These are silly. Silly good. This is the best gluten-free and dairy-free dessert I have had to date. I must admit that I don’t eat a lot of GF and DF sweets – but I can tell you that when I make these for Greg I’m eating them too! Andy, Rob, Sylvie – all love them – although we are forced to abstain since Greg’s choices are so limited. I made them for my friend Judy and she said a hit with her family too. She then asked for the recipe which is always a good sign.
I found these gems in my Bakerita cookbook written by Rachel Connors. She also has an amazing blog – and these are also featured in the blog. I’ve made her chocolate chip cookies and snickerdoodles and both – well, just delicious. Greg will likely have some vacation time around the holidays so I’ll start looking for some new ideas soon. And likely from this book!
I always double the recipe and bake in a 9×13 pan. The brownies are a little thicker this way and I prefer that. So the timing needs to be fiddled with. They burn easily and it is hard to tell when done so it make take some guess work. I usually underbake a tad but we all like it that way. If you happen to overbake, consider doubling the icing as it is sooooo good and unlikely that anyone would notice your hard brownie. They also freeze well so I’m always ready for Greg and his sweet tooth.
Note: This recipe uses coconut sugar. Although healthier (a non-refined sugar) I use brown sugar instead. For the 3/4 cup of coconut sugar in the recipe I use a packed half cup of brown sugar. You can do either and they will be good either way.
Enjoy these!! Here is a link to the blog post.