Indulgent gluten-free dessert? Layer gluten-free brownies, whipped cream and chocolate for a gluten-free celebration.
box Betty Crocker™ Gluten Free brownie mix
Butter and eggs called for on brownie mix box
teaspoon instant coffee granules
snack-size containers (4 oz each) chocolate pudding
cup Cool Whip™ frozen whipped topping, thawed
cup toffee bits
Heat oven to 350°F. Grease bottom only of 8-inch square pan with shortening or cooking spray. Make brownie mix as directed on box, using butter and eggs; stir in coffee granules. Spread in pan. Bake as directed on box. Cool completely, about 1 hour.
Cut brownies into 1-inch squares. In bottom of 2-quart glass bowl, place half of the brownie squares. Pour 2 containers of the pudding over brownies in bowl. Top with half each of the whipped topping and toffee bits. Repeat with remaining brownies, pudding, whipped topping and toffee bits.
Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.
This chocolate pleaser can be made up to 24 hours ahead of time. You also can bake the brownies and freeze them tightly covered for up to 2 months.
Garnish with chocolate curls or chocolate leaves.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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:1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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