Tuesday, March 1, 2011

Hello, Mrs. Crocker.

don't hate - betty crocker is the jam. i am known to peruse her website from time to time in search of desserts that are easy yet so impressive. and i found one! well, i found several, but this one in particular uses a gluten-free mix. i chose this one because the class i made them for has a lovely friend of mine who requires a gluten-free diet. so, thank you betty, for making such mixes! granted i had to go to the all-expensive teeter to find it, but ill get over it. it just tastes so gooood...

the original recipe is found here, but i made some ever so slight modifications for my own taste. added coffee brings out the flavor of chocolate so well, and the dust of salt pulls out the sweetness and lets it linger...i could just die.

i really should be studying right now... but lets bake instead!

gluten-free brownies (makes a lot of bite-size brownies)
  • 1 box Betty Crocker Gluten Free brownie mix
    • ingredients called for on box 
  • 1 packet (1 tsp) instant coffee mix
prepare a 9x13" baking dish by lining it with enough foil to fold over the side handles. then, spray the bottom of the pan only with baking spray. prepare the brownie mix as indicated on the box and fill the pan. bake at 350F for about 18 minutes, then remove and cool completely on a wire rack, about 1 hour. 

peanut butter filling*

  • 1/4 cup (1/2 stick) butter, softened
  • 1/4 cup peanut butter (i used a "honey roasted" kind - SO good)
  • 1 cup powdered sugar
  • 1 tsp milk
mix together all ingredients until well blended. spread evenly over cooled brownies. setting this in the refrigerator while preparing the chocolate topping will prevent the filling and chocolate from blending when you layer it; however the chocolate won't stick as well to the peanut butter - up to you! 
* in case you want a real thick layer of filling (which i secretly wish you do), go ahead and double this sucker.

chocolate topping
  • 1 1/4 cup semi-sweet chocolate chips
  • 1/4 cup (1/2 stick) butter
  • 1/2 packet (1/2 tsp) instant coffee mix
  • 1/2 tsp coarse salt
place the chocolate and butter in a microwavable bowl and microwave for 30 seconds, stirring half way through. after heating, stir the mixture until all the chocolate is melted. microwave for a few more seconds if necessary, then allow to cool for ten minutes. mix in the instant coffee, then spread evenly over the peanut butter filling. sprinkle with coarse salt and allow to set in the refrigerator for about 30 minutes. to cut, lift the foil out of the pan and place the brownies on a cutting board. i made bite size pieces (why hello there portion control). 

while you're at it, support local artists:
eat your scrumptious desserts while jammin' to "betty crocker" by raleigh's very own, kooley high!

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