Gluten Free Peanut Butter Fudge Brownies

Project 365 – #164

We received some gluten free mixes from Betty Crocker as part of the Gluten Freely Bakers Challenge that a wrote about last month, so I decided to doctor up one of the brownie mixes.  With the gluten free Betty Crocker brownie mix, you need to up the butter to between 3/4 cup and 1 cup if you want a nice fudgie brownie.  (The recipe on the box calls for 1/2 cup.)  Other than that, make the mix as directed and put in greased pan. Next, plop little dollops of peanut butter all over the brownie mixture.  Bake as recommended on the box.  See, super easy so far.

To make the brownies a little more special, I pulled out the whip cream that I had used for all of the strawberry dishes we were having and put a nice bit of whipped cream on the individual servings of brownies.   Top with a few mini chocolate chips for an easy, beautiful, and tasty dessert.

In the past, I’ve added extra chocolate and/or peanut butter chip as well as nuts to the batter.  It’s even fun to add things like dried cherries to the batter for a completely different flavor.

I like baking brownies from scratch, but it’s nice to be able to pull out a box mix every now and then.  **grin**  It’s nice to be able to quickly make D and Munchkin a special treat “just because”.  If don’t want to eat all of the brownies at once, you can cut up the brownies into single serving squares and freeze them for later.  They freeze very nicely.  Granted, that rarely happens at our house unless people aren’t feeling well. **wink**