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KIWI Magazine

Filed under: Simply Organic

Delightfully delicious, yet deceivingly simple, this gluten-free treat will have friends and family alike asking the same question: "This is so yummy — are you sure it's gluten free?"

Ingredients

For crust

  • 1 cup gluten-free graham cracker crumbs
  • 2 tablespoons sugar
  • 1/4 teaspoons Simply Organic Cinnamon
  • 6 tablespoons Organic Valley Butter, melted

For brownie layer

  • 1 package gluten-free Simply Organic Cocoa Brownie Mix
  • 1 cup Organic Valley Half & Half
  • 1/2 teaspoon Simply Organic Vanilla Extract
  • 2 Organic Valley Eggs, slightly beaten

For Topping

  • 2 tablespoons sugar
  • 1 tablespoon cocoa powder
  • 1 cup Organic Valley Whipping Cream
  • 1/2 teaspoon Simply Organic Vanilla Extract

Directions

  1. Preheat oven to 350 degrees. Line a 13x9-inch baking pan with parchment paper.
  2. Prepare crust: Combine graham cracker crumbs, sugar, and cinnamon. Add melted butter. Stir with fork until evenly combined. Press into the bottom of parchment-lined pan. Bake for about 8 minutes.
  3. Meanwhile, prepare brownie layer: In a bowl, stir together brownie mix, half & half, vanilla extract and eggs. Pour over crust as soon as it is done baking.
  4. Return to oven and bake for about 25 minutes. Top will look glossy. If testing with a toothpick, there will be a few sticky crumbs. Using the edges of the parchment paper, lift brownie delight out of pan and cool on a rack.
  5. Prior to serving, make topping: Sift sugar and cocoa powder together. Pour whipping cream and vanilla into a chilled bowl. Add cocoa sugar mix and whip until light and fluffy. Top each serving of brownie delight with a dollop of topping. Refrigerate any leftover topping.

Variation

  • Substitute crushed gluten-free animal crackers, cream-filled cookies, or chocolate wafer crumbs for graham crackers.
  • For a thicker, richer dessert, make in an 11x7-inch baking pan.
  • Serve without whipped topping and dust the brownies with sifted powdered sugar or cocoa powder.
  • Garnish with fresh strawberries, raspberries, or mint leaves
Makes 24 brownies

Per brownie: calories 170, fat 8g, protein 2g, carbohydrates 22g

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