Laurie's Kitchen

A cooking blog of some of my favorites

Gluten Free Brownies January 23, 2013

Filed under: Brownies,Chocolate,Dessert,Gluten Free — laurms15 @ 11:48 am

These are GREAT!!! By far the best I have had yet, and we’ve been on a search to find the perfect one for a long time!


  • 2/3 cup unsweetened cocoa (Ghirardelli brand)
  • 1 1/2 cups granulated sugar
  • 1/2 cup confectioners’ sugar
  • 3/4 teaspoon salt
  • 1 cup flour

-1/2 cup plus 3-4 tablespoons
– 3 tablespoons of potato starch
– 1 tablespoon of tapioca starch
-1/2 teaspoon xantham gum

  • 1 cup semisweet chocolate chips
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 2 tablespoons brewed coffee


Pre-heat the oven to 350°F and grease a 8-inch x 8-inch or 9-inch x 9-inch square pan.

In a large mixing bowl, whisk together the cocoa, sugars, salt, flour and chocolate chips. Add the eggs, oil and coffee, mixing just until smooth. Spoon the mixture into pan, smoothing the top.

Bake the brownies for about 35 minutes (for the 9-inch pan), or 45 minutes (for the 8-inch pan), or until a knife inserted in middle comes out with a few moist crumbs. Place the pan of brownies on a cooling rack and allow them to cool for 1 hour before slicing into small squares. Store the brownies in an airtight container with wax paper in between the layers for up to 3 days.


Peanut Butter M&M Bars January 22, 2012

Filed under: Brownies,Chocolate,Dessert,Peanut Butter — laurms15 @ 2:28 pm

M&M Peanut Butter Bars
adapted from


3/4 cup peanut butter (I used creamy)
2 large eggs
1 cup packed brown sugar
2 cups all-purpose baking mix (Bisquick, for example)
1 bag of M&Ms (I used regular)


1. Preheat oven to 325*F. Spray an 8-inch square pan with cooking spray.
2. Combine peanut butter and eggs until well mixed and smooth.
3. Add in brown sugar and stir until combined.
4. Stir in baking mix until moistened.
5. Fold in M&Ms. Not all of the M&Ms stuck in the batter (or perhaps it would be more accurate to call it dough). I just shoved them in when I put it all in the pan.
6. Spread mixture in greased pan and bake for 35-40 minutes or until golden brown.


I adjusted this recipe. Having never baked with Bisquick I didn’t have it in the house and it was snowing out….soooo leaving the house wasn’t the best option. I decided to look up Bisquick and I found this on Wikipedia:

One cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter.

Perfect! I used Canola oil and they are AMAZING. I’m taking them to watch a football game at a friends house.


Caramel Brownies February 14, 2011

Filed under: Brownies,Caramel,Chocolate,Dessert — laurms15 @ 12:49 pm

Caramel Brownies (fondly known by family and friends as crack brownies)

1 pkg. 12 oz. chocolate chips
1 pkg. 14 oz. Kraft caramels
1 pkg. Chocolate cake mix
2/3 cup sweetened condensed milk
3/4 cup melted butter

Preheat oven to 350 degrees. Grease a 13×9 inch pan. Melt caramels
with 1/3 cup of the evaporated milk. In large mixing bowl combine 1/3 cup evaporated milk, melted butter, and cake mix. Spread 1/2 cake mixture in pan and bake 6 minutes.

While cake is hot, sprinkle chocolate chips on top. Spread melted
caramel mixture over chocolate chips and crumble remaining cake
mixture over caramels. Bake for 20 minutes or until done.