Gluten Free Calebs Peppermint Brownie Cakes Recipes
GLUTEN-FREE PEPPERMINT PATTY BROWNIES
Turn a simple pan of brownies into a festive holiday treat with an easy peppermint filling and frosting-all gluten free!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line pan with aluminum foil; grease bottom of pan with shortening. Make and bake brownies as directed on box, using butter and eggs, for (8- or 9-inch) square pan. Cool 1 hour.
- In medium bowl, stir together sweetened condensed milk and peppermint extract. Beat in enough powdered sugar on low speed of electric mixer until blended and slightly crumbly. Turn mixture onto surface sprinkled with powdered sugar. Knead lightly to form a smooth ball. Pat mixture evenly over top of brownies.
- Spread frosting over brownies. To serve, remove brownies from pan by lifting on aluminum foil; transfer to cutting board. With long sharp knife, cut into squares, 4 rows by 4 rows.
Nutrition Facts : Calories 320, Carbohydrate 59 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 49 g, TransFat 1 g
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- Preheat the oven to 350 degrees F, and line a square (8 X 8-inch) baking pan with parchment paper. (Use a large piece that will cover the sides and cut slits in each corner so that it will lay flat.)
- Add the butter, 1 cup of the chocolate chips, and the vanilla to a small saucepan, and place it over low heat. Once all of the butter has melted, mix everything together and set it aside, off of the stove, to cool to room temperature.
- In a large mixing bowl, combine the gluten-free flour with the baking powder and 3/4 teaspoon of the salt. Set aside.
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