Chocolate-fudge brownies (wheat and gluten free)

Chocolate Fudge Brownies Wheat and Gluten Free

These Chocolate Fudge Brownies are wheat and gluten free and yes you can still enjoy a good brownie without those particular ingredients. These are a real taste sensation for both adults and children alike.

For a converter simply click here.

Ingredients:

  • 1/2 cup rice flour
  • 1/2 cup plain gluten-free flour (we used Orgran brand)
  • 1/4 teaspoon baking powder
  • 1/3 cup cocoa powder
  • 1 1/4 cups caster sugar
  • 2 eggs, lightly beaten
  • 150g butter, melted

Method:

  1. Preheat oven to 180°C. Grease a 4cm-deep, 20cm x 30cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.

  2. Sift flours, baking powder and cocoa into a large bowl. Add sugar. Stir to combine. Make a well in the centre. Add eggs and melted butter to flour mixture. Using a metal spoon, mix until just smooth.

  3. Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.

  4. Remove from oven. Allow to cool in pan. Lift from pan. Cut into squares.

Go ahead and treat yourself.  You deserve it!

A big thankyou to Kerrie Ray and photography by Mark O’Meara.  To check out the original recipe click here.

Chocolate Fudge

Chocolate Fudge

This Chocolate Fudge is not only easy to make and get the kids involved, but it tastes fantastic too.  This great tasting fudge can be for Birthday Party treats, Christmas goodies or just when you feel like nibbling on something sweet.

Please note:  You will need a thermometer for this recipe.

For a Converter simply click HERE

Ingredients you will need:

  • 1 cup (200g/7oz) brown sugar
  • 1 cup (215g/7.5oz) caster sugar
  • 1/2 cup (125ml) thin/pouring cream
  • 1/4 cup (60ml) milk
  • 2 tablespoons glucose syrup or pale corn syrup
  • 50g/1.75oz dark chocolate, chopped
  • 40g/1.4oz butter, chopped
  • Icing sugar mixture, to dust

Method:

  1. Grease a 15cm/6″ square cake tin. Combine the brown and caster sugar, cream, milk, glucose syrup and chocolate in a saucepan over very low heat. Cook, stirring, occasionally brushing side of the pan to remove any sugar crystals, for 20 minutes or until sugar is dissolved. Increase heat to high; bring to the boil. Cook for 5-7 minutes or until thermometer reaches 116°C/240F.

  2. Remove from heat. Add the butter, but do not stir. Set aside to cool to 40°C/104F without stirring. Once mixture cools to 40°C/104F, use a wooden spoon to stir for 3-4 minutes or until mixture reluctantly falls from the spoon. Pour into prepared pan; cover with foil. Put aside overnight to set. Cut into squares and dust with icing sugar.  Store in an airtight container.

To see the original recipe by Sarah Hobbs and photography by Scott Hawkins, simply click HERE.

 

Chocolate Maple Syrup Slice

Chocolate Maple Slice

Chocolate Maple Slice

This Chocolate Maple Slice is a deliciously sweet slice that is perfectly served for morning or afternoon tea with hot chocolate or your favorite hot beverage.  Great for a lunchbox treat too. The ingredients you will require are:

  • 2 x 250 gram (8.8 oz) packets of sweet biscuits/cookies (shortbread style biscuit/cookies work perfectly) 
  • 1/4 cup maple syrup
  • 1/2 cup brown sugar
  • 250 grams (8.8 oz) butter, chopped
  • 2 x 395 gram (14 oz) tins of sweetened condensed milk
  • 300 grams (10.5 oz) dark cooking chocolate, chopped
  • 1/2 cup pouring cream

Method

Chocolate and Peanut Butter Brownies

Chocolate and Peanut Butter Brownie

Check out this Chocolate and Peanut Butter Brownie recipe that really hits the spot!  Chocolate and Peanut Butter are a match made in heaven for the sweet vs salty flavors and this little recipe is one to impress.  Perfect for morning or afternoon tea, lunchbox treats or just to indulge yourself with something sweet, these are divine!  The original recipe is by the very creative Michelle Southan of Taste and photography by Ben Dearnley.  This recipe has been adapted from the original one by substituting with an alternate peanut butter and using organic dark chocolate along with dutch processed cocoa.

  • Melted butter, to grease
  • 150g dark organic chocolate, coarsely chopped (or plain dark chocolate see original recipe)
  • 100g butter, chopped
  • 215g (1 cup) caster sugar
  • 75g (1/2 cup) plain flour
  • 2 tbs dutch processed cocoa powder (or standard cocoa powder see original recipe)
  • 2 eggs
  • 200g (3/4 cup) smooth peanut butter (or crunchy peanut butter see original recipe)
  1. Preheat oven to 160°C / 320F (Fan Forced). Brush a 16 x 26cm or 6″ x 10″(base measurement) slab pan with melted butter to grease.  Line base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
  2. Place the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water. Use a metal spoon to stir until the chocolate melts and mixture is smooth.
  3. Combine the sugar, flour and cocoa powder in a bowl. Add chocolate mixture and eggs and stir until just combined. Pour into prepared pan. Spoon peanut butter over brownie mixture and use a round-bladed knife to create swirls.
  4. Bake in oven for 35-40 minutes or until crumbs cling to a skewer inserted into the centre. Set aside to cool completely. Cut into slices to serve.  (Optional:  Serve with a scoop of Vanilla Ice-Cream)

 

Michelle Southan’s recipes are always delicious and all I can say is … Enjoy either a slight variation or a fabulous original!

 

Chocolate Coconut Slice

Chocolate Coconut Slice

Chocolate and Coconut make a perfect combination in this recipe for a Chocolate Coconut Slice.  Perfect for kid’s lunchbox treats, afternoon teas, or any time you feel like something sweet really!   This yummy recipe originally comes from the creative Kim Coverdale of Taste and the fabulous photography is by Chris L Jones.   This recipe is also easy enough for kids to try out their cooking skills in the kitchen.

Ingredients

  • 150g butter, melted, cooled
  • 1 cup firmly packed brown sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup plain flour
  • 1/3 cup self-raising flour
  • 1/4 cup cocoa powder
  • 3/4 cup desiccated coconut

Chocolate icing

  • 1 1/2 cups icing sugar mixture
  • 1/4 cup cocoa powder
  • 20g butter, finely chopped
  • 2 tablespoons boiling water
  1. Preheat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm lamington pan. Line with baking paper extending paper 2cm from edge of pan at long ends.
  2. Place butter, brown sugar, egg and vanilla in a large bowl. Stir until well combined. Sift over flours and cocoa. Add 1/2 cup coconut. Stir to combine. Spread mixture into prepared pan. Bake for 25 to 30 minutes or until firm to touch.
  3. Make Chocolate icing: Sift icing sugar and cocoa into a medium heatproof bowl. Add butter and boiling water. Stir until smooth.
  4. Spread hot slice with icing. Sprinkle with remaining coconut. Set aside to cool completely in pan. Cut into pieces. Serve.

 

Delicious!

 

Chocolate Caramel Slice

Chocolate Caramel Slice Recipe

This recipe for Chocolate Caramel Slice will fast become a favorite in your home.  It’s perfect for afternoon snacks with tea or coffee.  Perfect for kid’s lunchbox treats or even as an after dinner dessert slice.  In my own humble opinion, it’s got to be one of the most essential little recipes to have in your Chocolate Recipes collection.  This recipe is from the wonderful Lollipop Designs blog which has a great mix of entertaining posts from custom art and design to cooking and diy tutorials.

Please note*  You can substitute White Chocolate instead of the Milk Chocolate or even Dark Chocolate.   Select which Chocolate to use according to your tastebuds.

I hope you enjoy!

Flourless Chocolate Cake with Raspberry Coulis

Flourless Chocolate Cake with Raspberry Coulis

This deliciously clever chocolate recipe has double the versatility as it can be made as a Flourless Chocolate Cake OR as a yummy Chocolate Slice. Either way you decide to make it, it looks and tastes absolutely divine!  Check out the original Recipe and amazing photos at Vegan in Cleveland.