Oreo Cream Brownies
You will never believe this rich, decadent, divine dessert is gluten free! Starts with a GF brownie mix, then it's topped with a thick Oreo cream layer and iced with melted chocolate chips. Amazing!
Ingredients
- 1 box Pillsbury Gluten Free Chocolate Fudge Brownie Mix with chocolate chips plus required ingredients on box (or another GF brownie mix)
- 1/2 cup Crisco shortening
- 3 1/2 cups powdered sugar
- 1 tsp. granulated sugar
- 1/2 tsp. vanilla extract
- 3 tbsp. hot water
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F.
- Mix the brownies according to package instructions.
- Bake according to the time directed on the package, about 20-30 minutes.
- To make the Oreo cream, mix shortening, both sugars, vanilla, and hot water and beat for two minutes, until combined and smooth.
- Once the brownie layer has cooled, spread the Oreo cream over the brownies.
- Place the chocolate chips in a microwavable bowl and microwave for 30 seconds.
- Stir; then microwave the chocolate another 30 seconds.
- Stir once again before microwaving an additional 10 seconds or so.
- Stir chocolate chips until smooth.
- Spread the melted chocolate over the Oreo cream layer.
- Let sit for two hours to set.
Notes
NOTE: This brownie mix required one egg, 1/3 cup oil, 3 tbsp. water.
NOTE: I refrigerated the brownie mix to see if I could get it to cut more easily, but that didn’t work particularly well.
NOTE: This recipe does not normally have to be refrigerated.
Recipe adapted from Celiac.org.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 569kcalCarbohydrates: 88gProtein: 2gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 135mgPotassium: 51mgFiber: 1gSugar: 73gCalcium: 4mgIron: 2.2mg
Tried this recipe?Let us know how it was!