Chex Scotcheroos

My husband and I have literally been together 14 years, almost to the day (November 29th marks the anniversary of our first date), and I had no idea this was his favorite childhood dessert! Needless to say, he was super excited when I made this recipe, which surprisingly, I never have before. While these bars traditionally call for Rice Krispies, he actually preferred this updated version to the original because of the added texture from the air pockets in the Rice Chex. (Go me!)

Chex Scotcheroos
Yield: 9x13 pan

Ingredients
Bars:

• 1 cup light corn syrup
• 1 cup sugar
• 1 1/2 cups peanut butter
• 6 cups Rice Chex cereal

Topping:

• 2 cups semisweet chocolate chips
• 2 cups butterscotch chips
• 1/2 cup peanut butter
• 1 tsp vanilla

Directions

1. Grease 9x13 pan with nonstick cooking spray; set aside.
2. For Bars: In large saucepan over medium-high heat, stir corn syrup and sugar until it comes to a boil. Immediately remove from heat and stir in peanut butter until smooth. Fold in cereal and pour into prepared pan. Gently flatten to form even layer.
3. For Topping: In small saucepan over low heat, combine semisweet chocolate, butterscotch chips, peanut butter, and vanilla. Stir until completely melted and smooth. Pour over cereal layer.
4. Allow to cool completely at room temperature before cutting into bars.

Coconut Flour Brownies

My first foray into baking with coconut flour was a rousing success! These brownies are light and fluffy, yet packed with rich chocolate flavor. You actually can't even taste the coconut! Not only is this dessert gluten free, but it can also be made dairy free. Enjoy!

Coconut Flour Brownies
Yield: 9x13 pan

Ingredients

• 1 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup coconut oil
• 2 cups semisweet chocolate chips
• 3/4 cup pure maple syrup
• 2 tsp vanilla
• 5 eggs, room temperature
• 2 cups milk chocolate chips, divided

Directions

1. Preheat oven to 325°F.
2. In stand mixer fitted with paddle attachment, add coconut flour, baking soda, and salt to bowl; set aside.
3. In small saucepan over low heat, melt coconut oil and semisweet chocolate chips.
4. Once completely melted, turn off heat. Add maple syrup and vanilla; mix well.
5. Pour melted chocolate mixture into dry ingredients. Stir until well combined.
6. Add eggs to brownie batter and mix thoroughly.
7. Grease 9x13 pan with nonstick spray.
8. Pour half of brownie batter into prepared pan.
9. Sprinkle top of batter with 1 cup milk chocolate chips.
10. Pour remaining batter over chocolate chip layer.
11. Sprinkle remaining 1 cup milk chocolate chips over top of brownie layer.
12. Bake 35-40 minutes, or until toothpick inserted in center comes out clean.
13. Let brownies cool before slicing and serving.

Notes

• Feel free to use whichever type of chocolate chips you prefer: semisweet, milk, dark, bittersweet, etc. I like using the combination seen here!
• To make the recipe dairy free, simply use a compliant brand of chocolate chips (such as Enjoy Life). Easy, peasy!
• For a decadent treat, warm brownie in the microwave and top with a scoop of dairy free ice cream. It's heavenly!

Recipe adapted from The Coconut Mama.

Flourless Chocolate Torte

My husband asked me not to make him a birthday cake this year.

Wait a second... what?!

I express my love for others by baking them delicious desserts, especially for birthdays. So I found a clever way around the issue: I baked him a last-day-of-the-spring-semester cake to celebrate the end of his 10th(!) year of teaching. Sneaky, huh? ;)

Flourless Chocolate Torte
Yield: 9" round cake

Ingredients
Cake:

• 1 1/3 cups bittersweet chocolate chips
• 1/2 cup coconut oil
• 5 eggs, room temperature
• 3/4 cup sugar
• 1 tsp vanilla
• 1/2 tsp salt
• 1/2 cup walnuts, finely chopped

Ganache:

• 1/4 cup almond milk
• 1/2 cup semisweet chocolate chips

Topping:

• finely chopped walnuts, as desired

Directions

1. Preheat oven to 350°F. Grease 9" round cake pan with nonstick cooking spray; set aside. (If planning to remove cake from pan before topping with ganache, line bottom with parchment and spray a second time.)
2. Melt bittersweet chocolate and coconut oil in saucepan over low heat. Let cool.
3. Meanwhile, in stand mixer fitted with whisk attachment, beat eggs and sugar at medium speed for 5 minutes. Mix in vanilla and salt.
4. Stir chocolate into egg mixture until well combined. Fold in walnuts.
5. Pour batter into prepared pan. Bake for 30-35 minutes, until set. Let cool. (If parchment was used, remove before making ganache.)
6. Once cake has cooled completely, heat almond milk and semisweet chocolate in saucepan over low heat. Spread ganache evenly over cake and sprinkle with walnuts.
7. Store in refrigerator to keep ganache firm. Remove cake from refrigerator 15-20 minutes before ready to serve. Slice and enjoy!

Unlike most of my recipes which come from online sources, this one actually came in the mail! The realtor who helped us buy our home 10 years ago sends out these fun monthly postcards with various topics related to home ownership. Of course, my favorite ones are about food!

Obviously this mailing was sent out during the holidays, and it's taken me nearly 5 months to get around to making it. But hey, I think I deserve some brownie points (no pun intended) for at least hanging onto the recipe for that long and not losing it in the meantime!

Peanut Butter Fluff Blondies

If you've visited my blog before, you may have come across my Reese’s Fluffernutter Bars. Well this, my friends, is an even better version of my previous recipe! These sweet and chewy blondies are loaded with peanut butter, chocolate chips, and a marshmallow swirl that will leave you totally addicted. Don't say I didn't warn you!

Peanut Butter Fluff Blondies
Yield: 7x11 pan (see "Notes" below)

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup light brown sugar
• 1/2 cup creamy peanut butter
• 2 eggs, room temperature
• 1 1/2 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp vanilla
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup semisweet chocolate chips
• 1 cup Reese's peanut butter chips
• 1 cup marshmallow fluff

Directions

1. Preheat oven to 350°F. Grease pan with nonstick cooking spray; set aside.
2. In stand mixer fitted with paddle attachment, cream together butter, brown sugar, and peanut butter until light and fluffy, about 1 minute.
3. Add eggs one at a time, mixing between each addition, then add vanilla and combine. Scrape down sides of mixing bowl as needed.
4. In separate bowl, whisk together flour, baking powder, and salt. Add flour mixture to wet ingredients in two parts, mixing after each addition.
5. Stir in chocolate chips and peanut butter chips.
6. Spread 2/3 of batter in prepared pan.
7. Spread marshmallow fluff on top of batter layer in pan.
8. Spread remaining batter over fluff.
9. Bake 27-30 minutes, or until center is set and doesn't wiggle when pan is moved a bit. Remove pan from oven to wire rack and allow to cool completely before cutting into bars.

Notes

• If you like your blondies thinner, use a 9x13 pan and bake for 25-30 minutes.
• If you like your blondies thicker, use a 9x9 or 10x10 pan (8x8 pans are a bit too small for this recipe) and bake for 35-45 minutes.
• Bake times can also vary based on pan type, not just pan size, so start at the low end of the range and keep an eye on them.
• Make sure to spray your pan with nonstick cooking spray even if you're using a nonstick pan. Fluff is super sticky!

Recipe adapted from Sugar & Soul.

Almond Flour Chocolate Chip Cookies

I've been a bit quiet on my blog lately because I'm going through a huge personal transition... not only will I be eating gluten free, but I have eliminated all dairy from my diet as well. I have been lactose intolerant for basically my entire adult life, but I've been able to consume limited amounts of dairy without too much issue. To keep things real, a bunch of health issues collided in a perfect storm the week before Christmas, and I finally said enough is enough! After thinking about going dairy free for a few months (just ask my husband...I'm sure he got sick of me talking about it), I finally pulled the plug. Just like going gluten free totally sucked in the beginning (there's really not a nicer way to say it), I got used to it and it became my new normal. Now, I will be doing the same with dairy!

I'll admit, these cookies didn't quite satisfy my chocolate chip cookie hankering the way I was hoping they would. The cookies are not as sweet as the desserts I normally make, but maybe that is a good thing... I just need to retrain my tastebuds! On a positive note, I was pleasantly surprised by the soft and pillowy texture of these cookies because almond flour recipes often turn out dense, and these cookies were quite the opposite! I will definitely make them again and maybe play around with the extracts and/or mix of chocolate chips.

Almond Flour Chocolate Chip Cookies
Yield: 30 cookies

Ingredients

• 1/4 cup coconut oil, room temperature
• 1/4 cup maple syrup
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 3 cups almond flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semisweet (or dark) chocolate chips (regular or dairy free, your choice!)

Directions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Combine almond flour, baking soda, and salt; set aside.
3. In stand mixer fitted with paddle attachment, beat coconut oil and maple syrup until creamy, but not fully incorporated, about 5 minutes. Add eggs, vanilla, and almond extract (if using) and mix for 2 additional minutes.
4. Slowly add dry ingredients to egg mixture and mix briefly. Fold in chocolate chips until evenly distributed.
5. Place large rounded tablespoons onto prepared baking sheets, about 1 inch apart. (I use a small cookie dough scoop for this step.)
6. Bake until set and golden, about 12-15 minutes.
7. Remove from pan to wire rack to cool completely.

Recipe adapted from Bob's Red Mill.

Easy Chocolate Syrup Brownies

My son had an ice cream party at school last week, and we were asked to provide chocolate syrup for the entire third grade. Of course I bought the giant bottles from Sam's Club because I didn't want these kids to have to skimp on their sundae toppings! We ended up having quite a bit leftover, so I found this recipe on the Hershey's website to help consume some of what remained. They are delish!

Easy Chocolate Syrup Brownies
Yield: 9x13 pan

Ingredients
Brownies:
 1/2 cup (1 stick) butter, softened
 1 cup sugar
 2 eggs
 1 tsp vanilla
 1 1/3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1/2 tsp baking soda
 3/4 cup Hershey's Chocolate Syrup
 1 cup mini semisweet chocolate chips

Frosting:
 1/4 cup (1/2 stick) butter, softened
 1/2 cup Hershey's Chocolate Syrup
 2 cups powdered sugar

Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In large bowl, beat butter and sugar until fluffy. Add eggs and vanilla; beat until well combined.
3. Stir together flour and baking soda; add alternately with chocolate syrup to butter mixture. Beat well.
4. Fold in chocolate chips. Pour batter into prepared pan.
5. Bake 25-35 minutes, or until brownies begin to pull away from edges of pan. Cool completely in pan on wire rack.
6. Once brownies are cooled, make frosting by beating all ingredients in stand mixer until well blended. Spread on top of cooled brownies.
7. Cut into squares and enjoy!

Recipe adapted from Hershey's Kitchens.

Chocolate Banana Muffins

My kids love to eat muffins! And I'm happy to make them. :)

Chocolate Banana Muffins
Yield: 16-18 muffins

Ingredients
1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 Tbsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
1/2 cup miniature semisweet chocolate chips
1/2 cup regular semisweet (or milk) chocolate chips
4 Tbsp cocoa powder
1 egg, room temperature
1/2 cup sour cream
1/4 cup melted coconut oil (can substitute vegetable oil)
1 tsp vanilla extract
1/2 cup brown sugar, lightly packed
1 cup mashed ripe bananas (2-3 bananas)

Directions
1. Preheat oven to 350°F. Generously coat muffin tin(s) with nonstick cooking spray; set aside. (These muffins stick to paper liners, so it is not recommended to use them.)
2. In small bowl, stir together flour, cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips.
3. In another bowl, briskly whisk together egg and sour cream. Stir in melted coconut oil (slightly cooled but measured in its melted state), vanilla extract, brown sugar, and mashed bananas.
4. Combine wet and dry ingredients; stir until JUST combined. Over-mixing results in denser muffins.
5. Divide batter evenly among prepared muffin cups. Bake for 17-23 minutes, or until toothpick inserted in center comes out clean.
6. Allow to cool in pans for 5-10 minutes. Then remove muffins from pan(s) to wire rack to cool completely. (Use butter knife to gently lift each muffin out.)
7. Store in airtight container in refrigerator.
8. When ready to eat, microwave muffin for 15-20 seconds. Spread with Nutella or peanut butter, if desired, and enjoy!

Recipe adapted from Chelsea's Messy Apron.

Gooey Cookies & Cream Double Chocolate Cake Bars

Here is a family favorite dessert that used to be chock full of gluten. The original recipe called for a boxed chocolate cake mix for the base and then crumbled Oreos on top. Obviously this recipe required some serious tweaking to make these bars gluten free!

Through trial and error, I figured out the perfect combination of made-from-scratch ingredients to replace the cake mix. Luckily, a number of different gluten free "Oreo" cookie options exist in the market. My mom sent me this box from Trader Joe's. (Glutino is another brand I've tried. Head over to this post to see what that package looks like.)

Gooey Cookies & Cream Double Chocolate Cake Bars
Yield: 9x13 pan

Ingredients
1 stick unsalted butter, softened
1 1/2 cups sugar
1 egg, room temperature
1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/2 cup cocoa powder
1 Tbsp baking powder
1/4 cup milk (I use almond milk)
15 gluten free "Oreo" cookies
1/2 cup white chocolate chips
14 oz can sweetened condensed milk
1 cup semisweet chocolate chips

Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. (This can be done by hand if you don't have a stand mixer.) Add egg; mix well.
3. Combine flour, cocoa, and baking powder in bowl. Add dry ingredients to creamed sugar in small batches, alternating with milk. Batter will be very stiff.
4. Press dough into prepared baking pan.
5. Crumble cookies on top of dough.
6. Sprinkle white chocolate chips over cookies.
7. Pour sweetened condensed milk over cookies and white chocolate chips.
8. Top with semisweet chocolate chips.
9. Bake 16-20 minutes, until cooked through. (White chocolate chips will start to brown slightly.)
10. Cool completely before cutting into bars.

Recipe adapted from Picky Palate.

Chocolate Chip Muffins

When you wake up to a blizzard raging outside in the middle of April, what better way to start the day than with a batch of homemade muffins fresh from the oven! The best part about this recipe is the crunchy, sugary topping, so be sure to eat the muffins while they are still warm... I bet you'll be going back for seconds!

Chocolate Chip Muffins
Yield: 12 muffins

Ingredients
Muffins:
 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1/2 cup white sugar
 3 tsp baking powder
 1/4 tsp salt
 3/4 cup milk (I use almond milk)
 1/3 cup vegetable oil
 1 egg, room temperature
 3/4 cup mini semisweet chocolate chips

Topping:
 3 Tbsp white sugar
 2 Tbsp brown sugar

Directions
1. Preheat oven to 375°F. Line muffin pan(s) with paper liners.
2. In medium bowl, combine flour, sugar, baking powder, and salt; mix well.
3. In small bowl, combine milk, oil, and egg; blend well.
4. Add wet ingredients to dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy).
5. Fold in chocolate chips.
6. Divide batter among 12 muffin cups, filling about 2/3 full. (I use an ice cream scoop to make them even.)
7. Combine topping ingredients in small bowl; mix well. Sprinkle over tops of batter; pat down gently with fingers.
8. Bake 15-20 minutes, or until toothpick inserted in center comes out clean. Cool a few minutes in pan before removing to wire rack.
9. Serve warm. Enjoy!

Double Chocolate Chickpea Flour Cookies

Chickpea flour (also known as garbanzo bean flour) is a nutritional powerhouse when it comes to alternative flours for gluten free baking. Not only is it loaded with protein and high in dietary fiber, but chickpea flour is also a good source of iron.

These rich, chocolate cookies are soft and cake-like in the middle with a crisp and chewy edge around the outside. While these cookies might seem like a bit of an indulgence, just remember they offer a host of health-promoting qualities!

Double Chocolate Chickpea Flour Cookies
Yield: 2 dozen

Ingredients
1 cup chickpea flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1 egg, room temperature
1/2 cup coconut oil, melted
3/4 cup packed brown sugar
2 tsp vanilla
1 tsp instant espresso powder (optional)
1 cup semisweet (or bittersweet) chocolate chips

Directions
1. Preheat oven to 350°F. Line cookie sheet with parchment paper.
2. In medium bowl, whisk together chickpea flour, cocoa powder, baking soda, and salt.
3. In large bowl, whisk together egg, coconut oil, brown sugar, vanilla, and espresso powder, if using, until blended. Add flour mixture, stirring until well combined. Fold in chocolate chips.
4. Roll dough into 1-inch balls. (I used small cookie dough scoop.) Space 2 inches apart on prepared sheet and flatten slightly.
5. Bake 8-10 minutes until edges are set (centers may still look slightly soft). Let cool on sheet for 1 minute, then transfer to wire rack and cool completely.

Recipe adapted from Power Hungry.

Fudge Truffle Cheesecake

I don't know about you, but my stand mixer is the most-used appliance in our kitchen! This was the very first birthday present that I ever received from my husband. Boy did he set the bar very high for himself! But here it is, 12 years later and still rocking the recipes right along with me. And of course it's pink, because that's my favorite color. :)

I made this fancy dessert today because our family is having an early Easter gathering this weekend, and a rich decadent cheesecake just begs to be shared with a crowd! The last time I made a new recipe for a get-together, I forgot to take a picture of the final product before it was devoured. (Remember this post? The truffle theme was a total coincidence, I promise!) So here are a few snapshots of the cheesecake as I made it this morning.

Crust pressed into the springform pan:

Filled crust before going in the oven:

Cheesecake immediately after baking:

Cheesecake after cooling for 3 hours at room temperature:

Hopefully there will be a slice leftover so I can add a photo to this post showing you a cross-section of the crust and filling. Otherwise, if I don't update this post, then I suppose the recipe was a rousing success! ;)

Fudge Truffle Cheesecake
Yield: 9” springform pan

Ingredients
Crust:
 1 1/2 cups almond flour
 1/2 cup powdered sugar
 1/3 cup baking cocoa
 1/2 cup butter, melted

Filling:
 3 (8 oz) packages cream cheese, softened
 1 (14 oz) can sweetened condensed milk
 2 tsp vanilla
 4 eggs
 2 cups semisweet chocolate chips, melted and cooled

Garnish:
 Whipped cream or cool whip
 Mini semisweet chocolate chips

Directions
1. Preheat oven to 300°F.
2. Combine all crust ingredients. Press onto bottom and 2” up sides of 9” springform pan. Chill in refrigerator.
3. For filling, beat cream cheese, sweetened condensed milk, and vanilla in large bowl, at medium speed, until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate chips until evenly incorporated. Pour into crust.
4. Bake for 65 minutes, until center is almost set (will still jiggle slightly). Cool on wire rack for 3 hours at room temperature. Refrigerate overnight.
5. Just before serving, remove sides of pan. Garnish with whipped cream and chocolate chips, if desired.

Note: This recipe needs to be made one day in advance!

Recipe adapted from Taste of Home.

Almond Flour Blondies

These blonde brownies are chewy, gooey, and filled with delicious morsels of semisweet and white chocolate!

Because this recipe calls for almond flour, the end product is a bit different than if you used a more traditional baking flour. The bars puff up nicely while baking and then sink as they cool. When you cut into them, they will appear under-cooked, but they are actually ready to eat! I recommend using a fork since they can be a bit crumbly. But, trust me, that first bite will be worth it!

(Before posting this recipe, I made sure to try it out a few times because I was skeptical of the results. I must be doing something right, though, because I've received rave reviews from my family every time!)

Almond Flour Blondies
Yield: 9x13

Ingredients
1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup white sugar
2 eggs, room temperature
2 tsp vanilla
1 3/4 cup almond flour
1 tsp baking powder
1/2 tsp salt
1 cup semisweet chocolate chips
1 cup white chocolate chips

Directions
1. Preheat oven to 350°F.
2. Lightly grease 9x13 baking pan.
3. In bowl of stand mixer, cream together butter and sugars. Add eggs and vanilla; mix on high until light and fluffy, about 3 minutes.
4. Add almond flour, baking powder, and salt. Mix to fully incorporate. Stir in semisweet and white chocolate chips.
5. Pour dough into prepared baking dish. Smooth into an even layer. Bake for 20-25 minutes, until golden.
6. Allow to cool for at least a few hours or overnight. (They are easier to remove from the pan the longer they cool.)
7. Slice into bars and enjoy!

Recipe adapted from Meaningful Eats.

Rolo Cookie Bars

If you love the soft and chewy texture of a classic oatmeal chocolate chip cookie, then this is the recipe for you! These bars have all the makings of your original favorite, but with a slight twist: pockets of ooey, gooey caramel mixed throughout!

Rolo Cookie Bars
Yield: 9x13 pan

Ingredients
1 cup butter, softened
1 1/4 cups packed brown sugar
2 eggs, room temperature
2 Tbsp milk (I use almond milk)
1 3/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 cups Bob's Red Mill Gluten Free Quick Cooking Oats
1 cup semi-sweet chocolate chips
1 cup unwrapped Rolos (about 25-30 candies)

Directions
1. Preheat oven to 350°F. Prepare 9x13 pan with nonstick cooking spray. Set aside.
2. In stand mixer, cream butter and brown sugar. Add eggs, milk, and vanilla; mix well. Stir in flour, baking soda, salt, and oats.
3. Fold in chocolate chips and Rolos.
4. Spread dough in prepared baking dish. Bake for 20-25 minutes. The edges should be set and golden brown, and the tops of the bars should look mostly “dry.”
5. Allow to cool for at least 10 minutes before cutting.

Recipe adapted from Somewhat Simple.

{Classic} Brownies

Like all busy moms, I used to keep a couple boxes of brownie mix in my pantry out of convenience for a quick homemade dessert or dish to pass at a potluck. Once I went gluten free, that got thrown out the window! Because let's be real, I only ever bought them when they were on sale for less than $1 per box and I'm not shelling out the big bucks for a GF version.

Thankfully my mom gave me this recipe that her sister got from a friend (did you follow all that?!) and there's no turning back to the pre-packaged stuff. Once I started making my brownies from scratch, I discovered my kids actually preferred the homemade version to the store-bought ones I used to make. Win!

Brownies
Yield: 9x13 pan

Ingredients
2 cups sugar
1 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
5 eggs
1/2 tsp salt
1 cup vegetable oil
1 tsp vanilla
1/2 cup cocoa powder
2 cups semisweet chocolate chips, divided

Directions
1. Preheat oven to 350°F.
2. Mix all ingredients, except 1 cup chocolate chips, in large bowl.
3. Spread in greased 9x13 pan. Sprinkle with remaining 1 cup chocolate chips. Pat down with hand.
4. Bake for 27-30 minutes, or until toothpick inserted in center comes out clean.
5. Cool completely before cutting.

Serving Suggestion: Warm brownie in microwave for 15-20 seconds, then top with scoop of vanilla ice cream. Enjoy!

Zucchini Brownies

Now here's a dessert you can feel good about eating! (Because we all know how decadent so many of the other recipes found on my blog can be!) These healthy brownies are packed with good-for-you zucchini and contain minimal added fat and sugar compared to traditional brownie recipes. The light, airy texture is moist and full of chocolate flavor.

Zucchini Brownies
Yield: 8x8 pan

Ingredients
2 eggs
1 Tbsp vanilla
3/4 cup sugar
1/4 cup sour cream
1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/3 cup cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
2 cups grated zucchini*
1 cup semisweet chocolate chips, mix into batter
1/2 cup semisweet chocolate chips, sprinkle on top

*If using frozen shredded zucchini, gently squeeze out excess moisture and then measure out 2 cups.

Directions
1. Preheat oven to 350°F. Line 8x8 pan with parchment paper or spray with nonstick cooking spray.
2. In large bowl, mix together eggs, vanilla, sugar, and sour cream.
3. In separate medium bowl, mix together flour, cocoa, baking soda, and salt. Sift together if lumpy.
4. Add dry mix to wet ingredients; gently stir to combine. Do not over mix!
5. Fold in zucchini and 1 cup chocolate chips.
6. Pour batter into prepared pan and sprinkle 1/2 cup chocolate chips on top.
7. Bake 30-35 minutes, or until toothpick inserted in middle doesn't come out gooey. It might still be sticky, just not have raw batter on it.
8. Cool completely before cutting.
9. Store in airtight container for up to 2 days at room temperature or up to one week in refrigerator. (Recommended to store in refrigerator right from the beginning due to high moisture content.)

Recipe adapted from Texan Erin.

Chocolate Zucchini Bread

If you grow a garden during the warmer months of the year and are looking for a great way to use up your abundant supply of zucchini, this is definitely a recipe you will want to file away for later this summer. (Or, perhaps, you can grab a bag of shredded zucchini out of your freezer to use up some of your leftover supply right now?!)

I made this recipe today specifically because it yields two loaves of bread. Since I volunteered to bake for the PTA-sponsored conference meals at school, I figured I could slice up one loaf for the teachers to enjoy in the break room while keeping the other loaf at home for our family!

I think my son described this recipe best when he said, "It tastes like brownies!"

Enjoy! :)

Chocolate Zucchini Bread
Yield: 2 loaves

Ingredients
3 eggs
1 cup vegetable oil
1 1/2 cups brown sugar
2 tsp vanilla
2 cups freshly grated zucchini* (about 2 medium)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/2 cup cocoa powder
1 cup mini semisweet chocolate chips
1 cup regular semisweet chocolate chips

*If using frozen shredded zucchini, gently squeeze out excess moisture and then measure out 2 cups.

Directions
1. Preheat oven to 335°F. (I have a convection oven. If using a standard oven, increase temperature to 350°F.)
2. Grease two loaf pans with Crisco.
3. In large bowl, whisk together eggs, oil, brown sugar, and vanilla until well combined. Stir in grated zucchini.
4. Add flour, cocoa, baking soda, baking powder, and salt. Fold in chocolate chips.
5. Divide batter evenly between prepared pans. Bake 50-60 minutes, or until a tester inserted in the center comes out clean.
6. Let bread cool in pans for 10 minutes before transferring to wire rack. Cool completely before slicing and serving.

Recipe adapted from Make and Takes.

Chocolate Avocado Brownies

I know what you're thinking...the words avocado and chocolate should never appear in the same sentence, let alone the same recipe. Believe me, I thought the same thing! But yesterday my avocado decided it was time for peak ripeness, and I just didn't feel like eating it with my lunch (blasphemy, I know). So a quick Pinterest search revealed this recipe, and my "problem" (of not wanting my ripe avocado to go to waste) was solved!

Don't let the healthy ingredient list turn you away. One bite of these unconventional brownies will have you asking for seconds as the rich chocolate flavor and smooth texture melt in your mouth!

Clearly I was so anxious to satisfy my sweet tooth that I forgot to take a picture first!

Chocolate Avocado Brownies
Yield: 8x8 pan

Ingredients
3/4 cup almond flour
3/4 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1 egg
1 ripe avocado, peeled, pitted, and mashed smooth
1/2 cup butter, melted
1 tsp vanilla
3/4 cup pure maple syrup
1 cup semisweet chocolate chips

Directions
1. Preheat oven to 350°F. Lightly spray 8x8 pan with nonstick cooking spray.
2. In small bowl, combine flour, cocoa powder, baking powder, and salt; set aside. In medium bowl, whisk together egg, avocado, butter, vanilla, and maple syrup; mix well until smooth. Gradually add flour mixture to avocado mixture; blend well. Gently fold in chocolate chips and pour into prepared pan.
3. Bake in preheated oven for 20-25 minutes, or until toothpick inserted into center comes out clean.
4. Allow to cool completely before cutting.
5. Store refrigerated in airtight container.

Recipe adapted from Skinny Ms.

Fudgy Teff Brownies

If you've browsed through my other recipes, you may have come across this post where I branched out from my usual one-to-one gluten free flour. The tart I made was a rousing success, so I decided to search for other ways to use my teff flour...

And that's when I discovered this gem! I am a lover of all things chocolate, and let me tell you, this recipe does not disappoint. The batter is super quick and easy to stir together, and after 20 minutes in the oven, these brownies are done!

I know you may be ready to dig in as soon as the delicious aroma starts emanating from your oven, but you need to be patient! Let the brownies cool for a few hours so they set up a bit (that will make them easier to cut) because they are super moist. I made them mid-morning and served them to my children for an after-school treat. We all agreed they were heavenly! The fudgy, gooey texture just melts in your mouth. I think I discovered my new stand-by brownie recipe!

Fudgy Teff Brownies
Yield: 8x8 pan

Ingredients
1 cup teff flour
3/4 cup cocoa powder
1/4 tsp salt
*3/4 cup plus 2 Tbsp unsalted butter, melted and slightly cooled
1 1/2 cups granulated sugar
1 Tbsp vanilla
3 eggs, room temperature
*3/4 cup semisweet chocolate chips

Update 12/22/18:
*To make dairy free, substitute coconut oil for butter and use dairy free chocolate chips. Brownies turn out a bit drier and less fudgy, but in a good way (more like a traditional brownie). My husband actually prefers the dairy free version to the original formulation of the recipe!

Directions
1. Preheat oven to 350°F. Grease 8x8 pan with nonstick cooking spray.
2. In large mixing bowl, stir together melted butter, sugar, and vanilla. Once combined, add eggs, one at a time, and stir just until combined. Add flour, cocoa, and salt. Stir just until no streaks of flour remain. Do not overmix! Fold in chocolate chips.
3. Pour batter into prepared pan. (If desired, sprinkle additional 1/2 cup chocolate chips on top of batter, as shown in photos above, and pat down gently with hand so chocolate chips stick in batter.)
4. Bake for 20-22 minutes, or until brownies have formed a thin crust and appear set in the middle. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
5. Let cool completely and then cover and store at room temperature for up to 4 days. You can also refrigerate them to give them a fudgier texture.

Recipe adapted from TexanErin Baking.

Hot Fudge Cheesecake Brownies

If you're looking for a rich, indulgent dessert, then you've come to the right place! The creamy, chocolatey cheesecake sandwiched between two brownie layers sprinkled with chocolate chips on top will leave your sweet-tooth satisfied (and craving more!).

Hot Fudge Cheesecake Brownies
Yield: 9x13 pan

Ingredients
For brownies:
 1 cup unsalted butter
 1 1/4 cups semisweet chocolate chips
 3/4 cup unsweetened cocoa powder
 2 cups granulated sugar
 1/4 cup brown sugar, packed
 1 tsp vanilla
 1/2 tsp salt
 4 eggs
 1 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1 1/2 cups additional chocolate chips (or chopped peanut butter cups), for topping

For cheesecake:
 8 oz cream cheese, softened
 1 jar hot fudge topping (about 12-16 ounces)

Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray. Set aside.
2. Make brownies: Place butter and 1 1/4 cups chocolate chips in large microwave-safe mixing bowl and heat on high power in 30-second increments, stirring between each, until melted and smooth. Stir in cocoa powder until completely incorporated. Add both sugars, vanilla, and salt, stirring to combine. Stir in eggs, one at a time, until completely mixed through. Gently stir in flour until incorporated and no more flour is visible. Batter will be thick.
3. Spread 2/3 of brownie batter in prepared pan. Set the rest aside.
4. Make cheesecake: In stand mixer, beat together cream cheese and hot fudge until smooth and no lumps remain. Gently spread over bottom brownie layer.
5. Carefully layer remaining brownie batter on top of cheesecake layer. Sprinkle with additional chocolate chips and/or chopped peanut butter cups.
6. Bake for 30 minutes, or until brownies are set with just a little wiggle in the center and they start to pull away slightly from the edges of the pan. Cool completely.
7. Chill at least 2 hours before cutting. Store in refrigerator in sealed container.

Recipe adapted from Crazy for Crust.

Chocolate Volcano Cookies

I love a recipe with a super-short list of ingredients, especially when they are things I keep on hand at all times anyway! So when I ran across this recipe in a magazine I was flipping through, I was able to give it a try right away (e.g. this afternoon) without a special trip to the grocery store.

These cookies are light, airy, and full of chocolate flavor as the chewy texture melts in your mouth!

Chocolate Volcano Cookies
Yield: 2 dozen

Ingredients
3 1/2 cups powdered sugar
3/4 cup unsweetened cocoa powder
1/2 tsp salt
4 large egg whites, room temperature
1 Tbsp pure vanilla extract
1 1/2 cups semisweet or bittersweet chocolate chips (I used a combination of the two)

Directions
1. Preheat oven to 350°F.
2. In large bowl, whisk together sugar, cocoa, and salt. Add egg whites and vanilla. Stir until smooth. (Batter will be thick.) Fold in chocolate chips.
3. Lightly coat two large baking sheets with nonstick cooking spray.
4. Using small cookie dough scoop, drop batter on prepared sheets, spacing 2 inches apart. (Cookies will spread as they bake.)
5. Bake 13-15 minutes, until crackly and set. (For best results, cook one pan at a time in center of oven.)
6. Let cool 3 minutes on baking sheet before using metal spatula to transfer cookies to wax paper to cool completely.

Recipe adapted from December 2017 issue of Good Housekeeping magazine.