Betty Crocker® Gluten Free brownie mix stirs up into an indulgent fudgy dessert.
box (16 oz) Betty Crocker™ Gluten Free brownie mix
cup butter, melted
cup whipping cream
cup semi-sweet chocolate chips
cup fresh raspberries or sliced strawberries
Heat oven to 350°F. Spray bottom only of 8-inch springform pan with cooking spray.
In medium bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.
Bake 26 to 29 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; cool 10 minutes. Run knife around edge of pan to loosen; remove side of pan. Cool completely, about 1 hour.
In 1-quart saucepan, heat whipping cream over medium-low heat until hot. Remove from heat; stir in chocolate chips until melted and smooth. Let stand 15 minutes to thicken. Carefully pour chocolate mixture onto top center of brownie; spread just to edge. Cut into wedges. Serve with raspberries.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
In addition to the fresh raspberries, top these fudgy wedges with a dollop of whipped cream and a few toasted slivered almonds. Spectacular!
Betty’s mixes won gold. The Edison Best New Product Awards are given annually and are voted on by a not-for-profit group. Enjoy this recipe using one of the mixes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.