December 12, 2017
Comfort Food, Desserts, Cookies,
Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Entertaining, Father's Day, Game/Sports Day, Mother's Day, Picnic, Regional Holiday, Oven Bake, Gluten-Free, Vegetarian, Make it from scratch, Bars, Flour, Chocolate more
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"Fudgie found similar recipe on another site but this one reviewers revised and as option I changed to gluten-free I have added as per request 2 optional toppings, peanut butter and mocha truffle. rece flour blend is a mixture of rice flour, tapioca starch and potato flour"
Either use all-purpose flour or (rice flour blend and xanthum gum) to make gluten free.
Preheat oven to 350 degrees f, lightly grease a 9x13
Combine the melted butter, sugar and vanilla in a large bowl. beat in eggs one at a time, mix well after each until thoroughly blended.
Sift flour, cocoa powder and salt in bowl. Gradually stir flour mixture into egg mix until blended. Stir in chocolate chips. Spread batter in pan
Bake 350 f 25-40 min. cool wire rack.
On cooled brownies one of optional toppings:
Combine cream cheese, vanilla, and milk. mix until well blended. Gradually add powdered sugar, beat light and fluffy. stir in peanut butter until thoroughly combined. add additional milk by teaspoons if too thick. spread evenly over brownies, heat h0t fudge topping slightly, drizzle over filling.
Dissolve coffee granules in water, set aside.
In small bowl beat cream cheese smooth. beat in confectioners sugar, melted choc. chips, coffee, spread over brownies.
For glaze melt choc. chips and shortening stir smooth, drizzle over brownies. refrigerate at least 2 hours before cut. store in refrigerator
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