Another gluten-free, dairy-free dessert for you! I entered this in a Betty Crocker GF contest recently. One of the requirements is that you had to use one of their GF mixes. No word yet on how I did. Oh...and the frostings' proportions are enough for 2 batches. This one actually has too much, but it and the second batch disappeared so quickly, this is the only photo I have.
Mississippi Muddy-Buddy Brownies
2 boxes Betty Crocker Gluten Free Brownie Mix
1 c. oil
4 eggs
1.5 c. toasted pecans
Mix together brownie mix, oil and eggs. Bake for 20 minutes. Remove from oven and sprinkle evenly with miniature marshmallows. Return to oven until marshmallows are lightly browned. Remove and allow to cool, almost completely. Mix frostings. When brownies are cool, and frostings are still warm, sprinkle with toasted pecans, then drizzle the chocolate frosting heavily over the brownies, ending with a lighter drizzle of the peanut butter frosting.
Chocolate Frosting:
½ c. Butter (We use Earth's Balance Dairy-free, Soy-free spread)
1/3 c. unsweetened cocoa
1/3 c. milk (we use Almond milk...Silk Almond, to be specific.)
1 (16 oz) pkg powdered sugar
1 tsp vanilla
Melt butter in saucepan, add remaining ingredients. Stir with wire whip until smooth.
Peanut Butter Frosting:
¼ c. butter (or Earth's Balance spread)
¼ c. peanut butter
1/8 c. milk (Again, we use Almond milk)
2 c. powdered sugar
½ tsp vanilla
Melt butter and peanut butter, add milk and stir in powdered sugar and vanilla.
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