Monday, March 10, 2014
Triple Decker Brownies - AKA Devil Bombs
Okay, so it's floating around Pinterest, FB and the general internet world. This picture of an individual brownie pan, layers of chocolate chip cookie dough, a Reese's Peanut Butter cup and covered in brownie batter. All set to bake for 18 minutes at 350. It looks delicious.
But, when you're gluten-free, a recipe that is made of all pre-made foods is hard to just make. I've heard that there is a Pillsbury version of a pre-made gluten-free cookie dough, I have only seen this one place, and I didn't feel like running out to get just one ingredient. And you COULD use a pre made brownie mix, though, I suspect you would have some leftover (gee, leftover brownie batter is a BAD thing????) So, this is what I did to make mine.
FIRST, I used a muffin pan instead of a special unitasker (thank you, AB for such an amazing word). SECOND, I made a half batch of my favorite Chocolate Chip Cookie Recipe (which happens to be the one on the back of the Baker's Corner Semi-sweet Mini Chocolate Chips (Aldi brand, gluten-free, it's awesome and inexpensive). Then I made a half batch of the King Arthur's Gluten-Free Brownies. I made the pan easy to clean up by using the Reynold's Wrap Aluminum Foil Baking Liners. (I removed the white paper liner and used ONLY the aluminum foil liner). I also sprayed with non-stick cooking spray. I unwrapped my 6 packages of Reese's and began my layers:
1 Scoop Cookie Dough, pressed flat
1 Reese's PB cup, lightly pressed into the cookie dough
Cover with brownie batter
I did end up with some leftover cookie batter. And brownie batter, too. Oh, for shame. LOL :) Of course, I baked it. LOL :)
I made the pan easy to clean up by using the Reynold's Wrap Aluminum Foil Baking Liners. (I removed the white paper liner and used ONLY the aluminum foil liner). I also sprayed with non-stick cooking spray.
I try to be honest in advertising, the brownie did "sink" in the middle, which I kind of expected. Truly, this effects appearance and not taste. :)
I also needed to bake a bit longer, not sure if it was the pan or the fact that it was gluten-free. So, go for about 23-25 minutes vs. the 18 minutes.
Allow to cool completely. This, I believe, is the hardest step in the entire process. Waiting for these to cool is torture. This is why I have renamed them Devil Bombs. Only the Devil would make you wait for these. Only the Devil.