Today for Chocolate Monday, I am sharing 12 Outstanding Chocolate Brownie recipes – all perfect for any celebration! I know you will be bookmarking a ton of these, just like I have. I can’t wait to give them a try! Which ones will you make first?
Gluten Free Espresso Brownie Bites
from Allergy Free Alaska
These sweet Gluten Free Espresso Brownie Bites are like the brownie bites you often find at your grocery store bakery, but entirely gluten and dairy free. They have all of the chocolaty goodness and decadence of a brownie, yet are evenly portioned out into a tiny bite sized treat.
Dutch Chocolate Walnut Frosted Brownies
from Homemade Home
There is no time that a brownie doesn’t sound amazing. And these Dutch chocolate walnut frosted brownies are rich, sinful, and about to disappear before your very eyes!
Dark Chocolate Salted Caramel Vegan Brownies
from Cotter Crunch
These vegan brownies are a paleo, kid-friendly treat, with antioxidant-rich dark chocolate and dairy free salted caramel sauce. Make this one-bowl recipe for your fudgy brownie fix!
Gluten Free Fudge Brownies
from The Lemon Bowl
These thick and fudgy brownies are topped with a chocolate espresso frosting sending these gluten free treats to the next level.
Vegan Fudgy Black Bean Brownies
from Namely Marly
These healthy Vegan Black Bean Brownies are rich, fudgy, and ultra chocolatey. This recipe uses only 10 ingredients, meaning these brownies are ready to dive into in no time.
The Forum Cafeteria Incredible Chocolate Brownies
from This Old Gal
The Forum Cafeteria Incredible Chocolate Brownies are rich and decadent, with a flaky top, which takes me back to my youth, Dadeland Mall and Miami.
Decadent Flourless Brownies
from Recipe for Perfection
You’ll love these decadent flourless brownies! Made with absolutely no flour of any kind, they are brimming with intense chocolate flavor and fudginess.
Chocolate Zucchini Brownies (GF, DF options)
from Texan Erin
The gooiest zucchini brownies ever! You’d never guess these are made a little healthier and made with whole grains (but can also be made with all-purpose or gluten-free flour) or that zucchini and that applesauce takes the place of oil! With gluten-free and dairy-free options.
Salted Caramel Brownies (Gluten-Free)
from Confessions of an Overworked Mom
I went on a trip to visit Boston and learned more about American Heritage Chocolate. I wanted to share this delicious Salted Caramel Brownie Recipe that uses American Heritage Chocolate with you today.
from Spoonful of Flavor
This easy recipe for Flourless Brownies is the perfect chocolatey treat that is naturally gluten-free! All ingredients are mixed together into one pot and baked resulting in deliciously fudgy flourless brownies with a crispy crust on top.
After Eights Mint Brownies (Gluten Free Option)
from Cooking on the Weekends
After Eight Mint Brownies are absolutely irresistible. Every bite is full of a minty-chocolatey deliciousness that never ends. There’s a gluten-free option, and After Eight recipes are always a huge hit!
Double Decker Brownies (Gluten Free)
from The Heritage Cook
Happy Chocolate Monday! I know you will love these Double Decker Chocolate Brownies, fudgy brownies sandwiched with melted chocolate in between. Double the chocolate and double the fun!
I hope you had fun wandering through these 12 Outstanding Chocolate Brownie recipes. I can see these making appearances all spring, summer, autumn, and winter long at my house. How about yours?
Have a wonderful week and Happy Chocolate Monday my friends!
You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices. Add 1/4 tsp of xanthan gum per cup of flour if your blend doesn’t already contain it. It helps avoid crumbly baked goods.
Weighing your dry ingredients improves your results and gives you recipes that are easy to replicate. It is much more accurate and faster than using measuring cups. If you are using a kitchen scale, spoon your GF flour blend into a cup with straight sides and no spout, until mounded and then use the back of a knife to even the top and scrape off the excess. Weigh the flour left in the cup and use that as your base weight for the flour measurements of that specific flour blend.
Let mixed doughs rest for about 30 minutes before baking to let the flours fully absorb all the liquids. If you have questions, you can find a lot of information by clicking on the “Gluten-Free” tab at the top of the page.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
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