Brownie Graham Delight with Cocoa Whipped Cream
Delightfully delicious, 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 teaspoon Simply Organic Cinnamon
6 tablespoons Organic Valley Butter, melted
2 tablespoons sugar
1/4 teaspoon 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
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 Heavy Whipping Cream
1/2 teaspoon Simply Organic Vanilla Extract
1 tablespoon cocoa powder
1 cup Organic Valley Heavy Whipping Cream
1/2 teaspoon Simply Organic Vanilla Extract
Directions
Preheat oven to 350 degrees. Line a 13x9-inch baking pan with parchment paper.
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.
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.
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.
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.
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.
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.
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.
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.
Ease of Preparation: Moderate
Preparation Time: 25 min
Cook Time: 35 min
Servings: 24
Recipe By: Our Test Kitchen
Chef Suggestions
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.
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.
Nutrition Facts
As prepared, each serving contains 170 calories, 8g total fat, 40mg cholesterol, 100mg sodium, 22g total carbohydrate and 2g protein.