Tag Archives: chocolate

Gluten Free Brownie Brittle {Recipe}

Gluten Free Brownie Brittle | Lil Miss Cakes

I am always looking for good Passover dessert recipes. It’s seriously on my mind all year! I came up with this one last Passover and never got a chance to post it officially on my blog. I did share it on Instagram and emailed it over and over to anyone asking. But here is my official post with the easy to follow, no mixer needed, one bowl, dairy free, gluten free, brownie brittle recipe! I make so many batches of these before Passover because they are so easy to make and really really delicious. I’ve always wanted to try adding other topping on like nuts, marshmallows, coconut, sprinkles…but I have not had the chance. If you try adding anything other than chocolate chips, let me know how it goes! This recipe has actually replaced my recipe for flourless double chocolate nut cookies, a recipe I highly recommend for Passover-it’s really good too! But this brownie brittle is just so much easier to make. Plus it’s nut free, something people are always looking for in a dessert recipe because of allergies. Looking for my other popular Passover desserts? I’ll bet you have heard about my chocolate chip cookies, but have you tried my banana muffins? They are also amazing! I make mine in mini size, perfect for snacking. Enjoy!

Gluten Free Brownie Brittle {Recipe}
Prep time: 
Cook time: 
Total time: 
  • 2 egg whites
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup potato starch
  • 3 Tbs. cocoa powder (I use dutch process)
  • ½ tsp. vanilla extract
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ¼ cup vegetable oil
  • ¾ cup chocolate chips
  1. Preheat the oven to 325 degrees F.
  2. Prepare a baking sheet by covering it in a piece of parchment paper and set aside.
  3. In a medium sized bowl, mix everything aside from the chocolate chips.
  4. Mix by hand or with a mixer on low until combined.
  5. Pour the batter onto the prepared baking sheet and spread into a very thin layer. Spread the batter almost to the edges of the parchment paper, the batter does not spread very much.
  6. Sprinkle the chocolate chips over the batter. Use more or less as desired.
  7. Bake for 15-20 minutes until the batter is shiny and puffy and the edges begin to firm up.
  8. Carefully remove from the oven and immediately cut the brittle into squares. Use a sharp knife and either lightly spray with cooking spray, or coat with oil using a paper towel dipped in oil.
  9. Cut using an up and down motion, pressing the knife into the brittle and lifting back up. Try not to drag the knife through the brownie brittle. Clean the knife off as you go, the melted chips will start to stick and you won't get nice cuts.
  10. Return the brittle to the oven for another 10-15 minutes until crispy.
  11. Remove from the oven and allow to cool completely. Once cool, break into squares. The brittle should break evenly on the cuts you made earlier.
  12. Store in an airtight container at room temperature. I don't recommend freezing the brittle because it softens once defrosted and doesn't stay crispy.

Inside Out Chocolate Chip Sticks {Recipe}

Inside Out Chocolate Chip Sticks | Lil Miss Cakes

I’m obsessed with this dessert lately. It’s so easy and so good! This dessert is basically a chocolate chip cookie stick, but I added cocoa to the dough and used white chocolate chips in place of semi-sweet. These sticks are soft and chewy on the inside and crispy outside. Once you mix up the dairy free dough, divide in half and shape each half into a long strip and bake. After 5 minutes of cooling, slice the cookies into 12 pieces and allow to cool completely. I know I mention using a stand mixer, but these can also be made by hand. Just mix everything in a large bowl.  There is nothing better than a quick and easy dessert to throw together at the last minute! These cookie sticks also freeze very well!

Inside Out Chocolate Chip Sticks {Recipe}
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
  • ½ cup vegetable oil
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1¼ cup flour
  • ¼ cup cocoa powder
  • 1 Tbs. corn starch
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ cup white chocolate chips
  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment combine the oil and sugars. Mix well.
  3. Add in the egg and vanilla and mix to combine.
  4. Mix in the flour, cocoa, corn starch, baking soda, and salt. Stir to combine.
  5. Add in the chips and mix on low, trying not to break up the chips.
  6. Divide the dough in half and working on prepared baking sheet, form each half into a flat strip, about 11 inches long and 2 inches wide.
  7. Bake for about 20 minutes until dough is set.
  8. Remove from oven and allow to cool for 5 minutes. After 5 minutes, cut the strip into about 12 sticks. I use a metal bench scraper to press down and cut each stick. once cut, allow to completely cool.


Chocolate Sugar Cookies {Recipe}

Chocolate Sugar Cookies | Lil Miss Cakes

When a recipe for chocolate sugar cookies from Handmade Charlotte showed up on my Instagram feed, I knew I had to try it. I’ve been craving a chocolate sugar cookie for as long as I could remember and this cookie looked perfect.. But if you have been here before you know I specialize in dairy free desserts so I had to adapt the recipe to fit my needs. I also added a pinch of cinnamon for a bit more of a complex flavor. You won’t really taste it but it gives a nice background flavor that pairs nicely with the chocolate.

Chocolate Sugar Cookie Bite | Lil Miss CakesThese cookies are chocolate heaven. They are intense but also sweet. The sugar coating adds a really nice crunchy coating while the inside is chewy and tender. To get the cookies this really deep almost black color I used Hershey’s Special Dark cocoa. It’s a combination of regular cocoa powder and dutch process cocoa powder and I’m kind of obsessed with it lately. I find it in my local supermarket but I’ll include an affiliate link in case you can’t find it locally: Hershey’s Special Dark Cocoa, 8-Ounce Container (Pack of 2). You can probably use regular cocoa powder but your cookies will look a lot lighter in color. They also freeze well! Here is my dairy-free recipe adapted from Handmade Charlotte.

Chocolate Sugar Cookies {Recipe}
Serves: 36
  • 2 cups + 2 Tbs. flour
  • ¾ cup Hershey's Special Dark Cocoa
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 1 cup vegetable shortening
  • 4 Tbs. margarine
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • pinch of cinnamon
  • ¼ cup sugar for rolling
  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper, set aside.
  2. In a medium sized bowl combine flour, cocoa powder, baking soda, and salt. Whisk to combine and set asode.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment beat the shortening, margarine, and sugars until smooth.
  4. Add in the eggs one at a time making sure to combine well after each addition.
  5. Add the vanilla and cinnamon and mix to combine.
  6. With the mixer on low add in the flour mixture and mix until the cookie dough comes together.
  7. Using a medium sized cookie scoop, form balls of batter. Roll in the sugar and set each cookie on the prepared cookie sheet.
  8. Bake for 12-15 minutes until the cookies are flat and cracked on top.
  9. Allow to cool on wire rack before enjoying!

Here’s an affiliate link to my favorite cookie scoop and the size I used in this recipe: