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Gluten Free Chocolate Chunk Brownies

Gluten Free Chocolate Chunk Brownies

I used an eight by eight baking dish to prepare my brownies, but I recommend using a nine by thirteen. These brownies are so thick that they cook more evenly in the larger baking dish. 

½ stick butter
¼ c. water
2 oz. bakers chocolate, finely chopped
½ cocoa powder
2 ½ c. sugar
2 eggs
2 egg yolks
1 tsp. salt
1 tbsp. vanilla
1 tsp. almond extract
2 c. gluten free flour
½ tsp. xanthan gum
1 package chocolate chunks
packaged icing to frost with

In a small saucepan melt the butter over medium heat. Add the water and reduce the heat to low, add the cocoa powder and the baker’s chocolate and cook over low heat until the chocolate melts and the liquid begins to combine. Add the sugar, vanilla, almond, and salt, and continue cooking over low heat until the mixture is well combined, about three minutes. Remove the mixture from the heat and add the eggs and egg yolks, stir until they are well incorporated into the chocolate mixture. In a separate bowl, combine the gluten free flour and the xanthan gum. Add the chocolate mixture and the chocolate chunks to the flour mixture and stir until just combined. 

Cover a nine by thirteen baking dish with two layers of foil, crossing them over the pan, this way you can lift the brownies out of the baking dish to cool when they come out of the oven. Put about a tsp. of cooking oil in the bottom of the baking dish and use a napkin to distribute it evenly over the foil. Pour the batter into the baking dish and spread it evenly over the bottom with a spatula. 

Bake the brownies in the oven for thirty minutes at three hundred and fifty degrees. After thirty minutes check the brownies by inserting a toothpick into the center. If it comes out clean, they are done, if not continue baking the brownies checking them after every ten minutes. They may need to bake up to an hour depending on the oven and the type of baking dish used.

When the brownies are done, lift them out of the baking dish using the foil and allow them to cool for at least twenty minutes. Use your favorite frosting to top them with. We used an orange vanilla frosting to make them Thanksgiving brownies. Enjoy!


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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 

Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract

Honey to drizzle on top.

Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.

Allow the pie to cool for 30 minutes before slicing.

To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 

Plate pie with whipped cream & drizzle with honey. Enjoy!