I am SO very excited to be part of the Gluten Free Ratio Rally!   Each month the group posts recipes based on a specific food (normally made with gluten but changed to gluten free) that they have created by starting with a ratio.  Some use the same proportions (taken from Michael Ruhlman’s book Ratio), but you also have the freedom to create new ones based on your preferences. The goal is to remove the mystique from baking and inspire a sense of ability and adventure.  That is my kind of fun!

This month, Mary Fran from Franny Cakes challenged everyone with brownies. (I LOVE the name of her blog.  AND she will be presenting at the Nourished Food Blogger Conference I am attending!  Double-woo!!)  I think most brownie lovers fall firmly into two camps:  Chewy-fudgy brownies and those that are more cake-like.  Personally, the more chocolate the better, so I fall firmly into the chewy-fudgy group.  Mmmm…  My husband on the other hand, is an equal opportunity  brownie lover.  As long as it is chocolate it is all good to him!  He tells me he needs extra chocolate to help with his “magnesium deficiency” to explain away missing chocolate chips from my baking cupboard.  Uh-huh… sure, hon.

Any-hoo… eh-hem…  Back to the brownies!  I have my favorite brownies as the base to these.  I developed them about 7 years ago after some trial and error when I wanted brownies that were gluten free, dairy free, tasted like baked fudge AND had that shiny cracked top that I associated with brownies.  The secret to get the shiny top on these brownies I discovered by accident thanks to having 3 kids distracting me while I am baking:  leave the batter to sit for 30 minutes after pouring in the pan before you bake it.  Works every time!

The topping is to mimic the cream eggs that come out every year.  You know the ones:  the shiny foil, the mysterious white and yellow interior, the milk chocolate that is off limits to my family.  Again, you love them or hate them.  I have been seeing several recipes for homemade cream eggs lately, so decided to adapt that idea into an Easter brownie.  I think these brownies give you that naughty little indulgence with a better ratio of chocolate to filling, with more vanilla overtones, all without making your teeth ache.  LOL!  These are very rich, so I cut them into smaller 1 1/2″ brownies.


I have not been able to make the brownie base egg free, as the eggs are the liquid and really hold things together (not to mention that shiny crackled top).  If you would like and egg free gfcf brownie base for these, try Babycake’s Allergen Free Brownies.


The ratio I use for fudgey-brownie love is:  1.66 part egg | .5 part dry (gf flour and cocoa powder) | 2.5 parts fat (oil and chocolate) | 2 parts sugar    Um, so yeah, it is a bit wacky, but I really like my brownies to taste like baked fudge!  🙂


Gluten & Dairy Free Cream Egg Brownies

Fudge brownie layer:

6 tablespoon mild flavored oil (84 grams)

1 cup packed brown sugar (200 grams)

6 ounces good quality dark gluten & dairy free semi-sweet chocolate, chopped (175 grams)

1/3 cup bean flour blend (47 grams)

1/3 cup cocoa powder (33 grams)

1/4 teaspoon gluten-free baking powder

3 large eggs, beaten (165 grams)


Cream egg layer:

1/4 cup golden syrup or light corn syrup replacement

2 tablespoons gluten & dairy free margarine (I used Earth Balance buttery sticks)

3/4 teaspoon gluten free vanilla

1/8 teaspoon salt

1 1/2 cups sifted powdered sugar

yellow food coloring (I prefer a natural coloring, if you can get it)


Chocolate layer:

3 ounces gluten & dairy free semi-sweet chocolate, chopped

2 tablespoon gluten & dairy free margarine (I used Earth Balance butter sticks)


Preheat oven to 350 F. Melt chocolate, oil, and sugar in a sauce pan on med-low heat, stirring well so the ingredients are properly combined. Transfer to mixing bowl and allow to cool slightly.  Sift gluten-free flour, cocoa and baking powder into the mixture and stir well. Add the beaten eggs. Stir until well blended.


Line an oiled 10 x 7 inch or 9 x 9 inch cake pan with parchment paper.  Lightly oil paper.  Pour in mixture.  Let batter sit 30 min.  (NOTE:  because you are going to be putting a topping on these you DO NOT need to let the brownies sit for 30 minutes to get a crackled top.  I skipped that step.)  Bake in preheated oven for about 35 minutes. Test with a toothpick in the centre to check that it’s cooked through.  Allow to cool completely.


After brownies are cooled, mix together the cream egg layer ingredients, except food coloring, until well blended.  Put 3/4 of the cream egg topping on the brownies and carefully smooth it into an even layer.  Add a bit of yellow food coloring to the last 1/4 of the cream egg topping in the bowl and mix well.  Drop small spoonfuls of the yellow on top to the white topping and as evenly as you can spread with a spoon.  Lay a piece of plastic wrap directly onto of the cream egg layer.  Refrigerate for one hour.


When ready to add the chocolate layer, melt the chocolate layer ingredients in a small sauce pan, stirring constantly.  When completely smooth, remove the plastic wrap from the brownies and top with the melted chocolate.  Smooth chocolate to an even layer.  Refrigerate brownies for at least a half hour for the chocolate to set up before slicing.


Use parchment to lift brownies out of the pan.  Gently remove parchment paper and slice.  I find that if you freeze the brownies for about 20 minutes and clean your knife between slices, you get neater slices.

Be sure to stop by and see all the yummy brownie recipes from the Gluten Free Ratio Rally this month.  And thanks so much to our host, Mary Fran from Franny Cakes!

Adina from Gluten Free Travelette made Chocolate Brownie Pie with Orange Zest
Angela from Angela’s Kitchen made Gluten & Dairy Free Cream Egg Brownies
Brooke from B & the boy! made Triple Chocolate Brownies
Caitlin from {Gluten Free} Nom Nom Nom made Peppermint Brownie Bars
Caleigh from Gluten Free[k] made White chocolate and marshmallow brownies
Caneel from Mama Me Gluten Free made Triple chocolate brownies
Charissa Luke from Zest Bakery made Slutty gluten-free brownies
Claire from My Gluten Free Home PB&J Brownie Whoopee Pies
Claire from This Gluten-Free Life made St. Patty’s Day Marshmallow Swirl Brownies
Erin from The Sensitive Epicure made Mexican Cocoa Brownies with an Almond & Pepitas Crust
gretchen from kumquat made salted caramel brownies
Heather from Discovering the Extraordinary made Nutmeg Blondies
Irvin from Eat the Love made Blueberry Citrus Marble Brownies
Jean from Gluten-Free Doctor Recipes made Blue Ribbon Brownies
Jenn Cuisine made Grain free brownies with no-bake ricotta cheesecake cream
Jonathan from The Canary Files made Vegan Marbled Banana Walnut Brownies
Karen from Cooking Gluten Free! made GF Chewy Crackled Top Brownies with Raspberry Puree
Mary Fran from FrannyCakes made Gluten-Free Hazelnut (Nutella) Brownies
Morri from Meals with Morri made Oaxacan Brownies & Mesquite Cacao Blondies
~Mrs. R from Honey From Flinty Rocks made Black Bean S’More Brownies
Pete and Kelli from No Gluten, No Problem made Caramel Mexican Chocolate Mesquite Brownies
Rachel from The Crispy Cook made Co-Co Nut-Nut Blondies
Shauna from Gluten-Free Girl made Gluten-Free Brownies
Tara from A Baking Life made MintChocolate Flourless Brownies
TR | No One Likes Crumbley Cookies Gluten Free Berry Fudge Brownies