When I was in college, I used to work at a teeny-bopper clothing store. About once a week, on my lunch break I would buy a treat at one of the cookie stores. I would either buy a chocolate chip cookie or a brownie topped with buttercream frosting. That store is long gone, and with two kids in tow I don’t make it to mall often anyway.
I’ve been craving one of those tasty brownies for a while now, but with my new dietary restrictions I just wasn’t sure how that was going to happen.
I realize there are a couple really good boxed mixes for gluten free brownies, but you know me, I like to bake from scratch when I can. So, three attempts later, I finally had a brownie that was perfect for this recipe idea.
If you are making these, plan ahead! I found making the brownies the day before cutting to be easiest and then after cutting them and frosting them, they were perfect texture the following day. Can you do it all in one day…sure, but they are a bit gooey (more fudge-like and a bit sticky). Allowing them to dry out a bit really does help.
Get the look (these are my favs):
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