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Gluten-Free Whoopie Pie Brownies
Gluten-Free Whoopie Pie Brownies
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Prep Time:
20 minutes
Total Time:
2 hours 25 minutes
Indulge in delicious gluten-free whoopie pie brownies with marshmallow crème topping - a treat for any sweet tooth!
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Gluten Free Chocolate Brownie Mix
  • 1/4 cup butter, melted
  • 1 cup powdered sugar
  • 1/2 cup butter or margarine, softened
  • 1 cup marshmallow creme (from 7- or 13-oz jar)
  • 1 teaspoon pure vanilla
  • 1/4 cup semisweet chocolate chips
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pan) and generously coat the bottom of an 8- or 9-inch square pan with cooking spray (without flour).
  • Combine brownie mix with melted butter and eggs in a medium bowl and mix thoroughly until a thick batter forms. Transfer the batter to the pan and spread evenly.
  • Bake in an 8-inch pan for 28-31 minutes or a 9-inch pan for 26-30 minutes, until a toothpick inserted 2 inches from the side of the pan comes out almost clean. Let cool completely in the pan on a cooling rack, roughly 1 hour.
  • In a medium bowl, cream together powdered sugar and 1/2 cup of butter using an electric mixer on medium speed until light and fluffy. Next, mix in marshmallow creme and vanilla on low speed until well combined. Finally, spread the mixture over the brownies.
  • Place chocolate chips in a small resealable freezer bag and seal it. Microwave on High for 30 to 60 seconds, kneading the bag every 15 seconds until the chocolate is melted and smooth. Cut a tiny corner off the bag and drizzle the melted chocolate over the brownies. Let it stand for 30 minutes until the chocolate is set. Cut into 4 rows by 4 rows and store loosely covered at room temperature.

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