As Mr. GFE and I head off for a tropical vacation for our anniversary (yippee on both!!), I thought I’d share one of my girlfriend getaways, which included these Big and Rich Gluten-Free Brownies that took place right before Easter.
The getaway also involved Lentil Dal Mini Burgers, avocado grapefruit salad, homemade gluten-free pasta with Shrimp Marinara Sauce, corn muffins, and more delicious gluten-free eats; beach time; yoga time; music time; so very much shared laughter; and the kind of easy, relaxed moments that only come when spent with dear friends.
One of my gluten-free girlfriends, Jennifer, has a river house about 70 miles away—pretty much equidistant from three of us who love to get together. So it doesn’t take much time to drive there, and it’s open country most of the way—which makes for a very scenic and relaxing trip.
The hardest part is always finding a time we can all get together. We’ve learned to just seize the moment when that window of time seems to magically open for all three of us and only plan on an overnight, 24-hour get together. We arrive one afternoon and depart late the following afternoon.
While our time together is definitely short, it’s very relaxed and we pack a lot in. For one thing, we literally only stop talking when we are asleep. Because we’re all gluten free and have known each other for years now, that sense of comfort and safety adds to the relaxation and fun, too.
There’s no need to quiz each other in regard to ingredients, possible cross contamination, etc. And, the meals we share are always superb.
There is no pre-planning. We each bring what we want to share and go from there. Usually those circumstances result in some of the very best meals.
As Jennifer and I waited for our other friend, DeLaura, to arrive, she offered an appetizer. She had stopped at Whole Foods (she’ll admit that she’s addicted to Whole Foods!) and picked up some items, including a package of three lentil dal mini burgers.
Oh, my goodness, how delicious those burgers were. They were beautifully browned and had many textures and flavors, including just the right amount of spiciness.
They were so good, in fact, that while we could have immediately split the third one, we decided to save it for DeLaura to sample. We wanted her to experience the goodness of that lentil dal mini burger. Besides, we knew that the three of us would be sharing dinner shortly.
If you’re curious, the ingredients in the lentil dal mini burgers were: lentils, potato, onions, chickpea flour, eggplant, peas, canola oil, cilantro, lemon juice, jalapeno peppers, ginger, garlic, curry powder, salt, cumin, black pepper, chutney (onion, sugar, raisins, apple cider vinegar, canola oil, cilantro, tamarind, ginger, garlic, salt, cornstarch, paprika, cumin seed, cayenne pepper). That’s a lot of ingredients, right?
It was but they were mostly flavorings and seasonings added to a handful of basic ingredients. And they all worked beautifully together. (Incidentally, the price for the three mini-burgers was $7.19, if you’re interested.)
Now if any of you want to go ahead and re-create these burgers using the ingredient listing, please feel free. I’d love to do some taste testing for you! But, I digress … a bit.
As I shared in my first Adopt a Gluten-Free Blogger post, I had successfully made pasta using a variation of Pete and Kelli Bronski’s (No Gluten, No Problem) recipe. I’d topped my noodles in some sautéed mushrooms, but had also brought along shrimp to make the shrimp marinara sauce.
I’d also brought the gluten-free, dairy-free brownies I’d baked. They were an adaptation from Pete and Kelli’s brownie recipe in their first cookbook, Artisanal Gluten-Free Cooking.
In addition to the lentil dal burgers, Jennifer had brought eggs from her free-range chickens, avocados, butter lettuce, purple cabbage slaw (another Whole Foods selection), tuna salad (yep, Whole Foods), and a loaf of Udi’s sandwich bread (not from Whole Foods, but from another grocery store local to her, Ellwood Thompson, that caters to organic and special diets).
She had also stopped at a seafood dealer as she got closer to the water and purchased some rock fish (also known as striped bass). DeLaura showed up with grapefruit, goat’s milk (from her own goats), and almond milk.
Are you starting to envision all this scrumptious food coming together now? If not, perhaps my photos will help!
For dinner, Jennifer suggested making a salad of the avocado chunks and grapefruit chunks. DeLaura obliged.
Jennifer made the green salad by cutting romaine into smallish pieces and drizzling it with a simple dressing that she made on the spot. (Per Jennifer, her salad dressing recipe is some high-quality cold-pressed olive oil, the juice of one lemon, and a teaspoon of Dijon mustard, which is all shaken together in a jar.)
I’d brought a large can of diced tomatoes to use for the Shrimp Marinara Sauce, but only a small can was needed, so Jennifer used part of those to top the pan-cooked rockfish. For our bread, Jennifer had also picked up some of Whole Foods’ gluten-free cheese biscuits, which are very good indeed. We had the purple slaw on the side. Quite a bit later, we enjoyed my Big and Rich Gluten-Free Brownies for dessert.
Our evening nightcap was hot chocolate made with almond milk and a drinking chocolate mix by Dagoba. The one we enjoyed that evening included hot chilies and spices. I add a little bit of raw sugar to mine, and the resulting taste was perfect.
We slept in a bit (think 7:30 am versus 5:30 am LOL), and chatted some before DeLaura asked Jennifer to lead us in some awakening yoga. Jennifer happens to be a phenomenal yoga teacher.
We quickly moved the living room furniture so we could slowly go through a session. Limber once again and ready to face the gorgeous day, we were also ready for breakfast.
The eggs from Jennifer’s chickens with their golden yellow yolks quickly became extra tasty scrambled eggs. Udi’s bread became marvelous toast.
I had just hosted my March Muffin Madness event this past week, so I shared Honey-Sweetened Corn Muffins (Aka The Best Gluten-Free Corn Muffins) and “Sweet Milk” Nut Muffins. Jennifer had some homemade jam to go with them. Perfect.
Next up was a walk to the beach. It was a bright sunny day, but the temperatures remained cool enough to wear a jacket. At a mile each way, our walk was just right for continuing our stretching and body awakening.
We were really surprised to see the toll that the harsh winter had taken on the beach. And, we were even more surprised to see hundreds of jellyfish in the water in early April.
They came in pinks and oranges, and all sizes. Therefore, we weren’t upset that the river remained icy cold with swimming not an option.
Jennifer’s sweet white German Shepard waded in as we walked and chatted, and Jennifer and DeLaura followed him while I snapped photos. Finally, we picked up a few interesting pieces of driftwood and headed back to Jennifer’s cottage.
Big and Rich Gluten-Free Brownies
We packed up and cleaned up for our departure before we enjoyed our lunch out on the deck overlooking the water. Jennifer used the last of the Udi’s bread to make tuna salad sandwiches. She split the remaining lentil dal min-burger, so we all could share, and she and DeLaura enjoyed the last of the avocado-grapefruit salad.
As we made our final preparations to leave, we even snacked on a delectable Big and Rich Brownie (or two—ha!).
The ride home was nice and leisurely as I stopped at some of the interesting shops along the way and listened to an audio book. I picked up some beautiful old linen pieces that have already made their way into some photos here at gfe.
It truly felt like I’d been gone for a few days. That’s how great time with friends can be. It was a gfe time, too, did you notice?
Our meals and snacks consisted of mostly food that was naturally gluten free, some recipes that were easily made gluten free, some mainstream processed/prepared foods that were gluten free, and a few gluten-free specialty products.
Do you have gluten-free friends? If not, consider joining a local support group to make some friends who are gluten free. The support and camaraderie are invaluable.
If you don’t have a local support group, consider starting one. That’s what a friend and I did over 6 years ago. My friend moved on to other responsibilities with her son, but my support group continues to grow and thrive.
But don’t think that a support group has to be a large, complicated matter. It can be as simple as having a get together once a month (or once a quarter) at a restaurant that has a gluten-free menu. Of course, I value all my friends, gluten free or not.
As you know, I often eat dinner or take little getaways with my girlfriends who eat gluten, too. We have a wonderful time and I still manage to eat gluten free just fine, but there is definitely something special about getting together with folks who know how to eat gluten free and do it the gfe way. It’s incredibly relaxing—much like eating at Posana Café was because of its gluten-free status.
In the name of celiac/gluten intolerance/gluten sensitivity awareness, go out and make a gluten-free friend and get together to eat gluten free!
Oh, and when you get together with your gluten-free friends (or any friends) make these Big and Rich Gluten-Free Brownies to enjoy together!
The only thing better than brownies in general is Big and Rich Gluten-Free Brownies! These gluten-free brownies deliver and then some. Adapted from Pete and Kelli Bronski of No Gluten, No Problem and their cookbook, Artisanal Gluten-Free Cooking. No xanthan gum is required. When made with coconut oil, these brownies have a very slight coconut flavor. (If you don't like coconut flavor but still want to use coconut oil, use expeller-pressed coconut oil.) They are somewhat dense, rich in flavor, and big in size (when cut into large squares like I did (LOL), although small squares are good, too), but they are not heavy in any way. They are really very nice gluten-free (and dairy-free brownies) that all will enjoy. I just made these brownies again for mom and dad and they loved them! FYI: One reader reported that she decided to add another 1/3 cup of cocoa and her brownies were done in 18 minutes.Big and Rich Gluten-Free Brownies
Ingredients
Instructions
Notes
Jennifer R. says
The food looks divine — and a night away, heavenly! And even better, I know all three of you 🙂 Thanks for sharing!
Shirley says
Hi Jennifer R.!–Yet another of my gluten-free friends in real life! 🙂 I am so lucky to have so many of you! It was a real treat in so many ways. Maybe we’ll have a gluten-free retreat at my house the next time Mr. GFE goes away on one of his solo diving vacations. 😉
Shirley
Jenn says
Sounds like such a fun time! Mmm those brownies look awesome! Happy Anniversary!
Shirley says
Hi Jenn!–Thanks so much for the anniversary wishes and the compliments on the brownies! Good brownies are one of life’s delights, aren’t they? 😉
Shirley
Heidi Kelly says
Sounds like a wonderful time Shirley, I wish I had some GF girlfriends who lived closer! :0)
The food looks amazing, as does the lake view. I feel relaxed just looking at your photos.
Hugs,
Heidi
Shirley says
Hey Heidi–Go out and make some gluten-free girlfriends. I bet there are some nearby. Support group, health food store, online forums with location-centered threads, etc. are all possibilities for meeting new gf friends. 🙂
Thanks for the very nice words on my post and photos. It is an almost magical time when we all get together at my friend’s river house. Very restorative.
xo,
Shirley
Karen@Cook4Seasons says
Wow – aren’t we lucky to be part of your journey with nature, good friends, and an incredible feast! And those brownies look A-M-Azing, of course you had me at BIG and RICH. I just bought a bag of fresh walnuts at the farmers market today – that will be my addition. Oh and I got a canister to make instant whipped cream from coconut milk… may just have to top them off:)
HAPPY ANNIVERSARY, SHIRLEY!! Mr. GFE is one lucky man.
Shirley says
Hi Karen–LOL on the big and rich hook! 😉 Fresh walnuts?! Wow. I love those. Do you ever get fresh black walnuts? They are even better IMHO. The farmhouse we rented had black walnut trees and after we’d dried out the walnuts some, we’d run them through a corn sheller to remove the husk. Then we’d crack and crack, dry some more, and freeze. Black walnuts make for such yummy baked goods.
Oh, I’m very interested in that canister for making your coconut milk whipped cream! Love that stuff!
Finally, thank you a million times over for the anniversary wishes and the super sweet words! I owe you a ginormous (yes, that is a word in the dictionary now! LOL) hug when we meet up at BlogHer Food this year. I hope you’re going …
Shirley
Sophie says
It sounds that you had a fabulous time , Shirley!!
I so love your gluten free brownies!! They sure look so appetizing!! yeah!!
I also love your blog. I have 65 gluten free recipes on my blog & I started living gluten free since 4 weeks because I am gluten sensitive!! I lost allready 5 kg, I have tons more energy & I feel a lot better too!
Many greetings from a fellow foodie fan from Brussels, Belgium!!
Shirley says
Hi Sophie–Welcome to gfe! It’s always nice to make a new friend from across the pond. 🙂 I took a quick look and you have a lovely blog! Can’t wait to visit it more often! 🙂 65 gluten-free recipes is terrific! And, already seeing such success on the gf diet … awesome! I love such success stories and I know my gfe readers do, too. Thanks so much for sharing! I look forward to seeing you here at gfe often and thanks for compliments on my brownies. 😉
Hugs and congrats!
Shirley
Ellen (I Am Gluten Free) says
Shirley – you and your compadres have outdone yourselves. I was getting a vicarious thrill just reading your post. What a wonderful idea! I’m going to make it my business to create one of these getaways for myself and some of my friends! And those brownies – oh my – they look fantastic! I love your simple flour mix – I always tend to use multi blends with lots of different flours – and yet, sometimes it’s easier to just do something simple – thanks for the inspiration and reminder that simple can often be the best!
Shirley says
Hi Ellen–Thanks so much! I appreciate the very complimentary words. 🙂 Honestly, the food is like that every time my gluten-free girlfriends get together and even when our support group gets together. One member told me that he knew after attending his first meeting and sharing our meal (always how we start our meetings), that he could do gluten free without any big issues. Real, gluten-free food is always that good. And, I’m a big fan of simple, and of course, flourless, crustless, etc. 😉 I can’t wait to hear that you’ve arranged a gluten-free girlfriends’ weekend. I know it will be a blast when you do!
Shirley
Ann Kroeker says
What a fabulous get-together, and even though I’m not a gluten-free girl, I have friends who are. To have a few options to serve them is fabulous–you are an outstanding resource (and a great food photographer)!
Shirley says
Hi Ann–Good to see you here at gfe! 🙂 Many, many thanks for your lovely words! I have not been very happy with my camera (or perhaps my photography skills?) of late, so to get great feedback means a lot. I hope you’ll find lots of other easy-to-make and delicious gluten-free recipes here to share with your friends. Those of us who are gluten free soooo appreciate our friends who can feed us safely! I have many that require no special ingredients. Those are great for folks who don’t always bake/cook gluten free. 😉
Shirley
Chelsey says
Mmmmm, I love brownies! What great friends you have, and how heavenly it must be to spend that quality time together. Your weekend sounds like a blast was had by all. How nice it must be for you all to eat together and feel cometely at ease.
Shirley says
Hey Chelsey!–Remember what we said? One day it will be us getting together for gluten-free times … I believe it! 🙂 I am blessed with some very fabulous friends … both online and “close-by” ones. It is a real treat to be able to eat safely with good friends. Hope you’ll find some local gf friends (if you don’t already have them) to do the same.
Hugsss,
Shirley
GFree_Miel says
I need to stop reading your blog so late at night. It’s making me so hungry! Such yummy looking pictures!
It’s so great that you have such great friends! I love my friends dearly, but it would be nice to have someone else that is gluten-free. I’m so envious of these getaways that you have, especially since such good food is involved.
Oh, and happy anniversary!
Shirley says
Hi Miel–Nice to see you here at gfe again! 🙂 LOL on the dangers of late-night gfe reading, but thanks for the compliment. 😉 Similar to what I was saying to Heidi, I bet there are some gf folks nearby who would love to be your friend. Local support group members, local folks who comment on gf forums, etc. Be open to the possibility. If you have a grocery store nearby with a meeting area (e.g., cafe), you might even post a sign and see if you can arrange a meet-up. That’s how one of our local support groups worked for years. Every Saturday morning, they’d meet in the store’s cafe area to share goodies, talk about product reviews, etc. Very informal. And within that group, some folks formed more in-depth friendships and met at other times. Since you have a blog, that would be a great way to expand your readership, too … think about it. 😉
Thanks for the anniversary wishes! The chef had a special gluten-free dessert for us last night. It was presented pretty lavishly … the whole dining room was looking at us and congratulating us. 🙂
Shirley
Alta says
Sounds like it was an incredible time! And I should have tried YOUR brownie recipe this weekend. I was craving chocolate like no other, and wanted to make brownies. I’d never made them dairy-free before, and I was out of unsweetened chocolate (and chocolate chips), so all I had was cocoa powder. I tried to make adjustments to my existing brownie recipe, but I made it too oily. Yours looks fudgy and delicious!
Shirley says
Hi Alta–Yes, a wonderful time. I sooo look forward to them. The fact that they always seem to come up at the last moment makes them even more special. 😉 Thanks for the kudos on the brownies! 🙂 It’s really, really easy to make brownies using cocoa powder and oil, but you do have to get the proportions right. You have to be careful with this recipe, too, being sure to stay under the measurement for the oil as noted. I just went back and updated my post to include a link to another gf, df brownie recipe that I really like. It’s one from Steve (Gluten-Free Steve). Hopefully, one of these will work for you the next time you have the chocolate craving!
Shirley
Linda says
Sounds like fun and the food looks fabulous! I recently made brownies for company and didn’t want to experiment with making them dairy free, but I’ll have to do that soon. I’m sure they will turn out well. Happy anniversary!
Shirley says
Hi Linda–Thanks! 🙂 As I was just saying to Alta, I went back and updated my post to also include a link to another gf, df brownie recipe at Gluten-Free Steve’s site. It’s also a winner. Plus, another recipe that’s terrific is the one I adapted of Kelly’s (Spunky Coconut). It uses either almond butter or sunbutter (or a combination of the two) and dairy-free chocolate chips to make it gf, df. So many great possibilities! 😉
Shirley
Brandy says
I made the brownies last night…another success! The only thing I did differently was add 1 tablespoon Hershey’s syrup. I did that with ‘regular’ brownie mix so I thought I’d try it. These were by far the best GF brownies we’ve had!
On another note, have you heard of Udi’s based in Denver? If not you’ve got to check them out:
http://www.udisglutenfree.com/
Their bread is truly eat-straight-from-the package. Expensive but totally worth it! The only thing I’ve tried is the white bread but I will definitely be trying more things.
Thanks again for your recipes. Have a pleasant day!
Shirley says
Hi Brandy–Great to see you again, especially when you’re reporting another gfe success! Well, yeah, adding chocolate syrup, that would certainly work! I added another link in the post to gf, df brownies that I made before I adapted this recipe–also, very good! So check those out as well! 🙂
Thanks for caring enough to make sure I knew about Udi’s! It’s not sold locally yet, but Son and friends have access to it in stores about 90 minutes from me. So occasionally I do get some. It is amazing. It’s about $5 a loaf there, which I really don’t find too bad. “Regular” bread has gotten pricey anyway. I find the white and whole grain versions to be pretty similar in taste.
Thanks so much for always taking the time to give feedback, Brandy. I really appreciate that! 🙂
Shirley
Brandy says
me again…I just did a search in your blog and saw that you do know about Udi’s. I just discovered it this weekend and was so thrilled I wanted to share.
Chaya says
Hi, Glorious brownies, you have made here. These are for me. Hubby and chocolate are not best friends.
Who is hosting the June Adopt a Blogger. I am obviously looking in the wrong places to find out.
Shirley says
Hi Chaya–Thanks! Nothing wrong with having some brownies all to yourself. 😉
I don’t think June’s Adopt A Gluten-free Blogger has been announced yet. I think Sea has been tied up completing her PhD. Look to her site, Book of Yum, for the announcement though. 🙂
Shirley
Aubree Cherie says
I’m lovin’ these! Thanks for making them dairy free too 😀
~Aubree Cherie
Shirley says
Aubree–Yep, they’re pretty loveable! 😉 I’ve found that most of the time it’s really easy to make recipes dairy free. Good, healthy oils, like olive, coconut, and grapeseed, are the key! 🙂
Shirley
carrie @ gingerlemongirl.com says
Can I have a brownie please? I really need one today!! Lovely pics of your meal too! Yum!
Shirley says
Hey Carrie–Thanks! 🙂 Yes, I understand the need for a brownie! 😉 Hope you found something as satisfying as these brownies to fill your need.
Loving the Quick and Easy Meals over at your site! Everyone is doing such a fantastic job. 🙂
Shirley
Anali says
What a relaxing getaway! Great friends, incredible food, beautiful sights, and even yoga! It doesn’t get much better than that! : )
Shirley says
Hi Anali–It was really such a treat. Girlfriend gatherings are the best, aren’t they? Our gluten-free ones are so fabulous that we could sell tickets! But, we are greedy and keep them to ourselves. 😉
Thanks!
Shirley
Lexie says
Want chocolate! Want these brownies!!
Shirley says
Hey Lexie–Way belated on my reply, but I understand competely! Chocolate and brownies … who can resist? Hubby was looking for brownies last night. 😉
xo,
Shirley
Kelly Smith says
YUM! Made these tonight and was so thankful for an easy brownie recipe that was GFCF and didn’t need xanthan gum. THANK you, Shirley! I so appreciate your recipes…and you. :o)
Shirley says
Hi Kelly–What wonderful feedback! And here I was expecting to hear back from you on your experience with the Molasses Banana Bread or Banana Maple Nut Muffins. 🙂 I’ll gladly take this review though. It’s always wonderful to hear when a recipe works out well for a reader. 🙂 Last, I can’t tell you enough how sweet your final statement is–you are welcome and I so, so appreciate your words and readers like you!
Hugs,
Shirley
p.s. I’m going to “have to” share part of your comment on my gfe FB page to point folks to this brownie recipe. Hope you don’t mind!
Lauren says
I made these brownies for a friend, and it’s my first gluten-free baking attempt. I used Bob’s Red Mill gluten-free all purpose flour. The brownies came out about 1/2 inch thick, so I’m wondering:
1. Is Bob’s Red Mill not suitable?
2. Should there be some baking powder in there?
3. I am in Denver, so altitude usually affects things a bit, but not quite this much…
Any thoughts?
Shirley says
Hi Lauren–It’s nice to have you here at gfe, but I’m so sorry this recipe didn’t work out for you. I’m not a fan of Bob’s Red Mill flour, but I don’t know if that was the cause of your issues. I have no experience with high altitude baking, but I’m pretty sure that I’ve read that one reduces baking powder when doing high altitude baking. But baking powder is usually used when one wants cakey brownies; these are dense fudgy brownies. I wish I had more answers for you. You might try this brownie recipe here at gfe: https://glutenfreeeasily.com/gluten-free-dairy-free-honeybear-brownies-go-ahead-honey-thanksgiving/ Fingers crossed!
Shirley
Heather says
These were taaaaasty!! 🙂 I also used Bob’s Red Mill flour and, while my brownies weren’t as ginormous as yours, they were pretty yummy!! I didn’t realize I was out of granulated sugar or running low on Hershey powder until I went to bake, so I used all brown sugar & threw in some Enjoy Life mini chips. Still delish!
These are the first (edible) GFDF brownies I have made & I am so excited to take them to the in-law’s for our Father’s Day cookout!
Thanks Shirley!! 🙂
Shirley says
Hi Heather–Great to see you again! I’m not a fan of Bob’s Red Mill flour, so I’m glad this recipe still worked out for you. You might try a finer ground/non-bean flour mix next time around. I also have some other brownie recipes on gfe that are sure to please. Just do a search or look in my recipe index. I hope these were well received at the Father’s Day cookout. 🙂
Shirley
Kathryn says
Oh my goodness, what a great time you had! Each and every photo looks delicious. I’ll try your brownies soon – the combination of oils sounds like it would be really nice. Although I love coconut sometimes it can be too strong for others. xok
Shirley says
Hi Kathryn–We had another great time this past weekend! Similarly delicious and fun! 🙂 I do like mixing olive oil and coconut oil. Coconut oil is too light in the weight/richness factor otherwise to me. You might try Tropical Traditions Expeller Pressed Coconut Oil for when you’re baking/cooking for others. It has little to no flavor. I find that I barely notice the coconut flavor in coconut milk and coconut oil any more, but others who don’t regularly consume those ingredients do. Hope you enjoy the brownies if you make them!
xo,
Shirley
Shannon Brown says
I needed something quick for a barbeque tonight. I knew you’d have something so I went to your site. I’d made the brownies before so knew they would be good and they were a hit with everyone. I used Better Batter for the flour and it worked well.
Shirley says
Hey Shannon–I remember you making my brownies before for Adopt a GF Blogger! 🙂 So glad they were a success as your contribution at the recent barbecue! I actually have several brownie recipes on my blog. It’s hard to decide which one I like best. I think it depends upon my mood. 😉 They’re also a grain-free brownie recipe if you still prefer to eat grain free. The recipe uses sunbutter, but can be made with all almond butter or a mixture, or even peanut butter. It’s pretty amazing! Check it out here.
Shirley
Shannon Brown says
Shirley, I needed something fast so I went with this one. I started it 45 minutes before I needed to leave and it was done in time. But I didn’t follow your directions to let it cool. Everyone was ok with having warm brownies 🙂
Shirley says
Hehe! I bet they were just fine with warm brownies. You operate a lot like I do, Shannon. I’ve served warm cookies, warm brownies, warm pies, etc. many times. Nobody has ever complained! In fact, we have a new Thanksgiving tradition where I bake my chocolate chip cookies right after our meal so we have warm cookies. 🙂 That came to pass because I ran out of time year before last and had to make the cookies after we ate. Now everyone always wants them that way. 😉
Shirley
Bethany says
These look great! I love brownies!!
Shirley says
Hi Bethany–Thanks so much! I do love a good brownie, too. There are several brownie recipes here on gfe, but this is definitely one of my faves! 😉
Shirley
Rhonda says
Has anyone actually made these brownies? I tried them yesterday and they were not even edible. Mine looked nothing like the picture, but more like an oily mess. There was actually oil bubbling on the top of the brownies when I took them out after 30 minutes. Most of the sugar never incorporated into the brownies and was kind of crystallized on the top. I followed the recipe exactly and I used Bob’s Red Mill 1 to1 Gluten Free baking flour. I did use canola oil because that’s what I had on hand, but the amount of fat (any type) in this recipe is waaay too much. I bake a LOT and cannot figure out what went wrong. I am thinking there’s a misprint or problem with the recipe. This recipe was a huge disappointment and waste of ingredients. Let me know if the problem gets corrected. I’d love to make brownies as good as the picture looks!
Shirley says
Hi Rhonda–If you read the comments, you’ll see that a number of people have made these brownies successfully. One person had problems with them not rising as much and she was using Bob’s Red Mill gf flour, but that was their original gf flour mix, and that was her only complaint. I’m sorry the recipe didn’t work out for you.
Shirley
Janya says
Hi Shirley,
I love gluten free easily and have made so many recipes that turned out to be great! Unfortunately, these brownies were a little crumbly and didn’t hold together well, although the taste was spot on. Do you think that you might know why!
– Thanks!
Shirley Braden says
Hi Janya–Thanks so much for the kind words and let me take a moment to officially welcome you to gfe. I’m happy to have you here and am so glad you’ve had such success with gfe recipes in the past! 🙂 Of all the recipes on gfe, this is the one that gets the most mixed reviews—from total success to no success—and the problem reports are very inconsistent. For example, some have reported that these brownies are far too moist/oily vs crumbly as you have stated. I can only think that it is the difference in individual ingredients that means success or failure. I’m so sorry that this recipe didn’t work for you. Can you tell me which ingredients you used specifically? Even brands? Did you make any substitutions, change amounts, etc.?
Thanks,
Shirley
Janya says
Hi Shirley, I live in India, so the brand I get here, which is a mix of rice flour, may not be one you know 🙂 I didn’t make any substitutes, though the flour I use has a little baking soda and xanthan gum premixed into it, could that make any difference? Also, I didn’t have any coconut oil, so I used extra virgin olive oil only. I also added a sprinkle of chocolate chips, my guilty pleasure.
No worries, since I still ate all the crumbs, haha. Can I just say that your flourless cookies were SPOT ON, I mean divine! I can’t wait to make them again.
– Janya
Shirley Braden says
Hmmm, Janya, I don’t really know. 🙁 Rice-flour based flour mixes usually work fine and I don’t think the small amount of baking soda or xanthan gum would cause any problems. The chocolate chips should melt some and add to the binding if anything. 😉 I’m assuming that you let the brownies thoroughly cool before cutting? Did you use two large eggs? I don’t say “large” in the recipe, but I always use large eggs unless otherwise noted. Anyway, I’m glad you enjoyed the crumbs, but I’ll have to do some retesting of this recipe with extra virgin olive oil only to see if I have any issues/determine the problem.
So glad that you enjoyed the flourless cookies. I’m assuming you mean the peanut butter ones?
Thanks!
Shirley
Janya says
Hey Shirley,
The eggs you get here are kind of smaller compared to the ones in the US, but I’ve never really had much of an issue with that. I let them cool for maybe five minutes, so they were still kind warm, but not too bad!
Today, I made another batch, this time with coconut oil and some larger eggs. They turned out a little better, definitely not as crumbly! I’ll mess around a little with this recipe and let you know if I discover something new.
Yes, the cookies were the peanut butter ones!
Emma says
I’m not gluten free, but I want to make these for my friend… could I use oat flour instead of your home made mix?
Shirley Braden says
Hi Emma–Welcome to gfe! 🙂 It’s so very kind of you to be baking gluten free for your friend! Most gluten-free all-purpose flour mixes, especially mine, are more “absorbent” than oat flour might be. That said, it still *might* work. I’m just not sure because I’ve never used oat flour in this recipe. On an added and very important note, please be sure that you use an oat flour that is made from certified gluten-free purity protocol oats. Regular oat flour or oat flour that you might make yourself from regular oats would not be gluten free and, therefore, not safe for anyone who eats gluten free for medical reasons. Here’s a listing of companies that offer certified gluten-free purity protocol oats. Please let us know how these brownies turn out if you do make them with oat flour. Fingers crossed!
Shirley