Gluten Free Fudge Brownie Cookie Pudding Cups Recipes
GLUTEN-FREE COOKIE BROWNIE CUPS
Betty Crocker™ Gluten Free chocolate chip cookie mix and brownie mix are combined in these doubly delicious cookie cups.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Grease 24 regular-size muffin cups with shortening or cooking spray.
- In medium bowl, stir cookie ingredients until soft dough forms. Drop 1 rounded measuring tablespoonful of dough into each muffin cup; press in bottom and slightly up side of cup.
- In another medium bowl, stir brownie ingredients until well blended. Drop 1 slightly rounded measuring tablespoonful batter into center of each cookie dough-lined muffin cup.
- Bake 20 to 25 minutes or until cookie portion is golden brown and brownie looks set on top. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 1 hour.
Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 0 g, TransFat 0 g
GLUTEN-FREE FUDGE BROWNIES
Celiacs will love this gluten-free version of fudge brownies. It's made of basic ingredients, and the flour mix is widely available in grocery stores.
Provided by SCRIBEFORGOD
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C), and grease an 8x8 inch square baking dish.
- Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter, 3 to 5 minutes. Scrape the batter into the prepared baking dish.
- Place a sheet of aluminum foil on the oven rack to prevent spills as the brownies rise, then fall during baking. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.
Nutrition Facts : Calories 228 calories, Carbohydrate 35.7 g, Cholesterol 23.3 mg, Fat 9.6 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 191 mg, Sugar 26.1 g
GLUTEN-FREE FUDGE BROWNIE COOKIE PUDDING CUPS
Layers of our gluten-free Fudge Brownie cookies, hazelnut-infused chocolate pudding, and fresh whipped cream equal total sweet tooth happiness!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- In 2-quart saucepan, mix brown sugar, cocoa and cornstarch with whisk. Gradually stir in milk. Cook over medium heat 5 to 7 minutes, stirring constantly, until pudding thickens and boils. Boil and continue to stir constantly 1 minute longer. Remove from heat; stir in chocolate chips, chocolate hazelnut butter, butter and 1 teaspoon vanilla until blended. Pour into shallow dish; cool 10 minutes. Press plastic wrap on filling to prevent tough layer from forming on top. Refrigerate 30 minutes or until serving time.
- Meanwhile, heat oven to 325°F. Make cookies as directed on package. Cool completely, at least 15 minutes. In small bowl, coarsely crumble 6 cookies; reserve remaining 6 cookies for another use.
- In chilled medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon vanilla with electric mixer on high speed until stiff peaks form. Store in refrigerator until serving time.
- Spoon 1/4 cup pudding into bottom of 8-oz serving glass. Top with heaping tablespoon crumbled cookie and 2 tablespoons whipped cream. Layer with another 1/4 cup pudding, cookie and whipped cream. Repeat layering steps with remaining ingredients to make 5 more glasses. Top with chocolate curls. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
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