Brownie Graham Delight with Cocoa Whipped Cream
Delightfully delicious, this gluten-free treat will have friends and family alike asking the same question: "This is so yummy, are you sure it's gluten free?"
1 cup gluten-free graham cracker crumbs
2 tablespoons sugar
1/4 teaspoon Simply Organic Cinnamon
6 tablespoons Organic Valley Butter, melted
Preheat oven to 350 degrees. Line a 13x9-inch baking pan with parchment paper.
Combine graham cracker crumbs, sugar, and cinnamon. Add melted butter. Stir with fork until evenly combined. Press into the bottom of parchment-lined pan. Bake for about 8 minutes.
Meanwhile, prepare brownie layer:
In a bowl, stir together brownie mix, half & half, vanilla extract and eggs. Pour over crust as soon as it is done baking.
Return to oven and bake for about 25 minutes. Top will look glossy. If testing with a toothpick, there will be a few sticky crumbs. Using the edges of the parchment paper, lift brownie delight out of pan and cool on a rack.
Prior to serving, make topping:
Sift sugar and cocoa powder together. Pour whipping cream and vanilla into a chilled bowl. Add cocoa sugar mix and whip until light and fluffy. Top each serving of brownie delight with a dollop of topping. Refrigerate any leftover topping.
Substitute crushed gluten-free animal crackers, cream-filled cookies, or chocolate wafer crumbs for graham crackers.
For a thicker, richer dessert, make in an 11x7-inch baking pan.
Serve without whipped topping and dust the brownies with sifted powdered sugar or cocoa powder.
Garnish with fresh strawberries, raspberries, or mint leaves.
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As prepared, each serving contains 170 calories, 8g total fat, 40mg cholesterol, 100mg sodium, 22g total carbohydrate and 2g protein.