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This is a delicious gluten free brownie with a fluffy creme filling and chocolate icing on top. I make these brownies often for my brother, who has celiacs disease. He loves these brownies and it's hard to find good gluten free brownies. You can find this recipe in the Roux To Do Cookbook,  by the Junior League of Covington. 

Step 1:

Gather ingredients.

BROWNIES:
1 cup (2 sticks) of butter
9 tablespoons of baking cocoa
3 tablespoons of vegetable oil
2 cups of sugar
3 eggs
1 cup of gluten free flour
1 teaspoon of vanilla extract

FILLING:
1/2 cup (1 stick)  softened butter
3 ounces of softened cream cheese
2 tablespoons of milk
1 (1 pound) package of powdered sugar
1 teaspoon of almond extract

ICING:
3 ounces of semisweet chocolate
3 tablespoons  butter
2 tablespoons  sugar
1 tablespoon  vanilla extract

Step 2: Brownies

BROWNIES: Melt the butter in a large saucepan over medium on stove or in microwave. Next add baking cocoa and oil and mix. Then, add sugar and eggs and mix well. Now, stir in the flour and vanilla. Finally, spoon brownie mix into a nonstick 9*13-inch baking pan. Bake at 300 degrees for 40 to 45 minutes. Let brownies cool.

Step 3: Filling

FILLING: Creme the butter and cream cheese in a mixing bowl. Next, add the milk, powdered sugar, and almond extract. Beat until smooth.

Step 4:

Spread the filling over cooled brownies.

Step 5: Icing

ICING: Place the chocolate and the butter in a microwave-safe bowl. Microwave until the chocolate and butter melt. Then, stir in sugar and vanilla extract.

Step 6:

Spread the icing over the filling and brownies.

Step 7:

Chill for 8-12 hours and then enjoy.
I got a late start on these this morning. Is it really necessary that they are in the fridge 8-12 hours?

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