These are amazing: https://www.texanerin.com/the-best-gluten-free-brownies/
I also made a gluten-free apple cake that was a huge hit with everyone. It's was quite sweet though, I'd halve the sugar in it, especially if you have ice cream, or whip cream, with it https://glutenfreeonashoestring.com/tender-gluten-free-apple-cake/
That would have been my Gran. She was an amazing cook. She always said that she put a lot of love in everything she made which is why everything tasted so scrummy. I hope wherever she is she's cooking up some wonderful meals & still sharing the love. Sadly she was cremated with her cook books so we'll never know. Still think it was the love 🥰
Ghirardelli. But use melted butter instead of oil and add an extra egg. You could have some peanut butter also. You can also fold in some peanut butter and add various flavor extracts like coconut, a couple drops of mint, butter extract and of course vanilla extract, and maybe a couple drops of almond extract, and add a pinch of salt
It's hard to beat Ghirardelli Triple Chocolate Brownie Mix with added extra chocolate chips. We usually add 3-4 oz Callebaut 70% dark chips to the mix.
@jshm2 I beg to differ. Most chocolate cake recipes only call for cocoa powder, not real chocolate (similarly, most chocolate ice-creams only contain cocoa powder). Personally, I prefer the taste of complete chocolate, and for me the best brownies convey more complete chocolate flavor than the typical chocolate cake.
P.S. A good chocolate ganache frosting can help a cocoa based cake, but most frosting recipes contain too much confectioner's sugar, producing the over-sugared taste you dislike.
