Gluten Free Creme Egg Brownies Recipes

GLUTEN FREE CREME EGG BROWNIES

Steps:

• Preheat the oven to 180'C. Line an 8-inch / 20cm square baking tin with baking paper and set aside. Break the chocolate into a bowl and melt over a bowl of boiling water. Once melted set aside to cool slightly while you start the rest of the recipe.
• Melt the butter in the microwave and add to a large mixing bowl with the sugar. Using an electric whisk, mix together until combined.
• Add the eggs and vanilla extract to the sugar/butter mix. Continue to mix with electric whisker for a minute until the mixture pales and starts to go fluffy.
• Add the chocolate to the mix - make sure it is warm but not too hot or it will cook the eggs (not good!). Using a spatula fold the chocolate in and mix until combined.
• Sift in the flour and cocoa powder. Add the salt and then fold the dry ingredients into the mix gently. You don't want to over mix. Once combined, pour into the lined baking tin and spread out evenly.
• Place the brownies in the oven and bake for 15 minutes. Meanwhile, cut the Creme Eggs in half length-ways.
• After 15 minutes remove the brownies from the oven. Gently press the Creme Egg halves into the mixture cut side up. (spread them evenly and make sure they are not pressed in too far) Place back in the oven for 15 minutes.
• Remove from the oven and cool on a wire rack completely before cutting them up and eating them!

GLUTEN-FREE CREAM CHEESE SWIRL BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 9-inch square pan with cooking spray (without flour).
• In small bowl, beat filling ingredients with electric mixer on low speed until smooth; set aside.
• In medium bowl, stir brownie mix, butter and eggs until well blended (batter will be thick). Spread three-fourths of batter in pan. Spoon cream cheese filling by tablespoonfuls evenly onto brownie batter. Spoon remaining batter over filling. Cut through mixture with knife several times for marbled design. Sprinkle with chocolate chips.
• Bake 37 to 44 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Cut into 4 rows by 4 rows. Store covered in refrigerator.

GLUTEN-FREE BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
• Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
• Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
• Leave to cool a little in the tin before cutting into 12 squares.