Learn how to make delicious gluten-free brownies with Siobhan Muir. Perfect for satisfying your sweet tooth without the gluten!
Indulge in Delicious Gluten-Free Brownies with Siobhan Muir
Brownies are a versatile dessert that can be enjoyed for any occasion, whether it’s a holiday celebration or simply a sweet treat for yourself. This recipe, perfect for Yule time, can be made and enjoyed at any time of the year. The brownies are known for staying moist for a long period of time, making them a great option for homemade gifts or party favors.
The ingredients needed for these delicious brownies include butter, cocoa powder, brown sugar, vanilla, eggs, and all-purpose flour. The process involves melting the butter, mixing in the cocoa powder, adding sugar and vanilla, whisking in the eggs, and finally folding in the flour. Once baked and cooled, you can sprinkle powdered sugar on top and cut the brownies into squares or fun shapes for a festive touch. Store them in a covered container to keep them fresh for longer.
Baking Bliss: Siobhan Muir’s Gluten-Free Brownie Extravaganza
Hey y’all it’s sioban Mir okay happy happy happy holidays I hope your holiday season is going very well and it’s full of joy and calm energy because no matter what you do or how much of it you do it’s going to work out great and everyone’s going to have a good time so today I’m going to do an easy recipe an easy means like it’s it’s a very common.
American recipe it’s a common American treat it’s called brownies right but this one’s this this recipe is called Merry Brownies so there’s you know the holiday themed but the idea here is it’s just a brownies now what I read about this one because I’ve never made this recipe before is very easy to make a wonderful treat which children can.
Easily help prepare and not to mention these chewy brownies stay moist for days unlike some brownies which often get hard and I’ve recognized that where I’ve made some brownies and then within like two or 3 days they’re like crunchy crunchy crunchy you’re like okay not quite what I wanted crunch yeah it’s crunch that.
Counts not for Brownies so um so the other thing that’s different about these is I’m going to make them gluten-free and um I’m going to use a little less sugar now again a lot of my recipes tend to Trend toward European cooking not only because of my husband who you know he’s a Hungarian but because we noticed that a lot of these.
Treats can actually taste a lot better the less sugar you put in so here’s what you need you need one cup or two sticks of butter um 12 tablespoons or 3/4 of a cup of cocoa powder okay you need one cup of firmly packed brown sugar uh 2 tpoon of vanilla extract two.
To four eggs I’m going to do three this time um because they said um each added egg makes the brownies richer but also higher in calories and fat it’s a brownie it’s going to be high in calories and fat yeah I’ve never heard of a low calorie Brownie and if you have it probably tastes like sawdust so then you’ll need one and a half cups.
Of allpurpose gluten-free flour and option is chopped walnuts or pecans um this recipe says kids don’t usually like nuts I don’t know if that’s entirely true but sometimes people just want the cake they don’t necessarily want the crunch so if you’re really into adding nuts please feel free to do a.
Half2 cup of chop nuts otherwise we’re going to do it without um and then you’ll use a half a cup of powdered sugar on the at the end on top but you don’t need that quite yet so don’t worry about it so the first thing they say is is grease a 9 and 1/ 12 13 in glass pan um and then preheat under oven to 325 okay we could do that now cuz it.
Takes about 10 minutes to heat up but I’m I have no idea how long this is going to take so do you want to preheat it now yeah all right so and 325 is probably a about I’ll keep it there 115° C oh yeah probably something on up.
You’ll have to do the conversion sorry I didn’t I wasn’t prepared but but in any case um this says it it makes um 16 to 24 squares but we’re not going to do that we’re going to do something special so um it says all right melt butter in a small pan over low heat then sift in cocoa and whisk until smooth if you don’t have an.
Antique sifter you can always pour the powder in there and just sift through there that’s a easy way to if you don’t have a sifter just use a strainer and it’ll work the same way y all right so then once it’s melted we are going to sift in um yeah here this will be fun sift in okay that wasn’t quite the way you.
Wanted to do that was it no it wasn’t I can happily say most of it was sifted well fortunately for you there was extra meaning the um and then you whisk it together until fully combined hindsight I could have executed that just a little better.
But I was just like and it all came out now it did it totally all came out now very exciting very exciting what a develop that’s what it is development it is a development all right so you combine this until it’s smooth and I think the recipe says then.
Pull it off the heat and let cool is that what it says pour pour into a large mixing bowl let cool okay and now we let cool all right so once it cools down a little bit and you cuz you know it was getting ready to kind of like simmer once it cools down a little bit um you’re going to.
Add um the sugar and the vanilla extract which we need two teaspoons two TP that is a lot of vanilla wow yes two teaspoons is a lot of vanilla it looks like a large chunk of sugar it’s like an ey almost I love.
That all right two teaspoons of vanill it says mix well lightly whisk the eggs and then add the batter and stir to blend so go beat those eggs we decided to use three instead of four um or instead of two figuring that that’ll help with not only the binding but just kind of to PL plump things.
Up but oo it looks kind of like actually reminds me of U poppy seed stuff in terms of of the texture just making sure there are no lumps in here lightly whisk the eggs then add to batter and stir to blend add in flour and stir until combined until just Blended cuz it was really funny it says it says stir until.
Combined brownies should be stirred by hand uh until just Blended well combined and just Blended are two different suggestion so what I’m going to do is I’m going to add the flour and then I’m going to uh stir until mostly combined not completely and not just blend it but mostly.
Combined a middle ground good job lightly that is lightly good job the eggs have been lightly killed they have lightly lightly Blended are already dead but whatever all right okay so then you add these and and stir until well combined I think this one wants it well.
Combined oh you can see it start to thicken yeah and that’s just from the egg it’s interacting with the zum gum no there’s no there’s nothing in there yet no you’re right it is interacting with the butter and the sugar all right right so now you have a kind of a.
Thick almost frosting like batter and then you add then you add the flour which is 1 and 1/2 cups of flour what’s with the bubbles well mixing when you beat something it adds air okay always stir slowly when you added flour to.
Something so that it one it’s Incorporated and two it doesn’t poof come on the giant poof is fun make sure the flour even though it says just combined make sure that there isn’t any white showing because if if you still have any white flour left over um it it won’t necessarily be.
Cooked like about that okay add nuts if desired we’re not doing that and Spoon into the baking dish we will be spooning it so was a sugar balm I’m like going what is that hard piece in there that would be a sugar.
Bomb all right sugar B remember ouch where’s the special what oh um that’s an excellent question how about a new one I think that’s an excellent idea I set things down okay I’m tired okay you are tired I’m very you see that it’s the holiday Rush.
Yeah is the holiday R hold that please I will and I won’t do anything with it it’s going to stand right here right there would be good now what it doesn’t say is you’re going to need to spread this cuz no one’s going to want to eat brownies like this so the nice thing is the butter makes it very easy to spread but it doesn’t stick.
To your tool these going to be the world’s coolest brownies I’ve never seen a spray like this no no and and even better they’re glutenfree and that’s the thing I don’t think I’ve ever seen gluten-free anything spread like.
This part of this is the eggs but the way it spreads like this is the butter cuz if you think about it butter is basically natural oil right oh right yeah looks pretty good okay so then what you do is you bake for 30 to 40 minutes until the middle Springs back when lightly pressed and the edges start to pull away from the sides let cool and.
Then sift powdered sugar over the top then we’re going to do the fun part so in about 30 to 40 minutes depending we’ll be back after we put this in the oven and see how it turns out what happens with when you take this out what you’re supposed to look for is when you press it because it’s hot I’m using this when you press it it should bounce back.
With a little pressure pressure and it does let cool then sift powdered sugar on top and cut into squares so we’re going to let it cool for a little while and then we’re going to do something fun but for the most part this is what it should look like and you let it cool and then you just cut it into you know how many.
Squares you’d like smells really good smells really good I can smell it from here yeah but it should be springy and it is all right so we’re going to let it cool and then we’ll be back to show you what we do after that they came out of the um yeah I wouldn’t make them any sweeter.
Mm no I think that’s that’s good so they came out of the pan really easy so now what we’re going to do is we’re going to use cookie cutters to make fun brownie shapes the reason to do this is so that they make them easily um served children cuz well anybody likes fun shapes but if you’re doing this for kids it’s even better so.
We have a few cookie cutters we have a tree and a snowflake and a heart and we thought we’d do Santa’s boot because these are pretty simple they’re not highly detailed and so they should make shapes because brownie dough is not cookie dough so should we yeah okay now this means you are going to.
Have extra pieces that just have to be eaten Dar what will we do mhm you’re going to need a bigger plate yeah but I was I was doing this for like decoration purposes I don’t know this one might be too detail what do you think that one right there didn’t me.
Not too bad we got part of the tree hey still looks like a tree the boot the boot’s getting apart though all right that’s really what the shapes look like so that is really what the shapes look like so then not that you you wouldn’t do this halfway you’d make a whole bunch of shapes or you.
Could just at this point you go yeah those aren’t working great and you can make you make squares uhuh merry holiday brownies gluten-free no l and yummy in case y’all were wondering I think you can get away with.
Doing these for 30 minutes yeah I think these ended up a little dry so I think if you’re doing the glutenfree flour I think you could end up doing it for only 30 minutes so yeah now granted you know oops you have pieces left over darn I think that’s.
Good all right so Mary holiday brownies we’re going to carve these up later but that’s the extent of the the recipe it’s pretty easy I think I would cook it a little less cuz they’re a little on the dry side for these I think we could we could get away with doing a little less but thank you for joining us definitely.
Ring the bell to find out when there’s new videos like and comment on this video uh subscribe to the channel so that you know when we do more of this have a very happy holiday season whatever holiday you celebrate may it be joyous and full of love and connection and um yeah happy making happy Bing happy eating and happy.
Reading happy holidays byebye
