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.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
1 cup (2 sticks) of butter
9 tablespoons of baking cocoa
3 tablespoons of vegetable oil
2 cups of sugar
1 cup of gluten free flour
1 teaspoon of vanilla extract
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
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.
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.
Spread the icing over the filling and brownies.
Chill for 8-12 hours and then enjoy.