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Gluten-Free Strawberry Truffle Brownies
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Prep Time:
30 minutes
Total Time:
2 hours 30 minutes
Transform gluten-free brownie mix into delicious bars with endless variations.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Gluten Free Chocolate Brownie Mix
  • Melted butter and eggs called for on brownie mix box
  • 1 cup white vanilla baking chips (6 oz)
  • 1/4 cup butter, cut into pieces
  • 1/2 cup powdered sugar
  • 1/2 cup strawberry jam
  • 3 to 4 drops gluten free red food color, if desired
  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons butter
  • 2 tablespoons light corn syrup
  • Additional powdered sugar, if desired
Instructions:
  • Preheat the oven to 350°F and lightly grease the bottom of a 9-inch square pan with cooking spray. Prepare the brownie mix according to the package instructions, using melted butter and eggs. Spread the batter evenly in the pan and bake for 26 to 30 minutes, or until a toothpick inserted 2 inches from the side of the pan comes out almost clean. Allow the brownies to cool on a rack for 30 minutes.
  • In a medium microwave-safe bowl, heat white chips and 1/4 cup butter on Medium-High (70%) for 1 to 2 minutes, stirring once, until butter is melted. Mix until smooth. Add 1/2 cup powdered sugar and jam, stir until smooth, then mix in food coloring. Pour over brownies and chill in the fridge for 30 minutes.
  • Microwave chocolate chips and butter in a small microwave-safe bowl on High, stirring once, until melted and smooth. Mix in corn syrup. Drizzle the glaze over the topping and spread gently to cover it. Chill in the refrigerator for 30 minutes until set.
  • Dust the brownies with powdered sugar. Slice into 20 squares and refrigerate in an airtight container.

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