Banana Split Brownie Pizza

May 4, 2014 2 Comments

photo 4

Banana Split Brownie Pizza

Serves 12

Ingredients:

1 package gluten-free brownie mix, or your favorite homemade recipe

8 ounces cream cheese

1 small can crushed pineapple, drained, juice reserved

1-2 tablespoons sweetener (sugar, agave, maple syrup, honey)

2 bananas, sliced

1 cup strawberries, sliced

1/2 cup nuts, chopped (I used peanuts)

chocolate syrup for drizzling

freshly whipped cream and chocolate shavings for topping

Directions:

Grease a 15-inch pizza pan.
Prepare the brownie mix according to package directions. Spread into the prepared pan. Bake for 20 minutes, or until done. Remove from the oven and cool completely on a wire rack.
Beat the cream cheese, pineapple, and sweetener together in a bowl. Use the reserved pineapple juice, if needed, to soften the mixture to a good spreading consistency. Spread the mixture over the cooled brownie crust.
Arrange the banana and strawberry slices over the cream cheese mixture. Sprinkle with the chopped nuts and drizzle with chocolate syrup.
Refrigerate until ready to serve.
To serve, slice as you would a pizza, add a dollop of fresh whipped cream and sprinkle with chocolate shavings.
Enjoy!
***If you are not serving the entire pizza right away toss the banana slices in a little lemon juice to prevent browning…OR…add the bananas to the dessert individually when ready to serve.***
photo 5

Filed Under: Desserts, Recipes, Snacks Tagged With: , , , , ,

Double Chocolate Peanut Butter Chip Brownies (Gluten Free)

October 27, 2013 9 Comments

Double Chocolate Chip Peanut Butter Chip Brownies

Anybody who has ever baked a pan of brownies from scratch knows that they can be tricky…under cook them and they are too gooey, over cook them and they are dry and crumbly and the edges are hard as bricks…it takes practice to get them just right.  Anybody who has ever baked a pan of gluten-free brownies from scratch has probably thrown more than one batch in the trash.  Well…I have to admit I’ve thrown more than one in trash, probably even more than ten.  Yikes.  Not only is it disappointing to not get it right or to not get the reward of a delicious chewy brownie after the labor but gluten-free ingredients ain’t cheap!!!!  I came across a recipe in Food and Wine Magazine last month that I just had to try…Oh boy, am I glad I did!!!!  These brownies came out just about perfect…I live at high altitude so next time I may try a few adjustments but I think the recipe is definitely a keeper.  I typically don’t bake with a lot of sugar so these will be reserved for special occasions because they are SUPER RICH and SUPER SWEET!!!  This recipe comes from Tully Phillips of Tu-Lu’s Bakery in New York City and Dallas…I can’t wait to visit them in person!!!

Double Chocolate Peanut Butter Chip Brownies

Ingredients:
3 sticks unsalted butter, cut into tablespoons, plus more for greasing
12 ounces semi-sweet or dark chocolate, finely chopped
3/4 cup plus 2 tablespoons white rice flour
3/4 cup tapioca flour
1/2 teaspoon kosher salt
6 large eggs
3 cups sugar
1 tablespoon pure vanilla extract
1 cup peanut butter chips
1/2 cup semi-sweet chocolate chips

Directions:
Preheat the oven to 350°. Lightly grease a 9-by-13-inch metal baking pan.

Place the 3 sticks of butter in a heat-proof bowl and set the bowl over a saucepan of simmering water (the bottom of the bowl should not touch the water). Melt the butter, stirring occasionally. Add the chopped chocolate and stir until melted. Remove the bowl from the heat.

In a small bowl, whisk the rice flour with the tapioca flour and salt. In a large bowl, whisk the eggs with the sugar and vanilla until blended. Fold in the dry ingredients until incorporated, then fold in the peanut butter chips and chocolate chips. Fold in the melted chocolate mixture. Scrape the batter into the prepared dish.

Bake for about 1 hour and 15 minutes, until the brownies are slightly puffed and a tester inserted in the center of the brownies comes out with a few moist crumbs attached. Transfer the pan to a rack and let cool completely before turning out the brownies and cutting them into bars.

The brownies can be stored in an airtight container at room temperature for 3 days, or wrapped in foil and frozen for up to 1 month.

***Recipe reprinted with permission from Tully Phillips and Jennifer Wells***

Double Chocolate Peanut Butter Chip Brownies 2
This recipe is shared at:
Gluten Free Tuesday, 5 Ingredient Monday, Slightly Indulgent Tuesday, Fat Tuesday, Gluten-Free Wednesday, Allergy Friendly Lunchbox Love, Allergy-Free Wednesday,  Teach Me Tuesdays, Gluten-Free Fridays, Wednesday Extravaganza
Filed Under: Desserts, Recipes Tagged With: , , , ,

Proceed with Extreme Caution…Fudgy Brownies Ahead!

October 1, 2011 10 Comments

Oh my. Glad I start on the Whole 30 on Monday…these will be gone by then!

Fudgy Brownies with Chopped Macadamia Nuts

Megan Keatley at Health-Bent  posted a recipe earlier this year for Paleo Fudgy Brownies and I have been dying to make them!  It was a beautiful fall Colorado day and it just seemed like the perfect time to bake…these were so easy to make and they turned out so yummy!  I made a few adjustments to the recipe which I am posting here, visit Health-Bent (Paleo friendly recipes that don’t look or taste like dog food!) for the original recipe and be sure to take a look at their other mouth-watering recipes as well!

Fudgy Macadamia Nut Brownies

1/2 cup almond butter

1/2 cup sunbutter

1/2 cup canned coconut milk

2 pastured eggs

1 Tbsp vanilla

1/4 tsp. celtic sea salt

1/3 cup raw cacao

1/4 cup pitted medjool dates, packed

1/3 cup chocolate chips (70% or greater)

1/3 cup macadamia nuts, chopped and divided

Preheat oven to 350 degrees F. Grease an 11 x 7 Pyrex dish (an 8 x 8 would work also).  Place pitted dates in a small bowl and cover with very hot water and set aside for at least 10 minutes.  In a medium bowl whisk together almond butter, sunbutter, coconut milk, eggs and vanilla.  Drain dates and process in a food processor or high-speed blender until smooth, whisk into the wet mixture.  Mix in salt and cacao powder and stir until smooth.  Add chocolate chips and half of the chopped macadamia nuts, mix until incorporated.  Pour batter into the prepared dish and sprinkle remaining nuts on top of the batter.  Bake for 18 – 20 minutes, top will start to slightly crack around the edges when the brownies are done, cool completely on a wire rack before cutting.

Recipe tips:

  • I think these taste best after resting for several hours and even better out of the fridge!
  • You could substitute 1 cup of any nut butter for the almond/sun butter combo
  • 1/4 cup of any sweetener could be used in place of the dates (palm sugar works great!)
  • If you prefer dairy, sub 2 Tbsp. melted butter and 1/4 cup + 2 Tbsp. heavy cream for the coconut milk
  • To make the entire recipe sugar-free, use 1/4 cup cacao nibs in place of the chocolate chips, this will give the brownies a nice crunch but they won’t have the added sweetness from the sugar in the chocolate chips so you might want to add 1 ripe banana.

Cooling...notice the slight cracks around the edges...try to avoid digging directly into the pan with a spoon!

This recipe is shared at:

Slightly Indulgent Tuesday, Fat Tuesday & Tasty Tuesday

Gluten-Free Wednesdays

Fight Back Fridays

Filed Under: Desserts, Recipes Tagged With: , , , , , , , , , ,