Best Kristis White Chocolate Chip Brownies Gluten Free Recipes

GLUTEN-FREE BROWNIE BARS

Steps:

• Preheat oven to 325°. Line an 8-in. square baking pan with parchment, letting ends extend up sides; set aside. In a large bowl, beat the first 5 ingredients until blended. Stir in chocolate chips and walnuts. Spread into prepared pan., Bake until edges begin to brown and a toothpick inserted in center comes out with moist crumbs (do not overbake), 30-35 minutes. Cool completely in pan on a wire rack, at least 2 hours. Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container.

BEST GLUTEN-FREE BROWNIE RECIPE (ULTIMATE FUDGY!)

Steps:

• Preheat the oven to 350F. Grease a 9x9 baking dish with cooking spray and set aside. (I like this light metal pan.)
• Cut the butter into tablespoon-sized pieces. Add the butter and chocolate chips to a large microwave-safe bowl. Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.
• Add the granulated sugar and brown sugar and stir to combine. Stir in the eggs one at a time, whisking very well after each addition. Whisk in the vanilla extract and salt.
• Mix in the cocoa powder and gluten-free flour until fully combined. Stir in the chocolate chips.
• Pour the batter into the prepared baking pan. Smooth into an even layer. Bake for 30-35 minutes until set and a toothpick inserted into the center of the brownies comes out clean.
• Cool the brownies to room temperature before cutting. Lift from the pan, place on a cutting board, and slice. Enjoy!

WHITE CHOCOLATE CHIP BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Cream sugar and melted margarine
• Add eggs.
• Add flour, cocoa, and vanilla.
• Stir well.
• Stir in about half a bag of white chocolate baking chips.
• Grease and flour pan and add mixture.
• Bake approx 20 minutes at 350 degrees.

KRISTI'S ITALIAN BAKERY BUTTER COOKIES (NOW GLUTEN FREE!!)

Steps:

• Preheat oven to 350°F.
• In an electric mixer, cream the butter and sugar until really fluffy, 3 to 4 minutes. Add eggs and vanilla. Mix well until blended.
• With mixer on low speed, add flour, baking powder, and salt. Mix just until blended. Overmixing the dough will make it tough to squeeze through a pastry bag.
• Fill a pastry bag fitted with a large open star tip with the cookie dough. Pipe cookies onto parchment-lined cookie sheet, spacing them 2 inches apart. If desired, place a cherry half in the center of each cookie before baking.
• Bake for 10 to 15 minutes, or until edges begin to brown.
• Using a metal spatula, lift cookies off cookie sheet and onto wire cooling racks. Cool. Store in an airtight container.
• Note: For pink or green leaf cookies, tint the dough with a drop or two of red or green food coloring, and use a leaf tip to pipe the shapes. You can then dip the tips of the cookies into melted chocolate and let set on a wire rack.

KRISTI'S WHITE CHOCOLATE CHIP BROWNIES (GLUTEN FREE!)

Steps:

• Cream butter and sugar together in the bowl of your stand mixer. (You will need a stand mixer for this unless you are super strong).
• Add eggs, cocoa, vanilla, baking powder and salt. Mix until well combined.
• Add xanthan gum, all flours and starches and mix until combined. Add milk and mix until integrated.
• Last, once the batter is all together (it will be VERY sticky and somewhat stiff), add nuts and choc chips. Stir on low until integrated.
• Grease a 13x9 glass baking dish. Scoop batter out with a silicone spatula (you'll be thankful you did) and do the best you can to work it into the corners and make it sort of level. The levener will do the rest if you get it close.
• Bake at 350 F for 45-75 minutes. At 45, pull and check for doneness by inserting a toothpick into the center. If it pulls out clean, it's completely done (I like mine a little raw, so I pull at 45 minutes). Allow to rest for at least 20 minutes before cutting.
• Be sure to Zmail if you have questions. :).