Gluten-free peanut butter truffle brownies recipe from Betty Crocker

Once upon going gluten-free was similar to living a dietary jail sentence. Food wasn't very fun ortasty, especially baked goods. Thankfully this has changed as more and more companies are recognizing the benefits of gluten-free living, even for those who don't suffer from celiac disease or a gluten sensitivity. Here is a delicious recipe from Betty Crocker that whill make those who can't eat gluten stand up and cheer!

GLUTEN-FREE PEANUT BUTTER TRUFFLE BROWNIES
Ingredients 
Brownie Base

• 1 box Betty Crocker® Gluten Free brownie mix 
• Butter and eggs called for on brownie mix box 

Filling 

• 1/4 cup butter, softened 
• 1/4 cup creamy peanut butter 
• 1 cup powdered sugar 
• 1 teaspoon milk 

Topping 

• 1 cup semisweet chocolate chips 
•  1/4 cup butter 

Directions
1 Heat oven to 350°F. Make and bake brownie mix as directed on box, using butter, eggs and any of the pan choices—except line pan with foil, then grease foil on bottom only for easier removal. Cool completely, about 1 hour.
2 In medium bowl, stir filling ingredients until smooth. Spread mixture evenly over brownie base.
3 In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds. Stir until smooth; cool 10 minutes. Spread over filling. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

Dark chocolate cherry brownie recipe

Chocolate brownie in detail. (Photo credit: Wikipedia)

If you like chocolate covered cherries, these brownies are a sure thing!

DARK CHOCOLATE CHERRY BROWNIES
Ingredients

• 3/4 cup flour
• 1 cup sugar
• 3/4 cup unsweetened cocoa
• 1 teaspoon baking powder
• 3/4 teaspoon salt 
• 1/3 cup cherry preserves
• 1/3 cup water 
• 5 tablespoons butter
• 1 large egg, lightly beaten
• 1 large egg white   1/3 cup semisweet chocolate chips  

Directions
Preheat oven to 350 degrees F. Spray a 9 inch square baking dish generously with cooking spray and set aside. Combine all dry ingredients in a large bowl and whisk to combine. In a small saucepan, combine preserves, water and butter. Bring to a boil over medium heat. Stir frequently to avoid scorching the mixture. Add preserve mixture to the dry ingredients and stir well to combine. Add egg and egg white. Stir until smooth then add in chips. Pour batter into prepared pan and bake for 20-25 minutes, until a toothpick inserted in center comes out with a few moist crumbs.Allow to cool completely before cutting and serving. If desired, dust with powdered sugar and top with a dollop of whipped cream and a maraschino cherry.

Brownie Caramel Cheesecake

This decadent dessert features two of my favorites sweets-brownies and cheesecake. The added caramel is a bonus for me.

BROWNIE CARAMEL CHEESECAKE 
Ingredients 

• 1 (9 ounce) package brownie mix 
• 1 egg 
• 1 tablespoon cold water 
• 1 (14 ounce) package individually wrapped caramels, unwrapped 
• 1 (5 ounce) can evaporated milk 
• 2 (8 ounce) packages cream cheese, softened 
• 1/2 cup white sugar 
• 1 teaspoon vanilla extract 
• 2 eggs 
• 1 cup chocolate fudge topping 

DIRECTIONS 
Preheat oven to 350 degrees F. Generously butter the bottom of a 9 inch springform pan. In a small bowl, mix together brownie mix, 1 egg and water and spread evenly into the greased pan. Bake for 25 minutes. Combine the caramels and evaporated milk in a small pan and melt over low heat. Make sure to stir the mixture frequently to avoid scorching. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture. Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

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