All posts by Erinn

Brix Chocolate Baked Chocolate Donuts


DonutsDonuts, glorious donuts…a deliriously delicious treat and oh so satisfying when you need more than just a piece of chocolate to take you through the day! We’ve ditched the fryer and developed a delicious baked version of chocolate donuts that are gluten free and dairy free (but fully delicious). Give ’em a whirl – you won’t be disappointed!

Ingredients & Instructions:

1 large egg                                                                     1/4 c. coconut oil (slightly melted, but cool)

1/2 c. almond milk (or other non-dairy)                1 t. vanilla

1/3 c. unsweetened applesauce                                1/2 c. sugar

3/4 c. unsweetened cocoa powder                           1/2 t. baking soda

2 t. baking powder                                                      1/2 c. white rice flour*

3/4 c. GF oat flour*                                                     1/4 c. millet flour*

1/2 t. salt

*You can sub out the different flours for a gluten free flour blend if you prefer – just add 1 c. and go from there because the xanthan gum will absorb liquid as it thickens.

Glaze: 4 oz Brix Smooth Dark Chocolate (this contains dairy – to stay dairy free swap with our Extra Dark variety). Melt along with 1 T. coconut oil, stir to combine and add a pinch of salt.

Mix wet ingredients in one bowl (ensure that the coconut oil has cooled so it doesn’t cook the egg) and dry ingredients in another bowl. Add dry mix to wet mix in two batches, whisking gently to combine. Spoon batter into non-stick donut pan, filling all the way (for a donut pan this means filling to the center hole marker). Bake 14 – 17 minutes at 375ºF and cool before removing from pan. Dip top of donut into glaze and serve immediately. Optional toppings: Shredded coconut, chopped nuts, sprinkles.


These donuts are best served immediately. Store 1-2 days in an airtight container and then freeze to prevent drying.


Brix Chocolate Souffle


A classic chocolate souffle is a recipe you’ll turn to again and again for dinner parties, celebrations and quiet dinners for you and your love! It bakes in nearly half the time of a regular cake and happens to be gluten and dairy free, as well. So what better way to celebrate Valentine’s Day than with a yummy Brix Chocolate souffle and your favorite bottle of wine?

I used Brix Medium Dark Chocolate for this particular souffle recipe, but you can substitute any variety of Brix that you prefer or already have on hand.

Ingredients & Instructions:

5 oz. Brix Medium Dark Chocolate                                       6 large eggs (3 yolks, 6 whites)

1/3 c. sugar                                                                                 1/4 t. vanilla

1/4. t cream of tartar                                                                1 T. coconut oil

Using a wooden cutting board or hard surface, chop chocolate into at least 1″ pieces and place in microwaveable safe bowl; melt in 45 second increments, stirring frequently (or melt via a double boiler).  Separate egg yolks from egg whites and add 3 lightly beaten egg yolks to the melted chocolate and stir until stiff (be careful that your chocolate is not too hot or your eggs will scramble).

Beat all 6 portions of egg whites with the cream of tartar on low-medium speed until they form soft peaks. Add the sugar in small portions and continue to beat at medium speed until all sugar is added. Increase the speed to high and beat until the whites form stiff peaks.

Stir a small portion of egg white mixture into the chocolate mixture to loosen (about 1/2 – 3/4 cup) and then gently fold the chocolate mixture into the egg white mixture. Be very gently at this step or you risk liquefying the egg whites and then the souffle won’t rise as well.

Lightly grease one 6 cup ramekin (or two 4 cup ramekins) with a small amount of coconut oil and a sprinkle of sugar.  Bake on the center rack at 375°F for 25 minutes until souffle is puffy and slightly crusty on tope, but not fully cooked in the middle. Serve immediately with whipped cream or a dusting of powdered sugar and fresh berries (optional).


No-Bake Brix Peppermint Bark



The holidays are upon us and nothing conjures up memories of childhood like the sweet, minty goodness a simple candy cane. So, what better way to enjoy the classic holiday flavor of a candy cane than by combining it with your favorite Brix Chocolate?!

Our Brix Peppermint Bark recipe is an easy, no-bake treat that you can make to keep around the house or gift to friends and co-workers. The bark is gluten free, dairy free and packed full of flavor so you can satisfy your sweet tooth without overindulging.

Ingredients & Instructions:

12 oz Brix Extra Dark Chocolate                                                 1/8 t. Peppermint Extract

4 Candy Canes (we used Sweet Nature from Whole Foods)

Fracture the Brix Bar (or unwrap the Brix Bites) and place in a glass or microwave safe bowl. Unwrap candy canes and place in a plastic baggie and seal. Using a rolling pin, meat tenderizer (or other sturdy kitchen gadget), break the candy canes into smaller pieces, allowing for a bit of candy cane “dust.”  Microwave chocolate on med-high power in 45 second increments until the chocolate is melted (or you can melt the chocolate in a double boiler).  Add peppermint extract to the melted chocolate and stir well to evenly distribute the flavor.  Line an 8×8″ pan with wax or parchment paper and pour chocolate into pan. Spread the chocolate into an even layer and sprinkle the crushed candy canes over the top, covering the entire surface. Place in the refrigerator for 1-2 hours to harden and then remove and let come to room temperature for about an hour. Using the wax/parchment paper, remove the bark from the pan and cut into rough squares. Store in an airtight container for up to 10 days (if you live in a warm or humid climate, consider storing your goods in the refrigerator). Gift or enjoy!

Brix S’mores Bake


When I think of summer nights, I think of s’mores; the quintessential summer treat. Perfectly melted chocolate and gooey marshmallows nestled between sweet, crunchy graham crackers evoke fond memories of good times with family and friends. So what better way to celebrate Labor Day and bid farewell to the last days of summer than with this yummy Brix S’mores Bake?

If you aren’t able to enjoy these treats by the fire (maybe you’re battling the remnants of Hurricane Hermine like we are), fear not – the s’mores are made in a skillet, which can be heated on the fire, grill or stovetop.

Our Brix Milk Chocolate is sweet and creamy with a slight cacao background so it pairs perfectly with the marshmallows and graham crackers. We used gluten free graham crackers for this bake, and those looking for a dairy free treat can use our Extra Dark Chocolate instead.

Ingredients & Instructions:

12 oz Brix Milk Chocolate                                                    3.5 oz Mini Marshmallows

3 T. Butter                                                                               Graham Crackers (we used Pamela’s Gluten Free)

Preheat the oven broiler. Heat an oven-safe, medium-sized skillet over low-medium heat. Roughly chop the chocolate and set aside. Add the butter to the skillet and allow to melt. Add the chocolate to the melted butter and stir frequently until melted. Pour marshmallows over the melted mixture and place under the broiler for 1-3 minutes (careful – the skillet handle will be HOT). Serve hot with graham crackers and enjoy!


Brix Rocky Road Fudge


I’ve always had an obsession with Rocky Road ice cream. The sweetness of the marshmallows and the saltiness of the nuts combined with the creaminess of the chocolate provide the sweet and savory combo I adore so much. When I found out it was National Fudge Day, I decided to reconstruct my favorite ice cream flavors into this delicious Rocky Road Fudge.

Our Brix Rocky Road Fudge is an easy, decadent treat you can enjoy at home or gift to loved ones for special occasions. The recipe is fast, delicious and packs a serious flavor punch when you’re craving that sweet-and-salty flavor combination.

I like to use our 54% Smooth Dark Chocolate for this recipe, but feel free to substitute based on whichever variety you prefer or have in the pantry.  This recipe requires just a handful of ingredients and is quick and easy to prepare. And it requires no baking for these hot summer days. Happy National Fudge Day!

Ingredients & Instructions:

12 oz Brix Smooth Dark Chocolate                                               1 can Sweetened Condensed Milk

2 T. Butter (softened)                                                                      5 1/2 c. Mini Marshmallows

1 1/3 c. Dry Roasted Peanuts (lightly salted)

Fracture Brix and give the peanuts a rough chop (I prefer pieces of nuts instead of whole ones, but you can leave them whole if you prefer). In a medium saucepan, combine chocolate, milk and butter. Place over low heat and stir until melted and well combined. Remove from heat and add marshmallows and peanuts, gently folding into the chocolate mix. Line a 9 x 13 baking pan with wax or parchment paper (no foil) and spread chocolate into an even layer. Chill for at least 3 hours in the refrigerator. Cut into 1″ squares and enjoy!

(Store in an airtight container for up to two weeks).


Brix Chocolate Peanut Butter Banana Chips


Chocolate and peanut butter is a classic combination, so it’s no surprise that it’s one of our favorite ways to enjoy Brix. But, if you’re like me, you enjoy a little crunchy texture with your snacks to truly feel satisfied.

As part of our National Wine Day partnership with Crispy Green, we received a goodie bag filled with their freeze-dried fruit and naturally started pairing them with our chocolate.  I instantly fell in love with the crunch of the banana chips and decided to combine them with the classic chocolate-and-peanut-butter combo of flavors.

Our No Bake Chocolate Peanut Butter Banana Chips are fast, easy and delicious – and they seriously deliver on the crunch factor! Best of all it requires no baking. The recipe is naturally gluten free and can be made dairy free by swapping out the Milk Chocolate for our Extra Dark Chocolate.

Ingredients & Instructions:

1 Bag Crispy Fruit Bananas                                                     2 T. All Natural Peanut Butter (just nuts & salt)

2 oz Brix Milk Chocolate

Line a baking sheet with wax or parchment paper. On a cutting board, fracture the Brix bar and place amount needed into a microwaveable safe bowl. Microwave on med-high power in 45 second increments until chocolate is melted (or you can melt the chocolate in a double boiler).  Spoon peanut butter onto banana chips and place on baking sheet. Drizzle with melted chocolate. Place baking sheet in the refrigerator for 30 minutes to allow chocolate to harden (refrigerate longer if you want the peanut butter to harden). Enjoy!

Brix Chocolate Covered Pretzels


Chocolate covered pretzels are one of my favorite treats. I love the combination of sweet and salty flavors and I find the crunchy texture to be ever so satisfying.  So I starting thinking, what better way to celebrate National Pretzel Day than with Brix Chocolate Covered Pretzels?

Our Brix Chocolate Covered Pretzel recipe is easy, delicious and fully customizable to your tastes and dietary needs. Following a gluten free diet? Simply use gluten free pretzels. Dairy free? Replace the Milk chocolate with our Extra Dark Chocolate.

I like to set up a toppings bar and make several types of chocolate covered pretzels, but feel free to use the toppings you enjoy best. Or, go old school and just stick with the chocolate! Either way, you’ll be enjoying this delicious treat before you can say Happy National Pretzel Day (well, not really, but you get my point). BONUS: Enjoy with your favorite glass of wine.

Ingredients & Instructions:

8 oz each Brix Milk Chocolate & Medium Dark Chocolate                 1 Bag Pretzels (or rods/sticks)

Optional toppings: sea salt, chopped nuts, sprinkles, coconut, crushed candy, peanut butter

Line a baking sheet with wax paper or parchment. On a cutting board, fracture each Brix bar and place into separate microwaveable safe bowls. Microwave each chocolate variety on med-high power in 45 second increments, stirring on each break until chocolate is melted (or you can melt the chocolate in a double boiler).  Using a fork (or your hands for rods), dip the pretzels into the chocolate one at a time and place on the wax sheet, working quickly to avoid having to rewarm the chocolate. Sprinkle with your desired toppings and allow to harden at least 30 minutes. Refrigerate to speed up the hardening process if you live in a warm climate or are experiencing high humidity. Enjoy!

Note:  Pretzels can be stored in an airtight container with wax paper between layers.



No Bake Coconut & Almond Bark Recipe

Brix Bark


One of the greatest perks of working at Brix is the never-ending supply of chocolate hanging around the office. It’s no secret that we love our chocolate (and wine) around these parts, but we also love finding new ways to enjoy Brix.

On a particularly busy work week, I found myself responsible for providing dessert for an impromptu dinner invite. Pressed for time, I scoured the pantry and ended up making a batch of this irresistible No Bake Coconut & Almond Bark.

The bark is a yummy combination of sweet and savory ingredients, combining our medium dark chocolate with crunchy almonds, creamy coconut and a hint of savory sea salt. The recipe requires just a handful of ingredients and is unbelievably quick and easy to prepare.  Best of all, it requires no baking and is sure to become one of your go-to desserts! (Tip: Swapping out the Medium Dark for our Extra Dark chocolate makes this treat vegan).

Ingredients & Instructions:

8 oz Brix Medium Dark Chocolate Bar                                          2.5 T sliced almonds

2.5 T Unsweetened shredded coconut                                           1 t sea salt

Line a small baking sheet with parchment paper. On a cutting board, fracture the entire Brix bar and place in a microwaveable safe bowl. Microwave on med-high power in 45 second increments, stirring on each break until chocolate is melted (or you can melt the chocolate in a double boiler).Pour melted chocolate onto parchment paper and sprinkle with coconut and almonds, lightly pressing the almonds into the chocolate. Sprinkle with sea salt and place in freezer for 15 minutes. Remove from freezer and enjoy!