This post for gluten-free double chocolate brownies is sponsored by Happy Egg Co. Please see my disclosures for information on how I work with brands.
October is here and that means you can’t walk through a retail store without being attacked by Halloween decor, nor can you scroll through Pinterest without being tempted by fun Halloween treats!
I decided this year I would make some spooky gluten-free double chocolate brownies in partnership with my friends at Happy Egg Co.
Happy Egg Co. makes the free-est of the free range eggs. I feel good about using Happy Eggs in my recipes, eating them for breakfast (nearly every day!) and feeding the eggs to my children.
Most people don’t think twice about where their eggs come from. But if you’re a conscientious shopper like me, you’ll be happy to know that Happy Egg birds get over eight acres of outdoor pastures to forage across every day. This is why Happy Egg is the only free-range egg producer to receive an American Humane Certification.
The company’s Heritage Breed eggs, found in the blue carton at Sprouts, King Soopers, Safeway and Walmart, have the richest amber-colored yolks you’ll ever see.
Heritage Breed eggs come from two distinct breeds of birds—the Copper Maran and Speckled Legbar. These birds lay light blue and speckled brown colored eggs that are beautiful inside and out.
How Do You Like Your Eggs?
While I love eggs scrambled in fried rice, over-easy atop huevos rancheros and cooked in egg drop soup, the way I really love my eggs is in my brownies, cake or cookies!
So today, I’m taking those beautiful Heritage Breed eggs and making some spectacular gluten-free double fudge brownies decorated with spider webs for Halloween.
Watch me make them here:
How to Make Gluten-Free Double Chocolate Brownies
To make these spooky and gooey gluten-free double chocolate brownies, you’ll need to first assemble all your ingredients. You’ll need melted butter, granulated sugar, three Heritage Breed eggs, vanilla, gluten-free flour blend (preferably one with xanthan or guar gum in it or add if not), cocoa powder, baking powder and chocolate chips.
In a large bowl, combine the melted butter with the sugar and mix until well combined. Then you’ll add the Happy Eggs and mix again. Just look at those beautiful amber yolks!
Then you’ll gradually add in all the dry ingredients until the mixture is well combined. You can do all of the mixing by hand. Just make sure no flour streaks are seen in the batter – mix well.
Finally, stir in the chocolate chips. Once you do this, the brownie batter is complete!
Next, pour the dreamy chocolatey brownie batter into a prepared 8×8-inch baking dish. Either grease the dish [really] well or line it with parchment paper so you can easily remove the brownies from the pan once cooked.
You’ll bake the batter in a 350º oven for 30-35 minutes or until the edges are completely set and a toothpick inserted into the center comes out with just a few crumbs. Let cool completely before removing from the pan.
How About ‘Em Brownies
You can serve these brownies as is. They truly taste and look amazing and don’t need any upgrades beyond slicing and serving.
However, if you’re serving them for Halloween, I’d like to show you an easy way to spruce them up with a little spidey magic.
To get the spider web effect on your gluten-free double chocolate brownies, combine powdered sugar with a little water and mix well. Add the glaze mixture to a plastic piping bag and then snip off the corner of the bag with scissors.
Next, pipe the glaze in circles on the brownies. Start with a small circle then make larger circles around that. Repeat the circles 5-6 times.
Then, use a toothpick to drag the glaze from the smallest circle outwards to the largest circles to create the spooky spider webs. Repeat the process until the pan of brownies is covered with webs. Allow glaze to set before cutting brownies into squares.
There you have it, delicious + gluten-free double chocolate brownies that are fudgy, chocolatey and spooky enough to serve the kids (and kids at heart) on Halloween.
Where to Buy ‘Em Eggs?
Heritage Breed Happy Eggs can be found at Walmart, King Soopers, Safeway and Sprouts. Check the Happy Egg Co. store locator (and specify Heritage Breed eggs when searching).
Be sure to look for the blue carton and savor every delicious creamy egg!
Gluten-Free Double Chocolate Brownies
Ingredients
Brownie Batter
- 3/4 cup unsalted butter, melted 12 tablespoons
- 1 1/2 cups granulated sugar
- 3 Heritage Breed Happy Eggs™ eggs
- 2 tsp pure vanilla extract
- 3/4 cup gluten-free flour blend
- ¾ tsp xanthan gum only add if your blend doesn’t already contain xanthan or guar gum
- 2/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chips
Glaze/Icing
- 1/2 cup powdered sugar
- 1 Tbsp water
Instructions
Brownie Batter
- Preheat oven to 350º. Grease an 8×8-inch baking dish or line with parchment paper (preferable). Set aside.
- In a large bowl, combine melted butter and granulated sugar. Mix by hand (using a whisk) until well combined, about 1-2 minutes.
- Add in the Happy Egg Heritage Breed™ eggs, one at a time, stirring in between. Stir in the vanilla extract.
- Gradually add in the gluten-free flour blend, xanthan gum (if using), cocoa powder, baking powder and salt. Mix until just combined and no streaks of flour remain.
- Stir in the chocolate chips.
- Pour brownie batter into the prepared 8×8-inch baking dish. Bake for 30-35 minutes, until the edges are completely set and a toothpick inserted into the center comes out with just a few crumbs. Let cool completely.
Decoration
- Combine powdered sugar and water in a small bowl and stir until smooth. Add the glaze to a pastry bag or a zip top bag. Snip off the corner of the bag with a scissor.
- To make the spider webs, pipe circles on the brownies. Then, using a toothpick, drag the glaze from the smallest circle outwards. Continue to do this to create the spider webs all over the brownies. Allowing icing to set before cutting.
Notes
- Lining the baking dish with parchment paper makes it easier to remove the brownies from the pan and cut them.
- Take the brownies out of the oven when the edges are set. The middle will be a little underdone still, but will continue cooking after it comes out of the oven.
Insert a toothpick into the center. There should be some crumbs on the toothpick. If it’s just liquid, put the brownies back in the oven for a few minutes. - This is a cocoa powder version of brownies, which creates the perfect balance between cakey and fudgy.
- These brownies keep well in an airtight container for 3-4 days.
- You can also freeze the brownies for up to 3 months. Freeze in a single layer until brownies are frozen. Then, put in a freezer bag.
I just made this recipe and they turned out well. It’s actually the first time I got a crispy crust on brownies in forever. I’ll be making these again.
A GF recipe that worked!