Recipe Makeover #1: Aunt Pat’s M&M Oatmeal Brownies

Aunt Pat's M&M Oatmeal Brownies

This first recipe makeover is for one of my favorite cousins, Morgan. She is trying a new gluten free diet and the original recipe for these treats comes from her Grandmother, my Aunt Pat.

For someone with celiac, M&M’s are a tricky thing. First, check the package to make sure that particular kind was not processed in a factory with other wheat products, such as the pretzel m&ms. Also, if you have trouble digesting dairy, substitute a dairy free m&m type candy.

Aunt Pat's M&M Oatmeal Brownies

Aunt Pat’s M&M Oatmeal Brownies

M&M Oatmeal Crust

1/2 c. Brown rice flour

1 1/2 c. Gluten free oats

1/2 c. Brown sugar

1/2 c. Walnuts

1 c. mini M&Ms, or regular size chopped

1/2 tsp. Baking soda

1/4 tsp. Xanthan gum

1/2 c. Coconut oil or butter, melted

Brownie in the middle.

Brownie Mix

(You can substitute prepared brownie mix if you like)

4 Eggs

1 c. Evaporated cane sugar

1 c. Brown Sugar

8 oz. Butter or coconut oil, melted

1 1/4 c. cocoa

2 tsp. Vanilla extract

1/2 c. Brown rice flour

1/4 tsp. Xanthan gum

1/2 tsp. Sea salt

1 c. Chocolate chips or chopped nuts (optional)

Aunt Pat's M&M Oatmeal Brownies

Preheat oven to 350 F.

Grease 9 x 13 inch baking pan with coconut oil or butter.

Combine all ingredients for M&M Oatmeal topping.

Set aside 1 cup of mixture and pat the rest into baking pan.

In large mixing bowl, whisk eggs and sugar, until sugar is dissolved.

Add cooled, melted butter or coconut oil to egg mixture and combine well.

Add all additional ingredients and mix well.

Pour into prepared pan and spread evenly over oat mixture.

Sprinkle with remaining cup of oat mix.

Bake at 350 F for 30 – 45 minutes or until toothpick comes out clean.

**Baking times may vary due to altitude.

Aunt Pat's M&M Oatmeal Brownies

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Easiest Gluten Free Chocolate Brownie

Easiest Gluten Free Chocolate Brownie

This is the easiest, most delicious, tradition gluten free brownie I’ve ever had.

Just mix, bake and serve. YUM YUM YUM 🙂

Like I said, the boyfriend got pretty much any dessert he wanted this past week.

Lot’s of brownies! 🙂

Easiest Gluten Free Chocolate Brownie

4 Eggs

1 c. Evaporated cane sugar

1 c. Brown Sugar

8 oz. Butter or coconut oil, melted

1 1/4 c. cocoa

2 tsp. Vanilla or Peppermint Extract

1/2 c. Brown rice flour

1/4 tsp. Xanthan gum

1/2 tsp. Sea salt

1 c. Chocolate chips or chopped nuts (optional)

 

Preheat oven to 325 F.

Grease 8in. x 8in. baking pan with coconut oil or butter.

In large mixing bowl, whisk eggs and sugar, until sugar is dissolved.

Add cooled, melted butter or coconut oil to egg mixture and combine well.

Add all additional ingredients, mix well and pour into prepared pan.

Bake 45 – 60 minutes. Test with toothpick.

Let cool, cut and serve. Enjoy!

 

Easiest Gluten Free Chocolate Brownie

Caramel Macadamia Nut Fudge Swirl Brownies

Caramel Macadamia Nut Fudge Swirl Brownie

Last week was the boyfriend’s birthday. So, he was even more spoiled with homemade desserts then usual. At first, he requested mint brownies. After digging through my baking bowl of goodies, I found some macadamia nut butter and his mind changed instantly.  An hour or so later, the Caramel Macadamia Nut Fudge Brownie was born.

Caramel Macadamia Nut Fudge Swirl Brownie

Caramel Macadamia Nut Fudge Swirl Brownie

Caramel Macadamia Nut Swirl:

1/2 c. Coconut milk

1/4 c. Evaporated cane sugar

1/4 c. Water

1/2 c. Macadamia or cashew butter (can substitute peanut butter)

1 Tb. Honey

Pinch Sea salt

1/4 tsp. Vanilla Extract

Brownie:

1 c. Butter or coconut oil

8 oz. Unsweetened or Bittersweet chocolate

4 Eggs

1 1/2 c. Evaporated cane sugar

1/2 c. Brown sugar

2 tsp. Vanilla Extract

1/4 tsp. Sea salt

1 c. Brown rice flour

1/2 tsp. Xanthan Gum

 

Preheat oven to 325 F.

Line 9 x 13 baking pan with aluminum foil and grease with butter or coconut oil.

Caramel Macadamia Nut Swirl:

Heat coconut milk on low in a small sauce pan.

In another saucepan combine sugar and water over high heat and cook until an amber color.

Whisk in coconut milk and continue to cook 1 minute.

Remove from heat and whisk in macadamia nut butter, honey, salt and vanilla.

Transfer to a bowl and let thicken for 30 minutes.

Brownie:

Combine butter or coconut oil and chocolate in a medium bowl.

Create a double boiler with a pot of low boiling water and set your bowl of chocolate over to melt.

Once melted, remove from heat and let cool.

In a large bowl, whisk eggs, sugar, vanilla and salt until smooth.

Beat in chocolate and then incorporate flour in 2 sections.

Use a spatula and scrape half the batter into the baking pan.

Use the macadamia mixture and dollop over brownie batter.

Cover with remaining brownie batter.

Use a butter knife to create swirls all around the brownies. Careful not to over do it.

Bake 30 – 45 minutes. Let cool and place in refrigerator to cut easily.

**Baking times may vary due to altitude.

Caramel Macadamia Nut Fudge Swirl Brownie

Caramel Macadamia Nut Fudge Swirl Brownie