Gluten Free Cookie Brownie Cups Recipes

GLUTEN-FREE BROWNIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking dish.
• Combine sugar, butter, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
• Combine cornstarch, cocoa powder, and salt in a bowl and sift over the sugar-butter mixture. Beat in slowly with a wooden spoon or spatula until all ingredients are well incorporated. Fold in chopped chocolate and let batter rest for 5 minutes. Pour brownie batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 20 minutes. Remove from oven. Let cool completely before cutting into squares, about 15 minutes.

GLUTEN FREE BROWNIES RECIPE

Steps:

• See note before starting. Adjust oven rack to middle position. Preheat oven to 325°F.
• Cover a 13x9-inch baking pan with two folded sheets of aluminum foil - the first sheet will go across one way and the second sheet should go the length of the over way and be perpendicular to the first sheet. Cut the foil long enough to hang over all edges by 3 inches. The foil will be used to lift the cooked brownies from the pan. Spray the foil-lined pan with nonstick cooking spray.
• In a medium bowl, combine the flour, salt, and baking powder. Whisk well.
• Melt the butter in a large heatproof bowl. Add chopped chocolate and stir until completely smooth and incorporated. If necessary, gently heat the chocolate/butter mixture, on HIGH, in 10-second increments, until chocolate is melted. Stir often.
• When the chocolate mixture is smooth, gradually whisk in the sugar. Add eggs, one at a time, until thoroughly combined. Add vanilla and whisk again.
• Add flour mixture in three additions. Fold gently with a rubber spatula after each addition, until batter is smooth and fully incorporated. Stir in the chocolate chips.
• Transfer the batter to the prepared pan, spreading it into the corners and smoothing the surface.
• Bake 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
• Transfer brownies to a cooling rack and cool to room temperature. Remove cooled brownies from the pan by lifting the foil overhang. Cut into 2-inch squares and serve.

GLUTEN-FREE FUDGE BROWNIE COOKIE PUDDING CUPS

Steps:

• In 2-quart saucepan, mix brown sugar, cocoa and cornstarch with whisk. Gradually stir in milk. Cook over medium heat 5 to 7 minutes, stirring constantly, until pudding thickens and boils. Boil and continue to stir constantly 1 minute longer. Remove from heat; stir in chocolate chips, chocolate hazelnut butter, butter and 1 teaspoon vanilla until blended. Pour into shallow dish; cool 10 minutes. Press plastic wrap on filling to prevent tough layer from forming on top. Refrigerate 30 minutes or until serving time.
• Meanwhile, heat oven to 325°F. Make cookies as directed on package. Cool completely, at least 15 minutes. In small bowl, coarsely crumble 6 cookies; reserve remaining 6 cookies for another use.
• In chilled medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon vanilla with electric mixer on high speed until stiff peaks form. Store in refrigerator until serving time.
• Spoon 1/4 cup pudding into bottom of 8-oz serving glass. Top with heaping tablespoon crumbled cookie and 2 tablespoons whipped cream. Layer with another 1/4 cup pudding, cookie and whipped cream. Repeat layering steps with remaining ingredients to make 5 more glasses. Top with chocolate curls. Serve immediately.

GLUTEN-FREE COOKIE BROWNIE CUPS

Steps:

• Heat oven to 325°F. Grease 24 regular-size muffin cups with shortening or cooking spray.
• In medium bowl, stir cookie ingredients until soft dough forms. Drop 1 rounded measuring tablespoonful of dough into each muffin cup; press in bottom and slightly up side of cup.
• In another medium bowl, stir brownie ingredients until well blended. Drop 1 slightly rounded measuring tablespoonful batter into center of each cookie dough-lined muffin cup.
• Bake 20 to 25 minutes or until cookie portion is golden brown and brownie looks set on top. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 1 hour.

GLUTEN-FREE VEGAN COOKIE DOUGH BROWNIES

Steps:

• Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment and grease lightly with coconut oil.
• Put the unsweetened chocolate and coconut oil in a microwavable mixing bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and coconut oil are completely melted and smooth. Add the almond butter, coconut sugar, and maple syrup. Whisk until completely combined.
• Whisk in the flax egg and vanilla extract to the chocolate mixture.
• Add in the almond flour, cacao powder, baking soda, and sea salt. Fold in until completely combined.
• Bake in the preheated oven for 16 to 18 minutes, or until a few crumbs are attached when a toothpick is inserted into the center, but it's not too wet. Let cool completely while preparing the cookie dough.
• In a mixing bowl, combine the coconut oil and coconut sugar. Mix until fully combined.
• Add in the flax egg and vanilla extract. Stir until smooth.
• Fold in the salt and almond flour, and then mix in the chocolate chips.
• Once the brownies are cooled, spread the cookie dough mixture evenly over the brownies. Refrigerate for about an hour, until the cookie dough is firm, before cutting and serving.
• Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.