GLUTEN-FREE STRAWBERRY TRUFFLE BROWNIES
Betty Crocker® Gluten Free brownie mix is the base for these fabulous easy-to-make bars. Make it your way with the delicious variation below.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 20
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray. Make brownie mix as directed on box, using melted butter and eggs. Spread batter in pan. Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes.
- In medium microwavable bowl, microwave white chips and 1/4 cup butter on Medium-High (70%) 1 to 2 minutes, stirring once, until butter is melted. Stir until smooth. Add 1/2 cup powdered sugar and the jam; stir until smooth. Stir in food color. Spread over brownies. Refrigerate 30 minutes.
- In small microwavable bowl, microwave chocolate chips and 2 tablespoons butter uncovered on High, stirring once, until melted and smooth. Stir in corn syrup. Drizzle glaze over topping; spread gently to cover. Refrigerate 30 minutes or until set.
- Sprinkle powdered sugar over top of brownies. Cut into 5 rows by 4 rows. Store tightly covered in refrigerator.
Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Brownie, Sodium 115 mg, Sugar 30 g, TransFat 0 g
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