Sunday, February 17, 2013

{Gluten Free} Slutty Brownie Tarts

First of all I am going to say I feel really guilty that I made and ate these yesterday, even if it was just a half.  Why? Well I was talking to a friend who is also a personal trainer about getting toned up and having a session with him and of course he knows I bake...and here I go making a very not healthy dessert.  Go figure.  He isn't even my trainer (yet, maybe) and is already making me feel guilty, I guess that is a good thing? Anyway...on to the brownies (if you can even really call them that.)

I have made Slutty Brownies before, but used boxed mixes and they were not gluten free. If you don't know what a Slutty Brownie is, it is a layered treat made with chocolate chip cookie dough, chocolate sandwich cookies, and brownies.  This is a time consuming dessert, especially if you make them from scratch. You could, and I have usually seen them made in a pan.  I used mini tart pans, just because I just bought them and I wanted to use them, plus they would hold ice cream well.  Since Oreos are not a GF food, and I decided not to make homemade GF oreos for this, I used K-Toos.  They are a GF, dairy free, all kinds of free sandwich cookie.

For the Chocolate Chip Cookies

adapted from Make it & Love it, to see it click here

1 cup butter (softened)
2 eggs
1 tsp. vanilla
3/4 cup sugar
3/4 cup brown sugar
2 1/4 cup GF four, I used Trader Joes
1 tsp. baking soda
2 tsp. xanthan gum
1 tsp. salt
12 oz. chocolate chips (Trader Joes has the best ones ever!)

1. Mix together the butter, eggs and vanilla. Mix well.  Add the sugars.  Shift together the flour, baking soda, xanthan gum and salt.  Add to the butter sugar mixture.  Mix until combined.  Stir in chocolate chips. 

2. Press about 2-3 tablespoons of the dough into greased tart pans, set aside.  (You could use a13x9 baking dish also to make bar brownies.) 

{With the remaining dough, I just made cookies, scooping 1 tablespoon worth of dough on to a cookie sheet and baking for about 10-13 minutes at 350 degrees.}

3. Layer, the chocolate sandwich cookies on top of the cookie dough. I broke mine up a bit, that is optional.  I would keep them whole if you are making them into bars.

For the Brownies

adapted from Jesicakes, see original recipe here

1/2 cup butter
3/4 cup dark chocolate chips
3 tbsp Hershey's Special Dark cocoa powder
1 tbsp vegetable oil 
2 eggs
3/4 cup packed light brown sugar
2 tsp gluten free vanilla
3/4 cup GF flour blend
1 tsp xanthan gum
1/2 tsp  salt
1/4 tsp baking soda

4. Melt the butter, I used the microwave.  Stir the chocolate chips into the melted butter until completely melted.  Add the oil and cocoa powder. Mix well. Set aside.

5. Beat the eggs, add the sugar and vanilla. Add the chocolate butter mixture.  Mix well.

6. Sift together the dry ingredients, slowly add the the chocolate mixture.  Mix well.

7. Spoon some of the the batter on the top of the tart pan, just until covered. (Don't over fill) If using a 13x9 pan, pour all the batter over the cookies. 

8. Bake tarts for about 15-20 minutes at 350 degrees.


**Featured on Gluten Free Tuesday Linky 8/06/2013 with Easy Green Mama**