Gluten-Free Brownies with Spiked Whipped Cream

I work at a small cooking studio teaching young children how to cook and bake. It is so much fun and the kids are always interested. This week we made gluten-free brownie sundaes. They all helped make the batter and each scooped out their own brownie into the cupcake tin. We also made homemade hot fudge sauce and whipped cream. They also got a quick lesson about gluten-free baking. These brownies were a big hit in class. I found myself telling the kids to scoop out just enough batter so I could be included in eating one!

I don’t know about you, but I love fudgey, gooey brownies. I like to under bake mine a little. A trick I’ve learned to bake something this way is to take it out of the hot pan right when it comes out of the oven. If you let it sit in the pan until it cools, it will continue to bake and possibly dry out. I do this with cupcakes and cookies as well.

For the version I made today, I topped the brownies with a spiked whipped cream, which has whiskey in it. This whipped cream makes everyone happy! Image

This recipe makes 12 individual brownies in a cupcake tin or 1 eight inch pan. 

Gluten-Free Brownies:

1 1/2 Cups: Sugar

1/2 Cup (1 Stick): Unsalted Butter

1/2 teaspoon: Salt

1 teaspoon: Vanilla Extract

3/4 Cup: Unsweetened Cocoa Powder

3 Large: Eggs

3/4 Cup: All Purpose Gluten-Free Flour Blend

1 teaspoon: Baking Powder

1 Cup: Chocolate Chips


1) Preheat the oven to 350 degrees F. Line a cupcake tin with paper liners or grease an 8 inch pan. In a small pot, melt the butter with the sugar and salt. Let it cool slightly. 

2) In a medium sized bowl, measure out the cocoa powder and vanilla extract. Stir in the melted butter mixture with a rubber spatula.

3) Whisk in the eggs until blended. Using the rubber spatula again, mix in the gluten-free flour, baking powder and chocolate chips. The batter will be pretty thick.Image

4) Using a 1/4 cup measuring cup, fill it with brownie batter and pour it into the paper liners. They should all be filled half way. This will make sure that all the brownies will bake the same size. If you are just using an 8 inch pan, just pour all the batter into the pan and spread it out evenly. ImageImage

5) Bake for 20 minutes. Once they are done baking, take the brownies out  of the cupcake tin immediately. 

Spiked Whipped Cream:

1/2 Cup: Heavy Cream, cold

2 Tablespoons: Powdered Sugar

1/4 teaspoon: Ground Cinnamon

1 teaspoon: Vanilla Extract

Generous 1/2 Tablespoon: WhiskeyImage


1) In a chilled bowl, whisk the heavy cream to soft peaks.

2) Add in the remaining ingredients and whisk to medium-stiff peaks.

3) Serve a heaping spoonful on top of the warm brownie!Image

12 thoughts on “Gluten-Free Brownies with Spiked Whipped Cream

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