Gluten Free Loaded Brownies
These are the best brownies you will ever taste! They are gluten free and amazing. I took them to three different events and everyone raved about them. No one could even tell they were gluten free (which was good because no one at these events actually eats gluten free)!I’ve adapted the brownie recipe from my Gluten Free on a Shoestring book by Nicole Hunn. I’ve tried several different incarnations of her recipe and I just love it. It doesn’t have that odd aftertaste that most boxed gluten free brownies have. You have a very nice rounded flavor that simply melts in your mouth.
I’ve added a layer of oreo truffle and chocolate ganache on top. For the oreos I used the Glutino brand sandwich cookies. I wasn’t very impressed with them on their own, but they work just fine in this recipe. You will need to use about half a package for this recipe.
Gluten Free Loaded Brownies:For the brownies:1 stick Unsalted Butter8oz Chocolate Chips1 ¼ Cup Sugar3 Eggs1 Cup Gluten Free Flour½ Teaspoon Xanthan Gum¼ Cup Cocoa Powder½ Teaspoon Baking Powder½ Teaspoon Salt1 Teaspoon Vanilla ExtractFor the Oreo truffle layer:12 Chocolate – Vanilla Crème Sandwich Cookies2 Tablespoons Melted ButterFor the chocolate ganache:½ Cup Heavy Cream¼ Cup Corn Syrup4oz Chocolate Chips½ Teaspoon Vanilla ExtractMini-Chocolate ChipsTo make the brownies preheat your oven to 350 and spray a 7x11 glass pan with cooking spray.
Combine the butter and chocolate chips in a heat proof bowl and put in the microwave. Melt the butter and chocolate chips together stirring until fully combined. Set aside to cool.
Combine the sugar and eggs together in the bowl of your stand mixer. Beat until fluffy.
Add the cocoa powder, salt, vanilla extract and baking powder. Combine.Add the melted chocolate and butter mixture and stir well.
Add the flour and xanthan gum, stir until the dough is combined and slightly elastic.Add additional chocolate chips if desired to the mixture and combine well.
Spread in the prepared baking pan and cook for 25-30min or until a toothpick inserted into the center comes out clean.
While your brownies are cooking put the sandwich cookies in a food processor and pulse until finely ground.Melt the butter in a heat proof bowl. Combine the melted butter and the ground cookies until completely mixed.
Once the brownies have cooled take the oreo truffle and spread it on top of the brownies. Make certain to cover the entire top of the brownies in an even layer.Heat your heavy cream in a small sauce pan over medium heat until just boiling.
When has started boiling remove from the heat and add the chocolate chips, corn syrup and vanilla extract.Whisk until smooth.
Pour over the top of the oreo truffle layer making sure the ganache is evenly layered.
Sprinkle mini-chocolate chips over the top of the brownies.Let sit overnight before serving.
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Source: Brownies adapted from: Gluten Free on a Shoestring – Nicole Hunn