salt. Whisk in confectioners' sugar, a little at a time, until mixture is smooth.
- Assemble the brownies:
- Spread the Nutella on top of the baked brownies (they will still be warm).
- Top Nutella with white baking chips in an even layer.
- Pour cooked warm frosting over the top and gently spread evenly.
- Allow brownies to cool completely and frosting to completely set prior to slicing into small squares and serving.
- If you need help with substituting gluten-free flours, see Substituting Gluten Free Flours and Starches.
- For other ingredient substitutions, see Ingredient Substitutions for Gigi’s Recipes.
- You may also like Gluten Free Baking by Weight.
This recipe originally appeared at GlutenFreeGigi.com.
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